Strawberry Shortcake

Photo: Strawberry Shortcake

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 20 min
 
YIELD: 10 servings
LEVEL: Easy

ingredients

  • Buttermilk Biscuits
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
  • 1 cup buttermilk
  • 2 tablespoons heavy cream
  • 1/4 cup turbinado sugar
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    Directions

    For the biscuits:
    Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

    Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
    Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.

    Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar.

    Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
    Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop.

    For the whipped cream:
    Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.

    To serve the biscuits:
    Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices.

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    4

    Newest Ratings and Reviews

    Read all 5 reviews

    • on November 11, 2012

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      The cakes are firm and wonderful. They get even better with strawberrys and whip cream. Nice easy desert that will last a couple of days so make plenty!

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    • on November 01, 2012

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      yesss all over my mouth

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    • on May 14, 2012

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      Made this for my family on Mothers Day and everybody enjoyed it. The biscuits aren't overly sweet so the strawberries really stand out. My biscuits looked beautiful and the sugar on top really is what makes them dessert friendly. The hardest part for me was getting the mixture at a good consistency because my butter was not cold enough but they still turned out great, I kept them in the oven for the minimum time. Kids really enjoyed them too, saying this was their first real strawberry shortcake lol. A great summer treat.

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