Strawberry Shortcake Recipe
Homemade buttermilk biscuit warmed with strawberries, vanilla ice cream and topped with whipped cream and with a scoop of ice cream.
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Ingredients
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Biscuit Base
Strawberry Topping
Whipped Cream
Serving
Method
Biscuit Base
- 1
Prepare the Biscuit Dough
Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2
Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Buttermilk
Pour in the buttermilk and stir gently until just combined. Do not overmix.
- 4
Shape and Bake
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes until golden brown.
Strawberry Topping
- 5
Prepare the Strawberries
While the biscuits are baking, hull and slice the fresh strawberries. In a bowl, mix the sliced strawberries with sugar and vanilla extract. Let them sit for about 10 minutes to release their juices.
Whipped Cream
- 6
Make the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until soft peaks form.
Assembly
- 7
Assemble the Shortcake
Once the biscuits are baked and cooled slightly, split them in half. Place the bottom half on a plate, top with a generous spoonful of strawberries and their juices, a scoop of vanilla ice cream, and then add the top half of the biscuit. Finish with whipped cream and more strawberries on top.
