Strawberry Shortcake

Serves: 5

Carter Wolf

1 January 1970

Based on User reviews:

52

Spice

48

Sweetness

46

Sourness

42

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1

Buttermilk Biscuit

3 cups

Flour

4 tsps

Baking Powder

1 tsp

Baking Soda

1 tbsp

Sugar

1.5 tsps

Salt

3 cup

Unsalted Butter (1 1/2 sticks cold, cut into small pieces or grated)

1 cup

Buttermilk

2 tbsps

Heavy Cream

1 cup

Turbinado Sugar

1

Strawberry Filling

8 cups

Strawberry (about 2 pounds, rinsed, stemmed, and sliced)

1 tbsp

Lemon Juice (fresh)

1

Whipped Cream

2 cups

Heavy Whipping Cream

1 tsp

Vanilla Extract

Directions:

1

For the biscuits: Preheat the oven to 425 degrees F

2

Line a baking sheet with parchment paper

3

Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl

4

Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal

5

Add the buttermilk and stir just until moistened

6

On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart

7

Brush with heavy cream, and sprinkle with sugar

8

Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean

9

Place the sliced strawberries in a large bowl

10

Add the lemon juice, and sugar and gently toss

11

Let the berries macerate for 30 minutes until the juices develop

12

For the whipped cream: Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks

13

To serve the biscuits: Slice the biscuits in half horizontally

14

Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits

15

Cover with the top portion of the biscuit and serve alongside additional berries and juices