STRAWBERRY DESSERT RECIPES: Fresh Strawberry Buttermilk Shortcake

Fresh Strawberry Buttermilk Shortcake



Fresh Strawberry Buttermilk Shortcake

Tender, buttery shortcakes made with tangy buttermilk, piled high with juicy macerated strawberries and clouds of fresh vanilla whipped cream. This is the ultimate classic strawberry shortcake — soft inside, crisp outside, and bursting with flavor.

🧾 INGREDIENTS

For the Strawberries

  • 4 cups fresh strawberries, hulled & sliced

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract or ½ teaspoon almond extract

For the Buttermilk Shortcakes

  • 2 cups all-purpose flour

  • ⅓ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup cold unsalted butter, cubed

  • ¾ cup cold buttermilk

  • 1 teaspoon vanilla extract

  • 1 egg (for egg wash)

  • 1 tablespoon coarse sugar (optional, for topping)

For the Whipped Cream

  • 2 cups cold heavy whipping cream

  • ½ cup powdered sugar

  • 2 teaspoons vanilla extract

  • Pinch of salt (enhances flavor)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Add sliced strawberries to a bowl.

  2. Add sugar, lemon juice, and vanilla.

  3. Toss gently and let sit at least 20–30 minutes to release juices (“strawberry syrup”).

    • This is the key to a juicy shortcake.

2. Make the Buttermilk Shortcakes

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

  3. Cut in the cold butter using a pastry cutter or fingertips until pea-sized crumbs form.

  4. Stir in buttermilk and vanilla just until combined—do not overmix.

  5. Turn dough onto a floured surface and gently pat into a 1-inch thick round.

  6. Cut into 6–8 rounds using a biscuit cutter.

  7. Place on baking sheet. Brush with beaten egg and sprinkle with coarse sugar.

  8. Bake 12–15 minutes, until tall and golden brown.

  9. Cool slightly — shortcakes taste best warm.

3. Whip the Cream

  1. Beat heavy cream, powdered sugar, vanilla, and a pinch of salt.

  2. Whip to soft peaks — fluffy but not stiff.

🍓 ASSEMBLE THE SHORTCAKES

  1. Split each warm shortcake in half.

  2. Spoon strawberries + their juices over the bottom half.

  3. Add a generous dollop of whipped cream.

  4. Place the top half on and add more berries + cream if desired.

  5. Serve immediately.

✨ SERVING NOTES

  • Best enjoyed warm and freshly assembled

  • Add lemon zest to strawberries for brightness

  • Add ¼ teaspoon almond extract to whipped cream for a bakery finish

⏲ STORAGE

  • Shortcakes: store airtight up to 3 days, or freeze up to 2 months

  • Strawberries: refrigerated up to 48 hours

  • Whipped cream: best fresh, or stabilize with 1 tablespoon instant pudding mix

🌟 DELUXE VARIATIONS

1. Strawberry-Lemon Shortcake

Add lemon zest to dough and lemon curd between layers.

2. Strawberry & Mascarpone

Replace whipped cream with mascarpone whipped cream.

3. Brown Sugar Shortcakes

Swap white sugar for brown sugar for caramel notes.

4. Roasted Strawberry Shortcake

Roast berries with a little sugar & balsamic for deep flavor.


OTHER RECIPES


A nice strawberry dessert recipe to try !
STRAWBERRY DESSERT INGREDIENTS
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup buttermilk
  • 1 teaspoon grated lemon peel
  • 2 large eggs - divided use
  • 2 pint baskets fresh California strawberries, stemmed and sliced
  • 1 cup whipping cream, whipped and sweetened
STRAWBERRY DESSERT INSTRUCTIONS

1.First of all in large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.

2. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough.

3. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar.

4. Bake in 450*F (230*C) oven 10 to 12 minutes until golden. Remove from pan; cool on rack.

5. Sweeten strawberries, to taste.

6. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream. The strawberry dessert recipe shortcake is ready to serve....! Nice !
Enjoy it !

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