What’s summer without strawberry shortcake? This super simple recipe is sure to be a crowd pleaser, and the whole thing comes together in under 40 minutes! These buttermilk biscuits are super soft and fluffy, and go perfectly with sweet strawberries and cream. Be careful, you’ll want to make this daily!
Strawberry Shortcake
Ingredients
strawberry filling
- 6 cups fresh strawberries
- 1/4 cup granulated sugar (50g)
whipped cream
- 1 cup heavy cream
- 2 tbsp granulated sugar (or 1 tbsp maple syrup)
- 1 tsp vanilla extract
buttermilk biscuits
- 2 3/4 cups all-purpose flour (345g)
- 1/4 cup granulated sugar (50g)
- 3/4 cup unsalted butter, cold
- 1 cup cold buttermilk
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp buttermilk (for wash)
- turbinado sugar, for sprinkling
Instructions
- Quarter the strawberries and place in a bowl, and then toss with 1/4 cup granulated sugar. make sure all the strawberries are evenly coated, and then cover with plastic wrap and place in the fridge. Do this first so the strawberries have time to release their juices while you prep the biscuits and whipped cream.
- Preheat the oven to 400°F. In a large bowl or a food processor, mix together the flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into small cubes and add them to the dry ingredients. If using a food processor, pulse the mix a few times until it's the texture of coarse wet sand. You can use a pastry cutter (or two knives!) as well, it will just take longer. If you used a food processor, pour the mix into a large bowl.
- Add the buttermilk over top of the dry mix, and gently mix everything together with a rubber spatula. Don't overmix; as soon as the dough starts to come together pour it (and any stray crumbles, it'll all come together) out onto a well floured work surface. Flour your hands and bring the dough together into one cohesive piece, and then with your hands or a rolling pin, flatten it out to a 3/4" thick rectangle. Fold the dough together like a letter, overlapping in the middle, then turn the do 90° and flatten it out again. Fold, rotate, and flatten it again, and then one more time, for a total of 3 folds. You should now have a 3/4" thick dough rectangle.
- Cut 2.75"-3" biscuits out of the dough with a biscuit cutter. Make sure to punch straight down with the cutter, no twisting! This can seal the sides of the biscuit and you won't get a good rise. Reroll the dough scraps and punch out more biscuits until there's no dough left. You should have 10-12 biscuits.1
- Lightly spray a cast iron skillet with cooking spray, then arrange the biscuits in the skillet, making sure their touching. You can do this on a piece of parchment paper on a baking sheet as well.
- Brush the tops of the biscuits with 2 tbsp of buttermilk, and then generously sprinkle with turbinado sugar. Bake for 15-20 minutes, or until golden brown and risen well. Remove from the oven and allow to cool in the pan for 10 minutes before serving.
- While the biscuits are cooling, prepare the whipped cream. In the bowl of a stand mixer, or using an electric mixer, add 1 cup of heavy cream. Beat on high with the whisk attachment, just until soft peaks are beginning to form. Add the sugar (or maple syrup) and vanilla, and continue to whisk until you've reached the desired thickness. Be careful, it's very easy to overwhip whipped cream!
- To serve, split the biscuits and add a spoonful of the sugared strawberries and whipped cream, then replace the top of the biscuit and repeat.
- Enjoy!
Notes
- The thickness to which you roll your dough is very important. Make sure you use a ruler! If you roll the dough too thin, the biscuits will be short and squat.
