Recipe By Emmie4life
Rating
Published Jun 28th
Prep 20m Cook 15m Additional 30m Ready In 65m
Servings 12 servings Calories 321.6

A light biscuit topped with delicious strawberries.

Recipe Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅓ cup white sugar
  • 1 ½ teaspoons salt
  • ¾ cup chilled unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 2 tablespoons heavy cream
  • ¼ cup turbinado sugar
  • 8 cups sliced fresh strawberries
  • ¼ cup white sugar
  • 1 tablespoon lemon juice

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Line a baking sheet with parchment paper.
  3. 3 Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  4. 4 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
  5. 5 Stir in buttermilk until the flour mixture is moistened.
  6. 6 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  7. 7 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  8. 8 Bake in the preheated oven until golden brown, 15 to 20 minutes.
  9. 9 Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  10. 10 Serve the strawberries with juice over the biscuits.

Nutrition Facts

  • Calories 321.6
  • Carbohydrate 47.6 g
  • Cholesterol 34.7 mg
  • Fat 13.2 g
  • Fiber 3.1 g
  • Protein 4.8 g
  • Saturated Fat 8 g
  • Sodium 585.4 mg
  • Sugar 20.1 g

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Reviews

  1. Tasted like biscuits.
  2. I've always had strawberry shortcake made with pound cake, sponge cake or angel food cake - never with this sweet biscuit/scone like "cake." In addition to the turbinado sugar I gave them a good sprinkle of cinnamon sugar. Nice recipe.
  3. very nice biscuit, shortcake recipe. I will not have enough strawberries for the number of biscuits (my own fault) so I added some homemade applesauce to the strawberries to stretch them out a little. No need for extra sugar this way and it is very tasty. I used a large ice cream scoop to scoop - Read more ...
  4. Great simple, easy and delicious recipe. I sliced some of the strawberries ahead of time in order for the juice to form. The only ingredient change I made was to sprinkle with light brown sugar instead of turbinado. A word of caution, watch the baking time. While the recipe does not require whipped cream, I - Read more ...
  5. perfect biscuit recipe....makes them light & airy. don't work the dough too much, drop biscuits are great. the strawberry mash is perfect. loved it all. i didn't use cream to top all of the biscuits, they tasted the same to me either way.
  6. This makes a terrific not so sweet biscuit for the sweet strawberries and the cream. Delicious! I like pound cake but prefer this old fashion cake like biscuit.
  7. Amazing. This was a perfect way to end a good meal. Make sure you use unsalted butter or omit the salt. Also if you don't have buttermilk add 1 teaspoon of vinegar to the milk. Let stand for 5 minutes before using. This is a keeper!
  8. Fantastic! These are light, wonderful shortcake biscuits. The only changes I made to the recipe was to decrease the baking powder to 3 teaspoons and I used white sugar on top of the biscuits because I did not have turbinado sugar. Just ate one with my strawberries and these are delicious! A must keep recipe!
  9. What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I froze the butter and grated it which is much easier. After dropping these onto a baking sheet lined with parchment paper and did an egg wash (one egg well beaten - Read more ...
  10. We really enjoyed this. Cut the recipe in half for 6 servings and it worked out great. Tender, moist shortcakes with a pleasant crunch from the sanding sugar (did not have turbinado sugar). I will watch the baking time a little closer next time. Delicious at 15 minutes but I will pull them at 13 - Read more ...
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