BUTTERMILK STRAWBERRY SHORTCAKE | ALLRECIPES
A light biscuit topped with delicious strawberries.
Provided by Emmie4life
Categories Desserts Fruit Desserts Strawberry Dessert Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
- Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
- Serve the strawberries with juice over the biscuits.
Nutrition Facts : Calories 321.6 calories, CarbohydrateContent 47.6 g, CholesterolContent 34.7 mg, FatContent 13.2 g, FiberContent 3.1 g, ProteinContent 4.8 g, SaturatedFatContent 8 g, SodiumContent 585.4 mg, SugarContent 20.1 g
STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS RECIPE ...
Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 4 buttermilk biscuit shortcakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
- Gradually add the buttermilk, tossing with a fork until large moist clumps form.
- Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
- Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
- Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
- Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
- Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
Nutrition Facts : Calories 942.7, FatContent 52.5, SaturatedFatContent 32.3, CholesterolContent 159.6, SodiumContent 552.3, CarbohydrateContent 110.9, FiberContent 6.3, SugarContent 52.3, ProteinContent 11
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