Strawberry Shortcake Biscuits
Light and fluffy Strawberry Shortcake Biscuits filled with sweet strawberries and whipped cream, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container at room temperature for up to two days. Freeze biscuits for longer storage; wrap tightly and place in a freezer bag. Thaw and reheat in the oven for best results.