Strawberry Shortcakes
 
Makes about 6
Ingredients
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 1½ tablespoons warm water (105° to 110°)
  • 1 teaspoon active dry yeast
  • 2½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon lemon zest
  • ½ cup cold unsalted butter, cubed
  • 1 cup whole buttermilk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons turbinado sugar
  • 2 cups sliced fresh strawberries
  • 1 teaspoon fresh lemon juice
  • Sweetened Whipped Cream (recipe follows)
Instructions
  1. In a small bowl, stir together 2 tablespoons granulated sugar, 1½ tablespoons warm water, and yeast. Let stand until foamy, about 5 minutes.
  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and lemon zest. Using a pastry blender or your fingers, cut in cold butter until mixture is crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface. Pat dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps as necessary. Place on a parchment paper-lined baking sheet. Cover and let rise in a warm, draft-free place (75°) until puffed, 30 minutes to 1 hour.
  4. Preheat oven to 400°.
  5. Brush biscuits with melted butter, and sprinkle with turbinado sugar.
  6. Bake until golden brown, 12 to 15 minutes. Let cool on pan for 10 minutes.
  7. In a medium bowl, combine strawberries, lemon juice, and remaining ¼ cup granulated sugar. Cover and let stand for 20 minutes.
  8. Slice biscuits in half, and divide strawberries among bottom halves of biscuits. Spoon desired amount of Sweetened Whipped Cream over strawberries, and cover with top halves of biscuits. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/strawberry-shortcakes/