Strawberry Shortcake Biscuits are the perfect combination of tender, buttery biscuits, sweet macerated strawberries, and a dollop of freshly whipped cream. This classic dessert highlights the natural sweetness of strawberries, making it a favorite for summer gatherings, picnics, or simply as a delightful treat to end a meal. The biscuits are flaky and slightly sweet, providing the ideal base for the juicy, syrupy strawberries and creamy topping. Simple yet elegant, this dessert is as nostalgic as it is delicious.
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir to coat evenly and set aside to macerate for at least 30 minutes. This will create a delicious syrup.
- Make the Biscuits:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- In a small bowl, combine the milk and vanilla extract. Pour it into the flour mixture and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a round cutter to cut out biscuits and place them on the prepared baking sheet.
- Brush the tops of the biscuits with heavy cream and sprinkle with coarse sugar.
- Bake for 12–15 minutes or until golden brown. Let cool slightly.
- Make the Whipped Cream:
- In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Shortcakes:
- Split each biscuit in half. Spoon a generous amount of macerated strawberries over the bottom half, followed by a dollop of whipped cream. Top with the other biscuit half.
- Serve immediately and enjoy!
These Strawberry Shortcake Biscuits are a crowd-pleaser and bring a touch of charm to any occasion. For an extra treat, drizzle with strawberry syrup or sprinkle with powdered sugar before serving.
