Buttermilk Strawberry Shortcake Recipes

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STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Warm buttermilk biscuits filled with juicy, sweet strawberries and whipped cream make the best strawberry shortcake.

Provided by Jennifer Segal

Categories     Desserts

Time 55m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
1 tablespoon baking powder
¼ teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch chunks
¾ cup buttermilk (see note)
2 tablespoons turbinado sugar
2 pounds strawberries, hulled and sliced ¼-inch thick
3 tablespoons seedless raspberry jam
½ cup granulated sugar
1½ cups heavy cream
3 tablespoons granulated sugar

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.

Nutrition Facts : ServingSize 1 strawberry shortcake, Calories 565, Fat 32 g, Carbohydrate 67 g, Protein 6 g, SaturatedFat 20 g, Sugar 35 g, Fiber 3 g, Sodium 533 mg, Cholesterol 100 mg

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS



Strawberry Shortcake With Buttermilk Biscuits image

Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.

Provided by Lumberjackie

Categories     Dessert

Time 1h25m

Yield 4 buttermilk biscuit shortcakes, 4 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled and cut into pieces
2/3 cup buttermilk
1 tablespoon chilled buttermilk
2 lbs baskets strawberries (about 7 cups hulled and halved, or quartered, if very large)
1/2 cup sugar
2 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 942.7, Fat 52.5, SaturatedFat 32.3, Cholesterol 159.6, Sodium 552.3, Carbohydrate 110.9, Fiber 6.3, Sugar 52.3, Protein 11

BUTTERMILK STRAWBERRY SHORTCAKE



Buttermilk Strawberry Shortcake image

A light biscuit topped with delicious strawberries.

Provided by Emmie4life

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
⅓ cup white sugar
1 ½ teaspoons salt
¾ cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
¼ cup turbinado sugar
8 cups sliced fresh strawberries
¼ cup white sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.6 g, Cholesterol 34.7 mg, Fat 13.2 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 585.4 mg, Sugar 20.1 g

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Strawberry Shortcake. Juicy strawberries layered with fresh homemade whipped cream all with a tender, sweet buttermilk shortcake biscuit.

Provided by Serene

Categories     Dessert

Number Of Ingredients 15

1 lb strawberries (diced)
1/2 tsp lemon juice (freshly squeezed)
1/2 tsp vanilla extract
2 tbsp sugar ((25g))
2½ cup all purpose flour ((300g))
1 tbsp baking powder ((12g))
¼ cup sugar ((50g))
½ tsp salt
½ cup unsalted butter (cold (113g))
1 cup buttermilk ((240ml))
1 tbsp unsalted butter (melted)
1 tsp coarse sugar
1 cup heavy cream ((240ml))
2 tbsp powdered sugar ((14g))
½ tsp vanilla extract

Steps:

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

Nutrition Facts : Calories 355 kcal, Carbohydrate 39 g, Protein 5 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 63 mg, Sodium 280 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

LIGHT STRAWBERRY SHORTCAKE



Light Strawberry Shortcake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
3 tablespoons cold salted butter, cut into small pieces
1 tablespoon grated lemon zest
1 large egg, slightly beaten
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon sliced almonds
4 cups strawberries, hulled and sliced
2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest plus 1 tablespoon orange juice
1 cup 0 percent or 2 percent fat Greek yogurt, for serving
Confectioners' sugar, for dusting, optional

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
  • Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
  • Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
  • For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
  • Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.

Nutrition Facts : Calories 215, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 39 milligrams, Sodium 270 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 6 grams

STRAWBERRY SHORTCAKE



Strawberry Shortcake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 15

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

Steps:

  • 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.

GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE



Grandma's Old-Fashioned Strawberry Shortcake image

When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 16

6 cups sliced fresh strawberries
1/2 cup sugar
1 teaspoon vanilla extract
SHORTCAKE:
3 cups all-purpose flour
5 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
2 tablespoons heavy whipping cream
TOPPING:
1-1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

STRAWBERRY BUTTERMILK SKILLET SHORTCAKE



Strawberry Buttermilk Skillet Shortcake image

This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. -Claudia Lamascolo, Melbourne, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 16

10 tablespoons shortening
1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
STREUSEL TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup butter, softened
2 cups sliced fresh strawberries
Whipped cream

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 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.

