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Strawberry Shortcake
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5 from 2 votes

Strawberries and Shortcake Biscuits

This satisfying Strawberry Shortcake dessert starts with a not too sweet biscuit topped with the fresh and sweet strawberries and whipped cream.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake
Servings: 8 servings
Calories: 439kcal
Author: Kyle

Ingredients

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

Instructions

Biscuits

  • 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.

Notes

Gr8 Do-Ahead Tips:
  • 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.
 
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

Nutrition Information

Calories: 439kcal | Carbohydrates: 52g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 315mg | Potassium: 383mg | Fiber: 4g | Sugar: 21g | Vitamin A: 905IU | Vitamin C: 105mg | Calcium: 188mg | Iron: 2mg
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