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Buttermilk Strawberry Shortcakes: The Real Deal

A close-up of a delicious buttermilk strawberry shortcakes layer filled with macerated strawberries and topped with a swirl of whipped cream.
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Make classic American desserts with fluffy buttermilk biscuits, fresh macerated strawberries, and real whipped cream. This is the best shortcake recipe for spring baking.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for strawberries
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 4 cups fresh strawberries, hulled and sliced
  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar

Instructions

  1. Prepare the biscuits: Preheat your oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Pour in the cold buttermilk all at once. Stir just until the dough comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness. Cut out rounds using a 2 1/2 inch biscuit cutter. Place the rounds on an ungreased baking sheet.
  5. Bake for 12 to 15 minutes, or until the biscuits are golden brown on top. Let them cool slightly.
  6. Macerate the strawberries: In a separate bowl, gently toss the sliced strawberries with the 2 tablespoons of granulated sugar. Let them sit for at least 20 minutes while the biscuits bake. The sugar will draw out the juices.
  7. Make the whipped cream: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
  8. Assemble the shortcakes: Split each warm biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a large dollop of whipped cream. Place the top biscuit half on the cream and top with more strawberries and cream. Serve immediately.

Notes

  • For the fluffiest biscuits, make sure your butter and buttermilk are very cold before mixing.
  • Use only ‘first crop’ or peak-season strawberries for the best flavor in this strawberry dessert.
  • If you prefer a slightly sweeter biscuit, brush the tops with melted butter immediately after they come out of the oven.

Nutrition

Find it online: https://cookingbycarla.com/buttermilk-strawberry-shortcakes-recipe/