Dessert: United States – Strawberry Shortcake with Buttermilk Biscuits
Serving Size: 8
Approximate Time
Prep
20 min
Cook
20 min
Additional
30 min
Total
1 hr 10 min
Ingredients
2 lb (900 g) fresh strawberries, hulled and sliced
1 / 3 cup (65 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest (optional)
2 cups (240 g) all-purpose flour
1 / 4 cup (50 g) granulated sugar
1 tbsp (15 g) baking powder
1 / 2 tsp baking soda
1 / 2 tsp kosher salt
1 / 2 cup (115 g) cold unsalted butter, cut into small cubes
3 / 4 cup (180 ml) cold buttermilk, plus 1–2 tbsp (15–30 ml) for brushing
1 tsp (5 ml) vanilla extract
Coarse sugar for sprinkling (optional)
1 cup (240 ml) heavy cream, well chilled
2 tbsp (15 g) powdered sugar
1 tsp (5 ml) vanilla extract
Pinch of salt
Instructions
Macerate strawberries: In a bowl, combine sliced strawberries, granulated sugar, lemon juice, and lemon zest (if using). Toss and let sit at room temperature for 20–30 minutes, stirring once or twice, until juicy.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Make biscuit dough: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized bits remain.
Add buttermilk and vanilla; stir just until a shaggy dough forms. Turn onto a lightly floured surface, gently pat into a rectangle, fold in half, and repeat 1–2 more times for flaky layers. Pat to 1-inch thickness.
Cut biscuits: Use a 2.5-inch cutter to punch out 6–8 rounds (press straight down; don’t twist). Gather scraps gently and cut remaining rounds, or cut into squares with a knife.
Bake: Arrange on the prepared sheet so biscuits nearly touch. Brush tops with a little buttermilk and sprinkle with coarse sugar if desired. Bake 13–16 minutes, until tall and golden. Cool 10 minutes.
Whip cream: Using a cold bowl, beat heavy cream, powdered sugar, vanilla, and a pinch of salt to soft peaks.
Assemble: Split warm biscuits. Spoon macerated strawberries and juices over the bottoms, add a generous dollop of whipped cream, and cap with the tops. Serve immediately.
