Buttermilk Strawberry Shortcake

3 c. all-purpose flour

4 tsp. baking powder

1 tsp. baking soda

1/3 c. white sugar

1 ½ tsp. salt

¾ c. chilled unsalted butter, cut into small pieces

1 c. buttermilk

2 Tbsp. heavy cream

¼ c. turbinado sugar

8 c. sliced fresh strawberries

¼ c. white sugar

1 Tbsp. lemon juice

Preheat oven to 425. Line baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, 1/3 c. white sugar and salt in mixing bowl. Cut in cold butter with knife or pastry blender until mixture resemble coarse crumbs. (if desired, place flour mixture into work bowl of food processor with butter; pulse several times to cut butter into flour mixture. Transfer mixture to mixing bowl and proceed). Stir in buttermilk until flour mixture is moistened. Drop 1/3 c. scoops of dough 2” apart onto prepared baking sheet. Brush biscuits with heavy cream and sprinkle generously with turbinado sugar. Bake until golden brown, 15-20 minutes. Mix together sliced strawberries, ¼ c. white sugar and lemon juice in large bowl. Allow berries to rest until juices develop, about 30 minutes. Serve the strawberries with juice over biscuits.


Driscoll Strawberries-on sale: 16 oz/$1.49

4 ct. dessert cups only $ .99  at Beaver Dam Piggly Wiggly this week!


Driscoll Strawberries are on sale (16 oz.) for $1.49

4 ct. dessert cups for .99