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Strawberry Shortcake With Buttermilk Biscuits

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“Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.”
READY IN:
1hr 25mins
SERVES:
4
YIELD:
4 buttermilk biscuit shortcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
  3. Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
  4. Gradually add the buttermilk, tossing with a fork until large moist clumps form.
  5. 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.
  6. 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).
  7. 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.
  8. 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).
  9. 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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