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Buttermilk Strawberry Shortcake

4

0 min

Buttermilk Strawberry Shortcake

Buttermilk Strawberry Shortcake Photo 1

Time

0 min

Serving

12 persons

Calories

322

Rating

4.00★ (247)

Cuisine

Author: Victoria Buriak
Freshly baked buttermilk shortcake biscuits are topped with delicious juicy strawberries. Serve with whipped cream for an easy summer treat.

Ingredients

  • all-purpose flour: 3 cups
  • baking powder: 4 tsp
  • baking soda: 1 tsp
  • white sugar: 0.33333 cup
  • ½ teaspoons salt: 1 piece
  • chilled unsalted butter: 0.75 cup (cut into small pieces)
  • buttermilk: 1 cup
  • heavy cream: 2 Tbsp
  • turbinado sugar: 0.25 cup
  • fresh strawberries: 8 cups (sliced)
  • white sugar: 0.25 cup
  • lemon juice: 1 Tbsp

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Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    Buttermilk Strawberry Shortcake Photo 2
  2. Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
    Buttermilk Strawberry Shortcake Photo 3
  3. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
    Buttermilk Strawberry Shortcake Photo 4
  4. Stir in buttermilk until the flour mixture is moistened.
    Buttermilk Strawberry Shortcake Photo 5
  5. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
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  6. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
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  7. Bake in the preheated oven until golden brown, 15 to 20 minutes.
    Buttermilk Strawberry Shortcake Photo 8
  8. Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
    Buttermilk Strawberry Shortcake Photo 9
  9. Serve strawberries with juice over the baked biscuits.
    Buttermilk Strawberry Shortcake Photo 10

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