Buttermilk Strawberry Shortcake

Buttermilk Strawberry Shortcake

Emmie4life 2

"A light biscuit topped with delicious strawberries."
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1 h 5 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with parchment paper.
  3. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  4. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
  5. Stir in buttermilk until the flour mixture is moistened.
  6. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  7. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  8. Bake in the preheated oven until golden brown, 15 to 20 minutes.
  9. Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  10. Serve the strawberries with juice over the biscuits.


  1. 103 Ratings

Most helpful positive review

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 drop...

Most helpful critical review

Tasted like biscuits.

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 drop...

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...

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 wi...

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 be...

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...

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 l...

I've always had strawberry shortcake made with pound cake, sponge cake or angel food cake - never with this sweet biscuit/scone like "cake." In addition to the turbinado sugar I gave them a good...

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.

Recipe Group Selection: 19, May '12 ~ Oh my gosh, is this shortcake ever delicious! I usually make a shortcake similar to this, but not with the buttermilk. Really liked the texture the butte...