Stacked Strawberry Shortcakes
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Line 2 baking sheets with parchment paper
3
Combine the strawberries, sugar, balsamic vinegar and basil
4
Let sit for a few minutes, stirring occasionally, to allow the juices to come out of the berries
5
In a large bowl, combine the flour, milk and melted butter to make a batter
6
Spoon out dollops of batter onto the prepared baking sheets and shape into rounds
7
Space the batter dollops out about 1 1/2 inches apart
8
Do not overcrowd the sheets
9
You may have to bake in batches if all the batter does not fit on the 2 baking sheets
10
Bake the shortcakes until golden brown, 10 to 12 minutes
11
Remove from the oven and let cool on a wire rack
12
Slice each shortcake in half lengthwise and top the bottom half with some strawberries
13
Place other half of cake on top, and top with whipped cream
14
Serve immediately
15
This recipe was created by a contestant during a cooking competition
16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results