I went onto The Nibble and learned that May is also National Strawberry Month. May 6th is National No Diet day and May 11th is National Eat What You Want day. So I decided to make this wonderful Mixed Berry Shortcake using Buttermilk Biscuits and Strawberries and other berries and topped with whipped cream. So choose a day in May and enjoy this wonderful dish.
I started out with a easy rustic buttermilk biscuit.
I made 4 very large biscuits and none of us were able to finish our entire dessert.
I would suggest making 6 or 8 smaller biscuits unless you are feeding very hungry folks.
Thanks Kathleen for hosting this month. I LOVE this club. We take turns hosting and choosing the theme. Those that want to join in let the host know and then we post on the first Wednesday of each month. Interested in joining us? If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
The biscuits are sweetened with a little sugar.
The berries are macerated in honey.
I did not sweeten the whipped cream at all but feel free to add a little powdered sugar if you want.
Mixed Berry Shortcakes
3 oz. blueberries
3 oz. raspberries
3 oz. black berries
8 oz. strawberries, hulled and quartered
1 T. honey
2 c. flour
1 T. sugar
2 t. baking powder
pinch of salt
10 T. cold butter, cut into dice
3/4 c. buttermilk
1/2 pint heavy cream
Mix berries with honey in a large bowl. Let sit at room temperature for a couple of hours to release liquid and soften.
Whisk together flour, baking powder, sugar and salt in a large bowl. Add butter and cut in with a pastry blender until it looks like coarse meal with small peas. Stir in the buttermilk until large chunks form. Shape dough into a ball working in the remaining flour mixture. When a coarse ball is formed cut it in half and each half in half again to make 4 quarters. Shape into 4 balls and then press onto a parchment or silpat lined baking sheet to approximate 3" rounds. No need to be exact as these are meant to be very rustic looking. Bake in a preheated 350* oven for 20 minutes. The biscuits will be pale but you should be able to have a skewer inserted removes cleanly. Remove from oven and let cool.
When ready to serve, split the biscuits in half using a bread knife. Ladle almost 1/4 of the berry mixture and it's juices onto the bottom of the biscuit. Place the top of the biscuit over the berries and add one more spoonful of berries and juices over the top. Repeat until all biscuits and berries are used.
Whip the cream until light and fluffy. Place a dollop upon each shortbread. Print Recipe
Take a peek at these great Buttermilk Biscuit Creations
- Cacio e Pepe Biscuits by Laura at Baking in Pajamas
- Buttermilk Biscuit Mixed Berry Shortcake by Wendy at A Day in the Life on the Farm
- Savory Buttermilk Butter Biscuits by Kathleen at Fearlessly Creative Mammas
- Tarragon Sweet Potato Biscuits by Caroline at Caroline's Cooking
- Maple and Bacon Cheddar Buttermilk Biscuits by Rebekah at Making Miracles
- Cinnamon Buttermilk Biscuits by Lauren at From Gate to Plate
- Bacon Honey Mustard Biscuits by Stacy from Food Lust People Love
- Buttermilk Lemon Biscuits by Kathya from Basic N Delicious
- Southern Buttermilk Biscuits by Georgina from G'Gina's Kitchenette
- Biscuit Cinnamon Rolls with Chopped Pecans by Elaine from Cookin and Craftin
- Biscuit French Toast by Teri from The Freshman Cook
- Southern Buttermilk Biscuits by Sneha from Sneha's Recipes