Description
A classic Southern dessert featuring fluffy buttermilk biscuits layered with macerated strawberries and freshly whipped cream. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- For the strawberries:
- 1.5 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2. Make biscuits: Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- 3. Cut in butter using a pastry cutter until mixture resembles coarse crumbs.
- 4. Stir in buttermilk until just combined (do not overmix).
- 5. Turn dough onto floured surface, pat into 1-inch thick rectangle, and cut into 6 squares.
- 6. Bake for 12-15 minutes until golden brown. Cool on wire rack.
- 7. Macerate strawberries: Combine strawberries, sugar, and lemon juice. Let sit 30 minutes.
- 8. Whip cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
- 9. Assemble: Split warm biscuits, layer with strawberries and juice, then top with whipped cream.
Notes
• For best results, use very cold butter and buttermilk. • Biscuits are best served warm. • Leftover components can be stored separately for 2 days.