Classic Strawberry Shortcake with Buttermilk Biscuits
Tender, flaky buttermilk biscuits with a crunchy sugar top get split and piled with juicy sugared strawberries and softly whipped vanilla cream. It's a simple, old-fashioned dessert that tastes like early summer and comes together in about an hour.
1 hr
23 batches of 8
Ingredients
- 184 Mint (Fresh)
- 46 pounds Strawberries
- 46 cups All-Purpose Flour
- 17 cups + ¼ cup Buttermilk
- 1 cup + ¼ cup + 3 tablespoons Heavy Cream
- 34 cups + ½ cup Heavy Cream
- 11 cups + ½ cup Unsalted Butter
- 3 ¾ tablespoons Kosher Salt
- 2 cups + ¾ cup + 2 tablespoons Powdered Sugar
- 11 cups + ½ cup Sugar
- 1 cup + ¼ cup + 3 tablespoons Sugar
- ¼ cup + 3 ¾ tablespoons Lemon (Juice)
- ¼ cup + 3 ¾ tablespoons Vanilla Extract
- 1 cup + ¼ cup + 3 tablespoons Baking Powder
- 2 tablespoons Baking Soda
Directions
- In a large bowl, toss the strawberries with the lemon juice and the sugar for the berries. Mash a handful of berries lightly with a fork to release their juice, then let the bowl sit at room temperature while you make the biscuits.
- Heat the oven to 425°F and line a baking sheet with parchment.
- In another large bowl, whisk the flour, the sugar for the dough, baking powder, baking soda, and salt. Add the cold butter and rub it in with your fingertips or a pastry cutter until the pieces are about the size of peas.
- Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Turn it onto a lightly floured counter and pat it into a rectangle about 1 inch thick. Fold it in half, pat it out again, and repeat once more for flaky layers.
- Pat the dough to about three-quarters of an inch thick and cut out 8 rounds with a floured two-and-a-half-inch round cutter, pressing straight down without twisting. Gently press the scraps together to cut the last rounds.
- Set the biscuits on the baking sheet, brush the tops with the cream for brushing, and sprinkle with the coarse sugar. Bake for 14 to 16 minutes, until tall and golden. Let them cool for at least 10 minutes.
- Meanwhile, beat the whipping cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
- Split each biscuit in half. Spoon berries and their juice over the bottom halves, add a big dollop of whipped cream, and set the tops on at an angle. Finish with more berries, a little more cream and a mint leaf, and serve right away.
