- 4 cups strawberries, halved or quartered
- ¼-½ cup granulated sugar
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¾ cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 pint whipping cream
- 2 tablespoons granulated sugar
Mix the strawberries with the sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.
Using a hand mixer on high speed, beat the heavy whipping cream with sugar until you get stiff peaks. Wrap with plastic wrap and place in the refrigerator.
In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet. Bake in a preheated 425 ° F oven for about 10 to 12 minutes or until golden brown. Split shortcakes with a knife and place in shallow bowls. Fill with strawberries and whipped cream.
About this recipe
From A Farmgirl’s Table by Jessica Robinson (Gibbs-Smith, April 2017).