Buttermilk Strawberry Shortcake Recipe 465

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
• Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
• With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
• Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
• In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
• To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
• Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
• Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F.
• Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
• Gradually add the buttermilk, tossing with a fork until large moist clumps form.
• Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
• Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
• Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
• Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
• Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES

Steps:

• Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
• Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
• Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
• Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
• Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
• Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
• To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.

BUTTERMILK STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• 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 or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.

BUTTERMILK STRAWBERRY SHORTCAKE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. 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 or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.) Stir in buttermilk until the flour mixture is moistened. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar. Bake in the preheated oven until golden brown, 15 to 20 minutes. Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes. Serve the strawberries with juice over the biscuits.

STRAWBERRY SHORTCAKE

Steps:

• In a medium size bowl stir together the strawberries, lemon juice, vanilla, and sugar. Cover and store in the refrigerator.

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine. Cut the butter into ½-inch cubes and add to the flour. Using hands or a pastry cutter, work the butter into the flour until the mixture resembles wet sand with pieces of butter no bigger than the size of a pea.
• In a measuring cup, combine the buttermilk, egg, and vanilla. Whisk to combine. Add to the flour and butter mixture. Using a fork, mix together the dough. When the mixture begins to hold together and is very shaggy, pour onto a well-floured surface. Knead together until a dough is formed.
• Once formed, press the dough into a large rectangle. Fold the rectangle in thirds as you would for a letter. Press into a 12×8-inch rectangle.
• Cut into 8 biscuits and place on a parchment-lined baking sheet. Brush the tops with cream and sprinkle with sugar.
• Bake in preheated oven until golden, 12-15 minutes. Remove from oven and cool for 15 minutes.
• In a medium bowl, hull and slice the strawberries. Add the Limoncello and stir to coat berries. This can be made up to two hours in advance and stored in the refrigerator.
• Slice biscuit in half. Add desired amount of berries. Top with whipped cream.

BLUEBERRY & STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 425 degrees. Butter a metal (not black) baking sheet or use a silpat.
• In a large bowl place berries and 1/3 cup Baker's Sugar. Mix with a spoon to fully coat and set aside to allow berries to macerate (their juices with mix with the sugar creating a sauce).
• In a food processor bowl using the pastry blade combine the flour, ½ cup granulated sugar, baking powder, baking soda and salt. Pulse to fully combine.
• Add the chopped butter; pulse to combine until crumb-like consistency.
• Combine the 2/3 cup buttermilk, vanilla and egg yolk. Pour into the food processor while it is mixing; pulse until the liquid and solid mixtures have completely incorporated. If the dough is too dry to hold together, add additional buttermilk by the tablespoonfuls until the dough stays together.
• Place the dough onto a floured surface (if making the shortcake gluten-free be sure to use gluten-free flour). Gently flatten to the dough until it is 3/4 inch thick. Cut out rounds using a 3-inch round cookie cutter or biscuit cutter. Slide a spatula underneath the round of dough and gently transfer it to the prepared baking sheet.
• Combine remaining dough and repeat until no other shortcake can be cut from the dough scraps. Brush the top of each shortcake with buttermilk and place in the oven.
• Bake until shortcake is lightly golden brown; between 10-15 minutes. Remove from the oven and allow to sit on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool fully (this is especially important for gluten-free shortcake to ensure the shortcake will stay intact). Once fully cooked, slice in half with a serrated knife horizontally.

WARM STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
• Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.
• Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
• Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

STRAWBERRY SHORTCAKE

Steps:

• Soak strawberries in Vinegar Water (3 parts Water/1 part White Vinegar) to clean them.
• Rinse and Dry strawberries.
• Slice strawberries and add to bowl.
• Sprinkle with sugar to taste (usually 1/4 cup sugar) depending on how sweet you want the Strawberries to be.
• Stir sliced strawberries and sugar until coated.
• Cover bowl with plastic wrap and store in refrigerator (approximately one hour) while they macerate.
• Add Flour, Sugar, Baking Powder, Baking Soda, Cream of Tartar and Salt in a mixing bowl. Mix with a spoon until combined.
• Add very cold cubed butter to the flour mixture. Using a pastry cutter or your hands, mix the butter into the flour until it is combined.
• Mix egg and buttermilk until egg is mixed.
• Add buttermilk/egg mixture to the flour. Stir only until combined. Do not over stir!
• Pour dough out onto a lightly floured countertop. There will still be some unmixed flour mixture in the bowl, pour that out too. Gently knead 5-6 times until the dough forms a ball. Do not over knead.
• Separate the dough into six equal portions and place on a prepared baking sheet.
• Brush the biscuit dough with Buttermilk and sprinkle with coarse sugar.
• Bake in a pre-heated 425 degree oven for 12-13 minutes or until golden brown on the top.
• Make a batch of our The Best Ever Whipped Cream. So easy to make, so yummy to eat.
• Cut the biscuit in half.
• Add a layer of strawberries to the biscuit.
• Add a layer of whipped cream.
• Add the second half of the biscuit.
• Add a dollop of whipped cream.
• Top with a strawberry!

