Strawberry Shortcake

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
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
  • Strawberry Filling
  • 8 cups strawberries (about 2 pounds), rinsed, stemmed, and sliced
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • Whipped Cream
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
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.

For the strawberry filling:
  • 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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