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Classic Strawberry Shortcake with Biscuits
Fresh Strawberries, sugar, and buttermilk biscuits topped with whipped cream
Course Dessert
Cuisine American
Keyword biscuits, Shortcake, Strawberries
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 6 People
Calories 532kcal
Author Stacy Roman
Strawberry Topping
- 6 cups Strawberries
- ½ cup Sugar
- 1 teaspoon Lemon Juice
- 1 cup Frozen Strawberries Thawed
Buttermilk Biscuits
- 2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 6 tablespoon Cold Butter
- 1 cup Cold Buttermilk
- ½ teaspoon salt
Strawberry Topping
Wash and slice fresh strawberries, and add lemon juice.
Add sugar and set aside for 30-60 minutes to allow sugar to break down
Stir in thawed frozen strawberries for additional liquid
Buttermilk Biscuits
Pre-heat oven to 400°
Line a baking sheet with parchment paper
In a large mixing bowl combine all dry ingredients.
Cut cold butter into cubes and with a pastry cutter or fork cut it into the dry ingredients.
Slowly mix in the buttermilk
Dump the out onto a floured surface and need and fold into each other 4 or 5 times.
Now roll out to be 1.5 or 2 inches thick.
Use a cookie cutter or a glass to cut your biscuits
Place on prepared baking sheet about 2 inches apart - brush with additional buttermilk if desired
Bake 15-20 minutes until golden brown.
Allow biscuits to cool and top with delicious strawberries and whipped cream