PrintStrawberry Shortcake with Lemon Buttermilk Biscuits
Make this light and airy homemade strawberry shortcake featuring tender lemon buttermilk biscuits for a perfect spring dessert.
- Prep Time: 25 min
- Cook Time: 15 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar plus 2 tablespoons for topping
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup cold buttermilk
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 quarts fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar for macerating berries
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the cold buttermilk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds close together on an ungreased baking sheet.
- Brush the tops lightly with a little extra buttermilk and sprinkle with the reserved 2 tablespoons of granulated sugar.
- Bake at 425 degrees Fahrenheit for 12 to 15 minutes, or until the biscuits are golden brown. Let them cool slightly.
- Macerate the strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for at least 20 minutes to release their juices.
- Make the whipped cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the shortcakes: Split each warm or room-temperature biscuit in half horizontally. Place the bottom half on a plate.
- Spoon a generous amount of macerated strawberries and their juice over the bottom biscuit half.
- Top with a dollop of whipped cream. Place the top biscuit half on the cream. Add more strawberries and cream on top for a stacked look. Serve immediately.
Notes
- For the lightest biscuits, make sure your butter and buttermilk are very cold before mixing.
- If you prefer a sweeter biscuit, you can increase the sugar in the dough by one tablespoon.
- You can make the biscuits ahead of time and reheat them briefly before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 30
- Sodium: 350
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 75