Strawberry Shortcake
Fresh strawberries, cream, and homemade biscuits make this Strawberry Shortcake recipe perfect for the summer
Ingredients
Honey Buttermilk Biscuits
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup frozen butter
- 1 cup full fat buttermilk/kefir
- 2 tsp honey
- 1 tsp salt
Filling
- 1 cup fresh strawberries, sliced
- lemon juice
- 2 tbsp granulated sugar
- 1 cup whipped cream or creme fraiche
- 1 tbsp honey
- fresh mint to garnish
Instructions
- Combine flour, baking powder, baking soda and salt. Whisk together. Make a well in the middle of the dry ingredients, then pour in buttermilk/kefir and honey. Use a rubber spatula to gently combine. Add cubed frozen butter and cut the butter into the dough until the dough forms crumbles.
- Flour your work surface. Shape dough into a large (roughly 9inx12in) rectangle. Fold both ends towards the middle of the dough and press flat. Turn so the dough becomes horizontal. Now fold the ends toward the middle again and press flat. Repeat once more for a total of 3 turns.
- Gently shape dough to roughly 1 in high and 9 in long. Use a knife to cut the dough into 8 squares. Freeze the dough for 10 minutes.
- Preheat oven to 425 degrees.
- Remove dough from the freezer. Place biscuits on a skillet on a baking tray. Align the biscuits so they just touch. Brush with buttermilk and sprinkle with sugar. Bake for 12-15 minutes.
- Make strawberry filling. Combine chopped strawberries, fresh lemon juice, and sugar in a bowl. Stir to combine and set aside.
- To assemble, slice cooled biscuits in half, then spoon whipped cream or creme fraiche onto one half. Top with a spoonful of fresh strawberries, then drizzle with honey and garnish with mint.
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