Description
This rustic strawberry shortcake biscuit recipe is the perfect summer treat! Warm buttery biscuits topped with sweetened strawberries and fresh homemade whipped cream… what’s not to love?
Ingredients
Units
Scale
Biscuit Dough
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1/3 cup cream (can substitute milk)
- 1 egg
- 1 stick of very cold butter (cubed)
Strawberry Filling
- 1 quart strawberries (hulled and sliced)
- 1/4 cup sugar
Homemade Whipped Cream
- 1 cup whipped cream
- 1 tsp vanilla extract
- 2 tsp maple syrup or cane sugar
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Prep the strawberries: Chop the strawberries and add to a small mixing bowl. Add in the sugar and stir until they are nice and evenly coated. Cover and set in the fridge until ready to use. Prepping the strawberries first helps get all of those yummy juices going!
- Prepare the biscuit dough: In a large mixing bowl, add flour, salt, baking powder, and sugar. Grate in cold butter and work into the dough using a fork, pastry cutter, or by simply using your hands. You could also add the ingredients to a food processor and pulse a few times. The mixture should appear crumbly, with small pea sized cubes of butter throughout.
- In another small mixing bowl, beat together the heavy cream and egg. Add the mixture into the dry ingredients, being careful not to overmix! This will result in lighter, fluffier biscuits.
- Turn out the dough onto a floured work surface and gently bring together with your hands. Using floured hands or a floured rolling pin, flatten into a thick rectangle, about 3/4 inch thick. Fold one side into the center, then the other side, then turn the dough horizontally. Gently flatten into another rectangle and repeat the folding again. Repeat this process one more time before flatting out one last time and cutting out the biscuits.
- Using a biscuit cutter or the top of a mason jar, cut the biscuit dough out into small circles and place onto the prepared baking sheet, making sure the biscuits are touching. Brush the top of each biscuit with a small amount of heavy cream before placing in the oven.
- Bake biscuits in preheated oven at 425 degrees for 11-13 minutes, or until light golden brown on top.
- Allow biscuits to cool slightly before beginning to layer the strawberries and whipped cream. Add a small dollop of whipped cream onto the top of the biscuit first, then add a layer of the juicy strawberries. If preferred, you can repeat this process once more to create a beautifully layered shortcake. Enjoy!
Notes
- Make sure to use cold butter-you can even pop it in the freezer for 10-15 minutes before adding to your dough. The colder the butter the flakier the biscuit!
- For the best results, start with very cold heavy whipping cream and only beat the cream and sugar mixture until soft peaks form.
- Storage: Baked biscuits will store well (without the strawberry filling and whipped cream) in an airtight container at room temperature for up 3 days.
- Make Ahead: Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months in an airtight, freezer-safe container. Thaw completely on the counter at room temperature before using. Prepare the strawberries in up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
