Strawberry Shortcake Recipe
A delightful dessert made with warm buttermilk biscuit pieces layered with our strawberry topping and fluffy whipped cream.
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Ingredients
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Biscuit Base
Strawberry Topping
Whipped Cream
Method
Prepare the Biscuit Base
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Cut the cold unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- 4
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined. Do not overmix.
- 5
Shape the Dough
Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into squares or rounds as desired.
- 6
Bake the Biscuits
Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
Prepare the Strawberry Topping
- 7
Slice the Strawberries
Wash and slice the fresh strawberries.
- 8
Combine with Sugar and Lemon Juice
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for about 15 minutes to allow the strawberries to release their juices.
Prepare the Whipped Cream
- 9
Whip the Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip on medium-high speed until soft peaks form.
Assemble the Strawberry Shortcake
- 10
Layer the Ingredients
Once the biscuits have cooled slightly, cut them in half. Layer the bottom half with strawberry topping and a generous dollop of whipped cream.
- 11
Finish the Shortcake
Place the top half of the biscuit over the whipped cream. Add more strawberry topping and whipped cream on top as desired.
- 12
Serve
Serve the strawberry shortcake immediately for the best taste.