Description
Strawberry Shortcake Biscuits combine sweet homemade biscuits with fresh strawberries and whipped cream for a delightful twist on a classic dessert.
Ingredients
Units
Scale
Biscuits
- 2 cups All-purpose Flour, sifted
- 3/4 cup heavy cream
- 3/4 cup butter, cold and cubed
- 1 Tbsp., melted
- 3 Tbsp. sugar
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
Strawberries
- 2 lb. strawberries
- 1/4 cup sugar
- 1 Tbsp. lemon juice
Strawberry Shortcake Biscuits
- 1 1/2 cup whipped cream (homemade or store-bought)
Instructions
Biscuits
- Preheat the oven to 375°F.
- Sift the dry ingredients (flour, salt, baking powder, baking soda) into a large bowl or large food processor.
- Food Processor: Slowly add the cold cubed butter and pulse using the dough blade. Continue until all butter is combined.
Large Bowl: Work the cold cubed butter into the dry ingredients with a potato masher (or your hands) until all butter is combined. - Slowly pour the heavy cream into your food processor or large bowl until well combined.
- Add your dough mixture to a flour-dusted surface. Roll out the mixture until it is ½ to ¾ inches thick.
- Using a 3-inch cookie cutter, cut out your shortcake biscuits. You should have about 6 – 8 biscuits.
- Place the biscuits on a well-greased, non-stick baking pan.
- Brush the biscuits with reserved melted butter. Sprinkle with Turbinado sugar.
- Depending on your oven, bake the biscuits for 10 – 15 minutes. They should be light golden in color.
Strawberries
- Wash, hull, and slice the strawberries.
- Add ¾ cup strawberries to a large bowl and mash. Add the remaining sliced strawberries to the bowl.
- Sprinkle the sugar on top of the strawberries. Add the lemon juice. Stir until well combined.
- Set aside and let sit at room temperature for 30 minutes.
Strawberry Shortcake Biscuits
- Slice the biscuits in half. Top with strawberries and whipped cream.