Buttermilk Strawberry Shortcake

68 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
Emmie4life
Recipe by  Emmie4life

“A light biscuit topped with delicious strawberries.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  4. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
  5. Stir in buttermilk until the flour mixture is moistened.
  6. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  7. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  8. Bake in the preheated oven until golden brown, 15 to 20 minutes.
  9. Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  10. Serve the strawberries with juice over the biscuits.

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Reviews (68)

Rate This Recipe
Jillian
71

Jillian

What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I froze the butter and grated it which is much easier. After dropping these onto a baking sheet lined with parchment paper and did an egg wash (one egg well beaten with 1 Tbsp. of water) and then topped it off with the turbinado sugar which provided a nice little crunch. These baked up beautifully and tasted wonderful. I served them with "Easy Whipped Cream" from this site. This recipe is a definite keeper!

Shearone
29

Shearone

Great simple, easy and delicious recipe. I sliced some of the strawberries ahead of time in order for the juice to form. The only ingredient change I made was to sprinkle with light brown sugar instead of turbinado. A word of caution, watch the baking time. While the recipe does not require whipped cream, I did add it on the side. Going in my favorite recipe file. Thanks Emmie4life for sharing your recipe here on Allrecipes.

abapplez
19

abapplez

We really enjoyed this. Cut the recipe in half for 6 servings and it worked out great. Tender, moist shortcakes with a pleasant crunch from the sanding sugar (did not have turbinado sugar). I will watch the baking time a little closer next time. Delicious at 15 minutes but I will pull them at 13 - 14 min when we have these again. I would also suggest making these close to serving time. The leftovers were not nearly as tender the next day. I am always looking for super fast, easy recipes that taste and present like you have spent more time preparing and this is a great example. Looking forward to trying all types of fresh fruit this spring and summer with this recipe. Thanks for sharing!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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