Introduction & Inspiration: A Classic Dessert, Made Easy
These Strawberry Shortcake Biscuits are a delightful and easy way to enjoy a classic summer dessert! I love the combination of the tender, slightly sweet biscuits, the juicy, macerated strawberries, and the fluffy whipped topping. It is pure comfort food.
The inspiration for this recipe comes from traditional strawberry shortcake. But with a focus on simplicity and ease of preparation. I wanted to create a recipe.
I’ve always been a fan of biscuits. And I found that they make a perfect, slightly less sweet base for the strawberries and cream. Compared to traditional shortcake or angel food cake.
This recipe is perfect for any occasion, from a casual weeknight dessert to a summer barbecue. It’s a guaranteed crowd-pleaser. And it’s a wonderful way to showcase fresh, seasonal strawberries.
Nostalgic Appeal (and the Charm of Homemade Biscuits)
Strawberry shortcake, with its layers of biscuits, fresh strawberries, and whipped cream, evokes a sense of nostalgia and summertime. It reminds me of picnics, family gatherings, and the simple pleasure of a classic dessert.
This recipe captures that nostalgic appeal. But with a focus on homemade biscuits. Which add a rustic charm and a wonderfully tender texture. It’s a way to enjoy.
There’s something inherently satisfying about the combination of warm, flaky biscuits, sweet, juicy strawberries, and fluffy whipped topping. It’s a flavor and texture combination that’s both comforting and refreshing.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for enjoying all to yourself as a special treat. A taste of summer in every bite.
Homemade Focus (and the Simplicity of Drop Biscuits)
I’m a strong advocate for homemade baked goods, and these Strawberry Shortcake Biscuits are a perfect example of why. Making your own biscuits is surprisingly easy. And the results.
Store-bought biscuits often lack the tender, flaky texture and the buttery flavor of homemade. When you make them from scratch, you can use high-quality ingredients. Like real butter.
This recipe features a simple drop biscuit dough. Which means there’s no rolling or cutting required. It’s a fuss-free approach to biscuit making.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of biscuit making. And to enjoy.
Flavor Goal: Buttery Biscuits, Sweet Strawberries, and Fluffy Cream
The flavor goal of these Strawberry Shortcake Biscuits is to achieve a perfect balance of textures and flavors. Buttery, slightly sweet biscuits, juicy, macerated strawberries, and light, fluffy whipped topping.
The biscuits, made with all-purpose flour, sugar, baking powder, salt, cold butter, and milk. Provide a tender, slightly crumbly base that complements the strawberries.
The strawberries, chopped and tossed with orange juice and sugar. Become even sweeter and juicier as they macerate. Releasing their delicious juices.
The whipped topping adds a light, airy, and slightly sweet finish that brings all the components together. The overall effect is a dessert.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Biscuits:
All-purpose flour forms the base of the biscuits. Granulated sugar, divided, adds sweetness to both the biscuits and the strawberries.
Baking powder is the leavening agent that helps the biscuits rise and become light and fluffy. Salt enhances the flavors.
Cold butter is essential for creating a flaky, tender biscuit. Use cold butter.
2% milk adds moisture and helps to bring the dough together.
For the Strawberries:
Fresh strawberries, chopped, are the star of the show. Use ripe, flavorful strawberries. Orange juice adds a bright, citrusy note.
For Serving: Whipped topping: a classic.
Essential Equipment
You’ll need a few basic kitchen tools:
A large bowl: for mixing the biscuit dough.
A small bowl: for macerating the strawberries.
A baking sheet.
A pastry cutter or fork for cutting the butter into the flour.
That’s it! This recipe is incredibly simple in terms of equipment. The key is to have a good-quality baking sheet.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 2 cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup 2% milk
- 2 pints strawberries, chopped
- 1 tablespoon orange juice
- 1-1/2 cups whipped topping
These amounts are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter and strawberries.
Step-by-Step Instructions: From Dough to Delicious Dessert
Ready to make some incredibly delicious Strawberry Shortcake Biscuits? Here’s a detailed, step-by-step guide:
1. Combine Dry Ingredients (Biscuits):
In a large bowl, combine the all-purpose flour, 2 tablespoons of the granulated sugar, baking powder, and salt.
2. Cut in Butter:
Cut in the cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs. You want the butter to be evenly distributed.
3. Add Milk: Gradually stir in the milk until a soft dough forms. Be careful not to overmix the dough.
4. Drop Biscuits onto Baking Sheet:
Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet.
5. Bake: Bake at 425°F (220°C) until lightly browned, 12-15 minutes.
6. Cool: Cool the biscuits on a wire rack.
7. Prepare the Strawberries:
Meanwhile, place the chopped strawberries, orange juice, and the remaining 1 tablespoon of granulated sugar in a bowl.
Toss gently to combine. This process, called maceration, helps to release the juices from the strawberries and create a flavorful syrup.
