Honey Shortcakes and Strawberries
Indulge in the perfect blend of sweetness and tanginess with these delightful Honey Shortcakes and Strawberries. Featuring tender, crumbly shortcakes infused with a hint of honey, this dessert is elevated by macerated fresh strawberries bursting with natural juices and a touch of lemon for brightness. Topped with a generous dollop of whipped cream, these shortcakes are golden and slightly crisp thanks to a light egg wash and optional sprinkle of coarse sugar. With just 20 minutes of prep and 15 minutes of baking time, this easy yet elegant strawberry shortcakes recipe is perfect for summer gatherings, brunches, or as a sweet ending to your day. Savor the balance of flavors and textures in this crowd-pleasing dessert!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 3 tablespoons Honey
- 0.75 cups Heavy cream
- 1 large Egg (for egg wash)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
- 1.5 pounds Fresh strawberries (hulled and sliced)
- 3 tablespoons Granulated sugar
- 1 tablespoon Lemon juice
- 1 cup Whipped cream (for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the honey and heavy cream until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to make it cohesive. Pat the dough into a 1-inch thick circle.
Use a 2.5-inch round cutter to cut out shortcakes. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gather and re-roll the scraps as needed.
Beat the egg lightly in a small bowl and brush the tops of the shortcakes with the egg wash. Sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Transfer to a wire rack to cool.
While the shortcakes are baking, prepare the strawberries. Combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Stir to combine and let sit for 10-15 minutes, or until the strawberries release their juices.
To assemble, split each shortcake in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake on top and serve immediately!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 20.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
