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Strawberry Shortcake

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 60 min
  • 75 min
  • $$
Gatheredtable
adapted fromBrown Eyed Baker

Ingredients

  • 2 pounds strawberries, hulled and quartered (about 15 cups)
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, chilled, cut into small pieces
  • 6 tablespoons buttermilk
  • 3/4 cup heavy whipping cream
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon vanilla extract

Directions

Prepare the Strawberries: 1. Hull and quarter strawberries. 2. Place the strawberries and 1/3 cup sugar in a large bowl and stir to combine. Let stand while preparing biscuits, stirring occasionally. Make the Biscuits: 1. Preheat oven to 450. 2. Whisk the flour, 1/2 teaspoon sugar, baking powder, baking soda and salt in a large bowl. 3. Use a pastry blender or your fingertips to cut in the butter until the mixture resembles coarse meal. 4. Stir in the buttermilk until the mixture forms a soft ball.. 5. Transfer the dough to a lightly floured surface and pat the dough into a 3/4-inch-thick circle. Cut out the dough rounds with a biscuit cutter. Repeat with any remaining dough pieces. 6. Place the biscuits on the prepared baking sheet. 7. Bake until the biscuit tops are light brown, 10 to 12 minutes. Allow to cool. Make the Whipped Cream: 1. Beat heavy cream, 2 teaspoons sugar and vanilla extract using an electric mixer on medium speed and whip to soft peaks, about 3 to 4 minutes. Assemble the Strawberry Shortcakes: 1. Split the biscuits in half, top with some of the strawberries, and then top with the whipped cream and the other half of the biscuit. Serve!

Notes

If you don't want to use buttermilk you can easily substitute 1 teaspoon of lemon juice or vinegar and 5 1/2 tablespoons milk. We use an old jar lid or measuring cup as a biscuit cutter.

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