This is one such recipe; flavours heightened with vanilla bean and buttermilk, and so delicious it will become your go-to for summer, whether at home or the cottage. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
- Cook Time
- Prep Time
- 4 to 6Servings
- 1 cup whipping cream
- 1/2 vanilla bean, seeds scraped
- 2 tablespoons sugar, divided
- Juice of 1/2 lemon
- 1 pound strawberries, sliced
- 2 1/2 cups all-purpose flour
- 1 tablespoon, plus 1 teaspoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup cold butter, cut in cubes
- 1 1/4 cups buttermilk
- 1 egg, lightly beaten
- Cooking spray, for greasing
For biscuits, preheat oven to 350 ̊F. In large bowl, combine dry ingredients. Cut in cold butter with a fork or pastry cutter. Pour buttermilk into dry ingredients and stir a few times just to combine. Turn out dough onto a floured countertop. Knead few times until dough just comes together. Pat out to 2-inch thickness and cut into 3-inch biscuits.
Lightly spray large cake pan with cooking spray. Place the biscuits inside and brush tops with beaten egg. Bake for 20-25 minutes or until biscuits are golden brown. Cool before serving.
To serve, whip cream with vanilla and 1 tablespoon sugar. In medium bowl, mix remaining sugar and lemon juice; toss with strawberries. Split each shortcake and top with whipped cream and strawberries.