Strawberry Shortcake by Lois Hiranaga

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Lois Hiranaga with Lanai Tabura

Lois Hiranaga is a native of Maui, she has always been passionate about flowers and supporting her community. She earned a degree in marketing and management from the University of Hawaii at Mānoa, and has an extensive background in horticulture and is co-author of Neotropica Hawaii Tropical Flower and Plant Guide.

Lois is a member of the Maui County Farm Bureau and has caught the bug for cooking as well. She has been taking culinary classes so we thought it was time to bring her into the kitchen and see what she can do.

Strawberry-Shortcake-by-Lois-Hiranaga-Recipe
Rate This Recipe:
5 from 1 vote

Strawberry Shortcake by Lois Hiranaga

Lois Hiranaga is a native of Maui, she has always been passionate about flowers and supporting her community. She earned a degree in marketing and management from the University of Hawaii at Mānoa, and has an extensive background in horticulture and is co-author of Neotropica Hawaii Tropical Flower and Plant Guide.
Lois is a member of the Maui County Farm Bureau and has caught the bug for cooking as well. She has been taking culinary classes so we thought it was time to bring her into the kitchen and see what she can do.
Posted By: As Seen On OC16
Prep Time 0 mins
Cook Time 0 mins
0 mins
Course Dessert
Cuisine Hawaiian, Local
Servings 10 Servings
Calories 247 kcal

Ingredients
  

Ingredients for Biscuit

  • 2 cups Flour
  • 1 Tbsp. Baking powder
  • 1/4 cup Sugar
  • 1 stick Butter (diced small and frozen)
  • 1 1/4 Heavy whipping cream

Ingredients for Strawberries

  • 16 oz. Kula Country Strawberries
  • 1/4 cup Sugar

Ingredients for Whipping Cream

  • 1 cup Heavy Whipping Cream
  • 1/4 cup Sugar

Instructions
 

  • Macerate strawberries, wash, hull (remove calyx), slice and sprinkle strawberries with 1/4 c. sugar or to taste. Set aside for 30 minutes.
  • Pre heat oven at 450 degrees Fahrenheit.
  • To prepare dough, combine flour, baking powder and sugar in a food processor or blender. Dice frozen butter and add half at a time. Pulse until it has a sandy texture. Add heavy whipping cream gradually, and pulse until ingredients begins to stick together.
  • Turn out dough onto a lightly floured wax paper or parchment paper. Using your hands, fold it a couple of times so it become a mass that can be rolled out evenly.
  • Roll out with pin to 1" thickness, cut with 2 1/2" biscuit cutter. Gather scraps, pat down and cut out more biscuits.
  • Place on 9" x 13" baking pan or cookie sheet.
  • In a preheated oven, bake at 450 till golden brown (about 13 minutes).

How To Serve:

  • Serves 9-10.

Nutrition

Calories: 247kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 167mgPotassium: 115mgFiber: 2gSugar: 17gVitamin A: 357IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 27mgCalcium: 114mgIron: 2mg
Keyword maui, hawaii kitchen, kitchen, cooking, strawberry, shortcake, strawberry shortcake, lois hiranaga
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