Strawberry Shortcake with Buttermilk Biscuits
 
Prep time
Cook time
Total time
 
Serves: 12 servings
Ingredients
  • Strawberry Shortcake Ingredients:
  • 2 1-pound baskets strawberries, hulled and halved
  • ½ cup plus 3 tablespoons sugar
  • 2 tablespoons strawberry-apricot preserves
  • 1 can Whipped Cream
  • Buttermilk Biscuits
  • Powdered sugar
  • Buttermilk Biscuits Ingredients:
  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into ¼-inch pieces
  • 1 cup buttermilk
Instructions
  1. Strawberry Shortcake:
  2. Combine strawberries, ½ cup sugar and preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
  3. Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.
  4. Buttermilk Biscuits:
  5. Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub ¾ cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using ¼ cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/strawberry-shortcake-with-buttermilk-biscuits/