BENGINGI
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Strawberry Shortcake
cook:
1 h 0 min
0.0
(1)
Perfection lives in the imperfect—just like these strawberry shortcake biscuits. Flaky, buttery, tender, and unapologetically rustic, they’re the kind of dessert that doesn’t need to be fussy to impress. With strawberry season in full swing, I’m going all in. These are made to be prepped ahead, then served family-style so your guests can assemble their own—whipped cream, macerated berries, syrup and all. It’s fun, unfussy, and just the right amount of messy—exactly how I like it.
4 servings
US
original
metric
Ingredients
For the biscuits
350 gr all purpose flour
210 gr buttermilk
160 gr butter, cold
50 gr sugar
15 gr baking powder
5 gr salt
2,5 gr baking soda
Brown sugar (for topping)
1 tbsp buttermilk (for brushing)
For the strawberry:
8 strawberries
1 tbsp sugar
For the whipped cream:
200 gr heavy cream
50 gr sugar
1 tsp vanilla
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