Are you craving a delightful dessert that’s both easy to make and incredibly satisfying? Look no further! This sweet biscuit shortcake recipe is perfect for a quick weeknight treat or a charming weekend brunch. Forget store-bought versions – homemade shortcakes are surprisingly simple and offer a level of freshness and flavor that’s simply unmatched. Get ready to impress your friends and family with this easy, delicious dish!
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into cubes
- 3/4 cup buttermilk
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Berries:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh raspberries (or blueberries, blackberries – your favorite!)
- 2 tablespoons sugar (adjust to taste depending on berry sweetness)
- 1 tablespoon lemon juice
Instructions:
Making the Biscuits:
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add Buttermilk: Stir in the buttermilk just until the dough comes together. Don't overmix!
- Shape & Bake: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits. Place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown.
Making the Whipped Cream:
- Chill: Ensure your bowl and beaters are thoroughly chilled. This helps create a stiffer whipped cream.
- Whip: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Sweeten & Flavor: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
Assembling the Shortcakes:
- Macerate Berries: Gently toss the sliced strawberries and raspberries with sugar and lemon juice. Let it sit for about 15 minutes to allow the berries to release their juices.
- Assemble: Slice the warm biscuits in half horizontally. Dollop a generous amount of whipped cream onto the bottom half of each biscuit. Top with the macerated berries.
- Serve: Place the top half of the biscuit on top and serve immediately.
Tips for the Best Shortcakes:
- Cold Ingredients: Using cold butter and buttermilk is crucial for creating flaky biscuits.
- Don't Overmix: Overmixing the biscuit dough will result in tough biscuits. Mix just until the ingredients are combined.
- Fresh Berries: Using fresh, ripe berries will enhance the flavor of your shortcakes.
- Adjust Sweetness: Adjust the amount of sugar in the berries and whipped cream to your liking.
Variations:
- Lemon Shortcakes: Add the zest of one lemon to the biscuit dough for a zesty twist.
- Peach Shortcakes: Substitute the berries with fresh sliced peaches.
- Chocolate Shortcakes: Add cocoa powder to the biscuit dough and use chocolate whipped cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Carbohydrates: 40-45g
- Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and easy homemade sweet biscuit shortcakes! They're perfect for any occasion and a guaranteed crowd-pleaser. Let us know how yours turned out in the comments below!