EASY STRAWBERRY SHORTCAKE

Steps:

• Slice strawberries and place them a medium bowl. Use a potato masher to mash strawberries slightly (you want some mashed and some to remain intact). Add powdered sugar and mix. Cover and chill at least 1 hour.
• Preheat oven to 450° F. Line a baking sheet with parchment, or spray pan with cooking spray.
• In a large bowl, stir together Bisquick, buttermilk, sugar, orange juice, and zest until combined. Drop batter in 1/3 cup scoops about 2-inches apart onto pan. Mix egg with 1 tablespoon water and brush on dough. Bake 10-12 minutes or until golden brown.
• To assemble: Using a knife, split warm shortcakes. Fill with strawberries and top with ice cream or whipped cream and more strawberries.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.

STRAWBERRY SHORTCAKE BAKED MINI BUTTERMILK DONUTS

Steps:

• Preheat oven to 350 F and prepare a mini donut pan.
• In a medium bowl combine flour, baking powder and baking soda. Set aside.
• In a separate bowl whisk the eggs, add oil, butter, vanilla extract, buttermilk and sugar. Combine well with a wooden spoon.
• Add flour to wet ingredients.
• Pour the batter into the bag, make a small hole on the corner. Push gently the batter into the baking pan and form mini donuts.
• Bake for 12 - 15 minutes.
• Cool off before glazing on the wire rack.
• Place strawberries in the blender and make puree. Transport puree into the small saucepan and heat for minute on low heat. Add powdered sugar and whisk vigorously. Transfer into the bowl. Set aside to cool off for two - three minutes.
• Dip each donut into the bowl and place on the wire rack.

STRAWBERRY BUTTERMILK SKILLET SHORTCAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 10 to 12-in. cast-iron or other ovenproof skillet. , For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over batter. Top with strawberries. Bake until center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream.

STRAWBERRY SHORTCAKE WITH SWEET BUTTERMILK BISCUITS AND FRESH WHIPPED CREAM

Steps:

• For the Strawberries
• Wash, remove the hulls and slice the strawberries
• Put the berries into a medium sized bowl and toss with the sugar and the lemon juice. Cover with plastic directly on top of the fruit, then weight with a plate, topped with a heavy can or jar. Let the berries sit for a few hours.
• For the Biscuits
• Preheat the oven to 425°F.
• Lightly grease a baking sheet, or line it with parchment
• Add the dry ingredients into the bowl of your food processor. Pulse a few times to combine thoroughly.
• Add the the very cold butter or shortening and pulse until the mixture is crumbly.
• Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and pulse a few times until the liquid is absorbed.
• Turn the dough out onto a lightly floured surface and push the dough together, just until it holds together.
• Pat the dough out until it's about 3/4" thick, and cut it into 2 1/2" to 3" circles. (If you don't have a biscuit cutter, use a drinking glass). Try to make only one pass with the cutter. You can actually make a 10th biscuit with the scraps. Just form it into the same shape as the others. The less handling, the lighter the biscuits.
• Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar
• Bake for 10 to 12 minutes, until the tops are golden brown.
• Remove them from the oven and cool for 15 minutes before serving.
• For the Whipped Cream
• Pour the cold cream into a chilled bowl.
• Add 2 tablespoons of powdered sugar and 1 teaspoon pure vanilla extract.
• Whip to soft peaks.
• Use freshly whipped cream immediately
• To assemble the shortcakes
• Split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and top with more whipped cream.
• Top with a bit of freshly grated orange zest if desired
• Karen Harris https://www.bittersaltysoursweet.com

JACQUES PEPIN'S STRAWBERRY BUTTERMILK SHORTCAKES

Steps:

• 1. Make the berries: Rinse and hull the strawberries. Slice about 1/4 inch from the stem end of each berry. Reserve the trimmings for the sauce. 2. Cut the trimmed berries into wedges and place them in a bowl. Transfer the trimmings to the bowl of a food processor. Add in the jam to the berry trimmings, and process till smooth. Pour the sauce over the berries, toss well, and set aside in the refrigerator for at least 1 hour, or possibly as long as 6 hrs. 3. Preheat the oven to 450 degrees F. 4. In a bowl, whisk together the all-purpose and cake flours, baking pwdr, baking soda, sugar, and salt. Using a spoon, gently fold in the butter for 30 seconds at most. The mix shouldn't be completely smooth. Add in the buttermilk, and mix with a spoon just sufficient to make a soft dough. 5. Invert the dough onto a nonstick cookie sheet and cover with plastic wrap. Press on the dough till you have extended it to a thickness of about 3/8 inch, and then cut it into 2 1/2 inch squares. Bake for 10-12 min. Remove to a rack and cold. 6. At serving time, cut the shortcakes in half horizontally. Arrange the bottoms on four dessert dishes, and spoon the berry mix on top. Cover with the shortcake tops, and garnish each with lowfat sour cream and a sprig of mint. Makes 4 servings

BUTTERMILK STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• 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 or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.

STRAWBERRY AND RHUBARB SHORTCAKES

Steps:

• Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
• Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
• Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
• Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
• Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
• Slice biscuits in half; serve with filling and whipped cream.