Southern Strawberry Shortcakes

Southern Strawberry Shortcakes

Southern Strawberry Shortcakes

Ingredients

  • 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

Instructions

  • 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.

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