Description
Strawberry shortcake with biscuits and cream. From Alissa at Yummy Dishes.
Ingredients
Scale
- 2 pounds (900g) strawberries, hulled and sliced
- 1/4 cup (50g) sugar, for the berries
- 2 cups (250g) flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons (85g) cold butter
- 3/4 cup (180ml) cold buttermilk
- 1 1/2 cups (360ml) cold heavy cream
- 2 tablespoons sugar and 1 teaspoon vanilla, for the cream
Instructions
- Toss strawberries with sugar and rest 20 minutes.
- Heat the oven to 425°F (220°C). Cut butter into the dry ingredients. Stir in buttermilk until a shaggy dough forms. Pat to 1 inch thick and cut 6 rounds.
- Bake 14 to 16 minutes until the tops are golden. Cool 10 minutes and split.
- Whip the cream with sugar and vanilla. Fill the biscuits with berries and cream.
Notes
A tender biscuit, not a sponge cake, is the shortcake on this page. Frozen berries work if you thaw and drain them first.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American