Strawberry Shortcake With Buttermilk (Print version)

Buttery buttermilk biscuits with juicy strawberries and whipped cream, perfect for a light summer delight.

# What you need:

→ For the Strawberries

01 - 1½ lbs fresh strawberries, hulled and sliced
02 - ⅓ cup granulated sugar
03 - 1 tsp lemon juice

→ For the Buttermilk Biscuits

04 - 2 cups all-purpose flour
05 - 2½ tsp baking powder
06 - ½ tsp baking soda
07 - ½ tsp salt
08 - 2 tbsp granulated sugar
09 - ½ cup unsalted butter, cold and cubed
10 - ¾ cup cold buttermilk, plus more for brushing

→ For the Whipped Cream

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

# Directions:

01 - Combine strawberries, sugar, and lemon juice in a medium bowl. Stir gently to coat. Cover and let macerate at room temperature for at least 20 minutes, allowing the berries to release their juices and soften.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
04 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
05 - Pour cold buttermilk into the bowl and stir gently until just combined. Do not overmix—some dry spots are acceptable.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold dough in half and pat out again. Repeat this folding process twice to create flaky layers.
07 - Cut out 6 rounds using a 2½-inch biscuit cutter, pressing straight down without twisting. Place on prepared baking sheet. Brush tops lightly with additional buttermilk.
08 - Bake for 15–18 minutes until tops are golden brown. Transfer to a wire rack and let cool slightly.
09 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
10 - Split biscuits in half horizontally. Place bottom halves on serving plates, spoon strawberries and juices generously over each, add a dollop of whipped cream, and top with biscuit crowns. Serve immediately while biscuits are still slightly warm.

# Expert advice:

01 -
  • Nothing beats the contrast of warm, flaky biscuits against cool, sweet strawberries and cream
  • The macerated strawberries create their own glossy syrup that soaks beautifully into the biscuits
  • Homemade biscuits elevate this from ordinary dessert to something extraordinary
02 -
  • Cold ingredients are crucial for flaky biscuits, work quickly and keep everything chilled until it hits the oven
  • Twisting the biscuit cutter seals the edges and prevents rising, press straight down and pull straight up
  • Let the strawberries macerate for the full recommended time, the syrup they create is what makes this dessert sing
03 -
  • Freeze your butter for 15 minutes before starting, it makes cutting it into the flour much easier and keeps it cold longer
  • Use a light touch when working the dough, overhandling develops gluten and makes biscuits tough instead of tender

Return