Your mouth is already watering just after reading the title, right? I’m dying over here just from typing it out. Seriously, these are the yummiest.
My grandma is a fantastic cook. Whenever we go over to her house for a Sunday dinner, we make sure to head over hungry so that we will have plenty of room for all of her amazing food. Her desserts are what I get most excited for, and she never disappoints.
If you are a Strawberry Shortcake fan, you will love her recipe. In fact, even if you’re not a big Strawberry Shortcake fan, you’ll probably still love these. Because they’re made with a buttermilk biscuit type of shortcake, they aren’t as crazy sweet as standard angel food cake. Give this recipe a try, you will be so happy you did.
(Note: The shortcakes don’t keep for very long because they’re homemade from scratch with zero preservatives! So be sure to make them the day of your next event or gathering.)
Buttermilk Strawberry Shortcake
Shortcakes (makes 6)
- 1 ½ c flour
- 2-½ tsp Baking Powder
- 2 TBS sugar
- Lemon zest (opt)
- Pinch of salt
- ½ c buttermilk (or milk with 1 TBS lemon juice – set aside while mixing rest of ingredients)
- 1 stick cold butter or margarine (cut up in small pieces)
- 3 cups fresh berries
- 1 TBS lemon juice (opt)
- Lemon zest
- Whipped cream
- Preheat oven to 425 degrees
- Line pan with parchment paper
- Combine flour, baking powder, baking soda, sugar, salt and lemon zest in a bowl
- Add butter pieces and cut into flour mixture with a fork or pastry blender until you have coarse crumbs. Stir in buttermilk until all is mixed. Don’t over mix
- Turn out onto lightly floured surface and shape into a thick round, and cut with a biscuit cutter, or drop in large spoonfuls onto the lined baking sheet. Sprinkle with sugar and lemon zest
- Bake 15 minutes or until lightly browned
- Split biscuits and layer with berries and cream. Store with loose covering or dry towel over biscuits to keep the crisp texture
Spread The Word!
Sorry, the comment form is closed at this time.