Strawberries shortcakes
40
15
6
No
Preparation
Side-by-side mode
- Preheat oven at 425°F (220°C).
- In a bowl, mix dry shortcakes ingredients. Add butter and mix until obtaining a grainy preparation.
- In another bowl, mix eggs with sour cream and lemon zest.
- Gradually add the sour cream mixture with the first preparation and stir everything up until obtaining a homogenized preparation.
- Butter six muffin cups molds. Divide the preparation into each cup and oven bake 15 to 17 minutes. Remove from oven and cool down over a grill. Unmold.
- In a bowl, crush half the strawberries and refrigerate.
- With a hand mixer, whip cream at high speed until obtaining firm peaks. Add icing sugar and vanilla.
- When serving, slice shortcakes in half over the thickness. Garnish each cake with strawberries and whipped cream.
Did you know that...
Fresh strawberries can be kept for 2 to 3 days in the refrigerator.
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