In this classic take on strawberry shortcake, tender buttermilk biscuits are piled high with fresh berries and lush, vanilla-scented whipped cream. We like the biscuits fresh out of the oven, but they can be baked a few hours in advance; return them to the oven for five minutes, and they’ll be as good as new.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine the strawberries, 1/2 cup sugar, and the raspberry preserves in a large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
Step 2
Beat the chilled whipping cream, vanilla, and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.
Step 3
Cut the Buttermilk Biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with confectioners’ sugar and serve.
