Warm buttermilk biscuits filled with juicy, sweet strawberries and vanilla yogurt make the best strawberry shortcake that would be a lovely addition to your Mother’s Day menu. 

Homemade biscuits are really easy to prepare. I like to mix the dough by hand, instead of rolling out the dough and cutting with a biscuit cutter. I shape the dough free-form which gives the biscuits a rustic texture with lots of nooks and crannies, perfect for soaking up all the strawberry juices. 

The biscuits are slightly golden, soft and buttery with loads of flaky layers. When they are assembled they make a beautiful presentation, layered with juicy strawberries and fresh whipped cream or vanilla yogurt for an unforgettable dessert.

Note: The strawberries are mixed with sugar and raspberry preserves, which helps them release all their delicious juices as they macerate. 

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Strawberry Shortcake Buttermilk Biscuits

Course Dessert

Ingredients

Buttermilk Biscuits

• 2 cups all purpose flour
• 1 tbsp raw sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ sticks (5 ounces) chilled unsalted butter, cut into pieces
• ⅔ cup plus 1 tbsp chilled buttermilk

Strawberry Filling

• 1 cup strawberries, hulled and quartered
• 1 tbsp raw sugar
• 2 tbsp raspberry preserves

Whipped Cream

• 1 cup chilled whipping cream
• 2 tbsp sugar
• 1 tsp vanilla extract

Instructions

Buttermilk Biscuits

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder and salt into large bowl.
• Add butter and rub in with fingertips until mixture resembles coarse meal.
• Gradually add buttermilk, tossing with a fork until large moist clumps form.
• Gather dough into a ball and divide into 4 pieces.
• Shape each piece into 3-inch round.
• Transfer to a parchment lined baking sheet, spacing evenly.
• Bake biscuits until tester inserted into center comes out dry, about 20 minutes – the biscuits will be pale.
• Transfer biscuits to a rack and cool.
• Can be prepared ahead and rewarm in 350°F oven for 5 minutes.

Strawberry Filling

• Combine strawberries, sugar and raspberry preserves in a bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Whipped Cream

• Beat chilled whipping cream, vanilla extract and 2 tbsp sugar in a large bowl until stiff peaks form.

To Assemble

• Cut biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops.

  Recipe from BonAppetit