1. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a medium bowl.
  2. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.

  3. Slowly add buttermilk and vanilla to dry ingredients, mix until well combined.

  4. Knead slightly until dough come together and forms a ball.

  5. Turn dough onto lightly floured Dough EZ mat. Cover and gently roll out to 1” thickness.

  6. Cut with 2 ½- 3” biscuit cutter. Transfer to a greased cast iron skillet or parchment lined baking sheet. Sprinkle with sugar. Bake as directed, cool and split in half with serrated knife.

  7. Bake in a preheated 425°F oven for 12-14 minutes.



Slice strawberries and mix in extract and sugar. Chill while preparing fresh whipped cream.

In chilled bowl, whip 1 ½ of heavy whipping cream with ¼ cup of confectioner’s sugar.

Assemble dessert by placing shortcake bottoms, cut side up. Layer with macerated strawberries and whipped cream. Top with shortcake, drizzle with chocolate syrup (optional) or top with whipped cream and strawberry garnish.


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