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    You are in: Home / Recipes / Strawberry Shortcake With Buttermilk Biscuits Recipe
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    Strawberry Shortcake With Buttermilk Biscuits

    Strawberry Shortcake With Buttermilk Biscuits. Photo by Baby Kato

    1/3 Photos of Strawberry Shortcake With Buttermilk Biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Lumberjackie's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    butterm ...

    Units: US | Metric

    Buttermilk Biscuits

    Strawberry Filling

    • 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

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
    3. 3
      Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
    4. 4
      Gradually add the buttermilk, tossing with a fork until large moist clumps form.
    5. 5
      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.
    6. 6
      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).
    7. 7
      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.
    8. 8
      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).
    9. 9
      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.

    Ratings & Reviews:

    • on June 17, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2014

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2008

      55

      10 stars just for the memory of my Grandma's house in the summer and her strawberry shortcake made with sweet biscuits. I just wish she were alive to taste your recipe for the strawberries. FANTASTIC with the vanilla and marmalade(used Orange). Thanks so much for posting this terrific recipe. BTW, I mashed the strawberries instead of slicing--Grandma said "they're sweeter that way." :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Strawberry Shortcake With Buttermilk Biscuits

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 942.7
     
    Calories from Fat 472
    50%
    Total Fat 52.5 g
    80%
    Saturated Fat 32.3 g
    161%
    Cholesterol 159.6 mg
    53%
    Sodium 552.3 mg
    23%
    Total Carbohydrate 110.8 g
    36%
    Dietary Fiber 6.3 g
    25%
    Sugars 52.3 g
    209%
    Protein 11.0 g
    22%

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