Description
Fluffy homemade buttermilk biscuits filled with juicy macerated strawberries and fresh whipped cream. A timeless summer dessert that’s as comforting as it is impressive.
Ingredients
- For the strawberries:
- 2 pints fresh strawberries, hulled and sliced
- 1 tbsp granulated sugar
- Juice of ½ lemon
- For the biscuits:
- 2½ cups all-purpose flour
- 2 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup buttermilk (plus more for brushing)
- Turbinado sugar for sprinkling
- For the whipped cream:
- 1½ cups heavy cream
- 2 tbsp confectioners’ sugar
Instructions
- Macerate the Strawberries: Toss sliced strawberries with sugar and lemon juice. Let sit at room temperature for 10–30 minutes until juices develop.
- Make the Biscuits: Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter using your fingers or a pastry cutter until the mixture resembles pea-sized crumbs. Add buttermilk and mix until a shaggy dough forms.
- Roll out into a 1-inch thick rectangle. Fold the dough like a letter, rotate, and repeat once more. Roll out again and cut with a 3½-inch biscuit cutter (do not twist the cutter). Place on a parchment-lined baking sheet, brush with buttermilk, sprinkle with turbinado sugar, and freeze for 10 minutes.
- Bake for 18–20 minutes or until golden brown. Let cool slightly.
- Whip the Cream: Beat heavy cream and confectioners’ sugar until soft peaks form.
- Assemble: Split the biscuits in half. Spoon strawberries and syrup on the bottom half, then top with whipped cream. Cap with the biscuit lid and add more berries and cream if desired.
Notes
You can prepare biscuits and strawberries ahead of time, but assemble just before serving for best texture. Add a splash of vanilla or almond extract to the whipped cream for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked / Assembled
- Cuisine: American Classic