Strawberry Shortcake with Buttermilk Biscuits

RECIPE FORUM Recipe Exchange
1

Strawberry Shortcake with Buttermilk Biscuits

2 lbs strawberries (hulled and sliced)
1/2 cup sugar
2 tbsps raspberry preserves
1 cup whipped cream (chilled)
1 tsp vanilla extract
buttermilk biscuits

Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Cover and chill)

Cut Buttermilk Biscuits in half. Place each biscuit bottom on a serving dish. Top each with strawberries and whipped cream. Cover fruit and cream with biscuit tops.

2

Interesting that you use buttermilk biscuits, I bet it is pretty good.

3

I will add this recipe to my biscuit collection. I have found that I do not like the self rising flour and always add soda and bit more baking powder when I make biscuits using regular flour. Not mixing them a lot makes them turn out very tender and high.

4

Strawberry shortcake on biscuits (American southern biscuits - quick bread, similar to a scone) not the British biscuits (cookies). This is an old American recipe. Strawberry Shortcakes are also frequently served on small round sponge cakes.