Strawberry Shortcake With Buttermilk Biscuits

Fabulous success, especially with my daughter, now grown, but who has always adored strawberries. Every part of this recipe worked well. One note, however: This recipe produces a massive quantity of whipped cream, more than four people, evenly on an indulgent evening could expect to eat. I had almost half of it remaining. I could have used this amount of whipped cream for 6 people, which would have worked nicely with the 6 biscuits I created using the biscuit dough, as suggested by so many earlier cooks. As earlier cooks had also suggested, I used just 1T sugar in the whipped cream and barely 1/4 c sugar in the strawberries, with just a bit of jam. Again --- the combination of the strawberries as prepared, the whipped cream, and this slightly crispy biscuit recipe is perfect!!

• freefield

• Grass Valley, CA

• 2/21/2018

I thought this was super tasty with the buttermilk biscuit--a little strawberry hamburger! I did sprinkle a bit of turbinado sugar on top of the biscuits, and I also sherried and sugared the berries in lieu of the preserves. A tad of mint would really make this dish sing.

• steingld1

• Santa Monica, CA

• 5/22/2017

This was AWESOME! Kids picked the berries at a farm in the morning and whipped this up together in the afternoon. Splendid. Didn't use the powdered sugar and only a tablespoon or two on the berries...it was plenty sweet. YUM! Will be my go-to recipe.

• bkiefer

• 5/19/2017

My favorite strawberry shortcake. I make 6 biscuits and sprinkle a little sugar on the top before baking. The raspberry preserves/jam add a subtle richness to the strawberries.

• Anonymous

• Folsom, CA

• 4/13/2017

I've made these twice in as many weeks--I hardly ever repeat things, but the biscuits are so easy and the result such a comfort dessert, I couldn't resist. Used up the buttermilk and made a lot of different people very happy!

• thompsonae

• Pittsburgh, PA

• 6/3/2015

WOW! I made this for Easter and it was soooo good! I too made the dough into 6 biscuits instead of 4 and they were still a good sized dessert. This was so delicious and pretty easy...I will be making these again and again!

• NOLAcooks

• New Orleans

• 4/4/2013

这道菜是门将。我做了六个饼干里边的ad of four as the recipes stated. Also, used a combo of blueberries and strawberries. It was delicious. I highly recommend this for your spring/summer entertaining!

• lybra13

• New Jersey

• 5/12/2008

The strawberries were very good with the fruit preserves - there was a perfect amount of "juice" after I let them sit. I cheated and put them on top of homestyle buttermilk biscuits from the freezer section at the grocery!

• Anonymous

• Nashville, TN

• 6/2/2007

This recipe is so simple and it tastes great! My husband and family request this dish whenever strawberries come into season. Take the other reviewers advice and portion the biscuits smaller. Once they're loaded up you'll be hard pressed to finish one on your own. However, the leftovers are great toasted the next day with jam.

• pooter1433

• san diego, ca

• 3/3/2007

These are great! Based on other reviews, I cut the sugar down to 1/4 cup in the strawberries and 1 Tb in the whipped cream -- turned out just sweet enough without overpowering the berries.

• Anonymous

• New York, NY

• 2/6/2005

I debated giving this four forks -- it was really good! It was also very, very simple, and I liked the fact that it could be largely prepared in advance. I whipped the cream several hours in advance, and it was still great. Based on the reviews, I made six biscuits. When I took them out of the oven I thought they looked kind of small and, at first, I wished I'd followed the recipe and only made four. But, after they were loaded up with strawberries and whipped cream, I don't think I could have eaten a larger biscuit. I agree with others to maybe tone down the sugar in the berries a little bit. I skipped dusting the tops with powdered sugar and didn't miss it a bit. Overall, this was scrumptious!

• Anonymous

• Oakland, CA

• 6/17/2004

Save plenty of room after dinner - these are HUGE and quite rich (but yummy enough that you'll polish off the last bite anyway). Handle the biscuit dough very, very gently. Best served fresh from the oven - they get a little chewy after sitting for several hours. I found both the strawberry mixture and the whipped cream a little sweet, so I would err on the side of less sugar and taste as you add.

• Anonymous

• Des Moines, IA

• 6/7/2004

This is a simple, very tasty recipe. The raspberry jam/preserves add a nice depth to the flavor of the strawberries.

• Anonymous

• Pioneer, CA

• 6/5/2003

The strawberries and whip cream came out wonderful. I had problems with the biscuits -- although the tester came out clean, once the biscuits were cooled and split, it was still gooey inside. I'm not sure what I did wrong. In the future, I'll stick with pound cake as the accompaniment.

• Anonymous

• Harrison, New Jersey

• 5/5/2003

I almost decided against making this recipe because it didn't sound fancy enough for my special occasion - but it is the taste that will be remembered and few things can top this!

• A Creamer

• LA, CA

• 11/6/2002