DIY Buttermilk Berry Cakes (Print)
Airy, rich biscuit bases topped with ripe strawberries and fluffy cream - a down-to-earth yet fancy sweet ready in less than half an hour.
# Ingredients:
→ Shortcakes
01 -
¾ cup buttermilk, plus extra if needed
02 -
½ teaspoon salt
03 -
1 ½ cups plain flour
04 -
2 teaspoons baking powder
05 -
3 tablespoons softened, unsalted butter
06 -
3 tablespoons sugar
→ For Strawberry Shortcake
07 -
Whipped cream
08 -
1 quart fresh strawberries, hulled and rinsed
09 -
2 tablespoons sugar
# Steps:
01 -
Chop or gently crush the strawberries, then toss them with 2 tablespoons of sugar.
02 -
Turn your oven on to 400°F and either grease your baking sheet lightly or line it with parchment.
03 -
Stir together the flour, sugar, salt, and baking powder in a medium mixing bowl.
04 -
Use your fingers or a fork to blend the butter into the dry ingredients until it looks crumbly and holds shape when pressed.
05 -
Pour in the buttermilk and stir just until the mixture is all wet. Add a splash more buttermilk if it feels dry, but don't overdo the mixing.
06 -
Scoop out six mounds (about ⅓ cup each) and place them on the baking sheet.
07 -
Pop the shortcakes in the oven for around 18 minutes, or until the bottoms are golden and the tops are lightly browned. Move them to a wire rack and let cool for a bit.
08 -
Cut the shortcakes in half using a serrated knife. Serve right away with the sweetened strawberries and a big dollop of whipped cream.
# Additional Notes:
01 -
For extra flavor, stir in a teaspoon of vanilla or some grated citrus zest (orange or lemon) to the batter.
02 -
Sprinkle raw sugar, like turbinado, on top before putting the shortcakes in the oven for a sweet crunch.
03 -
If you're out of buttermilk, feel free to swap it with dairy-free milk, whole milk, or even low-fat milk.
04 -
Try switching out strawberries for fresh peaches, raspberries, or a mix of your favorite fruits.