Buttermilk Strawberry Shortcake


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup white sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup chilled unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 2 tablespoons heavy cream
  • 1/4 cup turbinado sugar
  • 8 cups sliced fresh strawberries
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice


1_ Preheat the oven to 425 degrees F (220 degrees C).

2_ Line a baking sheet with parchment paper.

3_ Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

4_ Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)

5_ Stir in buttermilk until the flour mixture is moistened.

6_ Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

7_ Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

8_ Bake in the preheated oven until golden brown, 15 to 20 minutes.

9_ Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

10_ Serve the strawberries with juice over the biscuits.