Buttermilk Strawberry Shortcake
A light, fluffy buttermilk biscuit layered with sweet, juicy strawberries and fresh whipped cream—this buttermilk strawberry shortcake is the ultimate summer dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup buttermilk
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for strawberries)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in buttermilk until a soft dough forms. Do not overmix.
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into 6 shortcakes.
- Place shortcakes on the baking sheet and bake for 12–15 minutes, until golden brown.
- While they bake, toss sliced strawberries with 3 tablespoons sugar and let sit for at least 20 minutes.
- In a chilled bowl, whip heavy cream and vanilla extract until soft peaks form.
- Once baked, let shortcakes cool slightly, then slice in half.
- Spoon strawberries and syrup over bottom halves, top with whipped cream, and cap with the top halves. Serve immediately.
Notes
- Chill the heavy cream and bowl for faster and fluffier whipping.
- Do not twist the biscuit cutter to ensure even rise.
- Shortcakes can be baked ahead and stored in an airtight container for up to 2 days.
- Customize by adding lemon zest or swapping berries.
Find it online: https://dishmio.com/buttermilk-strawberry-shortcake/