Description
This classic farmhouse dessert features tender, flaky buttermilk biscuits topped with a crunchy turbinado sugar crust. Layered with macerated fresh strawberries and clouds of lemon-scented whipped cream, it is the perfect rustic celebration of summer’s harvest.
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- Turbinado sugar
- Lemon zest
- All-purpose flour
- Granulated sugar
- Baking powder
- Diamond Crystal Kosher salt
- Cold salted butter
- Whole buttermilk
- Heavy cream
Instructions
- Combine sliced strawberries, turbinado sugar, and half of the lemon zest in a bowl and let macerate at room temperature.
- Whisk together flour, granulated sugar, baking powder, and kosher salt in a large bowl.
- Cut cold salted butter into the dry ingredients using a pastry cutter until the mixture resembles coarse meal with pea-sized pieces.
- Gently stir in the cold buttermilk with a fork until a shaggy dough forms.
- Pat the dough into a 1-inch thick rectangle on a floured surface and stamp out rounds using a cutter.
- Place rounds on a parchment-lined baking sheet, brush with buttermilk, and bake at 425°F (218°C) until golden brown.
- Whisk heavy cream with the remaining sugar and lemon zest in a chilled bowl until soft, billowy peaks form.
- Split the warm shortcakes in half, spoon strawberries and syrup over the bottom, add whipped cream, and replace the top biscuit.
Notes
To ensure the tallest rise, avoid twisting the biscuit cutter when stamping out the dough, as twisting seals the edges and prevents the layers from expanding. For an extra hit of flavor, you can macerate the berries up to two hours in advance to create a deeper, more concentrated syrup.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American