Strawberry Shortcake With Buttermilk Biscuits
photo by Baby Kato
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Yields:
-
4 buttermilk biscuit shortcakes
- Serves:
- 4
ingredients
-
Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 10 tablespoons unsalted butter, chilled and cut into pieces
- 2⁄3 cup buttermilk
- 1 tablespoon chilled buttermilk
-
Strawberry Filling
- 2 lbs baskets strawberries (about 7 cups hulled and halved, or quartered, if very large)
- 1⁄2 cup sugar
- 2 tablespoons sugar
- 2 tablespoons raspberry preserves
- 1 cup chilled whipping cream
- 1 teaspoon vanilla extract
directions
- Preheat the oven to 375°F.
- Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
- Gradually add the buttermilk, tossing with a fork until large moist clumps form.
- Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
- Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
- Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
- Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
- Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
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Reviews
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What a terrific recipe Lumberjackie. We enjoyed our strawberry shortcake very much. The biscuits were perfect, light, tender, fluffy and crisp on the outside. What a great Father's Day dessert this was. Quick and very easy to make. My dh was in flavor heaven. Thanks so much for sharing your lovely recipe.
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10 stars just for the memory of my Grandma's house in the summer and her strawberry shortcake made with sweet biscuits. I just wish she were alive to taste your recipe for the strawberries. FANTASTIC with the vanilla and marmalade(used Orange). Thanks so much for posting this terrific recipe. BTW, I mashed the strawberries instead of slicing--Grandma said "they're sweeter that way." :-)
RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.