Popular Recipes: Buttermilk Strawberry Shortcake

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Buttermilk Strawberry Shortcake

"A light biscuit topped with delicious strawberries."

Ingredients :

  • 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 turbinado sugar
  • 8 cups sliced fresh strawberries
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice

Instructions :

Prep : 20M Cook : 12M Ready in : 1H5M
  • Preheat the oven to 425 degrees F (220 degrees C). Watch Now
  • Line a baking sheet with parchment paper. Watch Now
  • Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl. Watch Now
  • 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.) Watch Now
  • Stir in buttermilk until the flour mixture is moistened. Watch Now
  • Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. Watch Now
  • Brush biscuits with heavy cream and sprinkle generously with turbinado sugar. Watch Now
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Watch Now
  • 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. Watch Now
  • Serve the strawberries with juice over the biscuits. Watch Now

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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