Buttermilk Strawberry Shortcakes (Print Version)
# Ingredients:
→ Shortcakes
01 -
¾ cup buttermilk, add more if necessary
02 -
1 ½ cups of plain flour
03 -
½ teaspoon of salt
04 -
3 tablespoons of sugar
05 -
3 tablespoons softened unsalted butter
06 -
2 teaspoons of baking powder
→ For Strawberry Shortcake
07 -
2 tablespoons granulated sugar
08 -
Whipped cream for topping
09 -
1 quart of strawberries, cleaned and de-stemmed
# Instructions:
01 -
Cut or gently mash the strawberries. Mix them with 2 tablespoons of sugar and set aside.
02 -
Set your oven to 400°F. Get a medium baking sheet ready by either greasing it lightly or placing parchment paper on it.
03 -
In a medium-sized mixing bowl, stir together the flour, sugar, salt, and baking powder.
04 -
Work the butter into the flour mix using your fingertips or a fork until it looks crumbly and can be pressed together lightly.
05 -
Pour the buttermilk over the dry ingredients and gently fold until just combined. If it seems too dry, add extra buttermilk a tablespoon at a time. Don't overdo the mixing!
06 -
Scoop out the dough in ⅓ cup portions and place on the prepared baking sheet. You should end up with six mounds of dough.
07 -
Bake the shortcakes for around 18 minutes or until they turn golden at the edges and the top is lightly browned. Let them cool on a rack after transferring off the baking sheet.
08 -
Carefully cut each shortcake in half horizontally with a serrated knife. Layer the strawberries and whipped cream on top. Serve right away.
# Notes:
01 -
Mix in a teaspoon of vanilla extract or a bit of grated citrus zest—lemon or orange—for extra flavor.
02 -
For a crunchier top, sprinkle some coarse sugar like turbinado or sanding sugar before popping them in the oven.
03 -
Buttermilk can be swapped for whole milk, low-fat, or non-dairy options if needed.
04 -
Feel free to replace strawberries with fresh fruits like peach slices, crushed raspberries, or a mix of berries.