Dessert/ Dessert for Two

Strawberry Shortcake with Buttermilk Biscuits Recipe for Two

Strawberry Shortcake with Buttermilk Biscuits

Strawberry Shortcake with Buttermilk Biscuits have sweetened fresh strawberry slices over turbinado sugar topped fluffy homemade biscuits and a dollop of whipped cream to finish them off.

This small batch recipe serves 2 people for a perfect refreshing and romantic dessert.

Scroll to the bottom for a full recipe card.

One of my favorite parts about this dish is the deliciously light buttermilk biscuits topped with turbinado sugar. I highly recommend eating this amazing dessert while the buttermilk biscuits are still warm. Heavenly!

To learn more about the history of strawberry shortcake check out this Shortcake article.

How to make Strawberry Shortcake with Buttermilk Biscuits:

Preheat the oven to 425 degrees F (220 degrees C).

For the strawberries:

Slice or dice the strawberries.

Mix together the sliced strawberries, 1/3 cup white sugar, and lemon juice in a large bowl. Allow the strawberries to rest until juices develop, about 30 minutes to 1 hour. Stir occasionally.

strawberries macerating in sugar and lemon juice

For the buttermilk biscuits:

While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk.

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Line a baking sheet with parchment paper. Click for a baking sheet.

Whisk together the flour, baking powder, baking soda, 4 teaspoons white sugar, and salt in a mixing bowl.

Chop the chilled butter into small cubes.

Add the butter to the flour mixture and mash in with two forks or a pastry blender until the mixture resembles coarse crumbs.

flour, baking powder, baking soda, sugar, salt, and butter mixed in a bowl

Stir in the homemade buttermilk until the flour mixture is moistened.

buttermilk biscuit dough in a bowl

Divide the dough into two scoops and drop about 2 inches apart onto the prepared baking sheet.

two buttermilk buscuits on a baking sheet

Brush the biscuits with the heavy cream and sprinkle each generously with turbinado sugar.

two buttermilk biscuits topped with turbinado sugar

Bake in the preheated oven until golden brown, about 15 to 20 minutes.

Allow to cool about 5 minutes.

a baked buttermilk biscuit topped with turbinado sugar

Place the biscuits onto two serving plates or bowls. Break apart into large crumbles.

Add the strawberries, including juice, and top with whipped cream.

Strawberry Shortcake with Buttermilk Biscuits Recipe for Two

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Yield: Serves 2

Strawberry Shortcake with Buttermilk Biscuits

Strawberry Shortcake with Buttermilk Biscuits

Strawberry Shortcake with Buttermilk Biscuits have sweetened fresh strawberry slices on top of turbinado sugar topped fluffy homemade biscuits and a dollop of whipped cream to finish them off.

Prep Time 15 minutes
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 35 minutes

Ingredients

For the strawberries:

  • 2 cups fresh strawberries
  • 1/3 cup white sugar
  • 1 teaspoon lemon juice

For the biscuits:

  • 3 Tablespoons milk
  • 3/4 teaspoon vinegar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 4 teaspoons white sugar
  • 1/4 teaspoon salt
  • 3 Tablespoons chilled unsalted butter
  • 1/2 Tablespoon heavy cream
  • 2 teaspoons turbinado sugar
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).

For the strawberries:

  1. Slice or dice the strawberries.
  2. Mix together the sliced strawberries, 1/3 cup white sugar, and lemon juice in a large bowl. Allow the strawberries to rest until juices develop, about 30 minutes to 1 hour. Stir occasionally.

For the buttermilk biscuits:

  1. While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk.
  2. Line a baking sheet with parchment paper. Click for a baking sheet.
  3. Whisk together the flour, baking powder, baking soda, 4 teaspoons white sugar, and salt in a mixing bowl.
  4. Chop the chilled butter into small cubes.
  5. Add the butter to the flour mixture and mash in with two forks or a pastry blender until the mixture resembles coarse crumbs.
  6. Stir in the homemade buttermilk until the flour mixture is moistened.
  7. Divide the dough into two scoops and drop about 2 inches apart onto the prepared baking sheet.
  8. Brush the biscuits with the heavy cream and sprinkle each generously with turbinado sugar.
  9. Bake in the preheated oven until golden brown, about 15 to 20 minutes.
  10. Allow to cool about 5 minutes.
  11. Place the biscuits onto two serving plates or bowls. Break apart into large crumbles.
  12. Add the strawberries, including juice, and top with whipped cream.

Notes

  • I highly recommend eating this amazing dessert while the buttermilk biscuits are still warm. Heavenly!

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 542mgCarbohydrates: 83gFiber: 4gSugar: 52gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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3 Comments

  • Reply
    Sharon
    August 28, 2019 at 2:33 pm

    Love this recipe. It made 4 biscuits for my husband and I to enjoy. Thanks so very much.

    • Reply
      Zona
      August 28, 2019 at 2:37 pm

      Hi Sharon, I’m glad you enjoyed it. We LOVE this recipe too 🙂

  • Reply
    The Best Romantic Desserts for Valentine’s Day –
    January 20, 2020 at 1:18 pm

    […] Strawberry Shortcake with Buttermilk Biscuits from Zona Cooks […]

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