Heart-Shaped Valentine Strawberry Shortcakes

Heart-Shaped Valentine Strawberry Shortcakes | 31Daily.com

Add a healthful sparkle to your Valentine dessert this year with a delectable treat: Heart-shaped Valentine Strawberry Shortcakes.

While Valentine’s Day will host a bevy of sweets, mostly of the chocolate variety, mixing it up a little — or adding to the chocolate, is always a good idea.

This year, I’m serving my guys a treat I know will meet with their “hearty” approval. With the cold and flu season upon us, I’m thinking Vitamin C, and Vitamin C… and more Vitamin C. And strawberries have abundant amounts. One cup of sliced strawberries equals 149% of the recommended daily allowance for Vitamin C.

Bowl of strawberries, cut up in sugar

Plus … and this is what really counts for the family. It’s heart-shaped, it’s red … and delicious. Enjoy!

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Heart-Shaped Valentine Strawberry Shortcakes

Heart-Shaped Valentine Strawberry Shortcakes | 31Daily.com

Add a healthful sparkle to your Valentine dessert this year with a delectable treat: Heart-shaped Valentine Strawberry Shortcakes.

  • Author: Stephanie Wilson
Scale

Ingredients

Shortcakes

2 cups all-purpose flour
1/4 cup sugar sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup cold butter (1 stick) cut into small pieces
1 beaten egg
2/3 cup buttermilk

Strawberries

3 to 4 cups sliced strawberries
1/3 to 1/2 cup sugar
Whipped Cream for topping

Instructions

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Wash, hull and slice strawberries. Toss the strawberries in the sugar and let them sit to bring out their natural juices.

Sift together the flour, sugar, baking powder and salt. Cut in the cold butter with a pastry knife or pulse in a food processor a couple of times. You want the dough to resemble course crumbs with some larger pieces of butter mixed through. Combine the egg and buttermilk in a separate small bowl and add to the flour mixture all at once. Stir to moisten, being careful not to overmix.

Turn the dough onto a floured surface; knead gently for about 30 seconds to bring the dough together. Pat or roll into a circle shape that is about 1/2 inch to 3/4 inch in depth. Using a heart shaped biscuit cutter or cookie cutter cut out 6 shortcakes and transfer to the prepared baking sheet.

Bake until golden brown around the edges, about 10 minutes. Cool and then split the shortcakes in half; butter the bottom half if desired. Spoon the strawberries over the bottom half, top with whipped cream if desired, and place the top on each heart.

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