Strawberries and Shortcake Biscuits are a delicious dessert which starts with a not too sweet biscuit topped with the fresh and sweet strawberries and whipped cream.
It's springtime and I remembered that our local Manassero Farm harvests strawberries here in Southern California from December through July. Time to make my favorite dessert, Strawberry Shortcake!
Along with many other fresh fruits and vegetables, the farm has the most delicious and beautiful strawberries.
So I jumped in my car and headed to the farm to get a box of the freshest juiciest, ruby red sweet strawberries.
Eating several on the way home, I dropped some off to my dad and brought home enough to snack on, add to our cereal, eat with ice-cream and yogurt, and...... make Strawberries and Shortcake Biscuits!
There are several ways to make strawberry shortcake and I've shared my favorite which includes a simple biscuit (must be the mid-west blood in me) to soak up all the delicious strawberry juice.
The sugar you can add to the biscuits, strawberries and cream can be increased or decreased depending on your sweet tooth. Enjoy!
Gr8 Friends has more Strawberry recipes:
- Try this Strawberry and Rhubarb Tart!
- Make your own Strawberry Rosé Popsicle!
- Of course Strawberries are a Gr8 addition to a salad!
- Top your Mousse with Strawberries!
Strawberries and Shortcake Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cut into small cubes
- 1 cup + 1 Tablespoon milk, Tablespoon is for brushing each biscuit before baking
- 3 Tablespoons granulated sugar, divided
Strawberries and Cream
- 3 pints (about 2 pounds) strawberries (about 2 pounds), cleaned and hulled
- 3 Tablespoons granulated sugar, plus more to taste
- 1 ½ cups heavy cream
- 2 Tablespoons confectioners sugar
- 1 teaspoon vanilla
- Preheat the oven to 400°F and place the oven rack in the middle of the oven.
- Cover a baking sheet with parchment paper, a silicone baking mat, or butter lightly.
- In a separate bowl, sift the flour, baking powder, salt and 2 Tablespoons of sugar together.
- Drop the cubes of butter into the flour mixture and mix the butter in with your fingertips until the mixture is somewhat crumbly.
- Add the 1 cup of milk to the flour mixture and stir with a fork until combined.
- Drop dough onto a well-floured counter or wood board and knead for about 30 seconds until a dough forms.
- Roll out the dough to about ¾ inch thick.
- Cut rounds using a 3″ cookie cutter or the rim of a drinking glass.
- Make a ball with the leftover dough and roll it out again. You should end up with 8 cut biscuits.
- Place on prepared baking sheet and brush each with milk and sprinkle each biscuit liberally with remaining 1 Tablespoon of sugar.
- Bake for 15 - 17 minutes until golden.
- Out of the oven, cool the biscuits off the pan and on a rack.
- Split in half with a fork and serve with Strawberries and Cream.
Strawberries and Cream
- Cut half of the strawberries in quarters and add to a large bowl.
- Add the granulated sugar to the bowl.
- You can leave these in quarters or lightly mash with a fork.
- Cut the remainder of strawberries in half and add to the bowl and stir.
- After the strawberries sit for about 30 minutes, add more sugar a teaspoon at a time if you want a sweeter strawberry topping.
- Beat the heavy cream, confectioners’ sugar and vanilla in a large bowl until soft peaks appear.
- The biscuits can be made a day ahead, wrapped in plastic and stored at room temperature.
- The strawberry mixture can be made several hours ahead of time and kept covered in the refrigerator.
- The whipped cream can also be whipped several hours ahead of serving time. Store tightly sealed in a container in the refrigerator.