Sweet buttermilk drop biscuits are buttery and delicious, topped with sliced strawberries and whipped cream and they are the best strawberry shortcake for any occasion.
Whenever I hear the words Strawberry Shortcake I first think of my childhood and that little doll that smelled like strawberries. I wonder if they still make those?
Next, I think of my sister Kassie and her husband Ray. They probably order more strawberry shortcakes for dessert than anyone else I know. My family usually chooses something gooey and chocolatey, but they always seem to get the sweet strawberry shortcake. I decided I would make them some for Sunday dinner last week because strawberries were on sale and I haven’t made them since last summer.
They were a hit.
They start with a delicious homemade biscuit that isn’t too sweet but has an amazing lemon zest to them.
Top them with some sweetened sliced strawberries (you’ll let them sit for a few hours, up to overnight in powdered sugar, lemon zest and juice) and ALWAYS top with homemade whipped cream (or the canned stuff, but only if you spray in your mouth first).
We always laugh because I always mention Kassie letting me know that my stuff is better than other places she’s been and this was no different. This is mainly why I am mentioning it because we laughed when she was halfway through her shortcake when she looked at me with stars in her eyes telling me that it was better than Cheesecake Factory’s shortcake (ok, first off..I didn’t even know they sold strawberry shortcake. I go for the cheesecake). Ha!
Anyway, I trust her tastebuds and so should you.
Definitely make sure you save this recipe to your Pinterest Boards.
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biscuits
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- 3 cups flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 4 1/2 tablespoons sugar
- lemon zest of one lemon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 8 ounces cold unsalted butter
- coarse sugar for sprinkling on top
- 6 cups fresh strawberries sliced
- 1/2 cup powdered sugar
- 2 tablespoon lemon juice
- 2 teaspoons lemon zest
- Whipped cream
Ingredients
STRAWBERRY TOPPING
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- Heat oven to 425 degrees F and line a baking pan with parchment paper.
- Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
- Add cold butter and cut in with a fork or pastry cutter or pulse a few times with a food processor until you have coarse crumbs. Stir in buttermilk.
- Drop dough (I use a cookie scoop that is a little overfilled) onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
- Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
- Serve biscuits with strawberries and whipped cream.
If you don’t have buttermilk, place 2 tablespoons lemon juice or vinegar in a measuring cup. Top to 2 cups with milk. Set aside.
