Description
Enjoy the quintessential taste of summer with these flaky, buttermilk-based shortcakes paired with syrupy macerated berries. This easy one-bowl recipe highlights the bright flavor of fresh strawberries balanced by a hint of lemon zest and rich whipped cream.
Ingredients
- 280 grams (2 cups) all-purpose flour
- 30 grams (2 tablespoons) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- Cold salted butter, chilled and cubed
- Buttermilk, cold
- Fresh strawberries, sliced
- Turbinado sugar
- Lemon zest
- Heavy whipping cream
- 1 tablespoon granulated sugar (for the cream)
Instructions
- Preheat your oven and slice the strawberries so they are ready for macerating.
- In a large bowl, whisk together the flour, 2 tablespoons of granulated sugar, baking powder, and salt.
- Work the cold salted butter into the dry mixture using a pastry cutter or fingertips until it forms pea-sized clumps.
- Pour in the buttermilk and stir gently with a spatula until a shaggy dough forms, taking care not to overwork it.
- Pat the dough into a rectangle on a floured surface, fold it over itself to create layers, and cut into circles.
- Brush the tops of the dough circles with extra buttermilk and bake until they are tall and golden brown.
- Toss the sliced strawberries with turbinado sugar and lemon zest, letting them sit for 15 minutes to develop a natural syrup.
- Whisk the heavy cream with one tablespoon of sugar and lemon zest until soft peaks form.
- Split the warm shortcakes open and layer with the berries, syrup, and a generous dollop of whipped cream.
Notes
To achieve the highest lift in your biscuits, make sure your butter and buttermilk are ice-cold; you can even chill your mixing bowl beforehand. When cutting out the shortcakes, press the cutter straight down without twisting to ensure the layers can rise properly in the oven.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American