Buttermilk Strawberry Shortcake
Freshly baked buttermilk shortcake biscuits are topped with delicious juicy strawberries. Serve with whipped cream for an easy summer treat.
all-purpose flour
3
cups
baking powder
4
teaspoons
baking soda
1
teaspoon
white sugar
⅓
cup
salt
1 ½
teaspoons
chilled unsalted butter, cut into small pieces
¾
cup
buttermilk
1
cup
heavy cream
2
tablespoons
turbinado sugar
¼
cup
sliced fresh strawberries
8
cups
white sugar
¼
cup
lemon juice
1
tablespoon
 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
  Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
  Stir in buttermilk until the flour mixture is moistened.
  Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  Bake in the preheated oven until golden brown, 15 to 20 minutes.
  Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  Serve strawberries with juice over the baked biscuits.
