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Strawberry Shortcake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 biscuit 115g Total Servings: 12
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
170
Fat / Lipides
20 g
30%
Saturated / Saturé
10 g
60%
+ Trans / Trans
2g
Cholesterol / Cholestérol
75mg
25%
Sodium / Sodium
180mg
7%
Carbohydrate / Glucides
29g
9%
Fibre / Fibres
1g
4%
Sugars / Sucres
9g
Protein / Protéines
2g
70%
Vitamin A / Vitamine A
30%
Vitamin C / Vitamine C
2%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
5%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 biscuit 115g Total Servings: 12
Amount Per Serving
Calories
170
Calories from Fat
180
% Daily Value *
Total Fat
20 g
30%
Saturated Fat
10 g
60%
+ Trans
2g
Cholesterol
75mg
25%
Sodium
180mg
7%
Total Carbohydrates
29g
9%
Fiber
1g
4%
Sugars
9g
Protein
2g
Vitamin A 70% • Vitamin C 30%
Calcium 2% • Iron 0%
Thiamine 0% • Riboflavin 2%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

14 mins

Total time

34 mins

Ingredients

Shortcake

  • 1/3 cup butter or margarine (cold) (70g)

  • 1 ½ cups Kinnikinnick All Purpose Flour Blend (312g)

  • ¼ cup +1 tbsp (divided) granulated sugar (50g+12g)

  • 1 tsp baking powder (gluten free) (3g)

  • ¼ tsp baking soda (gluten free) (1g)

  • ¼ tsp salt (2g)

  • 1 egg (56g)

  • ½ cup 14% sour cream (123g)

  • 2 tbsp 2% milk (24g)

Filling

  • 1 pint strawberries (thinly sliced) (357g)

  • 500ml 33% cream (whipped) (476g)

  • 2tbsp icing sugar (gluten free) (16g)


Directions (Shortcake)

Preheat oven to 400°F (204°C) line a cookie sheet with parchment paper and set aside.

 

Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, ¼ cup granulated sugar and salt. With a pastry knife cut butter into flour mixture until mixture is stringy and butter is coated with flour.

 

In a separate bowl, combine sour cream, egg and milk. Mix until combined.

 

Create a well in the middle of flour mixture and add liquid. Mix with a fork until just combined.

 

Scoop tea biscuits onto prepared pan and flatten slightly. Sprinkle tops with remainder of granulated sugar.

 

Bake at 400° F for 12-14 minutes until edges are golden brown. Cool on a wire rack. Yields 12 tea biscuits

 


Filling & Assembly

Whip whipping cream and icing sugar together until stiff.


Cut prepared tea biscuit in half (lengthwise). Fill with sliced strawberries and whipping cream. Place tea biscuit top on and decorate with a swirl of whipping cream and sliced strawberry.


 

Tips & Variations

  • These biscuits don't have a lot of spread so press slightly to desired size. 

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

All Purpose Flour Blend Retail Bulk

Weight: 4 x 454g/ 16oz. Gross Wt 2.13 Kg, 4.69 lbs

It's better in bulk. Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

Read More
All Purpose Flour Blend

All Purpose Flour Blend

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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