Recipe by Emmie4life
"A light biscuit topped with delicious strawberries."
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1 1/2 teaspoons
chilled unsalted butter, cut into small pieces
sliced fresh strawberries
What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I froze the butter and grated it which is much easier. After dropping these onto a baking sheet lined with parchment paper and did an egg wash (one egg well beaten with 1 Tbsp. of water) and then topped it off with the turbinado sugar which provided a nice little crunch. These baked up beautifully and tasted wonderful. I served them with "Easy Whipped Cream" from this site. This recipe is a definite keeper!
Great simple, easy and delicious recipe. I sliced some of the strawberries ahead of time in order for the juice to form. The only ingredient change I made was to sprinkle with light brown sugar instead of turbinado. A word of caution, watch the baking time. While the recipe does not require whipped cream, I did add it on the side. Going in my favorite recipe file. Thanks Emmie4life for sharing your recipe here on Allrecipes.
Fantastic! These are light, wonderful shortcake biscuits. The only changes I made to the recipe was to decrease the baking powder to 3 teaspoons and I used white sugar on top of the biscuits because I did not have turbinado sugar. Just ate one with my strawberries and these are delicious! A must keep recipe!
We really enjoyed this. Cut the recipe in half for 6 servings and it worked out great. Tender, moist shortcakes with a pleasant crunch from the sanding sugar (did not have turbinado sugar). I will watch the baking time a little closer next time. Delicious at 15 minutes but I will pull them at 13 - 14 min when we have these again. I would also suggest making these close to serving time. The leftovers were not nearly as tender the next day. I am always looking for super fast, easy recipes that taste and present like you have spent more time preparing and this is a great example. Looking forward to trying all types of fresh fruit this spring and summer with this recipe. Thanks for sharing!
Amazing. This was a perfect way to end a good meal.
Make sure you use unsalted butter or omit the salt.
Also if you don't have buttermilk add 1 teaspoon of vinegar to the milk. Let stand for 5 minutes before using. This is a keeper!
very nice biscuit, shortcake recipe. I will not have enough strawberries for the number of biscuits (my own fault) so I added some homemade applesauce to the strawberries to stretch them out a little. No need for extra sugar this way and it is very tasty. I used a large ice cream scoop to scoop these into a mega muffin tin, the butter melted down the sides, collecting in the bottom, causing the whole outside to have a crunchy texture. Very good. I made a second batch subbing 1/2 sour cream, 1/2 plain yogurt for the buttermilk and added some sharp cheese. New Fav biscuit recipe.
Recipe Group 5/19/12. The buttermilk gave a normal biscuit some moistness. And added a little more flavor. The turbinado sugar was a great bonus. I enjoyed those bites. Shortcake was done at 15 min to a light brown. I stored shortcake in plastic baggie and they stayed moist and tasted better the 2nd day. Made single dishes one day with chocolate sauce on bottom (yum)and a small platter for 4 the next. Great classic recipe.
This makes a terrific not so sweet biscuit for the sweet strawberries and the cream. Delicious! I like pound cake but prefer this old fashion cake like biscuit.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Strawberry Shortcake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 119
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