Ingredients
Scale
- 5 cups fresh strawberries, hulled and quartered
- 3 tbsp granulated sugar
- 2 and 3/4 cups all-purpose flour
- 1/4 cup + 2 tbsp granulated sugar
- 4 tsp baking powder
- 3/4 cup salted butter, cubed and cold
- 1 cup cold buttermilk
- 1 and 1/4 cups cold heavy cream
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract
Instructions
- In a medium bowl, mix quartered strawberries with granulated sugar and let sit in the fridge to release juices.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in cold butter until resembling small crumbs.
- Gradually add buttermilk to the flour mixture until just combined; avoid overmixing.
- Turn dough onto a floured surface, flatten to about 3/4-inch thick, then cut out biscuits.
- Chill biscuits on a parchment-lined baking sheet for at least 10 minutes before baking at 400°F for about 15 minutes until golden.
- Meanwhile, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble by slicing cooled biscuits in half and layering with strawberries and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (100g)
- Calories: 360
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg