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RECIPE
11 INGREDIENTS10 STEPS45MIN

Lilac Sugar Strawberry Shortcakes

4.5
2 Ratings
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These lilac sugar strawberry shortcakes are absolutely incredible! I am not sure what words could convince you to try them, but they really are the best shortcakes ever tasted!

45MIN

Total Time
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
12 cups
Fresh Strawberries , quartered, crushed
2/3 cup
Lilac Sugar
or Other flavored sugar
1/2 tsp
Fine Salt
1 Tbsp
Baking Powder
1
Egg , beaten
1/2 cup
1/4 cup
1 Tbsp
Heavy Cream
3/4 cup
Heavy Cream , chilled
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Nutrition Per Serving
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CALORIES
603
FAT
27.8 g
PROTEIN
9.3 g
CARBS
80.8 g

Directions

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Step 1
Mix Fresh Strawberry (6 pint) with Lilac Sugar (4 tablespoon) in medium bowl; set aside while preparing shortcakes or up to 2 hours.
Step 2
Adjust oven rack to lower middle position; heat oven to 400 degrees F (200 degrees C). Mix All-Purpose Flour (2 cup), Fine Salt (1/2 teaspoon), Baking Powder (1 tablespoon) and Lilac Sugar (3 tablespoon) in medium bowl.
Step 3
Using large holes of box grater, grate Unsalted Butter (1/2 cup) into the dry ingredients. Toss butter with flour to coat. Use pastry cutter or a fork, to finish cutting butter into the flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are the size of split peas.
Step 4
Mix Egg (1) with Greek Yogurt (1/4 cup) and Milk (1/4 cup); pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
Step 5
Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour a 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place rounds 1 inch apart on small baking sheet lined with parchment; brush dough tops with Heavy Cream (1 tablespoon) and sprinkle with remaining Lilac Sugar (2 tablespoon).
Step 6
Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
Step 7
Chill a non-reactive, deep bowl and beaters mixer in freezer for at least 20 minutes.
Step 8
Add Heavy Cream (3/4 cup) and Lilac Sugar (1 tablespoon) to the chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
Step 9
Add in the Greek Yogurt (1/4 cup) and whip for another ten seconds or so, until whipped cream is thick. If necessary, finish beating by hand to adjust consistency.
Step 10
Split each cake crosswise by hand; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately and enjoy!

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Nutrition Per Serving
Calories
603
% Daily Value*
Fat
27.8 g
36%
Saturated Fat
17.8 g
89%
Trans Fat
0.0 g
--
Cholesterol
116.7 mg
39%
Carbohydrates
80.8 g
29%
Fiber
7.3 g
26%
Sugars
34.4 g
--
Protein
9.3 g
19%
Sodium
409.0 mg
18%
Vitamin D
0.2 µg
1%
Calcium
192.0 mg
15%
Iron
4.2 mg
23%
Potassium
112.9 mg
2%
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