Buttermilk Strawberry Shortcake

February 22, 2016 By:
60 minutes
20 minutes
The classic strawberry shortcake is made with a scone or a slightly sweetened biscuit, as is the strawberry shortcake in the recipe below. The scone is made with buttermilk, giving it a lighter texture and a flavor reminiscent of Southern buttermilk biscuits. The biscuits also have a light floral undernote from the lime zest, which compliments the fresh berries. Hopefully, this update on the traditional strawberry shortcake will become your favorite Summer dessert.



  1. Preheat oven to 425 degrees Fahrenheit. Prepare baking sheet by lining with parchment paper.
  2. Mix 1/3 cup white sugar, flour, salt, baking powder and baking soda in a mixing bowl.
  3. Cut the butter into the flour mixture using a pastry blender or a fork until the mixture changes color and resembles coarse crumbs. Alternatively, add the flour mixture and butter to a food processor and pulse until a coarse mixture is achieved.
  4. Mix in the lime zest. Mix in the buttermilk until the mixture comes together. Avoid over mixing.
  5. Using a four ounce scooper, scoop portions of the dough onto the baking sheet. Brush the top of the portions with the cream and sprinkle with the two tablespoons of white sugar. Bake for 15 to 20 minutes until the biscuits are golden brown. Allow to fully cool on the baking sheets.
  6. While the biscuits are baking, mix the berries with the lemon juice and the sugar. Allow the fruit to macerate for at least thirty minutes.
  7. To serve, slice a biscuit in half. Add ¼ cup of the berry mixture to the bottom half of the biscuit and top the berries with a heaping tablespoon of whipped cream. Top with the top half of the biscuit. Optionally, a second layer of berries and creams can be added on top of the top biscuit.
  8. To make the whipped cream, pour one pint chilled heavy whipping cream into the previously chilled mixing bowl of a stand mixer. Whip at a low speed to start. Once the cream begins to hold the tracks of the whip attachment, slowly add one teaspoon vanilla extract and two tablespoons granulated white sugar. Whip at a higher speed until the cream can form a peak that will not tip over when spooned out (firm peaks). Over mixing will separate the butterfat from the cream, so take caution and regularly check the cream’s consistency.