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

Buttermilk biscuits

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.