Strawberry Shortcake Biscuits are the perfect dessert for any occasion. With their light, fluffy texture and sweet strawberry filling, they bring joy to every bite. This simple recipe is not only delicious but also customizable, making it a great choice for busy days or family gatherings.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 3 g
Carbohydrates: 36 g
Fat: 14 g
Fiber: 1 g
Sugar: 7 g
Sodium: 190 mg
Why Make Strawberry Shortcake Biscuits
Strawberry Shortcake Biscuits are a delightful treat that everyone loves. They are light and airy yet rich with flavor, making them irresistible. Fresh strawberries provide a burst of sweetness while the whipped cream adds a creamy texture that pairs perfectly with the buttery biscuits. Best of all, they are versatile! You can dress them up for a party or enjoy them as a simple dessert at home.
How to Make Strawberry Shortcake Biscuits Step by Step
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
2 tablespoons powdered sugar
1 cup whipped cream
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla extract just until combined. Turn the dough onto a floured surface and pat into a 1-inch thick round. Cut out biscuits with a biscuit cutter and place on prepared baking sheet. Bake for 12 to 15 minutes or until golden brown. Let cool on a wire rack. Toss sliced strawberries with powdered sugar and let sit for 10 minutes. Whip the cream to soft peaks in a chilled bowl. Split the biscuits and fill with strawberries and whipped cream. Top with extra berries and a final dollop of cream. Serve immediately.
How to Serve Strawberry Shortcake Biscuits
Enjoy Strawberry Shortcake Biscuits by themselves or pair them with a refreshing fruit salad for a lighter option. They also go wonderfully with a scoop of vanilla ice cream on the side. For a more indulgent treat, drizzle some chocolate sauce over your biscuits to enhance the flavors.
How to Store Strawberry Shortcake Biscuits
If you have leftovers, store the biscuits in an airtight container at room temperature for up to two days. You can freeze the biscuits for longer storage; just wrap them tightly in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, thaw at room temperature and reheat in the oven for a few minutes for that fresh-baked taste.
Expert Tips for Cooking Strawberry Shortcake Biscuits
- Use cold butter for the right texture; it helps create flaky layers in your biscuits.
- Don’t overmix the dough; mix just until combined for the fluffiest biscuits.
- For extra flavor, consider adding lemon zest to the biscuit dough.
- Ensure your cream and bowl for whipping are chilled for light, airy whipped cream.
- For added sweetness, feel free to adjust the sugar in the whipped cream to taste.
Delicious Variations of Strawberry Shortcake Biscuits
- Citrus Twist: Add orange or lemon zest to both the biscuits and the strawberries to brighten the flavors.
- Herbed Shortcake: Incorporate fresh herbs like basil or mint into the biscuit dough for a unique savory taste.
- Spicy Kick: Mix in a pinch of cayenne pepper to the strawberries for a surprising spicy note.
Strawberry Shortcake Biscuits are a delightful dessert that perfectly balances flavor and ease of preparation. Whether you’re serving them for a special occasion or a casual family dinner, they are sure to impress. Don’t hesitate to try this recipe; your taste buds will thank you!
Strawberry Shortcake Biscuits
Ingredients
For the biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Use cold butter for the right texture.
- 2/3 cup heavy cream Chilled for best results.
- 1 teaspoon vanilla extract
For the filling
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 cup whipped cream Chill the bowl for light, airy cream.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract just until combined.
- Turn the dough onto a floured surface and pat into a 1-inch thick round.
- Cut out biscuits with a biscuit cutter and place them on the prepared baking sheet.
Baking
- Bake for 12 to 15 minutes or until golden brown.
- Let cool on a wire rack.
Serving
- Toss sliced strawberries with powdered sugar and let sit for 10 minutes.
- Whip the cream to soft peaks in a chilled bowl.
- Split the biscuits and fill them with strawberries and whipped cream.
- Top with extra berries and a final dollop of cream. Serve immediately.
