Strawberry Cinnamon Shortcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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There are two ways to make this classic, but I prefer the flaky texture of biscuits over cake. I used light cream cheese instead of butter to reduce the fat in the biscuits. Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup sugar, divided |
2 tablespoons baking powder |
1 teaspoon ground cinnamon |
1 (100 g) package ground almonds |
1/4 cup light cream cheese, very cold, cut into small cubes |
2/3 cup milk |
1/4 cup strawberry jam |
3 cups strawberries, hulled and sliced |
3/4 cup whipping cream |
1 teaspoon pure vanilla extract |
cinnamon (to garnish) |
Directions:
1. Preheat oven to 425°F
2. In a large mixing bowl, sift together the flour, 3 tablespoons sugar, baking powder and cinnamon. Stir in ground almonds. Use fingertips to rub the cheese into the flour mixture until it resembles coarse meal. Stir in the milk until the dough holds together.
3. Drop 8 equal-size spoonfuls of the biscuit dough onto a parchment paper-lined baking sheet. Bake until the tops are lightly browned, about 10-12 minutes. Cool on a wire rack to room temperature.
4. Meanwhile, heat the jam in a small saucepan over medium heat until runny. Remove from heat, mix in the sliced strawberries and set aside. Using an electric mixer, whip the cream with remaining sugar and vanilla to stiff peaks. Cover and refrigerate until needed.
5. To serve, slice biscuits in half crosswise. Divide strawberries evenly over the 8 biscuit bottoms. Top each with about 1 tablespoons of whipped cream, cap with biscuit tops and finish wth a dollop of whipped cream. Sprinkle with cinnamon if desired.
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