Ingredients
Scale
- 5 cups fresh strawberries
- 3 tbsp granulated sugar
- 2 and 3/4 cups all-purpose flour
- 1/4 cup + 2 tbsp granulated sugar (for biscuits)
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup salted butter, cubed & cold
- 1 cup cold buttermilk + 1-2 tsp extra, as needed
- 1-2 tbsp heavy cream, for brushing tops of biscuits
- Coarse sugar, for sprinkling
- 1 and 1/4 cups cold heavy cream
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract or vanilla bean paste
Instructions
- Prep the strawberries: Combine quartered strawberries with sugar in a bowl, stir gently, and refrigerate to allow juices to develop.
- Make the biscuits: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in cold butter until crumbly. Stir in buttermilk to form a dough.
- Shape the biscuits: Roll out the dough onto a floured surface and fold several times for layers. Cut into rounds without twisting.
- Bake: Place biscuits on a baking sheet; brush tops with cream and sprinkle with coarse sugar before baking at 400°F for about 20-24 minutes until golden.
- Whip the cream: Beat heavy cream with powdered sugar until stiff peaks form.
- Assemble: Slice cooled biscuits in half; layer strawberries and whipped cream inside before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 305
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg