buttermilk strawberry shortcake

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 3/4 cup chilled unsalted butter, cut into small pieces
• 1 cup buttermilk
• 2 tablespoons heavy cream
• 1/4 cup sugar
• 8 cups sliced fresh strawberries
• 1/4 cup white sugar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• preheat the oven to 425 degrees f (220 degrees c).
• line a baking sheet with parchment paper.
• whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
• 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.)
• stir in buttermilk until the flour mixture is moistened.
• drop 1/3-cup scoops of the dough 2 inches apart the prepared baking sheet.
• brush biscuits with heavy cream and sprinkle generously with sugar.
• bake in the preheated oven until golden brown, 15 to 20 minutes.
• 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.
• serve the strawberries with juice over the biscuits.