Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Strawberry Buttermilk Shortcake

4.9
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dessert
Strawberry Buttermilk Shortcake
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
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Prepare a baking sheet by lining it with parchment paper to prevent sticking.
3
Combine 1/3 cup of white sugar, flour, baking powder, baking soda, and salt in a mixing bowl using a whisk.
4
Use a knife or pastry blender to incorporate cold butter into the dry ingredients until you achieve a mixture resembling coarse crumbs.
5
Gradually add buttermilk to the flour mixture, stirring until it becomes moistened and forms a dough.
6
Scoop 1/3-cup portions of the dough onto the prepared baking sheet, leaving about 2 inches between each biscuit.
7
Brush the biscuits with heavy cream and generously sprinkle them with turbinado sugar before baking.
8
Bake the biscuits in a preheated oven until they turn golden brown, taking around 15 to 20 minutes.
9
Combine sliced strawberries with 1/4 cup of white sugar and lemon juice in a large bowl.
10
Allow the strawberries to rest for about 30 minutes, allowing their juices to develop and intensify.
11
Serve the baked biscuits alongside strawberries that have been infused with their juice.