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Buttermilk Strawberry Shortcake Recipe

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This recipe for Buttermilk Strawberry Shortcake is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Strawberries


Ingredients:  
Ingredients:  
3 cups strawberries, hulled and sliced
2 to 4 tablespoons sugar (to taste)

Directions:
Directions:
In a bowl, stir together the strawberries and sugar. Refrigerate for at least 1 hour.
 

Shortcakes


Ingredients:  
Ingredients:  
½ cup flour
½ cup cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ tablespoons sugar
½ teaspoon salt
2 tablespoons butter, softened
⅓ cup buttermilk

Directions:
Directions:
Preheat oven to 450°F.

Combine the flours, baking powder, baking soda, sugar, and salt in a bowl and add the butter, mixing gently with a spoon for 30 seconds at most. (The mixture should not be completely smooth.) Add the buttermilk and mix with a spoon just enough to combine the ingredients into a soft dough.

Press on the dough until you have extended it to a 5-inch square, about ⅜-inch thick. Cut dough into 4 equal squares, then stack them all on top of each other, creating one very tall tower of dough. Press down on stack with your hands, flattening dough back to a square. This stacking method is what will create lots of flaky layers. Cut it into four 2 ½-inch squares. Bake for 10 to 12 minutes until golden brown.

At serving time, separate the shortcakes and cut them horizontally in half. Arrange the bottoms in four dessert dishes and spoon the berry mixture on top. Cover the shortcake tops and garnish each with whipped cream or sour cream.

Number Of Servings:
Number Of Servings:
4

 

 

 

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