Strawberry Shortcake with Buttermilk Biscuits
Desserts · Serves 8 · Prep 35 min · Cook 16 min · Total 51 min
Tender, lightly sweet buttermilk biscuits split and piled with juicy sugared strawberries and softly whipped cream. Let the berries sit a bit so they make their own syrup. This is the dessert for peak strawberry season.
Ingredients
The Strawberries
- 2 lb strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tsp lemon juice
The Biscuits
- 2 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 10 tbsp cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 tbsp heavy cream, for brushing
- 1 tbsp coarse sugar
The Cream
- 1 1/2 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Steps
The Strawberries
- Toss the strawberries with the sugar and lemon juice. Lightly mash about a quarter of them with a fork and let stand at least 30 minutes to get juicy.
The Biscuits
- Heat the oven to 425°F and line a baking sheet with parchment. Whisk the flour, sugar, baking powder, baking soda and salt. Cut in the butter until most pieces are pea-size.
- Stir in the buttermilk with a fork just until a shaggy dough forms. Turn it out, pat into a rectangle, fold it in half and pat it out again; repeat twice more. Pat to 1 inch thick.
- Cut out 3-inch rounds, pressing straight down without twisting, and gather the scraps once to cut more. Set on the sheet, brush the tops with cream and sprinkle with coarse sugar.
- Bake until tall and golden brown, 14 to 17 minutes. Cool on a rack at least 10 minutes.
The Cream
- Whip the cream, powdered sugar and vanilla to soft peaks. Split each biscuit, spoon strawberries and their juice over the bottom half, add a big dollop of cream, and set the top on at an angle. Serve right away.