Strawberry Buttermilk ShortcakeApril 2, 2010
I was shocked when, two weeks ago at the farmer’s market, I tasted really good strawberries. I mean, it’s only March (okay, April) and the strawberries are already sweet and juicy. I can tell you i was even more shocked when the strawberries I tasted at Whole Foods were just as sweet and just as juicy. I suppose it doesn’t hurt that they were probably grown on the same farm.
Nevertheless, it seemed like it was a good idea to celebrate the beginning of Spring and all the berries and stone fruit to come in the next few months with a little bit of shortcake.
My shortcake recipe is the same as the buttermilk biscuit recipe from my second post ever way back in December, 2007! I add a tablespoon more sugar and some lemon zest to sweeten it up, split it across the center, fill with strawberries and whipped cream, and voilà!
So please enjoy the beginning of Spring and all the great recipes to come! Oh, and have you tried the asparagus recently? It’s getting so, so good.
Strawberry Buttermilk Shortcake
Biscuit recipe adapted from Cook’s Illustrated
16 oz. strawberries, washed and sliced in half
2 T. sugar or honey
1 c. unbleached all-purpose flour (10 ounces)
1 t. baking powder
1/4 t. baking soda
1/2 T. sugar
1/2 t. table salt
1/2 c. buttermilk (cold)
4 T. unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
1 c. heavy whipping cream
1 t. vanilla extract
- In a large bowl, toss strawberries with 2 T. sugar, set aside
- Preheat oven to 450°
- Mix dry ingredients together in a large bowl, set aside
- Pour melted and cooled butter into cold buttermilk and stir until it turns clumpy. You’ll probably think you ruined the recipe at this point, but have faith! These little bits of butter clumps will turn into pockets of air helping to turn your biscuits into fluffy shortcakes later!
- Using a rubber spatula, gently incorporate the buttermilk mixture into the dry ingredients until it is just mixed. Don’t worry about small streaks or tiny pockets of flour as they’ll bake out in the end. You really want to avoid over-mixing (sounds like we’re making pancakes, right?).
- On a baking sheet lined with parchment, drop biscuit dough into four equal portions about 3″ in diameter and leaving about 2″ of space in between each biscuit.
- Bake for 12-14 minutes or until tops are brown and crisp.
- Brush tops with butter and let cool 5-10 minutes before slicing.
- In an electric mixer (or by hand), whip cream and vanilla until they form soft peaks.
- Slice biscuits across in half. Place 1/4 of the strawberries on each biscuit bottom, topped with whipped cream and then the biscuit top. Serve immediately.