Delaware Strawberry Shortcake
Tender buttermilk biscuits split and piled with sugared local strawberries and softly whipped cream, a springtime favorite tied to Delaware's strawberry farms and festivals.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Baking sheet
- •Biscuit cutter
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 18
- carbs
- 42
- protein
- 5
- calories
- 350
Instructions
- 1
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
- 2
Whisk the flour, baking powder, sugar, and salt together in a bowl.
- 3
Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- 4
Stir in the buttermilk just until a rough, shaggy dough forms.
- 5
Pat the dough on a floured counter until 3/4-inch thick. Cut it into rounds.
- 6
Place them on the sheet pan. Bake for 12-15 minutes until golden brown.
- 7
Mix sliced strawberries with a few tablespoons of sugar. Let them sit for 20 minutes to get juicy.
- 8
Beat the heavy cream and powdered sugar until soft, floppy peaks form.
- 9
Split the warm biscuits open. Layer with strawberries and their juice, top with whipped cream, and serve right away.
Chef's tips
Handle the dough gently. Do not overmix it so your shortcakes stay light and flaky.
Storage
Store baked biscuits at room temperature for a day; keep strawberries and cream separate until serving.
Reheating
Warm biscuits briefly in a low oven before assembling if desired.
Common mistakes to avoid
- •Mixing the dough too much, which makes the shortcakes tough.
- •Assembling the shortcakes too early, which makes the biscuits soggy.
Serving suggestions
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