Buttermilk Strawberry Shortcakes

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!

Ingredients

• 2 cups

  all purpose flour

• 1/4 teaspoon

  baking soda

• 1 tablespoon

  baking powder

• 3 tablespoons

  granulated sugar

• 1 teaspoon

  salt

• 6 tablespoons

  very cold unsalted butter, cut into ¼-inch pieces

• 1 teaspoon

  vanilla extract

• 1 cup

  shaken buttermilk

• 1 tablespoon

  melted butter for brushing

• 1 pint (16 ounces)

  washed strawberries, patted dry

• 1 to 2 tablespoons

  granulated sugar (depending on preference for sweetness)

• 1/2

  vanilla bean

• Half-pint

  heavy cream

Directions

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

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

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.)

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.)

Turn biscuit dough out onto very well floured counter top.

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

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

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

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

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.

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).

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