Ingredients for Strawberry Shortcake With Buttermilk Biscuits
- All Purpose Flour
- 2 tablespoons granulated sugar (plus 1/2 cup for strawberries and 3 tablespoons for whipped cream)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 3/4 cup buttermilk
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup raspberry preserves
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
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How to Make Strawberry Shortcake With Buttermilk Biscuits
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Biscuits: In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add buttermilk, mixing with a fork until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a ball.
- Divide the dough into 4 equal pieces. Roll each piece into a 3-inch round.
- Place the biscuit rounds onto the prepared baking sheet, leaving some space between each.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Transfer the biscuits to a wire rack to cool slightly.
- Strawberry Filling: In a large bowl, gently toss together the sliced strawberries, 1/2 cup sugar, and raspberry preserves. Let stand for at least 1 hour, or until a syrup forms, stirring occasionally.
- Whipped Cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the remaining 3 tablespoons of sugar and vanilla extract. Continue beating until stiff peaks form.
- Assemble: Once the biscuits are lukewarm, slice each biscuit in half horizontally.
- Place the bottom halves of the biscuits in individual serving bowls or plates.
- Top each biscuit with a generous amount of the macerated strawberries and whipped cream.
- Cover with the biscuit tops.
- Dust with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
209g
Fat
161g
Carbs
36g
