Strawberry Shortcake
This strawberry shortcake recipe is absolutely perfect in its simplicity. Fluffy, golden biscuits with a hint of orange, sweetened strawberries, and a light orange-kissed whipped cream come together for the perfect finish to any spring meal.
Ingredients
The Biscuits
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 3/4 tsp cream of tartar
- zest from 1 orange
- 3/4 cup cold butter grated or cut into small cubes
- 1 cup buttermilk
The Strawberries
- 1 lb strawberries washed and sliced
- 3 tbsp sugar or to taste
The Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- zest from half of an orange 1/2 teaspoon
Instructions
The Biscuits
- Preheat oven to 450 degrees
- Add the first 6 ingredients to a large bowl.
- Using a pastry cutter, cut the butter into the flour mixture until well incorporated and looks like small crumbs.
- Add the butter milk and mix well.
- Knead the dough into a round ball on a lightly floured surface. Roll the dough out to about 1 1/2 inches thick. Using a biscuit cutter, cut biscuits and place on an ungreased sheet pan with the biscuits touching. Re-roll scraps as necessary.
- Bake at 450 degrees for 10-14 minutes
The Strawberries
- Add the strawberries to a medium-sized bowl, add the sugar, mix well, and lightly mash.
- Allow the strawberries to sit at room temperature for at least 30 minutes
The Whipped cream
- Add the cream, zest, and powdered sugar to a large bowl or your Kitchen Aid and whip until firm peaks appear.
To Assemble
- Slice the biscuits, add a dollop of cream to the bottom slice, add strawberries to the cream, and cover with the top of the biscuit.
- Put a dollop of cream on top of the biscuit, add a strawberry slice.
- Garnish with a little mint if desired.