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Strawberry Shortcakes with Mint Whipped Cream
Delicious buttermilk pound cake topped with fresh strawberry sauce and mint-infused whipped cream .
111
1 hr 20 min
TOTAL TIME
667
CALORIES
$2.88
PER SERVING
Ingredients
13 INGREDIENTS
8 SERVINGS
2 lbs strawberries
2 cups all purpose flour
1 1/2 tsp baking powder
2 tbsp granulated sugar
1 cup granulated sugar
1/2 tsp salt
1 whole vanilla bean
split lengthwise and seeds scraped out
1/4 cup buttermilk
1/4 cup granulated sugar
4 whole eggs
room temperature
1/3 cup fresh mint leaves
1 cup whipping cream
1 cup butter
Directions
17 STEPS
20 min
PREP TIME
1 hr
COOK TIME
1 hr 20 min
TOTAL TIME
View Directions on Foodess
Health Info
Macros
72g
CARBS
37g
FAT
9g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why does my shortcake feel so dry?
Why isn't my whipped cream fluffy enough?
How can I make my strawberries sweeter?
My shortcakes aren't rising properly. What am I doing wrong?
Can I use frozen strawberries?
How do I ensure my shortcakes have a tender crumb?
How far in advance can I assemble the Shortcakes?
Why is my shortcake dough very sticky?
Can I make shortcakes without a biscuit cutter?
Can I use heavy cream instead of whipping cream?
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