| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 10 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 10 servings |
Ingredients
- Strawberries:
- 1 quart strawberries, stemmed and sliced in half
- 1 cup granulated sugar
- Shortcakes:
- Nonstick cooking spray, for greasing the baking sheet
- 2 1/2 cups all-purpose flour, plus more for sprinkling and rolling
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup heavy cream
- Turbinado sugar, for sprinkling
- 4 tablespoons unsalted butter, softened
Instructions
- For the strawberries: In a medium bowl, mix the strawberries and granulated sugar. Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce. The longer this sits, the juicier the strawberries will become.
- For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
- In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles coarse meal. Stir in the baking powder, salt, granulated sugar and baking soda. Make a well in the center and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.
- Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt. Spoon some of the strawberries and their sauce on top of each biscuit and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 396 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 382 mg |
| Serving Size | 1 of 10 servings |
| Calories | 396 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 382 mg |
Reviews
I’ve been making Strawberry Shortcake for Easter dinner for decades. This is, hands down, the absolute best shortcake I’ve ever made!! My husband agrees. Our guests loved it! Thanks, Katie Lee!
Perfect still at altitude. I would add a tad less sale though
Yummy! Reminds me of my grandmother’s recipe! So I will make this as my go to shortcake recipe!
Fantastic recipe! My come out so flaky and layered. This is a keeper 🙂
Scrumptious and pretty!
Easy and delicious! The instructions Katie gives on the show help avoid common pitfalls.
I have a few other shortcake recipes that are good, but I thought I’d try this for something new. Unfortunately, I found these a bit too salty. I’ll stick with my other ones.
This is the first time I made buttermilk biscuits. I was delighted of how easy they were. The texture was perfect, easy to handle and delicious! Not too sweet.
The ingredients are the same as 1 kazillion other biscuit recipes, but Katies directions on how to make biscuits on her tv show eliminated all of my disastrous mess-ups. I could tell an immediate texture difference from the raw dough alone. I also use smart balance, so that was another great tip!!!!!!! Thank you 🙂
Yummy! Not too sweet, reminds me of days gone by.