Southern Strawberry Shortcakes
- for the shortcakes:
- 1 1/2 cups all-purpose flour I prefer White Lily brand
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 tsp lemon zest
- 1/2 cup buttermilk
- 1/2 stick (4 oz) cold salted butter
- coarse sugar or white sugar
- for the topping:
- 3 cups fresh strawberries tops removed and sliced
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- whipped cream
Combine sliced strawberries, sugar and lemon juice in a bowl. Stir and cover.
Place in the fridge for an hour or more to release juices.
Preheat oven to 425F degrees and line a baking pan with parchment paper.
Combine flour, baking powder, baking soda, sugar and lemon zest in a small bowl (or food processor).
Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs.
Stir in buttermilk until you have a thick, sticky batter.
Drop dough onto the baking sheet (this makes 6 shortcakes).
Sprinkle dough with coarse sugar. Bake for 15 minutes or until lightly browned.
Slice open biscuits and serve with layers of strawberries, their juice and whipped cream.