Nutrition Facts : Calories 526 calories, Fat 27g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 418mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES



Buttermilk-Biscuit Shortcakes With Strawberries image

Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven's heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they're meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you'd like.) Although they're best soon after they've come from the oven, here's a baker's trick that makes biscuits a convenience food: Freeze the cut-out dough. When you're ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18

1 hibiscus tea bag (like Red Zinger)
1/3 cup (80 ml.) boiling water
2 tablespoons sugar
1 fat strip orange, lemon or lime zest
1 pound (about 25) strawberries, hulled and coarsely chopped
3 tablespoons sugar
Finely grated zest of 1 orange, lemon or lime
2 cups (272 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
6 tablespoons (85 grams) very cold unsalted butter, cut into small pieces
3/4 cup cold buttermilk
1 pound (about 25) strawberries, hulled and halved from top to bottom
1 tablespoon sugar
1 cup (240 ml.) heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams

BUTTERMILK STRAWBERRY SHORTCAKE RECIPE - (4.6/5)



Buttermilk Strawberry Shortcake Recipe - (4.6/5) image

Provided by á-101447

Number Of Ingredients 12

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup white sugar
1 1/2 teaspoons salt
3/4 cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
1/4 cup turbinado sugar
8 cups sliced fresh strawberries
1/4 cup white sugar
1 tablespoon lemon juice

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 WITH BUTTERMILK BISCUITS



Strawberry Shortcake with Buttermilk Biscuits image

Here's a classic spring dessert from Commander's Palace.

Categories     Cake     Milk/Cream     Fruit     Dessert     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/2 cup plus 3 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract
Buttermilk Biscuits
Powdered sugar

Steps:

  • Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
  • Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
  • Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

STRAWBERRY BALSAMIC SHORTCAKES



Strawberry Balsamic Shortcakes image

This is my tangy updo to the sinfully sweet strawberry shortcake.

Provided by Jerrelle Guy

Categories     Dessert     Summer     Juneteenth     Strawberry     Biscuit     Milk/Cream     Olive Oil     Pastry     Bake     Peanut Free     Tree Nut Free     Dairy Free

Yield Serves 6

Number Of Ingredients 18

Strawberries:
2 cups (400 g) hulled and coined strawberries
2 tbsp (24 g) pure cane sugar
Olive Oil Biscuits:
3 cups (360 g) whole wheat pastry flour, plus more for dusting
4 tsp (10 g) baking powder
3 tbsp (36 g) granulated sugar
1/2 tsp salt
½ cup (120 ml) olive oil
½ cup (120 ml) buttermilk, plus more for brushing
Raw sugar, for sprinkling (optional)
Balsamic Glaze:
½ cup (120 ml) balsamic vinegar
¼ cup (60 ml) agave or honey
Whipped Cream Topping:
1 cup (235 ml) cold heavy cream
3 tbsp (45 ml) honey or agave
Mint or basil for topping

Steps:

  • To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
  • Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
  • To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
  • To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
  • To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.

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From bonappetit.com


THE BEST STRAWBERRY SHORTCAKE BISCUITS RECIPE – SUGAR GEEK SHOW
2020-04-29 These biscuits are extra-large so they make the perfect-sized strawberry shortcake for one. Step 1 – Add in your flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine. Step 2 – Place the whole bowl onto the scale and press the tare or zero button to remove the weight of the bowl.
From sugargeekshow.com


BUTTERMILK STRAWBERRY SHORTCAKE RECIPE
Get one of our Buttermilk strawberry shortcake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Strawberry Yogurt Shortcake How to make a stunningly delicious and delightfully simple yogurt shortcake using strawberries? This strawberry yogurt s. Bookmark. 45 min; 8 Yield; 98% Strawberry Rhubarb Jam Some people often say …
From crecipe.com


STRAWBERRY SHORTCAKE RECIPE - I AM BAKER
2021-03-30 Strawberry sauce. Add 4 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium/high heat. Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat and add to a blender or food processor.
From iambaker.net


BUTTERMILK STRAWBERRY SHORTCAKE - FULLFILLED
2021-05-22 The buttermilk was one of the improvements I made to this recipe and WOW! You can use regular milk if you’re dying for shortcake and only have regular milk on hand. But the buttermilk makes the shortcake extra moist and tender. I also highly recommend you don’t skip the sparkling sugar on top. Since the shortcake isn’t overly sweet, the sanding sugar adds a …
From fullfilledrecipes.com


15 AMAZING STRAWBERRY SHORTCAKE RECIPES - THE RUSTY SPOON
When we think of baking and bake sales, strawberry shortcakes are definitely up there in the list of delicious and amazing treats. 1 1. Strawberry Shortcake Muffins Recipe – Monday Sunday Kitchen. 2 2. Strawberry Shortcake Cupcakes Recipe – BBC Food. 3 3. Strawberry Shortcake Chocolate Bark – Emma Duckworth Bakes. 4 4.
From therustyspoon.com


