STRAWBERRY SHORTCAKE

Strawberry Shortcake image

Provided by Kelsey Nixon

Categories dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 18

Buttermilk Biscuits
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk
2 tablespoons heavy cream
1/4 cup turbinado sugar
Strawberry Filling
8 cups strawberries (about 2 pounds), rinsed, stemmed, and sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
Whipped Cream
2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract

Steps:

For the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar.
Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop.
For the whipped cream:
Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.
To serve the biscuits:
Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices.