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Old Fashioned Strawberry Shortcake

A delicious dessert made the old fashioned way, from scratch!

Course Dessert
Cuisine American
Keyword berry dessert, strawberry shortcake, summer dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 10 servings

Ingredients

For Biscuits:

  • 3 cups all purpose flour or bread flour
  • 1 teaspoon fine sea salt or kosher salt
  • 1 tablespoon  baking powder
  • 1/4 cup granulated sugar
  • 6 tablespoons cold butter cut into small cubes(must be cold or you won't get that flaky texture)
  • 1 1/4 cups buttermilk (how much you use will vary due to weather and type of flour used)

Berries:

  • 3 cups fresh ripe strawberries, diced
  • zest and juice of one small lemon

For Whipped Cream:

  • 1 pint whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla paste or extract

Instructions

For Biscuits:

  1. Mix together the flour, salt, baking powder, and sugar. Use your fingertips or a pastry cutter to work the butter into the flour mixture. You want it to look like like a course meal with little pieces of butter visible

  2. Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon until dough starts to come together. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Then use your hands to mix. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.

  3. Dust a counter with flour and turn dough out onto the floured surface. Flatten and shape into a rectangle using your hands. Use a rolling pin to roll to 3/4" thick. Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers

  4. Cut as many biscuits as you can with biscuit cutter (or the rim of a drinking glass or jar). Then reshape the extra dough and cut again. You should have about ten biscuits (depending on the size of the biscuit cutter or class rim you use)

  5. Place your biscuits about a 1/4' apart on parchment covered cookie sheet. Brush the tops very lightly with buttermilk, then sprinkle with granulated sugar. Chill in the fridge for 20 minutes

  6. Preheat oven to 425 degrees and place oven rack in center of oven

    Bake time depends on the size of your biscuit. Smaller biscuits (2-2 1/2") Bake for 10-12 minutes or until a little golden. Larger biscuits (3-3 1/2") bake for 12-14 minutes. Allow to cool.

While biscuits bake, prepare berries and whipped cream

  1. Dice the berries (fairly small) Zest a small lemon and add zest to berries, then squeeze juice over berries. Stir, set aside.

  2. Pour cream into a fairly large bowl, add vanilla and sugar. Use a hand mixer on medium speed (or whisk by hand) until cream is fluffy and can hold a peak.

Putting it together:

  1. Use a fork to separate biscuits, spoon whipped cream and berried onto bottom portion of the bisuit, add berries, place the top portion of the biscuit on top, add a little whipped cream on top and more berries if desired. Serve!