Heart-Shaped Strawberry Shortcakes

Heart-Shaped Strawberry Shortcakes

3
Mindele 0

"This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one."

Ingredients

1 h 35 m {{adjustedServings}} servings 838 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 66.2g
  • 21%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
  3. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
  4. Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
  5. Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

3
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

There's nothing quite like good old-fashioned strawberry shortcake! I must admit though I did have to play with this recipe a bit to make it work for me. I doubled the sugar as I like a sweeter...

I did not care for this recipe.

Following the recipe, the dough is very sticky. I worked with what I had - I lined the bottom of muffin pans with parchment paper, baked at 300 for 25 minutes and as soon as they came out of th...