Buttermilk Strawberry Shortcake Recipes

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 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 SHORTCAKE

Steps:

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

LIGHT STRAWBERRY SHORTCAKE

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.

STRAWBERRY SHORTCAKE

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

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 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 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.

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 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 WITH BUTTERMILK BISCUITS

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

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.