Name: Strawberry Shortcake Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups All-Purpose Flour; 1 tablespoon Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 3/4 cup Unsalted Butter; 1/2 cup Buttermilk; 1 large Egg; 1 tablespoon Egg + 1 Tablespoon Water; 1 pound Strawberries; 3 tablespoons White Granulated Sugar; 1 teaspoon Vanilla Extract; Pinch Kosher Salt; 2 tablespoons Powdered Sugar; 3/4 cup Heavy Cream

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Every summer, as the strawberries start to ripen and the sun shines just right, I find myself craving Strawberry Shortcake Biscuits. This dish isn’t just a dessert for me; it’s a memory of afternoons spent in the kitchen with my family, laughing and creating a delicious mess. I remember the joyous anticipation as we waited for the biscuits to bake, filling the house with a warm, buttery aroma. The best part? Assembling the biscuits with heaps of juicy strawberries and whipped cream, each bite bursting with flavor and nostalgia. There’s something about combining flaky biscuits with sweet, macerated strawberries that just feels like summer on a plate.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
20 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
340 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Whisk, Oven, Grater, Chef’s Knife, Mixing Bowl, Baking Sheet

Why This Strawberry Shortcake Biscuits Works

1. Perfectly Flaky Biscuits

One of the highlights of making Strawberry Shortcake Biscuits is the biscuits themselves. They are incredibly flaky and slightly crisp on the outside while remaining tender and fluffy inside. The technique of grating the cold butter into the flour mixture ensures that each bite has that delightful texture we love. You’ll find that the careful handling of the dough contributes to the overall enjoyment of the biscuit.

2. Fresh Strawberries

Using fresh strawberries makes all the difference in this dish. When you mix them with a sprinkle of sugar, they release their juices, creating a delicious syrup that soaks into the biscuits. The vibrant red of the strawberries, combined with their natural sweetness, creates an irresistible topping that is hard to resist. I always recommend choosing ripe, seasonal strawberries for the best flavor.

3. Whipped Cream

No shortcake is complete without a generous dollop of whipped cream. The light and airy texture of the cream perfectly complements the biscuits and strawberries, creating a satisfying balance of flavors. Whipping your own cream allows you to control the sweetness, making it just right for your taste. Plus, there’s something wonderfully indulgent about freshly whipped cream.

4. Versatility

Strawberry Shortcake Biscuits are versatile enough to suit any occasion. Whether it’s a summer barbecue, a picnic, or a special family dinner, these biscuits are sure to impress. You can even switch up the fruit depending on the season—think peaches or blueberries for a different twist. They can be served as a dessert or even a delightful brunch option, showcasing their adaptability.

5. Easy to Prepare

Despite their impressive outcome, these Strawberry Shortcake Biscuits are surprisingly easy to prepare. With simple ingredients and straightforward steps, it’s a great recipe for beginner bakers. The reward of pulling out freshly baked biscuits from the oven is unmatched, and I love sharing this joy with friends and family who are just starting their baking journey.

Ingredient List for Strawberry Shortcake Biscuits

When it comes to the ingredients for Strawberry Shortcake Biscuits, each component plays a critical role in achieving that perfect balance of flavors and textures. The simplicity of these ingredients is what makes them shine. Let’s explore the key players that come together to create this delightful dessert.

2 cups all-purpose flour: This forms the base of our biscuits and gives them structure.
1 tablespoon baking powder: This helps the biscuits rise, making them fluffy and light.
1/2 teaspoon baking soda: Aiding in the leavening process, it also contributes to browning.
1 teaspoon kosher salt: Enhances the flavors of the other ingredients.
3/4 cup unsalted butter: Cold butter is essential for creating a flaky texture.
1/2 cup buttermilk: Adds moisture and a slight tang that balances the sweetness.
1 large egg: Provides richness and helps bind the ingredients.
1 tablespoon egg + 1 tablespoon water: For the egg wash, giving the biscuits a beautiful golden color.
1 pound strawberries: Fresh and sweet, they are the star of this dish.
3 tablespoons white granulated sugar: Used to macerate the strawberries, drawing out their juices.
1 teaspoon vanilla extract: Adds a lovely depth of flavor to the cream.
Pinch kosher salt: A small amount enhances the flavor of the cream.
2 tablespoons powdered sugar: For sweetening the whipped cream without overdoing it.
3/4 cup heavy cream: Whipped to fluffy perfection; this is the finishing touch.

Preparation Steps for Strawberry Shortcake Biscuits

Making Strawberry Shortcake Biscuits is a delightful experience that’s sure to impress anyone. Let’s walk through the steps together, ensuring you capture that flaky biscuit texture and sweet strawberry flavor. So, roll up your sleeves, and let’s get baking!

