Strawberry Shortcake Deluxe
Buttery biscuits drizzled with Creme anglaise and topped with homemade whipped cream make this strawberry shortcake deluxe recipe the best.
Ingredients
Shortcake Biscuits
- 4 c all-purpose flour
- 3 tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3 sticks coldsaltedbutter,quartered & cubed
- 1 ½ tbsp lemon juice + milk to total 1 ½ c
- 3 eggs
Creme Anglaise
- 1 c half and half
- 2 egg yolks
- 1/4 c sugar
- 2 tsp vanilla
Whipped Topping
- 2 c heavy whipping cream
- 2 tbsp vanilla
- 2 tbsp powdered sugar
Instructions
Shortcake Biscuits
- Mix the dry ingredients together.
- Slowly add the butter, lemon juice, milk, and 2 eggs.
- Place in the fridge for 30 mins or refrigerate overnight.
- Roll the dough onto a floured surface. Cut with a 3” round cutter (or canning lid) and place biscuits on a baking sheet lined with parchment paper. Brush with remaining egg.
- Bake 400F for 15 mins.
Creme Anglaise
- Boil water in a large saucepan.
- Place a small pan on top and heat the half and half for about 5 mins.
- While heating mix together the egg yolks, sugar, and vanilla.
- Add the egg mixture to the heated half and half.
- Simmer for 10 mins stirring constantly.
Whipped Topping
- Whip the cream, vanilla and powdered sugar until peaks form.
- Layer the biscuits with whipped topping and add quartered strawberries.
- Drizzle each stack with Creme anglaise.
Notes
Macros Per Biscuit: 18g Net Carbs, 2 Fat, 4g Protein
Nutrition
Calories: 112kcal
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