- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoons salt
- 8 tablespoons cold unsalted butter
- ½ cup whole milk
- 2 cups sliced strawberries
- ¼ cup sugar
- 1 (8-ounce) container whipped topping
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Preheat oven to 400 oF. Line a baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, gently mix the sliced strawberries with ¼ cup sugar and set aside.
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In another medium bowl, mix the flour, sugar, baking powder, baking soda, cinnamon and salt.
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Cut the cold butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbles.
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Add the milk and stir until just combined and dough forms a ball. Spoon the dough onto the baking sheet into 5 pieces. Shape each piece into a circle.
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Bake for 12-15 minutes or until the top is golden. Remove from the oven and cool for 10 minutes.
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Carefully slice each shortcake in half, spoon sliced strawberries on bottom half and top with a generous spoonful of whipped topping. Top with the remaining biscuit half.
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NUTRITION INFORMATION PER SERVING (1 SHORTCAKE, 225g): 590 calories, 240 calories from fat, 27g total fat, 20g saturated fat, 0g trans fat, 50mg cholesterol, 550mg sodium, 75g total carbohydrate, 3g dietary fiber, 29g sugars, 6g protein, 107mcg folate, 36mg vitamin C, 3mg iron.
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