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside. This will help the biscuits bake evenly and prevent sticking.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of kosher salt. Stir the dry ingredients together until well blended.
Grab your cold 3/4 cup of unsalted butter straight from the fridge. Using a box grater, grate the butter into the flour mixture. This technique helps create those flaky layers we love.
Transfer the bowl to the freezer for about 5 to 7 minutes while you prepare the wet ingredients. This keeps the butter cold, which is crucial for flaky biscuits.
Measure out 1/2 cup of buttermilk and add 1 large egg. Whisk until well combined. In a separate small bowl, prepare the egg wash by whisking together another 1 tablespoon of egg and 1 tablespoon of water. Set both mixtures aside.
Retrieve the bowl from the freezer. Gently break up the butter and mix it into the flour with your hands until it resembles small peas. Be careful not to overwork the dough; you want to keep those buttery chunks intact.
Add the buttermilk mixture to the flour mixture all at once. Mix until just barely combined. It’s okay if the dough is a bit shaggy; we’ll knead it lightly shortly.
Dust your kitchen counter with flour, then turn out the dough onto it. Press the dough into a thickness of about 3/4 inch. This will give you beautiful, tall biscuits.
Using a 2 1/2-inch biscuit cutter, cut out the biscuits. You should get about 6 biscuits. Gather any scraps, re-knead gently, and cut out two more biscuits.
Place the cut biscuits onto the prepared baking sheet. If you’ve taken your time, you might want to stick them in the freezer for 5 minutes to ensure the butter remains cold.
Once ready, whisk together the egg wash and brush it lightly on top of each biscuit. Bake in the oven for 10 to 15 minutes, or until they are tall and golden brown.
While the biscuits are baking, prepare the strawberries. In a small bowl, mix together 1 pound of hulled and sliced strawberries, 3 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of kosher salt. Let this mixture stand for about 10 minutes to allow the strawberries to macerate.
To make the whipped cream, sift 2 tablespoons of powdered sugar into a medium bowl. Pour in 3/4 cup of heavy cream and whip using a hand-held electric mixer or a stand mixer for about 1 to 2 minutes until soft peaks form.
Finally, to assemble your Strawberry Shortcake Biscuits, slice the baked biscuits in half. Add a generous spoonful of the macerated strawberries and top with a dollop of whipped cream. Repeat this process until all biscuits are filled and topped.

Things Worth Knowing

Chill your ingredients: To achieve the best flaky texture, ensure your butter and buttermilk are cold before mixing.
Don’t over-mix: When combining the wet and dry ingredients, mix just until combined to prevent tough biscuits.
Experiment with flavors: Try adding lemon zest or almond extract to the whipped cream for a unique flavor twist.
Use a biscuit cutter: A sharp biscuit cutter ensures clean edges, helping the biscuits rise properly.

Expert Tips about Strawberry Shortcake Biscuits

To ensure your Strawberry Shortcake Biscuits are a hit, here are some expert tips that I’ve gathered over the years. These will help elevate your baking game!

Storage: To store leftover biscuits, place them in an airtight container at room temperature. They are best enjoyed fresh but can last for a day or two.
Freezing: You can freeze the unbaked biscuits for up to two weeks. Just make sure to freeze them on a baking sheet first, then transfer them to a freezer bag.
Pairing: These biscuits pair wonderfully with a glass of iced tea or sparkling lemonade, making them perfect for summer gatherings.
Leftover strawberries: If you have leftover strawberries, try mixing them into yogurt or salads for a refreshing treat.
Variations: Feel free to experiment with different fruits or add a sprinkle of cinnamon to the biscuit dough for added warmth.

Serving Options for Strawberry Shortcake Biscuits

When it comes to serving Strawberry Shortcake Biscuits, there are so many fun options to consider! Here are some ideas that will surely delight your guests:

Picnics: These biscuits are fantastic for outdoor gatherings, making them a lovely addition to any picnic spread.
Brunch: Serve them for brunch alongside fresh fruit and a light salad for a balanced meal.
Summer parties: They’re perfect for summer parties or barbecues, offering a sweet treat that everyone will love.
Holiday gatherings: Whether it’s Easter or Thanksgiving, Strawberry Shortcake Biscuits can easily take center stage at any festive table.
Make-ahead: You can prepare the biscuits in advance and freeze them, baking them fresh just before serving.

FAQ

Absolutely! You can prepare the biscuit dough and freeze it for up to two weeks. Just roll it out, cut the biscuits, and freeze them on a baking sheet. When you’re ready to serve, simply bake them off fresh. This is a great way to enjoy warm, flaky biscuits at a moment’s notice!

While strawberries are classic, you can experiment with other fruits like blueberries, raspberries, or peaches. The key is to adjust the sugar amount based on the sweetness of the fruit you’re using. Each fruit will bring its own unique flavor to the dish!

To store leftover biscuits, place them in an airtight container at room temperature. They are best enjoyed fresh but can last for a day or two. If you have a lot of leftovers, consider freezing them to extend their shelf life.

If you don’t have buttermilk on hand, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes until it thickens slightly. This will give you a similar tangy flavor to regular buttermilk.

Conclusion

In conclusion, Strawberry Shortcake Biscuits are a delightful way to celebrate summer flavors. The combination of flaky biscuits, fresh strawberries, and whipped cream creates a nostalgic treat that’s perfect for any occasion. I encourage you to try making them yourself—you won’t be disappointed!