STRAWBERRY SHORTCAKE RECIPES | ALLRECIPES
This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream. By Darcy Lenz.
From allrecipes.com


HOMEMADE BUTTERMILK SHORTCAKES WITH STRAWBERRIES
All cool recipes and cooking guide for Homemade Buttermilk Shortcakes With Strawberries are provided here for you to discover and enjoy ... Easy Pea And Ham Soup Recipe Dessert Recipes. Stuffed Apples Dessert Carnation Evaporated Milk Recipes Dessert Pritikin Dessert Recipes Strawberry Balsamic Dessert 5 Minute Desserts No Bake Israeli Dessert Recipes …
From recipeshappy.com


CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
2021-04-03 Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together. Use a knife to chop 3/4 cup COLD butter into small chunks. Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour.
From thefoodcharlatan.com


STRAWBERRY SHORTCAKE - TWO SISTERS
2022-04-19 Mix with a spoon or fork 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 fully combined. Whisk an egg and the buttermilk until egg is mixed. Add the buttermilk/egg mixture to the flour. Stir with a spoon only until combined.
From twosisterscrafting.com


BUTTERMILK SHORTCAKES WITH STRAWBERRIES - SOUTHERN CAST IRON
2018-04-05 Pat or roll dough 1 inch thick. Using a 2½-inch fluted round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits in a 12-inch cast-iron skillet. Bake until golden brown, 12 to 15 minutes. In a medium bowl, stir together strawberries and remaining 2 tablespoons sugar. Let stand for 10 minutes.
From southerncastiron.com


BUTTERMILK STRAWBERRY SHORTCAKE RECIPE | DELICIOUS. MAGAZINE
Put the strawberries in a bowl and stir in half the 1 tbsp caster sugar. Set aside to macerate for about 15 minutes or so until the berries have softened slightly and released a little of their juice. Next, make the shortcakes. Sift the flour and baking powder into a medium mixing bowl. Add the 2 tbsp sugar and the salt.
From deliciousmagazine.co.uk


EASY STRAWBERRY SHORTCAKE RECIPE - SPEND WITH PENNIES
2019-08-28 Stir in buttermilk. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned. Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
From spendwithpennies.com


STRAWBERRY SHORTCAKE | KING ARTHUR BAKING
To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or ...
From kingarthurbaking.com


STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS - WYSE GUIDE
2021-05-31 For the biscuits. 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 ...
From wyseguide.com


STRAWBERRY BUTTERMILK CAKE RECIPE - THE COOKIE ROOKIE®
2018-07-01 Add flour mixture, buttermilk mixture, and butter mixture into a bowl, alternating between each layer; start and end with flour mix. Mix until flour is incorporated. Gently fold in the fresh strawberries. Pour buttermilk cake batter into baking pan. Bake at 350°F for 35-45 minutes.
From thecookierookie.com


MY FAVORITE BUTTERMILK STRAWBERRY SHORTCAKES — DEAR SATURDAYS
2019-05-10 shortcake/biscuit. preheat oven to 350 degrees. line a baking sheet with parchment paper. in a medium sized mixing bowl, combine flour, sugar, baking powder, and salt and give a good mix. toss in cold cubed butter into dry ingredients and begin mashing with hands until butter breaks down into little pea sized bits.
From dearsaturdays.com


HOMEMADE BUTTERMILK SHORTCAKE RECIPE – MOTHER EARTH NEWS
2009-04-29 1 to 1-1/2 cups buttermilk (enough to make a thick, moundable batter) Instructions: Sift the dry ingredients into a medium-sized bowl, work in …
From motherearthnews.com


15+ RECIPES USING BUTTERMILK - LIVE TO SWEET
2022-05-13 Stir, let sit 5 minutes, and then it's ready for use! Milk + cream of tartar. Add 1 ¾ teaspoons of cream of tartar to one cup of milk (I like to use 1-2% milk for a similar fat content to buttermilk). Stir until the cream of tartar dissolves completely, and then you're good to …
From livetosweet.com


BEST STRAWBERRY SHORTCAKE RECIPE - COOKING CLASSY
2019-03-16 Preheat oven to 425 degrees F. Line a 18 by 13-inch baking sheet with parchment paper. In a mixing bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until it resembles coarse crumbs. Make a …
From cookingclassy.com


