Sweet vanilla coated strawberries topped with a cloud of whipped cream, sandwiched between two ends of a fluffy buttermilk biscuit not only make a perfect dessert, but a wonderful breakfast or afternoon tea snack. Enjoy!

 

Yield: 10 individual sized strawberry shortcakes

Time: 33 minutes

 

Buttermilk Biscuits:

2 cups all purpose flour

¼ teaspoon baking soda

1 tablespoon baking powder

3 tablespoons granulated sugar

1 teaspoon salt

6 tablespoons very cold unsalted butter, cut into ¼” pieces

1 teaspoon vanilla extract

1 cup shaken buttermilk

1 melted tablespoon butter for brushing

 

Filling:

1 pint (16 oz) washed strawberries, patted dry

1-2 tablespoons granulated sugar (depending on preference for sweetness)

½ vanilla bean

Half pint heavy cream

 

Preparation:

1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

2. Combine all dry ingredients (flour,baking soda, baking powder, sugar and salt) in a large mixing bowl and stir until ingredients are combined.

3. Using the paddle attachment on a stand mixer or hands, mix or rub butter into flour mixture until a coarse meal has formed. (A food processor can also be used.)

4. On low speed, or gently by hand, add vanilla extract and buttermilk just until mixture has come together and is very wet.  (You might not have to use all buttermilk.)

5. Turn biscuit dough out onto very well floured counter top.

6. With well floured hands, gently knead the dough, flipping over about three times. This should only take about fifteen seconds.

7. Pat dough to 1” thick, and cut 10 biscuits with a round 2 ½” cutter.

8. Place biscuits side by side on a baking sheet and brush with melted butter.

9. Place baking sheet in center rack of preheated oven and bake for 10-13 minutes or until biscuits are golden.

10. While biscuits are baking, quarter strawberries, place in a small bowl and toss with sugar. Cut vanilla bean lengthwise and scrape seeds over sugar coated strawberries. Stir until seeds coat strawberries evenly.

11. After biscuits have cooled for ten minutes after having been removed from the oven, whip heavy cream to a soft peak. (You can sweeten and put vanilla extract in your whipped cream, but we like it much better plain, since the strawberries are already coated with vanilla and sugar).

12. Cut biscuits in half while still slightly warm and sandwich strawberries and whipped cream between cut biscuits.