Strawberry Shortcake

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Made with crumbly shortcake biscuits and sweet summer strawberries, this classic dessert recipe is always a crowd-pleaser.

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Cut strawberries into quarters and place in a bowl. Toss with sugar, cover, and store in the fridge until ready to serve.

macerated strawberries

Mix dry ingredients for the shortcake dough. Add the grated cold butter and toss to coat. Then mix in the buttermilk.

Roll out the dough and fold it over. Repeat four more times.

Cut the dough into 9 to 12 biscuits

Place the biscuits on a baking sheet lined with parchment paper. Brush with the remaining two tablespoons of melted butter and sprinkle with turbinado sugar.

Strawberry Shortcake

Made with crumbly shortcake biscuits and sweet summer strawberries, this classic dessert recipe is always a crowd-pleaser.

Cut strawberries into quarters and place in a bowl. Toss with sugar, cover, and store in the fridge until ready to serve.

Mix dry ingredients for the shortcake dough. Add the grated cold butter and toss to coat. Then mix in the buttermilk.

Roll out the dough and fold it over. Repeat four more times.

Cut the dough into 9 to 12 biscuits

Place the biscuits on a baking sheet lined with parchment paper. Brush with the remaining two tablespoons of melted butter and sprinkle with turbinado sugar.

Refrigerate the biscuits for 30 minutes before baking.

Bake the biscuits until they are golden brown.

Top with strawberries and whipped cream. Enjoy!

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