Description
A classic Southern dessert featuring tender shortcake biscuits layered with ripe strawberries and whipped cream. Simple, flavorful, and perfect for summer gatherings.
Ingredients
2 quarts (6 cups) fresh strawberries, rinsed, hulled, and quartered
1/2 cup granulated sugar (plus extra for muddling)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1/4 teaspoon vanilla extract
2/3 cup buttermilk
Instructions
Toss 2 quarts of strawberries with 1/2 cup sugar. Cover and refrigerate for 1-2 hours to release juices.
Preheat oven to 425°F (220°C). Mix flour, baking powder, salt, and 1/4 cup sugar in a bowl. Add cold butter and vanilla; cut in butter until crumbly.
Add buttermilk last; mix until just combined. Turn dough onto a floured surface and shape into 8 biscuits.
Bake for 12-15 minutes, until golden.
Serve biscuits split, topped with muddled strawberries and a dollop of whipped cream.
Notes
Use fully fresh, ripe strawberries for best flavor
Adjust sugar in muddled berries to taste
Make ahead: refrigerate shortcake dough for up to 24 hours
Baked biscuits can be reheated at 350°F for 5 minutes
Dish is naturally halal/alcohol-free
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg