Description
A classic summer dessert featuring fluffy, buttery buttermilk biscuits layered with macerated fresh strawberries and homemade whipped cream. This recipe is ready in under 45 minutes and delivers restaurant-quality results with simple pantry staples.
Ingredients
Scale
- 2 pounds (900g) fresh strawberries, hulled and sliced
- ½ cup (100g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- 2 cups (250g) all-purpose flour
- 1 tablespoon (15g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (113g) cold unsalted butter, cubed
- ¾ cup (180ml) buttermilk
- 1 large egg yolk
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (15g) confectioners’ sugar
- 1 teaspoon (5ml) vanilla extract
Instructions
- Macerate the strawberries: In a bowl, toss sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for 15-20 minutes until juices form.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a large bowl.
- Cut cold butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs with pea-sized butter pieces remaining.
- Whisk buttermilk and egg yolk in a small bowl, then pour into the flour mixture.
- Gently fold the wet ingredients into the dry ingredients with a metal spatula until the dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut out 6-8 biscuits using a 2.5-inch round cutter.
- Place biscuits on the prepared baking sheet, leaving space between them.
- Bake for 12-15 minutes until tops are golden brown and firm. Cool on the pan for 5 minutes.
- While biscuits bake, whip heavy cream with confectioners’ sugar and vanilla extract until soft peaks form.
- To assemble, split warm biscuits in half. Place bottom halves on plates, top with macerated strawberries and syrup, add a dollop of whipped cream, and cap with the top biscuit half. Garnish with extra cream or a whole strawberry.
Notes
Keep all ingredients cold for flaky biscuits. Do not overmix the dough. Use fresh strawberries for best flavor. Leftover biscuit dough can be frozen unbaked. Do not store assembled shortcake in the fridge as biscuits will become soggy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit split with
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
Keywords: strawberry shortcake, summer dessert, buttermilk biscuits, homemade whipped cream, easy dessert, fresh strawberries, gluten-free friendly