HOMEMADE STRAWBERRY SHORTCAKE CAKE - THERESCIPES.INFO
Shortcake forms the crust that holds a rich and creamy filling piled high with a fresh strawberry topping. This easy cake uses a no-bake filling that sets in the fridge so you can skip the water bath typically used to make cheesecake. View Recipe Mother's ...
From therecipes.info


BUTTERMILK STRAWBERRY SHORTCAKE - NONONSENSE.RECIPES
Buttermilk Strawberry Shortcake. Submitted by: admin on April 10, 2020 12 servings . Ingredients. 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda ⅓ cup white sugar 1 ½ teaspoons salt ¾ cup chilled unsalted butter, cut into small pieces 1 cup buttermilk 2 tablespoons heavy cream ¼ cup turbinado sugar 8 cups sliced fresh strawberries …
From nononsense.recipes


HOMEMADE STRAWBERRY SHORTCAKE RECIPE | SOUTHERN LIVING
1 ¼ cups cold unsalted butter, cut into small pieces. 1 ½ cups whole buttermilk. 2 cups plus 2 Tbsp. cold heavy cream, divided. 1 tablespoon sanding sugar (or coarse sugar) ½ cup powdered sugar. 1 vanilla bean pod, split. Close this dialog window. Review this recipe. Homemade Strawberry Shortcake.
From myrecipes.com


STRAWBERRY SHORTCAKE - BOSTON GIRL BAKES
2021-07-19 Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, baking soda, and salt. Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Pour in the cold buttermilk and stir to combine.
From bostongirlbakes.com


EASY HOMEMADE STRAWBERRY SHORTCAKE RECIPE - BROWN EYED BAKER
2020-06-04 Let stand for 1 hour, stirring occasionally. Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, sugar and salt.
From browneyedbaker.com


BUTTERMILK BISCUIT STRAWBERRY SHORTCAKE - BELLE ANNéE
2014-04-03 Directions for the biscuits. Preheat oven to 350°F/175°C Whisk together the flour, baking soda, baking powder, salt and sugar in a large bowl. Drop in the cold butter and rub the butter pieces together with the flour until the entire mixture looks like course sand. It is okay if some pieces are the size of small peas.
From belleannee.com


STRAWBERRY CHOCOLATE SHORTCAKES – PALATABLE PASTIME PALATABLE …
2022-05-15 Preheat oven to 400F. Stir together the flour, cocoa, granulated sugar, salt, and baking powder in a medium mixing bowl. In a separate small bowl, whisk the egg, vanilla, and buttermilk. Add the butter shreds to the flour mix and work in until just mixed.
From palatablepastime.com


ROASTED STRAWBERRY SHORTCAKES WITH BUTTERMILLK BISCUITS
Buttermilk Biscuits. Preheat the oven to 400F and line a large baking sheet with parchment paper. Whisk together the flour, baking powder, baking soda, salt, sugar, and nutmeg in a large bowl. Toss in the cold and cubed butter and work it into …
From butternutbakeryblog.com


STRAWBERRY SHORTCAKE BUTTERMILK BISCUITS - THEKITCHENSINKBLOG.COM
Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with a fork until large moist clumps form. Gather dough into a ball and divide into 4 pieces. Shape each piece into 3-inch round.
From thekitchensinkblog.com


STRAWBERRY SHORTCAKE WITH BISCUITS FOR TWO (35 MIN) - ZONA COOKS
2022-05-02 For the shortcake biscuit: While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk. Line a baking sheet with parchment paper. Click for a baking sheet. Whisk together the flour, baking powder, baking soda, 4 teaspoons granulated sugar, and salt in a mixing bowl.
From zonacooks.com


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Top Asked Questions

How do you Make Strawberry Shortcake?
Preparation Pick over and hull strawberries. Preheat oven to 450 degrees. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Use a little of the butter to grease a baking sheet. Remove from the oven, and pull shortcakes apart. Beat remaining cream until it thickens.
How to make strawberry buttermilk cake?
How to Make Strawberry Buttermilk Cake: Whisk together flour, baking powder, and salt In another bowl, blend together the butter & sugar for 3-4 minutes, until it becomes light and fluffy Beat in the eggs (one at a time), then the lemon juice, then citrus zest Mix sour cream and buttermilk together
How do you make Shortcake in the oven?
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.
How do you make shortcake with granulated sugar?
Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together. Use a knife to chop 3/4 cup COLD butter into small chunks. Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour. See photos.

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