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Buttermilk Strawberry Shortcake

This Buttermilk Strawberry Shortcake is the perfect blend of tender, buttery biscuits and juicy, sweet strawberries. Topped with a dollop of cream, it’s a dessert that captures the essence of summer in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

For the Biscuits:

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1/3 cup white sugar
  • 3/4 cup cold unsalted butter cut into small cubes
  • 1 cup buttermilk
  • 2 tablespoons heavy cream for brushing
  • 1/4 cup turbinado sugar for sprinkling

For the Strawberries:

  • 8 cups sliced fresh strawberries
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice

Optional Topping:

  • Lightly whipped cream or sweetened mascarpone

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  • Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
  • Add buttermilk and gently stir until just combined.
  • Drop 1/3-cup scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
  • Brush tops with heavy cream and sprinkle generously with turbinado sugar.
  • Bake 15-20 minutes, until golden brown.
  • Meanwhile, in a large bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 30 minutes to release juices.
  • Split biscuits in half and spoon strawberries with their juices over the bottom halves.
  • Top with cream and place the other biscuit halves on top.

Notes

  • Keep the butter as cold as possible for flakier biscuits.
  • For added flavor, try adding a teaspoon of vanilla extract to the strawberries.
  • Serve immediately after assembling to keep biscuits from becoming soggy.