Description
A timeless summer dessert featuring tender buttermilk biscuits, bursting lemonade strawberries, and velvety whipped cream. This homemade shortcake offers a perfect balance of crisp texture, sweet-tart fruit, and airy cream in every bite.
Ingredients
1 1/2 pounds fresh strawberries (hulled and sliced)
1/3 cup granulated sugar (for macerating)
3 cups all-purpose flour
1/4 cup granulated sugar (for dough)
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup cold unsalted butter (cubed)
1 cup cold buttermilk
1 teaspoon pure vanilla extract
2 tablespoons heavy cream (optional, for whipped topping)
Instructions
Preheat oven to 425°F (220°C)
In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt
Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs
Gradually add buttermilk, mixing until just combined
Fold in vanilla extract
Turn dough onto a floured surface; gently knead 5-6 times
Pat dough to 1-inch thickness; cut with a 2 1/2-inch round biscuit cutter
Place cutouts on parchment-lined baking sheets with 2 inches between
Bake 10-12 minutes until golden brown
While biscuits cool, macerate strawberries with 1/3 cup sugar until syrup forms (30-60 minutes)
Whip 2 tablespoons cream with a hand mixer until soft peaks form (optional)
To serve, layer biscuit, strawberries, and whipped cream
Notes
Biscuit dough can be refrigerated for up to 2 days
Macerated strawberries can be made 2 hours in advance
For gluten-free version: use 1:1 gluten-free flour blend
For vegan version: substitute butter with plant-based stick, buttermilk with almond milk + lemon juice
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg