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Fresh strawberry shortcake layered with golden buttermilk biscuits and whipped cream

Classic Strawberry Shortcake

Tender buttermilk biscuits layered with juicy macerated strawberries and softly whipped vanilla cream.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

  • 2 lb fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar divided
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup cold buttermilk plus 1 tbsp for brushing
  • 1 tbsp coarse sugar for topping
  • 1 cup cold heavy cream
  • 1 tsp vanilla extract

Method
 

  1. Toss the sliced strawberries with 2 tablespoons sugar. Let stand while preparing biscuits, stirring once or twice.
  2. Heat oven to 425°F (220°C) and line a baking sheet with parchment.
  3. Whisk flour, baking powder, remaining sugar, and salt. Cut in cold butter until pea-size pieces form, then stir in buttermilk just until shaggy.
  4. Pat dough 3/4 inch thick on a lightly floured surface and cut six biscuits. Place on the sheet, brush with buttermilk, and sprinkle coarse sugar.
  5. Bake 13 to 15 minutes until risen and golden. Cool at least 10 minutes.
  6. Whip cold cream and vanilla to soft peaks. Split biscuits and layer with strawberries, their juices, and whipped cream.