These tender sweet biscuit squares make the most delicious strawberry shortcake!
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2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup Land O Lakes® Unsalted Butter, softened
3/4 cup buttermilk
1 tablespoon sugar
3 cups fresh strawberries, hulled, sliced
2 tablespoons sugar
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
*Substitute Land O Lakes® Salted Butter.
**Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
Split shortcakes carefully with fork or serrated knife. Place bottom of 1 shortcake on individual dessert plate; top with dollop of whipped cream and 1/3 cup fruit. Top with remaining shortcake half and dollop of whipped cream. Repeat with remaining shortcakes, fruit and whipped cream.
Heat oven to 450°F.
Combine flour, 1/2 cup sugar, baking powder and baking soda in bowl. Mix in 1/2 cup butter with fork until mixture resembles coarse crumbs. Stir in buttermilk just until flour is moistened.
Knead dough 10 times on lightly floured surface until smooth. Pat dough into 7-inch (3/4 inch thick) square; cut into 9 squares. Place onto ungreased baking sheet; sprinkle with 1 tablespoon sugar. Bake 10-14 minutes or until lightly browned. Cool completely.
Combine strawberries and 2 tablespoons sugar in medium bowl.
Use a variety of fruits: peaches, raspberries, blueberries, etc.