Description
A classic Southern dessert featuring tender buttermilk biscuits layered with sweet macerated strawberries and freshly whipped cream. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the buttermilk 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 strawberry filling:
- 1.5 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- For the whipped cream:
- 1 cup heavy whipping 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 the biscuits: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- 3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- 4. Stir in buttermilk just until dough comes together (do not overmix).
- 5. Turn dough onto floured surface, pat into 1-inch thick rectangle, and fold over 3 times.
- 6. Cut into 6 rounds using a 2.5-inch biscuit cutter and place on prepared baking sheet.
- 7. Bake for 12-15 minutes until golden brown. Let cool slightly.
- 8. Make strawberry filling: Combine strawberries, sugar, and lemon juice in a bowl. Let macerate for 30 minutes.
- 9. Make whipped cream: Whip cream, powdered sugar, and vanilla to stiff peaks.
- 10. Assemble: Split warm biscuits, layer with strawberries and juice, then top with whipped cream.
Notes
For best results, use very cold ingredients for the biscuits. The dough can be made ahead and refrigerated for up to 2 days before baking. Leftovers should be stored separately and assembled just before serving.