Strawberry Shortcake with Buttermilk Biscuits

Homemade Strawberry Shortcake with Buttermilk Biscuits. There are few things as simple, beautiful and just down right American as as a buttery biscuit classic strawberry shortcake. Simple to make, and truly highlights one of the sweetest most perfect fruit seasons of the year: strawberry season. Not to salty, not too sweet, served with a side of whipped cream, what more can you ask for? You can simplify the recipe even more by using storebought or frozen biscuits, but if you want to try making biscuits for the first time; I have an entire step by step guide for an Easy Buttermilk Biscuits Recipe . You can make this entire dessert ahead of time and even serve it buffet style. It’s a perfect summer night dessert for yourself or for a group.

Buttermilk Biscuits

Make the biscuits using my Home Cook’s Guide or use your favorite store-bought. The butter & buttermilk must be cold. After breaking the butter up in the flour into varying sized chunks, pour cold buttermilk. Mix the dough until its shaggy and there are very little dry flour bits. Plop biscuit dough onto table or counter top and press out with your hands. Cut the dough into 4 squares & stack them on top of each other. Press it out & repeat. This gives us LOTS of flakeage. But again – my guide has photos and tons of extra tips & tricks for you. Cut your biscuits when the dough is ready, and be sure to bake them nestled up next to each other to get a perfect steam and fluffy, flaky layers.

Strawberry Shortcakes

The strawberries & whipped cream take no time. In fact, you can make them both in advance OR while your biscuits are baking with time to spare. Sugar draws out some of the juices and tartness of the strawberries. So step one is to mash your first cup of strawberries with the sugar. Then add the other 4 cups of strawberry slices & toss. Let it sit. Whip your cream. Add powdered sugar & vanilla. Assemble it all by pulling apart your warm biscuits and piling everything high (with extra drizzle of those strawberry juices!).

This is one of my favorite things to bring down the shore to my parents house. The cream, biscuits and strawberries can all be made ahead. Set everything out buffet style and have guests make their own, or assemble when ready to serve.

Finally, when you make these Homemade Strawberry Shortcakes, please let me know. Tag me on Instagram or comment here your thoughts! Did you make the QSC biscuits or buy your own? My biscuits are one of my favorite recipes here.

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Strawberry Shortcake w/ Sweet Buttermilk Biscuits

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 9 shortcakes

Ingredients

  

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Sweet Buttermilk Biscuits

• 1.5 sticks (12tbs) cold unsalted butter cut into cubes
• 3 & 1/4 cups all purpose flour
• 2 tbsp baking powder
• 1 tsp kosher salt
• 2 tbs honey or sugar
• 2 tbsp coarse sugar (turbinado) for topping
• 1 cup cold buttermilk

Strawberry Shortcakes

• 5 cups sliced fresh strawberries
• 1/3 cup sugar
• 3/4 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 400° & cut your cold butter into cubes.
• To Make the Biscuits: In large bowl or food processor, add 3 & 1/4 cups flour, 2tbs baking powder, 1tsp salt 1/3 cup sugar & 12tbs cold, chopped up butter.. Pulse until the butter is in varying sized chunks, mostly pea sized. Or you can use your hands to break up the butter in the flour without food processor. Next, pour in cold buttermilk. Pulse again until dough is shaggy. Or mix with wooden spoon or spatula.
• Bake Biscuits: Turn "shaggy" dough out onto the table and try to mix in any remaining dry flour. Press out the dough roughly into a square and cut in fours. Pile all four squares on top of each other & repeat a second time. Finally, roll out the dough with your rolling pin to cut your biscuits. Cut as many as you can using a biscuit cutter or circle cookie cutter. You can also roughly cut into squares with a knife. Place biscuits all up against each other in a cast iron or in center of baking sheet. Baste tops of biscuits with remaining 2tbs buttermilk & sprinkle with coarse sugar. Bake 30 minutes or until risen and golden brown.
• Strawberry Shortcakes: In a large bowl, add 1 cup strawberry slices & 1/3 cup sugar. Mash up with the back of a fork as best as you can. Add the remaining 4 cups strawberry slices & toss. Let sit while biscuits bake or overnight in refrigerator.
• Whip Cream: Whip 3/4 cup heavy cream to soft peaks with whisk or hand mixer. Add powdered sugar & vanilla and lightly whisk to incorporate.
• Assemble: Pull apart warm biscuits & layer with strawberries & whipped cream. You can reheat biscuits in microwave for a few seconds or oven.