Strawberry Shortcake
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Strawberry Shortcake
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A classic dessert, Strawberry Shortcake combines buttermilk biscuits with sliced, juicy strawberries and fresh whipped cream for a delicious combination that will have everyone raving!
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Ingredients
For the Strawberries
- 1 pound fresh strawberries, hulled and sliced 16 ounces
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar
- 6 whole fresh strawberries for garnish, optional
For the Biscuits
- 3 cups all-purpose flour plus a little extra for dusting
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 10 Tablespoons unsalted butter cold and cubed
- 1 cup buttermilk
For the Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper, set aside.
- For the Strawberries, add to a bowl with lemon juice and sugar and allow them to rest so the juices will release. Set aside.
- For the Biscuits, combine flour, sugar, baking powder, salt, and baking soda in a food processor. Pulse a few times so they are combined. Add in the cold, cubed butter and pulse a couple times until the butter is mixed in (you want the pieces of butter to be the size of a pea).
- Transfer the mixture into a large bowl and make a well in the middle. Pour the cold buttermilk into the middle and carefully fold it into the dry ingredients until it is just mixed and dough is rought and slightly sticky (do not overwork the dough).
- Drop the dough onto a floured surface or cutting board. Use your hands to press the dough out until it is about a half an inch thick. Add an extra Tablespoon of flour if needed to the dough if it's still sticky. Fold dough in half then press it until it's half an inch again. Repeat twice, on the last fold make the dough about 1-inch thick.
- Use a 2.5-inch or 3-inch round biscuit cutter to cut out as many biscuits as you can, Then press the remaining dough back together to cut out more biscuits. You should be able to get 6 buiscuts.
- Place biscuits on prepared cookie sheet and bake for 15 minutes until the tops are golden brown. Allow to cool before serving.
- While biscuits cool, combine heavy cream with powdered sugar and vanilla to make the whipped cream. Beat with an electric mixer until stiff peaks. This will take several minutes.
- Once cooled, cut biscuit in half. Spoon a thick layer of whipped cream on bottom half, then a spoonful of strawberries. Place top layer of biscuit on strawberries. Feel free to dollop with more whipped cream on one of the whole berries.
Notes
- If you don't have a food processor, you can use your hands to combine the butter into the dry biscuit ingredients. Be patient it will take a few minutes.
- Whole milk can be used in place of buttermilk. Or swap it out and use our homemade buttermilk substitute instead.
- Make ahead. The biscuits can be made in advance. But don't assemble until ready to serve.
- Store biscuits in airtight container at room temperature for up to 3 days.
- Freeze bsicuits in airtight container for up to 3 months. Thaw overnight before serving.
- Baking tips: Keep buttermilk and butter cold before using. The biscuits will have a flaky texture.
- Don't want to make homemade biscuits? Use bisquick or the refrigerated biscuits instead!
Nutrition Information
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Serving
1biscuit
Calories
754kcal
(38%)
Carbohydrates
70g
(23%)
Protein
10g
(20%)
Fat
49g
(75%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
662mg
(28%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 754kcal | 38% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 662mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
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