Scone MixStrawberry Shortcake

June 25, 2019by Molly0
Easy and delicious Strawberry Shortcake
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Doesn’t Strawberry Shortcake make you think of summer? I love strawberry season and this version of shortcake is so easy, you can have it ready in no time!

Strawberry Shortcake

Doesn't Strawberry Shortcake just remind you of summer? This version is super easy – using a scone mix! You'll have this ready for your summer picnic in no time!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Servings 8 biscuits

Ingredients

  • 1
    bag Scone Mix
  • ½
    teaspoon
    lemon zest
  • ¼
    cup
    butter OR ¼ cup vegetable shortening
  • ¾
    cup
    milk
    any kind
  • sparkling sugar
    optional
  • fresh strawberries
  • 1
    cup
    heavy whipping cream OR one can full-fat coconut milk
    in the can, refrigerated overnight
  • 3
    Tablespoons
    powdered sugar
  • ½
    teaspoon
    vanilla extract

Instructions

  1. Place the butter in the freezer for 10-15 minutes.
  2. Preheat the oven to 375 degrees (F).
  3. Line a baking sheet with parchment paper or a silicone mat.
  4. Pour the scone mix into a large mixing bowl.
  5. Massage the lemon zest into the scone mixture using your hands. This way, the zest breaks up and distributes evenly.
  6. Using a box grater, grate the frozen butter into the dry ingredients. If using shortening, cut it into the dry mixture using a pastry cutter or two butter knives. Use your hands to massage your chosen fat into the dry mixture until small pea-sized balls form. If using real butter, do not over-knead, as the warmth from your hands will begin to melt the butter.
  7. Pour in the milk and stir until combined. It will be sticky.
  8. Drop the biscuits onto the prepared baking sheet. I typically get 5 good-sized biscuits from this recipe, but you can adjust to make more or fewer biscuits based on your preference.
  9. Sprinkle the sparkle sugar on top of each biscuit.
  10. Bake for 12-13 minutes. The tops will just begin to brown and when you poke the biscuits, you’ll have some resistance in the dough.
  11. Remove from the oven and allow to cool on a rack.
  12. In the meantime, prepare the whipped cream. If you’re making a dairy free version, remove the coconut milk from the fridge and open carefully. Scoop out the solidified coconut milk and discard the “water” at the bottom of the can.
  13. Place the coconut cream or the heavy whipping cream in a medium bowl with the powdered sugar and vanilla extract.
  14. Beat on high until a thick cream forms.
  15. To assemble the shortcakes, place a biscuit on a plate. Top with whipped cream and fresh, sliced berries.
  16. To store the biscuits, place them in a sealed container or plastic bag at room temperature. They will keep for 2-3 days. Transfer the excess whipped cream to a sealed container and store in the fridge for up to 2 weeks.

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