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Strawberry Shortcakes with Mint Whipped Cream by

Tags: mint, strawberry


For the biscuits:
2 cups (240 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 1/4 teaspoon kosher salt
1/2 cup (1 stick, 113 grams) cold unsalted butter, cut
into small pieces
3/4 cup-1 cup (175-240 milliliters) milk or buttermilk
For the strawberries:
1/2 Veggie Box strawberries, sliced
1 tbsp granulated sugar
For the mint whipped cream:
1 cup heavy cream
cup sugar
2 tablespoons water
a handful of Veggie Box mint leaves


For the mint whipped cream, combine sugar, water, and mint leaves in a small sauce pan and bring to a boil. Cook and stir the mixture until the sugar has fully dissolved, about five minutes. Sift out the mint leaves and put the syrup into the refrigerator. Let it cool completely. Whip the heavy cream in a mixing bowl until you see soft
peaks. Set aside. Slowly fold the mint syrup into the whipped cream then set aside. Preheat the oven to 450F. In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here. Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. Add 3/4 cup of the milk and stir just until combined. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy. Drop large mounds (about 1/4 cup each) onto a baking sheet. Bake for 18-22 minutes until golden brown. While the biscuits are baking, mash together the strawberries and sugar and let rest for at least 10 minutes for the juices to release. To serve, cut a warm biscuit in half, spoon strawberries over the biscuit, and top with whipped cream. Enjoy!

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