Strawberry Shortcake with Buttermilk Biscuits
No dessert could be simpler than a strawberry shortcake, especially since it's made from three components: strawberries, biscuits, and whipped cream! And these biscuits could not be easier to bake!
Servings 7 servings
Calories 348kcal
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter
- ⅔ cup buttermilk
- 1 large egg
- ½ tsp vanilla extract
- 2 tbsp turbinado sugar
- 2 cups strawberries
- 2 tbsp limoncello
Instructions
For the biscuits
- Preheat the oven to 450°F.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine. Cut the butter into ½-inch cubes and add to the flour. Using hands or a pastry cutter, work the butter into the flour until the mixture resembles wet sand with pieces of butter no bigger than the size of a pea.
- In a measuring cup, combine the buttermilk, egg, and vanilla extract. Whisk to combine. Add to the flour and butter mixture. Using a fork, mix together the dough. When the mixture begins to hold together and is very shaggy, pour it onto a well-floured surface. Knead together until a dough is formed.
- Once formed, press the dough into a large rectangle. Fold the rectangle in thirds as you would for a letter. Press into a 12 × 8-inch rectangle.
- Cut into eight biscuits and place on a parchment-lined baking sheet. Brush the tops with cream and sprinkle with turbinado sugar.
- Bake in preheated oven until golden, 12-15 minutes. Remove from oven and cool for 15 minutes.
For the strawberries
- In a medium bowl, hull and slice the strawberries. Add the limoncello and stir to coat the berries. This can be made up to 2 hours in advance and stored in the refrigerator.
To serve
- Slice biscuit in half. Add desired amount of berries. Top with whipped cream.
Video
Nutrition
Serving: 1serving | Calories: 348kcal
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