Made with crumbly shortcake biscuits and sweet summer strawberries, this classic dessert recipe is always a crowd-pleaser.
macerated strawberries
Cut strawberries into quarters and place in a bowl. Toss with sugar, cover, and store in the fridge until ready to serve.
mix ingredients
Mix dry ingredients for the shortcake dough. Add the grated cold butter and toss to coat. Then mix in the buttermilk.
roll out
Roll out the dough and fold it over. Repeat four more times.
Cut
Cut the dough into 9 to 12 biscuits
prepare
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
Refrigerate the biscuits for 30 minutes before baking.