In The Kitchen - Breakfast/Brunch
May 31, 2021

Strawberry Shortcake Biscuits

A modern take on a classic treat complete with the tastes of summer and strawberries.

6 min

When summer rolls around, I cannot wait to start making fruit-flavored desserts - Peach bread pudding with peach ice cream, strawberry swirl babka, banana pudding, and biscuit strawberry shortcakes.

Growing up, my mamaw made buttermilk biscuits the size of your fist, and I couldn’t wait to dive into them, layered with fresh butter and her homemade prickly pear jam or heaped under sausage gravy.  Those same buttermilk biscuits, sweetened with sugar, form the foundation of this recipe for strawberry shortcakes.  Layered with sweetened strawberries and homemade whipped cream, they are a dreamy dessert filled with all he sweetness of summer.

Strawberry Shortcake Biscuits

Servings
12
Prep Time
25 min
Cook Time
10 min
Ingredients
12
Total Time
35 min

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Equipment

Ingredients

For the biscuits

  • 4 cups flour
  • 7 Tablespoons sugar
  • 2 Tablespoons baking powder
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons salt
  • 12 Tablespoons (1 1/2 sticks butter), unsalted, cold & cubed (or 6 Tablespoons shortening and 2 Tablespoons butter)
  • 2 cups buttermilk

Note: If you don’t have buttermilk, you can add white vinegar or lemon juice to milk.  For 1 cup buttermilk, add 1 Tablespoon vinegar or juice to just under 1 cup milk so the total liquid [milk +vinegar/juice] measures 1 cup.

For the Strawberrires

  • 1 pound strawberries, chopped
  • 2 Tablespoons sugar

For the Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla

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Instructions

  • Preheat oven to 450 F.
  • Line a baking sheet with parchment.
  • In a large bowl, whisk flour, baking powder, soda, and salt.
  • Cut cold butter into mixture with a pastry cutter until lumps of butter are the size of ~ 1/2 a kernel of corn
Strawberry Shortcake Biscuit ingredients
  • Stir in buttermilk and combine.
  • Knead dough for ~1 minute to incorporate flour.  Dough will be shaggy and rough looking.
  • Flour a surface and roll dough so it is just under an inch thick.
  • Flour your biscuit cutter (or glass jar) and cut rounds.
Strawberry Shortcake Biscuit dough being cut
  • Place rounds on the prepared baking sheet and bake 8-10 minutes.
  • While the biscuits are baking, mix the sugar and chopped strawberries in a medium bowl and chill (chill for ~20-30 minutes).
  • While your strawberries chill and biscuits cool, whip your cream by adding the heavy cream, vanilla, and sugar in your electric mixing bowl and whisking on high for 2-3  minutes.  
  • Note: the colder the cream, the more volume/height your cream will have., but don’t overwhisk (or it will turn to butter!)  Chill until ready to serve.

Once your biscuits  have cooled, you are ready to create your shortcakes with layers of fresh berries and cream.  For fun variations, use different berries  for the fruit layer and extracts for the cream for new creations like lemon blueberry shortcakes .  Whatever flavors you choose, I hope you and your family savor the summer!

Enjoy!

XOXO,

Strawberry Shortcake Biscuit decorated and plated

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