Strawberry Shortcake with Buttermilk Biscuits

Name: Strawberry Shortcake with Buttermilk Biscuits
Yield: Makes 4 servings
Ingredients: 2 (1-pound) baskets strawberries, hulled and halved (or quartered if very large; about 7 cups); 1/2 cup plus 3 tablespoons granulated sugar; 2 tablespoons raspberry preserves; 1 cup chilled heavy whipping cream; 1 teaspoon pure vanilla extract; Buttermilk Biscuits (recipe follows); Confectioners’ sugar

November 7, 2012

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 notes

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