Biscuit-like shortcakes are the perfect vessel for sweet-tart strawberries.
Buttermilk-Shortcakes with Strawberries
- 3½ cups self-rising flour*
- ¼ cup plus 2 tablespoons sugar, divided
- ½ cup cold unsalted butter, cubed
- 1 cup cold whole buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (16-ounce) container fresh strawberries, sliced
- Buttermilk Whipped Cream (recipe below), to serve
- Preheat oven to 425°.
- In a large bowl, whisk together flour and 1⁄4 cup sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until it is crumbly. In a medium bowl, whisk together buttermilk, egg, and vanilla until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will look shaggy.)
- Turn out dough onto a heavily floured surface. Fold dough in half until it comes together, 5 to 6 times. Pat or roll dough 1 inch thick. Using a 2½-inch fluted round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits in a 12-inch cast-iron skillet. Bake until golden brown, 12 to 15 minutes.
- In a medium bowl, stir together strawberries and remaining 2 tablespoons sugar. Let stand for 10 minutes. Serve macerated strawberries and Buttermilk Whipped Cream with warm split biscuits.
We used White Lily.
Buttermilk Whipped Cream
Makes about 4 cups
- 1½ cups heavy whipping cream
- ¾ cup whole buttermilk
- ½ cup confectioners’ sugar
- In a large bowl, beat cream, buttermilk, and confectioners’ sugar with a mixer at high speed until soft peaks form, about 2 minutes. Serve immediately.