Strawberry Shortcake made with fresh strawberries, homemade biscuits, and whipped cream is so easy to make and most perfect summer dessert!
I have always loved Strawberry Shortcake! It’s light and delicious which makes it the perfect way to end a meal during the summer.
I have to say that this recipe is the best Strawberry Shortcake recipe! It makes a sweet crumbly biscuit style pastry with fresh strawberries and whipped cream.
This shortcake is light and fluffy. I use a food processor to make the shortcake because it’s so easy but you can also use a pastry cutter. One of the more important things to remember when making shortcake is to make sure you butter is cold. This is what keeps your shortcake light and fluffy. For the best results, add the liquid all at once and mix just until combined.
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- pinch of salt
- 1/2 cup buttermilk
- 4 oz cold unsalted butter
- coarse sugar
- 3 cups fresh strawberries , sliced
- 2 tablespoons sugar
- Whipped Cream
- Preheat oven to 425˚F and line a baking pan with parchment paper.
- Combine flour, baking powder, baking soda, sugar, and salt in a food processor.
- Add cold butter and 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 bake for 15 minutes or until lightly browned.
- Combine sliced strawberries and sugar in a bowl and let sit at room temperature at least 30 minutes to release juices.
- Serve biscuits with strawberries and whipped cream.
- Note: If you do not have buttermilk, place 1 Tablespoon of lemon juice in a measuring cup. Top with milk until it hits the 1/2 cup mark. Set aside for 5 minutes.
