Strawberry Shortcakes with Buttermilk Biscuits
Strawberry Shortcakes complete with buttermilk biscuits, homemade whipped cream and strawberries-YES AND AMEN!
These heavenly cakes are everything that I love in a dessert. They’re easy to make, sweet but not overly sweet, and fresh!
The best part is that everything can be made in advance and assembled later. Make your biscuits and store them in an airtight container until ready to serve. Make your whipped cream and strawberries and store them covered in the refrigerator for up to 3 days. SO easy!
The biscuits are the star of the show. They’re super light and fluffy, and I could eat all 12!
This round serving tray and these adorable Cherry Blossom Napkins are both from The Avenue, which is my new favorite place to shop. They have so many cute napkins, plates, pitchers, clothes, and SO much more. I got my baby announcement dress from here and couldn’t love it any more.
Happy baking and Happy 4th of July! God bless America!
Strawberry Shortcakes with Buttermilk Biscuits
Ingredients:
- 1 container fresh strawberries, sliced
- 2 tablespoons granulated sugar
- Zest of 1/2 of a lemon
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 3/4 cup cold buttermilk, plus more for brushing on the tops
- Turbinado sugar (or regular) for topping
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions:
How to cook Strawberry Shortcakes with Buttermilk Biscuits
- Slice the strawberries and add them to a small bowl. Add the sugar and lemon zest and toss to combine. Cover and store in the fridge while you make the biscuits.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add in the cold cubed butter and use a pastry cutter to cut the butter into the flour mixture. Continue cutting until the butter is the size of small peas. If you don't have a pastry cutter, you can use a food processor for this part. Pour in the buttermilk and gently stir with a rubber spatula until it begins to come together but is still shaggy. Do not overwork the dough.
- Pour the dough onto a lightly floured surface and gently use your hands to press it together into a rectangle. Fold it into thirds and rotate it, repeating the folds 2 more times. Gently press it down with your hands until it's 1/2 inch thick and use a round biscuit or cookie cutter to cut out 12 biscuits. Place on a baking sheet close together (you want them to touch) and brush the tops with buttermilk and sprinkle course sugar.
- Bake for 12-15 minutes or until golden brown. Allow them to cool a few minutes before assembling them.
- Using a stand mixer fitted with the whisk attachment, or with a handheld mixer, beat the heavy cream, sugar and vanilla on medium-high speed until soft peaks form.
- Dollop a generous amount of whipped cream onto the top of a biscuit and then spoon some strawberries. Top with another biscuit and finish it off with more whipped cream and strawberries. Serve immediately and enjoy!