by HollyStrawberry Shortcake is one of our favorites desserts! Light and delicious it’s the perfect way to end a meal.
If you’ve never made Strawberry Shortcake homemade from scratch before it’s actually quite easy! This recipe makes a sweet crumbly biscuit style pastry with fresh strawberries and whipped cream. While some people use white cake or angel food cake in strawberry shortcake, I think the biscuit style tastes the best! Of course strawberries are the traditional topping but you can certainly add any kind of fruit into shortcake including blueberries, raspberries or even peaches.
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Whether in a Strawberries & Cream Pie or if they’re being stuffed with cheesecake or chocolate cheesecake, sweet fresh strawberries are the perfect dessert. (And they can be made into beautiful strawberry roses in no time at all). But of course at the top of the list is a Classic Strawberry Shortcake!
This shortcake is light, fluffy and has just a hint of lemon flavor. I make this in a food processor but it can also be made by hand using a pastry cutter. It’s important to make sure your butter is cold when cutting it in which keeps these light and fluffy. For the best results, add the liquid all at once and mix just until combined.
You’ll want to mascerate the strawberries (which is just a fancy word for adding sugar so they release their juices). I add a bit of fresh lemon juice because I just love the brightness lemon adds to strawberries. If you have enough you can certainly add some lemon zest as well or even orange zest. Leave the strawberries at room temperature for at least 30 minutes (longer is better) to make sure you get more liquid creating a delicious syrup to spoon over the shortcakes.
Tools You’ll Need For This Recipe
* Pastry Cutter or Food Processor * Baking Pan * Parchment Paper *
BUTTERMILK STRAWBERRY SHORTCAKE
Ingredients
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- lemon zest
- pinch of salt
- 1/2 cup buttermilk
- 4 oz cold unsalted butter
- coarse sugar
TOPPING
- 3 cups fresh strawberries sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- lemon zest
- Whipped Cream
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Instructions
- Preheat oven to 425 degrees F and line a baking pan with parchment paper.
- Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
- Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
- Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
- Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
- Serve biscuits with strawberries and whipped cream.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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