This Eggless Strawberry Shortcake, made from scratch, is as easy as making it with a ready-mix for biscuits. Drizzle it with a syrup made with fresh strawberries, and this makes a scrumptious snack for a hot summer afternoon!
Fresh strawberries provide fiber and vitamin C.
Servings: 6-8 (makes 6-8 )
Cooking Time: 35 minutes
- 1 3/4 cups all-purpose flour (maida)
- 2 tbs[ sugar
- 1 tbsp baking powder
- 3 tbsp unsalted butter, cut into small pieces
- 1/2 tsp grated orange peel (zest)
- 3/4 cup milk
For Strawberry Syrup
- 4 cups strawberries, sliced vertically
- 2 cups sugar (adjust to taste)
- Preheat the oven to 450°F. Take a cookie sheet (baking sheet) and brush lightly with oil (or spray with a vegetable oil spray) and set aside.
- In a large bowl, sift together the flour, baking powder, and sugar. Add the orange peel and butter, and using a knife and fork, mix the butter and flour until it becomes a crumbly mixture. Add the milk and mix to form a soft dough.
- On a lightly floured surface, roll out the dough into a large circle that’s 1/2-inch thick. Using a 2.5-inch biscuit cutter (cookie cutter), cut out biscuits. Gather the remaining dough and roll it out again, and cut out more biscuits. Repeat until you’ve used up all the dough.
- Place the biscuits on the greased cookie sheet and bake in the oven for 12-15 minutes or until golden brown. Remove and cool the strawberry shortcakes on a wire rack.
- While the biscuits are baking, in a medium saucepan, add the strawberries, sugar, and 1/4 cup water and cook on low heat until the stawberries are cooked and a thick syrup is formed. Remove from heat and let cool.
- To serve the eggless strawberry shortcake, split the biscuit in half (horizontally), place a couple of fresh strawberry slices and pour some of the syrup, and cover with the top half of the biscuit. Drizzle some more syrup on top, if desired, and serve with tea or coffee.