Heavenly Strawberry Shortcake with Buttermilk Biscuits
Indulge in a delightful twist on a classic dessert with this Heavenly Strawberry Shortcake featuring homemade buttermilk biscuits that are light, flaky, and buttery. Instead of traditional sponge cake, these biscuits serve as the perfect base to hold sweet, juicy strawberries that have been macerated to enhance their natural flavor. Topped with a luscious vanilla whipped cream, this dessert brings together comforting textures and vibrant tastes, making it perfect for any gathering or special occasion. Ideal for summer picnics or festive celebrations, each bite is a sweet combination of nostalgia and fresh flavors.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
2 cups (Sifted)
Sugar
1 tablespoon + 1/2 cup + 2 tablespoons (Divided)
Baking powder
2 teaspoons (Sifted with flour)
Salt
1/2 teaspoon (Sifted with flour)
Unsalted butter
10 tablespoons (Chilled and cut into pieces)
Buttermilk
2/3 cup + 1 tablespoon (Chilled)
Strawberries
2 lbs (about 7 cups) (Hulled and halved or quartered)
Raspberry preserves
2 tablespoons (For mixing with strawberries)
Whipping cream
1 cup (Chilled)
Vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt to ensure even distribution.
3
Add the chilled, cut-up butter to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4
Gradually pour in the buttermilk, using a fork to mix until large, moist clumps start to form. Be careful not to overwork the dough.
5
Form the dough into a ball and divide it into 4 equal pieces. Shape each piece into a round disk approximately 3 inches in diameter.
6
Place the shaped biscuits on a baking sheet, evenly spaced apart, and bake for about 20 minutes, or until a tester inserted into the center comes out clean. The biscuits should be pale in color.
7
Transfer the baked biscuits to a wire rack to cool until lukewarm. (You can prepare the biscuits up to 6 hours ahead; just cool, wrap in aluminum foil, and store at room temperature. Reheat them in a 350°F oven for 5 minutes before serving.)
8
For the strawberry filling, combine the hulled and halved strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Gently toss to coat the strawberries, then let the mixture sit for about 1 hour, tossing occasionally, until a syrup forms.
9
In another bowl, whip the chilled cream with the remaining 2 tablespoons of sugar and vanilla extract until stiff peaks form. You can prepare the whipped cream up to 6 hours in advance; simply cover and chill.
10
To assemble, slice each biscuit in half horizontally. Place the bottom half in a shallow bowl, generously spoon over the syrupy strawberries, and top with a dollop of whipped cream.
11
Finally, place the biscuit tops on each serving, dust them lightly with powdered sugar, and serve immediately for an unforgettable dessert experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Strawberry Shortcake with Buttermilk Biscuits?
It is a dessert featuring homemade, flaky buttermilk biscuits as a base for sweet, macerated strawberries and vanilla whipped cream.
How many servings does this recipe yield?
The recipe makes 4 large biscuits, serving 4 people.
What is the required oven temperature for the biscuits?
The oven should be preheated to 375°F (190°C).
What ingredients are needed for the biscuit dough?
You will need all-purpose flour, sugar, baking powder, salt, chilled unsalted butter, and chilled buttermilk.
How should the butter be prepared for the dough?
The butter should be chilled and cut into small pieces before being rubbed into the dry ingredients.
What texture should the butter and flour mixture have?
It should resemble coarse crumbs after the butter is rubbed in with your fingertips.
How do I mix the buttermilk into the dough?
Gradually pour in the buttermilk and use a fork to mix until large, moist clumps form, taking care not to overwork it.
What size should the biscuits be shaped into?
The dough should be divided into 4 pieces and shaped into round disks approximately 3 inches in diameter.
How long do the biscuits bake?
They should bake for about 20 minutes until a tester comes out clean.
What color should the baked biscuits be?
The biscuits should remain pale in color.
Can the biscuits be made in advance?
Yes, they can be made up to 6 hours ahead, stored at room temperature in foil, and reheated.
How do I reheat the biscuits?
Reheat them in a 350°F oven for about 5 minutes before serving.
What is in the strawberry filling?
The filling consists of hulled and halved strawberries, sugar, and raspberry preserves.
How long should the strawberries sit with the sugar?
Let them sit for about 1 hour, tossing occasionally, until a syrup forms.
Why are raspberry preserves added to the strawberries?
They are used to enhance the flavor and help create a sweet syrup with the berries.
How do I make the vanilla whipped cream?
Whip chilled cream with sugar and vanilla extract until stiff peaks form.
Can I prepare the whipped cream ahead of time?
Yes, it can be prepared up to 6 hours in advance if covered and chilled.
How do I assemble the shortcake?
Slice a lukewarm biscuit horizontally, spoon strawberries and syrup over the bottom half, add whipped cream, and top with the other biscuit half.
What is the suggested garnish for the dessert?
A light dusting of powdered sugar on the biscuit tops is recommended.
How soon should this dessert be served?
It should be served immediately after assembly for the best texture.
What type of flour is best for this recipe?
All-purpose flour is used for these buttermilk biscuits.
How many strawberries are needed?
You need 2 lbs of strawberries, which is approximately 7 cups.
Does the buttermilk need to be cold?
Yes, the recipe specifies using chilled buttermilk for the best biscuit texture.
How much butter is required?
The recipe calls for 10 tablespoons of unsalted butter.
Is the sugar amount divided?
Yes, sugar is used separately in the biscuit dough, the strawberry filling, and the whipped cream.
What is the purpose of sifting the dry ingredients?
Sifting ensures even distribution of the flour, sugar, baking powder, and salt.
Can I use a mixer for the biscuit dough?
The recipe recommends using fingertips and a fork to avoid overworking the dough.
What should I do after baking the biscuits?
Transfer them to a wire rack to cool until they are lukewarm.
What kind of cream should I use?
Use heavy whipping cream that has been chilled.
Is this recipe suitable for summer?
Yes, it is described as ideal for summer picnics and festive gatherings.