Dessert

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.

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

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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, 1/8 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.

 

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

 

 

 

Yield: 2 servings

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
  • 1/8 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, 1/8 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!

Recommended Products

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 452 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 54mg Sodium: 542mg Carbohydrates: 64g Fiber: 4g Sugar: 34g Protein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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