Buttermilk shortcake with strawberries and vanilla cream
There's a kind of magic in a dessert recipe that comes together in under an hour and tastes as delicious as summer.
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.