Description
A classic Southern dessert featuring fluffy 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 tablespoon granulated sugar
- 1 teaspoon salt
- 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 biscuits: Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.
- 3. Cut in cold 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 completely.
- 7. Prepare strawberries: Mix sliced strawberries with sugar and lemon juice. Let macerate for 30 minutes.
- 8. Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- 9. Assemble: Split biscuits, layer with strawberries and juice, then top with whipped cream.
Notes
For best results, use cold ingredients and handle the biscuit dough minimally. The biscuits can be made 1 day ahead – store in airtight container at room temperature. Macerate strawberries just before serving.