Buttermilk Strawberry Shortcake
This buttermilk strawberry shortcake combines tender biscuits with fresh strawberries for a delightful dessert. Enjoy a unique twist on classic strawberry shortcake with this easy recipe!
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¾ cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons heavy cream
- ¼ cup turbinado sugar
- 8 cups sliced fresh strawberries
- ¼ cup white sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Work the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the buttermilk and gently fold the mixture until just combined. Be careful not to overmix!
- Drop heaping 1/3-cup spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each biscuit.
- Brush the tops of the biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 15-20 minutes, or until the biscuits are golden brown and smell heavenly.
- While the biscuits cool slightly, combine the sliced strawberries, sugar, and lemon juice in a large bowl. Let this sit for at least 30 minutes to allow the strawberries to release their juices.
- To serve, slice a biscuit in half, spoon the macerated strawberries on top, and drizzle with the sweet berry juice.