Strawberry Shortcake

Strawberry Shortcake
8 Bisquits servings


  • 206 Gram All Purpose Flour
  • 206 Gram Cake Flour
  • 0.5 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • 8.52 Gram Kosher Salt
  • 96.92 Gram Granulated Sugar
  • 12 Tablespoon Unsalted Butter
  • 255 Gram Buttermilk
  • 8 Teaspoon sugar crystals


  • Preheat the oven to 300*F.
  • In a mixer with the whisk attachment, combine flours, baking soda, baking powder, salt, and sugar.
  • Combine the dry ingredients on low speed for 1 minute.
  • Dice the cold butter into 1/4" pieces and add to the dry ingredients.
  • Mix for 1-2 minutes to distribute the butter.
  • Remove the mixture from the mixer and transfer it to a stainless steel mixing bowl.
  • Using a gloved hand, continue to mix the mixture until the ingredients come together - the dough will begin to form small pea-sized shapes.
  • Add the buttermilk to the dry mix, using a rubber spatula to scrape the bowl clean.
  • Using a gloved hand, gently mix the buttermilk into the dry mix. Let sit for 5 minutes to allow the dry mix to absorb the buttermilk.
  • Line a sheet pan with parchment paper.
  • Divide the dough into 8 even sections and scoop onto the parchment paper.
  • Lightly spray the tops of the biscuits with the pan spray and gently press down to flatten the tops using a gloved hand.
  • Sprinkle biscuits with the sugar crystals - approximately 1 teaspoon per biscuit.
  • Place the biscuits into the preheated oven. Bake for approximately 20 minutes or until just golden and spring back to form with a light touch.
  • Remove from the oven and allow to cool.

  Best enjoyed with local strawberries, a little strawberry juice, and whipped cream!

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