Buttermilk strawberry shortcake –Ahoy, dessert aficionados! Prepare your taste buds for a flavor adventure as we dive into the delightful world of Buttermilk Strawberry Shortcake. This scrumptious treat is perfect for gatherings, picnics, or just a spontaneous personal celebration because, let’s be honest, who needs an excuse to indulge? So let’s roll up our sleeves and get our bake on!
Behold the Buttermilk Strawberry Shortcake!
Staring down the sight of this heavenly creation is enough to make anyone weak at the knees. But we won’t just admire; we’re here to make it happen!
Ingredients That Will Make You Go Mmm!
Here’s what you’ll need to whip up your very own Buttermilk Strawberry Shortcake:
- 2 cups of fresh strawberries, hulled and sliced
- 1/4 cup of sugar (to sprinkle on those strawberries and sweeten things up)
- 2 cups of all-purpose flour
- 1/2 cup of sugar (because the world needs more sweetness)
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, cubed
- 1 cup of buttermilk
- 1 cup of heavy cream (whipped goodness)
- 1 tablespoon of vanilla extract
Instructions That Are Easier Than Your Morning Stretch!
Now let’s get down to the baking magic. Follow these easy-peasy steps:
- Start by preheating that oven to a cozy 425°F (220°C). We want a warm and inviting environment for our cake, right?
- In a bowl, mix those glorious strawberries with 1/4 cup of sugar. Let them sit for a bit so they can mingle and create a sweet syrup.
- In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cubed butter to the flour mix and use a pastry cutter or your fabulous fingers to combine until it resembles coarse crumbs.
- Pour in the buttermilk and stir gently until just combined. Don’t go overboard; we’re not making a gluten monster here!
- Turn the dough onto a floured surface and pat it down to a thickness of about 1 inch. Use a round cutter to stamp out those perfect shortcakes.
- Place the shortcakes on a baking sheet and pop them into the oven for about 15-20 minutes until they’re golden brown and smell like heaven.
- While those beauties are baking, whip the heavy cream with vanilla extract until soft peaks form. It’s a creamy cloud of joy!
- When the shortcakes are done, let them cool slightly before slicing them in half horizontally.
- Load them up with those syrupy strawberries, a dollop of whipped cream, and top with the other half. Take a photo for social media, then dig in!
And there you have it! Your very own Buttermilk Strawberry Shortcake. If it doesn’t get devoured in seconds, I’d be very surprised. Enjoy your confectionery masterpiece!