Strawberry Shortcake With Buttermilk Biscuits Recipes

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BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES

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



Buttermilk-Biscuit Shortcakes With Strawberries image

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

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

BUTTERMILK STRAWBERRY SHORTCAKE

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



Buttermilk Strawberry Shortcake image

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

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

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

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



Strawberry Shortcake With Buttermilk Biscuits image

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

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

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

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



Strawberry Shortcake with Buttermilk Biscuits image

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.

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

STRAWBERRY SHORTCAKE

Provided by Kelsey Nixon

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 18



Strawberry Shortcake image

Steps:

  • For the biscuits:
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
  • Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
  • Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar.
  • Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
  • Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop.
  • For the whipped cream:
  • Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.
  • To serve the biscuits:
  • Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices.

Buttermilk Biscuits
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk
2 tablespoons heavy cream
1/4 cup turbinado sugar
Strawberry Filling
8 cups strawberries (about 2 pounds), rinsed, stemmed, and sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
Whipped Cream
2 cups heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract

OLD FASHIONED STRAWBERRY SHORTCAKE

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 10



Old Fashioned Strawberry Shortcake image

Steps:

  • Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
  • Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
  • Preheat the oven to 450 degrees and set rack in the middle level.
  • In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
  • For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
  • Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
  • Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.

1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice
1 1/2 cups heavy cream
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons soft butter

BISCUIT STRAWBERRY SHORTCAKE

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9



Biscuit Strawberry Shortcake image

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)

There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!

Provided by NcMysteryShopper

Categories     Breads

Time 16m

Yield 12 Biscuits

Number Of Ingredients 8



Carolina Buttermilk Biscuits (And/Or Southern Shortcake) image

Steps:

  • Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
  • Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.

2 cups all-purpose flour
3 1/4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons lard, cold or 5 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus
2 tablespoons buttermilk

STRAWBERRY BALSAMIC SHORTCAKES

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



Strawberry Balsamic Shortcakes image

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.

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

SKILLET STRAWBERRY SHORTCAKE

Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. 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.

Provided by Darcy Lenz

Categories     Desserts     Cakes     Strawberry Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15



Skillet Strawberry Shortcake image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
  • Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
  • Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
  • Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
  • Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
  • To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
  • To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
  • Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g

3 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup cold buttermilk
1 large egg yolk
1 teaspoon vanilla extract
12 tablespoons cold unsalted butter, cubed
½ cup sliced strawberries
4 cups ripe strawberries, hulled and quartered
2 tablespoons white sugar
1 medium lemon, zested
1 cup heavy whipping cream
1 tablespoon white sugar, or more to taste
¼ teaspoon vanilla extract

STRAWBERRY BUTTERMILK SKILLET SHORTCAKE

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



Strawberry Buttermilk Skillet Shortcake image

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.

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

BISQUICK STRAWBERRY SHORTCAKE

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 7



Bisquick Strawberry Shortcake image

Steps:

  • Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream

BUTTERMILK STRAWBERRY SHORTCAKE RECIPE - (4.6/5)

Provided by á-101447

Number Of Ingredients 12



Buttermilk Strawberry Shortcake Recipe - (4.6/5) image

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.

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

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From cookingclassy.com


STRAWBERRY SHORTCAKE - TWO SISTERS
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


GRANDS!™ STRAWBERRY SHORTCAKES RECIPE - PILLSBURY.COM
1. Heat oven to 375°F. Separate dough into 5 biscuits. Dip tops and sides of each biscuit in butter; dip in 1/4 cup sugar. Place on ungreased cookie sheet. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes. 2. Meanwhile, in …
From pillsbury.com


EASY STRAWBERRY SHORTCAKES WITH BISCUIT MIX
Melt about a tablespoon of butter and brush the tops of your biscuits. For sweet applications like these strawberry shortcakes, you can also sprinkle them with a touch of sugar for a bit of flavor and sparkle. Bake at 400F for about 15-18 minutes, rotating the pan about halfway through.
From confessionsofagroceryaddict.com


STRAWBERRY SHORTCAKE WITH SWEET BUTTERMILK BISCUITS AND WHIPPED …
To Bake. Place the biscuits on the prepared baking sheet, brush the tops with milk, cream or buttermilk for a crispy brown crust, and sprinkle with sugar. Sweet Buttermilk Biscuits are cut, then brushed with milk or cream and topped with sugar before baking. Bake for 10 to 12 minutes, until the tops are golden brown.
From blossomandfinn.com


STRAWBERRY SHORTCAKE - BOSTON GIRL BAKES
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


STRAWBERRY SHORTCAKE WITH BISCUITS FOR TWO (35 MIN) - ZONA COOKS
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


BUTTERMILK BISCUIT STRAWBERRY SHORTCAKE - BELLE ANNéE
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 SHORTCAKE WITH BUTTERMILK BISCUITS - YOUTUBE
Strawberries are just beginning to ripen. Obviously, that means you need biscuit-style shortcakes with fresh berries. I have the perfect recipe for you becau...
From youtube.com


