Prep 25 mins
Cook 1 hr
Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.
- 473.18 ml all-purpose flour
- 14.79 ml sugar
- 9.85 ml baking powder
- 2.46 ml salt
- 147.89 ml unsalted butter, chilled and cut into pieces
- 158.51 ml buttermilk
- 14.79 ml chilled buttermilk
- 907.18 g baskets strawberries (about 7 cups hulled and halved, or quartered, if very large)
- 118.29 ml sugar
- 29.58 ml sugar
- 29.58 ml raspberry preserves
- 236.59 ml chilled whipping cream
- 4.92 ml vanilla extract
- Preheat the oven to 375°F.
- Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
- Gradually add the buttermilk, tossing with a fork until large moist clumps form.
- Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
- Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
- Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
- Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
- Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
These were delicious! I 've tried many "shortcake" recipes, this one was the best. 1/4 sugar on the strawberries is plenty! The jam added a nice touch as well.
What a terrific recipe Lumberjackie. We enjoyed our strawberry shortcake very much. The biscuits were perfect, light, tender, fluffy and crisp on the outside. What a great Father's Day dessert this was. Quick and very easy to make. My dh was in flavor heaven. Thanks so much for sharing your lovely recipe.
Gorgeous - strawberries were a little sweet, maybe add some alcohol next time. I added some mascarpone to the cream to offset the sweetness. Biscuits needed a few more minutes (covered) to cook