Baked Strawberry Shortcake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Servings: 12
- Course: Dessert
Wow your guests with this tasty Baked Strawberry Shortcake at your next backyard get-together.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Reynolds Kitchens® Dessert Pans allow you to make a dessert perfect for any occasion.
Ingredients
- 3 cups of all purpose flour + more for dusting
- 1 1/2 tablespoons of baking powder
- pinch of salt
- 1 cup of sugar
- 6 ounces of cold unsalted butter
- 1 1/4 cups of whole milk
- 2 eggs
- 1 ounce of melted butter
- 2 tablespoons of sugar in the raw
- 2 pints of quartered fresh strawberries
- juice of 1 lemon
- 1 Reynolds Kitchens® 13x9 Dessert Pan
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
COMBINE the strawberries, lemon juice, and ½ cup of sugar and add it to a Reynolds Kitchens® 13x9 Dessert Pan and set aside.
Step 3
MIX together the flour, baking powder, salt and ½ cups of sugar until it is combined. Thinly cut in the butter using a pastry knife until and mix in with the dry ingredients until it is the size of rice. Form a well in the middle of the mixture.
Step 4
WHISK together the eggs and milk in a separate bowl and bowl and pour it into the well in the flour and butter mixture bowl.
Step 5
MIX in the liquid slowly using a fork until just combined.
Step 6
PLACE the dough onto a clean dry surface that has been dusted with flour and roll out until it is ½ inch thick.
Step 7
CUT 3 inch circles using a cookie cutter and place each of them lined up on top of the Reynolds Kitchens® 13x9 Dessert Pan with strawberries.
Step 8
BRUSH the top of each biscuit with melted butter and sprinkle on sugar in the raw.
Step 9
PLACE the pan in the oven and bake for 35 minutes on 350°.
Step 10
SERVE the strawberry shortcake with whipped cream.
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