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


CLASSIC FARMHOUSE STRAWBERRY SHORTCAKE - FOOD NETWORK CANADA
Directions. Step 1. Preheat the oven to 375 F and line a baking tray with parchment paper. Step 2. Stir the flour, sugar, baking powder, lemon zest, baking soda and salt to combine. Cut in the butter until the mixture is coarsely crumbly in texture (but it …
From foodnetwork.ca


CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
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. Add the butter to the flour mixture and use a pastry cutter. my pastry cloth) a 2 and 1/2 inch biscuit cutter into flour and use it to cut the dough.
From thefoodcharlatan.com


STRAWBERRY SHORTCAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate. Cut Biscuits and Bake: Preheat Oven to 425˚and line a baking sheet with parchment paper. After resting dough 30 minutes, gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds.
From natashaskitchen.com


CANADIAN STRAWBERRY SHORTCAKE BISCUIT
Remove from TM bowl; set aside in a large bowl. Weigh 3/4 cup heavy cream and 2 eggs into the TM bowl; whisk to combine for 10 seconds at speed 4. Pour in a circle around edge of flour mixture in large bowl; using a fork, fold until clumps form. Bring together very loosely in a ball; do not overwork this dough.
From acanadianfoodie.com


STRAWBERRY SHORTCAKES WITH EASY BUTTERMILK DROP BISCUITS
Drop by large spoonfuls (approximately 1/3 cup per biscuit) onto baking sheet. Bake for about 15 minutes, or until golden brown. The top should spring back when gently pressed in the centre. Cool on wire racks. While biscuits are baking, combine strawberries and sugar in a medium bowl.
From foodess.com


KING ARTHUR BAKING - TRY IT ONCE, TRUST IT ALWAYS
King Arthur Baking - Try it Once, Trust it Always
From kingarthurbaking.com


STRAWBERRY SHORTCAKE RECIPE | EATINGWELL
Directions. Step 1. To prepare shortcakes: Preheat oven to 400 degrees F. Advertisement. Step 2. Whisk cake flour, whole-wheat flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas.
From eatingwell.com


THE BEST BISCUIT STRAWBERRY SHORTCAKE RECIPE - CUCINABYELENA
Biscuits: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Add the butter (either grated or cut) and use a pastry blender (or a fork) to cut the butter into the flour until the pieces are even and about the size of peas.
From cucinabyelena.com


CLASSIC STRAWBERRY SHORTCAKE - RECIPE - FINECOOKING
Make the biscuits. Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients ...
From finecooking.com


STRAWBERRY SHORTCAKE RECIPE - I AM BAKER
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


THE BEST STRAWBERRY SHORTCAKE - ONCE UPON A CHEF
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.
From onceuponachef.com


STRAWBERRY SHORTCAKE RECIPE| A FARMGIRL'S KITCHEN
How to make Strawberry Shortcake. Step 1: In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet. Step 2: Bake in a preheated 425 degree F oven. Step 3: Split shortcakes with a knife and place in shallow bowls ...
From afarmgirlskitchen.com


LOW FODMAP STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS
Line a baking sheet pan with parchment paper; set aside. In a small bowl combine the milk and lemon juice and allow to sit for 5 minutes to thicken, then whisk in egg; set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and …
From fodmapeveryday.com


BUTTERMILK STRAWBERRY SHORTCAKE - FOOD GARDENING NETWORK
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 and top with whipped cream. Ah!
From foodgardening.mequoda.com


ROASTED STRAWBERRY SHORTCAKES WITH BUTTERMILLK BISCUITS | BUTTERNUT …
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 …
From butternutbakeryblog.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


STRAWBERRY SHORTCAKE WITH SOURDOUGH BISCUITS - BOSTON GIRL BAKES
Preheat your oven to 450°3F/230°C. Line a cookie sheet with parchment paper or silicone baking mat, or you can bake these in a cast iron, or lightly greased round cake pan. Combine dry ingredients. In a mixing bowl, whisk together …
From bostongirlbakes.com


STRAWBERRY SHORTCAKES WITH BUTTERMILK BISCUITS - ELISABETH & BUTTER
Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
From elisabethandbutter.com


STRAWBERRY SHORTCAKE WITH SWEET BUTTERMILK SHORTCAKE …
Preheat oven to 425°F. Cover a baking sheet with parchment paper or silicone baking mat and set aside. In a large mixing bowl combine the flour, baking powder, salt and sugar. Stir together. Cut the butter into small cubes, and add to the dry ingredients.
From houseofyumm.com


STRAWBERRY SHORTCAKE WITH BUTTERY BISCUITS - JUST PLAIN COOKING
Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly). While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy.
From justplaincooking.ca


STRAWBERRY SHORTCAKE BISCUITS - NATA KNOWS BEST
Begin by preparing the strawberries. Cut them in 2 halves and add them to a bowl with sugar and lemon juice. Stir and place in fridge. This will allow strawberries to release their juices and natural sweetness. Next work on the biscuit dough. In a large bowl add: flour, baking powder, salt and sugar.
From nataknowsbest.com


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