Homemade Buttermilk Strawberry Shortcakes (Print Version)
Light, buttery biscuits paired with fresh strawberries and whipped cream - a simple yet elegant dessert ready in under 30 minutes.
# Ingredients:
→ Shortcakes
01 -
1 ½ cups all-purpose flour
02 -
3 tablespoons sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon salt
05 -
3 tablespoons unsalted butter, softened
06 -
¾ cup buttermilk, more if needed
→ For Strawberry Shortcake
07 -
1 quart strawberries, rinsed and hulled
08 -
2 tablespoons sugar
09 -
Whipped cream
# Steps:
01 -
Slice or mash strawberries slightly and mix with 2 tablespoons sugar.
02 -
Preheat oven to 400°F. Prepare mid-sized baking sheet by lining with parchment paper or greasing lightly.
03 -
In a medium bowl, mix flour, sugar, baking powder, and salt.
04 -
Cut in butter with a fork or fingers until the mixture resembles fine crumbs and holds together when lightly pressed.
05 -
Add buttermilk, stirring lightly until all ingredients are moistened. Do not overmix. If mixture seems too dry, add more buttermilk, one tablespoon at a time.
06 -
Drop by ⅓ cupfuls onto the prepared baking sheet, forming six shortcakes.
07 -
Bake for 18 minutes or until golden brown on the bottom and slightly browned on top. Remove shortcakes from the baking sheet and cool slightly on a wire rack.
08 -
Split each shortcake in half crosswise with a serrated knife. Serve immediately, topped with the prepared strawberries and whipped cream.
# Notes:
01 -
Add 1 teaspoon pure vanilla extract or a teaspoon of orange or lemon zest to the shortcake batter for enhanced flavor.
02 -
Sprinkle coarse sugar, such as sanding sugar or turbinado sugar, on top of the shortcakes before baking for added crunch.
03 -
Replace buttermilk with whole milk, low-fat milk, or non-dairy milk as a substitute.
04 -
Strawberries can be substituted with other fruits such as sliced fresh peaches, nectarines, lightly crushed raspberries, or a mix of berries.