Strawberry Shortcake!

Buttermilk Biscuits:

  • 2 cups unbleached all-purpose flour
  • 1⁄4 tsp baking soda
  • 1 Tbsp baking powder
  • 1 tsp kosher salt or 1 teaspoon salt
  • 6 Tbsp unsalted butter, very cold
  • 1 cup buttermilk

Whipped Cream:

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 Tbsp confectioners’ sugar

For the strawberries:

  • 1 lb ripe strawberries; hulled and quartered
  • 2 Tbsp sugar; more to taste

Buttermilk Biscuits

Preheat your oven to 450°F. In a large bowl combine the dry ingredients. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Scoop 1/4 cup drops of dough onto baking sheet. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Whipped Cream

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

In a medium bowl combine the strawberries and sugar. Cover berry mixture, and let stand.

To assemble:

Split biscuits in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with whipped cream, and c

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