Buttermilk shortcake with strawberries and vanilla cream

Dessert & Baking
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

A delicious and easy-to-make dessert using fresh summer strawberries.

Ingredients

1 cup whipping cream

1/2 vanilla bean, seeds scraped

2 tablespoons sugar, divided

Juice of 1/2 lemon

1 pound strawberries, sliced

Buttermilk biscuits

2 1/2 cups all-purpose flour

1 tablespoon, plus 1 teaspoon sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

1/4 cup cold butter, cut in cubes

1 1/4 cups buttermilk

1 egg, lightly beaten

Cooking spray

Preparation

For biscuits, preheat oven to 350 ̊F. In large bowl, combine dry ingredients. Cut in cold butter with a fork or pastry cutter. Pour buttermilk into dry ingredients and stir a few times just to combine. Turn out dough onto a floured countertop. Knead few times until dough just comes together. Pat out to 2-inch thickness and cut into 3-inch biscuits.

Lightly spray large cake pan with cooking spray. Place the biscuits inside and brush tops with beaten egg. Bake for 20-25 minutes or until biscuits are golden brown. Cool before serving.

To serve, whip cream with vanilla and 1 tablespoon sugar. In medium bowl, mix remaining sugar and lemon juice; toss with strawberries. Split each shortcake and top with whipped cream and strawberries. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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