Summer is almost over, and I am finally sitting down to share one of my favorite summer desserts. I dragged my feet on sharing this during peak strawberry season; but, lucky for us strawberries are still going strong out here. We love this recipe for Strawberry Shortcake with Buttermilk Vanilla Bean Biscuits and enjoy it very often during the spring and summer months.
I made this a couple of days before we left for France after I stumbled upon a few baskets of our favorite strawberries at the market. Normally we eat the berries alone as they speak for themselves. This time I decided to change things up by making an all-time favorite summer dessert – the strawberry shortcake.
I could have run out and opted to buy a package of those spongy cake cups to make this dessert but I enjoy a good shortcake using biscuits. If you love a super sugary strawberry shortcake this is not the recipe for you, warning you now. This recipe lets the strawberries shine. After all, berries are wonderful on their own and really don’t need a lot of fuss.
I keep this recipe simple. I use my everyday biscuit recipe with an addition of sugar, vanilla bean paste, and buttermilk. The berries have a small amount of sugar added to bring out the juices, and when I make whipped cream I do not add any sugar.
So what are you waiting for? Hurry up, you have time to enjoy those summer strawberries. I have seen them all over the farmer’s market just screaming for you to enjoy them!
Recipe: Strawberry Shortcake with Buttermilk Vanilla Bean Biscuits
2018 – I updated this recipe in case you do not like or do not have buttermilk. You can use whole milk, just add another 1/4 cup of all-purpose flour to the mix when sifting.
** makes 6 2″ biscuits or 5 3″ biscuits
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
pinch of salt
1/2 cup unsalted butter, chilled and cut into pieces
2 egg, one for the dough and one for the wash
2/3 cup buttermilk.
1 1/2 teaspoons vanilla bean paste
strawberries – see below
whipped cream – see below
Preheat oven to 450. Sift together dry ingredients into a large bowl. Cut in the butter using your hands until the mixture resembles coarse crumbs. Combine 1 egg, vanilla bean paste, and buttermilk with a fork, then add all at once to the flour mixture. Stir with the fork until the dough comes together.
Turn dough out onto a lightly floured board. Knead gently about 5 times. If the dough is a little sticky sprinkle in a little flour; different altitudes produce different doughs. Pat to 3/4″ thickness. Cut into circles using a 2″ or 3″ biscuit butter. Dipping the cutter into flour keeps it from sticking. Place on an ungreased baking sheet about 1/2″ apart.
Mix together the other egg with a splash of water to make an egg wash. Brush over the tops of the biscuits and lightly sprinkle with some sugar.
Bake for 10 – 12 minutes or until golden brown.
Cool. Cut in half, spread a small amount of whip cream on one side of the biscuit, and spoon strawberries over the top, and finish with a dollop of cream.
Fresh strawberries, washed and hulled, cut in half
1 teaspoon of sugar
Toss strawberries with sugar in a large bowl and let sit about 15 minutes before serving. This will let the natural juices come out.
1/2 pint whipping cream
1/2 teaspoon vanilla extract
Whip cream until soft peaks form. Add the vanilla and gently mix for a second or two.
Do not overbeat or you will have sweet butter.