Strawberry Shortcake with Buttermilk Biscuits

Name: Strawberry Shortcake with Buttermilk Biscuits
Yield: Makes 4 servings
Ingredients: 2 (1-pound) baskets strawberries, hulled and halved (or quartered if very large; about 7 cups); 1/2 cup plus 3 tablespoons granulated sugar; 2 tablespoons raspberry preserves; 1 cup chilled heavy whipping cream; 1 teaspoon pure vanilla extract; Buttermilk Biscuits (recipe follows); Confectioners’ sugar

November 7, 2012

In this classic take on strawberry shortcake, tender buttermilk biscuits are piled high with fresh berries and lush, vanilla-scented whipped cream. We like the biscuits fresh out of the oven, but they can be baked a few hours in advance; return them to the oven for five minutes, and they’ll be as good as new.

Recipe information

Yield
Makes 4 servings

Ingredients

2 (1-pound) baskets strawberries, hulled and halved (or quartered if very large; about 7 cups)

1/2 cup plus 3 tablespoons granulated sugar

2 tablespoons raspberry preserves

1 cup chilled heavy whipping cream

1 teaspoon pure vanilla extract

Buttermilk Biscuits (recipe follows)

Confectioners’ sugar

Preparation

Step 1
Combine the strawberries, 1/2 cup sugar, and the raspberry preserves in a large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
Step 2
Beat the chilled whipping cream, vanilla, and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.
Step 3
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 confectioners’ sugar and serve.

The Epicurious Cookbook

TagsCake Dessert American Strawberry Berry Fruit Raspberry Brunch Nut Free Vegetarian Easy Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes