Sunday, March 16, 2014

Buttermilk Strawberry Shortcake

I had a lot of strawberries in the fridge that I needed to use up, so I thought I would surprise Randal with strawberry shortcake for dessert.  I have never made this before and apparently Randal has never tried this kind before, he's always had the strawberry shortcake made with more of a sponge cake so this was new to both of us. It reminded me very much of an English scone and I loved it because it wasn't very sweet which was perfect with the sugared strawberries.

3 cups all purpose flour
4 tsp baking powder
1 tsp baking soda
1/3 cup white sugar
1 1/2 tsp salt
3/4 cup unsalted butter, cubed
1 cup buttermilk 
2 tbsp heavy cream
1/4 cup sugar 

4 cups sliced strawberries
1/4 cup sugar
1 tsp lemon juice 

Place the sliced strawberries into a large bowl, add in the sugar and lemon juice and mix together.  Cover and set aside.

 Preheat the oven to 425 .

Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl. 

Cut in cold butter with a knife until the mixture resembles coarse crumbs. 

Stir in buttermilk until the flour mixture is moistened. 

Drop 1/3-cup of the dough 2 inches apart onto a baking sheet. 

Brush biscuits with heavy cream and sprinkle with sugar. 

Bake until golden brown, 15 to 20 minutes.

Serve the shortcakes with the strawberries and juice with whipped cream.

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