Biscuit Strawberry Shortcake with Espresso Cream Filling
Flaky biscuits layered with fresh strawberries and espresso cream filling for a dessert that screams indulgence with a caffeinated kick.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ¾ cup buttermilk
For the Espresso Cream Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp espresso powder
For the Strawberry Layer:
- 2 cups fresh strawberries sliced
- 2 tbsp honey
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Biscuit Dough: Whisk flour, sugar, baking powder, and salt in a mixing bowl.
- Incorporate Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Buttermilk: Pour in the buttermilk and mix until a sticky dough forms.
- Shape and Bake: Drop dough onto the prepared baking sheet to form six even biscuits. Bake for 18-20 minutes or until golden brown.
- Prepare Strawberries: Toss sliced strawberries with honey and set aside for 15 minutes.
- Whip Espresso Cream: Beat heavy cream, powdered sugar, and espresso powder until soft peaks form.
- Assemble the Shortcakes: Slice each biscuit in half. Layer with strawberries and top with a generous spoonful of espresso cream.
Notes
Nutritional Values (Per Serving)
- Calories: 320 kcal
- Total Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 10%
- Vitamin C: 30%
- Iron: 4%
- Potassium: 8%
- Magnesium: 5%
Additional Notes/Tips
- For an extra espresso kick, dust the cream with espresso powder before serving.
- Serve immediately for the best texture and flavor.
- Swap honey with maple syrup for a warmer, richer taste.