8. Assemble and Serve: Split the cooled shortcake biscuits in half horizontally.
Place the bottom halves of the biscuits on serving plates.
Top with whipped topping and the macerated strawberries.
Replace the shortcake tops. Serve immediately and enjoy!
Troubleshooting
Here are a few issues, and potential solutions:
Problem: The biscuits are tough.
Solution: Make sure you’re not overmixing the dough. Overmixing can develop the gluten in the flour, resulting in tough biscuits. Also, make sure you’re using cold butter.
Problem: The biscuits are flat.
Solution: Make sure your baking powder is fresh. Also, make sure you’re not adding too much liquid to the dough.
Problem: The strawberries are too watery.
Solution: You can drain off some of the excess juice before assembling the shortcakes.
Problem: Not sweet enough. Solution: Add more sugar to taste.
Problem: Biscuits are dry. Solution: Do not over bake.
Tips and Variations
Here are some extra tips:
Tip: For an even richer flavor, use buttermilk instead of milk in the biscuits.
Tip: If you don’t have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour.
Tip: To make sure your biscuits are evenly sized, use an ice cream scoop or a measuring cup to portion out the dough.
Variation: Use different types of berries, such as raspberries, blueberries, or blackberries, instead of or in addition to the strawberries.
Variation: Add a teaspoon of lemon zest or orange zest to the biscuit dough for extra flavor.
Variation: Sprinkle the top of the biscuits with coarse sugar before baking for a bit of extra crunch and sweetness.
Variation: Serve the shortcakes with a dollop of vanilla ice cream or a drizzle of honey.
Variation: Add some spices to the biscuit dough.
Serving and Pairing Suggestions
Serving ideas:
Serving Suggestions:
Serve the Strawberry Shortcake Biscuits warm or at room temperature.
Serve them as a dessert for a summer barbecue, a potluck, a picnic, or any casual gathering.
They’re also perfect for a brunch or a special treat any time.
Pairing Suggestions:
These shortcakes pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A sparkling wine.
They’re also delicious on their own! They are a simple treat.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (1 shortcake):
- Calories: 261
- Fat: 10g (6g saturated fat)
- Cholesterol: 19mg
- Sodium: 372mg
- Carbohydrate: 38g (12g sugars, 2g fiber)
- Protein: 5g
This is from the recipe’s listed nutrition facts. These Strawberry Shortcake Biscuits are a relatively moderate dessert in terms of calories and fat.
They do provide some fiber and vitamins from the strawberries. They’re best enjoyed as part of a balanced diet.
You can adjust the recipe for dietary restrictions.
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Strawberry Shortcake Biscuits
Description
These Strawberry Shortcake Biscuits are a delightful and easy way to enjoy a classic summer dessert! I love the combination of the tender, slightly sweet biscuits, the juicy, macerated strawberries, and the fluffy whipped topping. It is pure comfort food
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup 2% milk
- 2 pints strawberries, chopped
- 1 tablespoon orange juice
- 1–1/2 cups whipped topping
Instructions
1. Combine Dry Ingredients (Biscuits):
In a large bowl, combine the all-purpose flour, 2 tablespoons of the granulated sugar, baking powder, and salt.
2. Cut in Butter:
Cut in the cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs. You want the butter to be evenly distributed.
3. Add Milk: Gradually stir in the milk until a soft dough forms. Be careful not to overmix the dough.
4. Drop Biscuits onto Baking Sheet:
Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet.
5. Bake: Bake at 425°F (220°C) until lightly browned, 12-15 minutes.
6. Cool: Cool the biscuits on a wire rack.
7. Prepare the Strawberries:
Meanwhile, place the chopped strawberries, orange juice, and the remaining 1 tablespoon of granulated sugar in a bowl.
Toss gently to combine. This process, called maceration, helps to release the juices from the strawberries and create a flavorful syrup.
8. Assemble and Serve: Split the cooled shortcake biscuits in half horizontally.
Place the bottom halves of the biscuits on serving plates.
Top with whipped topping and the macerated strawberries.
Replace the shortcake tops. Serve immediately and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Strawberry Shortcake Biscuits baking journey!
Summary: These Strawberry Shortcake Biscuits feature tender, homemade drop biscuits topped with sweet, macerated strawberries and fluffy whipped topping. It’s a simple, classic dessert.
Q&A:
Q: Can I make these shortcakes ahead of time?
A: You can make the biscuits ahead of time and store them in an airtight container at room temperature. You can also prepare the strawberries ahead of time. Assemble the shortcakes just before serving.
Q: Can I freeze these shortcakes?
A: You can freeze the baked, un-topped biscuits. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before assembling and serving.
Q: I don’t have any fresh strawberries. Can I use frozen strawberries?
A: I recommend fresh for the best flavor.
Q: Can I use store bought biscuits? A: You can, but homemade are recommended.
Q: Can I double this recipe? A: Yes, you can.