Description
These Strawberry Shortcake Biscuits are the perfect blend of tender, buttery biscuits, sweet macerated strawberries, and airy whipped cream. A nostalgic and simple dessert that celebrates the best of summer flavors.
Ingredients
Scale
- 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
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 cup whipped cream
Instructions
- Preheat your oven to 425°F (220°C). 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 on prepared baking sheet.
- Bake for 12 to 15 minutes or until golden brown. Let cool on a wire rack.
- 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 with strawberries and whipped cream.
- Top with extra berries and a final dollop of cream. Serve immediately.
Notes
- Keep butter cold for flaky biscuits.
- Don’t overmix the dough to maintain tenderness.
- Macerate strawberries ahead for deeper flavor.
- Fresh whipped cream makes a big difference.