Uccello’s Famous Grand Strawberry Shortcake Recipe
Buttermilk biscuits buried under fresh strawberries in a sweet sauce; adorned with four scoops of vanilla ice cream and topped with whipped cream.
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Ingredients
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For Assembly
Method
Instructions
- 1
Prepare the Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.
- 2
Make the Strawberry Sauce
While the biscuits are baking, prepare the strawberry sauce. In a medium bowl, combine the fresh strawberries, sugar, and lemon juice. Toss to coat and let it sit for 15-20 minutes until the strawberries release their juices.
- 3
Assemble the Shortcake
Once the biscuits are baked, let them cool slightly. Split the biscuits in half. Place the bottom half on a plate, spoon over the strawberry sauce, add the top half of the biscuit, and top with a scoop of vanilla ice cream and whipped cream.
