Description
A nostalgic and elegant spring brunch recipe featuring tender, flaky buttermilk biscuits, macerated fresh strawberries, and lightly sweetened whipped cream. Simple to make yet impressive enough for guests.
Ingredients
Scale
- 2 pounds (900g) fresh strawberries, hulled and sliced
- 3 tablespoons (45g) granulated sugar
- 1 teaspoon (5ml) lemon juice
- 2 cups (250g) all-purpose flour
- 1 tablespoon (15g) baking powder
- 1 teaspoon (6g) salt
- ½ cup (115g) cold unsalted butter, grated
- ¾ cup (180ml) buttermilk
- 1 cup (240ml) heavy cream, chilled
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate the strawberries: Wash, hull, and slice strawberries. Toss with sugar and lemon juice in a bowl. Let sit at room temperature for at least 10 minutes to release juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a large bowl.
- Grate cold butter into the flour mixture. Use a fork or pastry blender to cut butter into flour until it resembles coarse crumbs with pea-sized butter pieces.
- Pour in buttermilk and gently mix with a wooden spoon or hands until the dough just comes together. Do not overmix.
- Turn dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut out rounds with a 2.5-inch biscuit cutter. Place biscuits on the baking sheet, spaced 1 inch apart.
- Brush biscuit tops with a little heavy cream or milk.
- Bake for 12-15 minutes until golden brown and cooked through. Cool on the pan for 5 minutes.
- Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
- Assemble: Split warm biscuits in half. Layer bottom half with macerated strawberries and syrup, dollop of whipped cream, more strawberries, and top with the other biscuit half. Drizzle with extra syrup and serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overmix the dough. Let strawberries macerate to create a natural syrup. Biscuits can be cut ahead and refrigerated. Do not freeze assembled shortcake.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit split in h
- Calories: 280
- Sugar: 18
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, buttermilk biscuits, spring brunch, easy dessert, homemade shortcake, fresh strawberries, whipped cream