Strawberry Shortcake
This version of strawberry shortcake layers buttery shortcake biscuit with vanilla ice cream and fresh strawberries. The combination of warm cake with cold ice cream creates a wonderful and delicious experience! Or, skip the ice cream and go the traditional route with whipped cream.
Servings: 6
Ingredients
- 1 ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ cup unsalted butter, cold, cut into small pieces
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- turbinado sugar, as needed
- 10 oz strawberries, hulled and sliced
- 6 scoops vanilla ice cream
Instructions
- Preheat oven to 400℉.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender (knifes, forks, or with your fingers) until mixture looks like coarse sand.
- Fold in buttermilk and vanilla extract until just combined. Turn dough out onto a lightly floured surface and pat into a rectangle about 6 by 4 inches. Cut the dough into 6 equal squares.
- Transfer to a parchment lined baking sheet. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake for 15-18 minutes until puffed and golden. Let cool slightly on wire rack.
- If strawberries are not sweet or ripe enough, toss in some sugar. Cover and chill until ready to assemble.
- Split the shortcakes in half horizontally. Scoop some ice cream onto the bottom half followed by some strawberries, then top with other shortcake half.
Nutrition
Calories: 465kcal | Carbohydrates: 56g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 687mg | Potassium: 284mg | Fiber: 2g | Sugar: 29g | Vitamin A: 806IU | Vitamin C: 28mg | Calcium: 254mg | Iron: 2mg