Strawberry Shortcake Buttermilk Biscuits (Print version)

Flaky buttermilk biscuits combined with macerated strawberries and whipped cream for a summer delight.

# What you need:

→ For the Strawberries

01 - 1½ lbs fresh strawberries, hulled and sliced
02 - ⅓ cup granulated sugar

→ For the Buttermilk Biscuits

03 - 2 cups all-purpose flour
04 - 2 tbsp granulated sugar
05 - 1 tbsp baking powder
06 - ½ tsp fine sea salt
07 - ½ cup unsalted butter, cold and cubed
08 - ¾ cup cold buttermilk
09 - 1 tsp vanilla extract
10 - 1 tbsp melted butter for brushing

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - Combine sliced strawberries and sugar in a medium bowl. Toss thoroughly and let stand for 20 minutes to allow juices to develop.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - Whisk together flour, sugar, baking powder, and salt in a large bowl until well combined.
04 - Add cold cubed butter to flour mixture. Cut in using pastry blender or fingertips until mixture resembles coarse crumbs.
05 - Stir in buttermilk and vanilla extract just until dough comes together. Avoid overmixing.
06 - Turn dough onto lightly floured surface. Pat into 1-inch-thick rectangle. Cut 6 biscuits using 2½-inch round cutter, re-rolling scraps as needed.
07 - Place biscuits on prepared baking sheet. Brush tops with melted butter. Bake for 16–18 minutes until golden brown. Cool on wire rack.
08 - In chilled mixing bowl, beat cold cream, powdered sugar, and vanilla with hand mixer or whisk until soft peaks form.
09 - Split biscuits horizontally. Layer bottoms with macerated strawberries and juices, top with whipped cream, then add biscuit tops. Garnish with additional berries and cream if desired.

# Expert advice:

01 -
  • The contrast between warm, flaky biscuits and cold, juicy strawberries creates pure summer magic
  • Homemade biscuits elevate this from ordinary dessert to something people talk about for days
02 -
  • Cold ingredients are non-negotiable for flaky biscuits, warm butter melts before baking and you lose all those layers
  • Let the strawberries macerate for at least twenty minutes, but thirty is even better for that syrupy magic
03 -
  • Don't twist your biscuit cutter or you'll seal the edges and prevent rising, press straight down and pull up
  • Touch the dough as little as possible, your hands are warm enough to melt that precious butter

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