Strawberry Shortcake Biscuits
The ultimate summer treat, Strawberry Shortcake Biscuits combine flaky biscuits with fresh, juicy strawberries and whipped cream. Perfect for picnics or family gatherings, this easy dessert will satisfy your sweet tooth. Serve it today for a deliciously memorable experience!
Equipment
- Whisk
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
- 8. 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.
- 9. 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.
- 10. 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.
- 11. 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.
- 12. 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.
- 13. 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.
- 14. 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.
Notes
- Tip 1: You can make the biscuits up to two weeks before but don’t bake them. Make the dough, roll them out, stamp them out, and then freeze them.
- Tip 2: You can bake them off the day you’re serving them. The rest comes together in a breeze.
- Tip 3: All you’ll have to do is mix together the strawberries and the sugar and make the whipped cream.