Strawberry Shortcake Biscuit Recipe
Elevate your dessert game with our Strawberry Shortcake Biscuit Recipe. Juicy strawberries, tender biscuits, and luscious whipped cream await!
Ingredients
- 2 cups of fresh strawberries sliced
- 1/4 cup of granulated sugar
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar (for the biscuits)
- 1 tbsp of baking powder
- 1/2 tsp Salt and pepper, to taste
- 1/2 cup of unsalted butter cold and cubed
- 3/4 cup of whole milk
- 1 tsp of vanilla extract
- 1 cup of heavy whipping cream
- 2 tbsp of powdered sugar
- 1 tsp vanilla extract (for the whipped cream)
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Toss gently to coat, then refrigerate for at least 30 minutes to let the flavors meld.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Biscuits: In a large bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Pour in the milk and vanilla extract, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Shape the Biscuits: Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Use a round biscuit cutter to cut out biscuits, reusing scraps until all the dough is used. Place the biscuits on the prepared baking sheet.
- Bake the Biscuits: Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown. Remove from the oven and let them cool.
- Whip the Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble: Split the biscuits in half horizontally. Spoon some of the macerated strawberries onto the bottom half of each biscuit, followed by a dollop of whipped cream. Place the top half of the biscuit over the cream.
Notes
- Choosing Ripe Strawberries: Opt for ripe, sweet strawberries for the best flavor. Look for berries that are firm, bright red, and fragrant.
- Maceration Magic: Allowing the strawberries to macerate in sugar enhances their flavor and creates a juicy syrup. Don't skip this step for that extra burst of strawberry goodness.
- Cold Butter is Key: Using cold, cubed butter in the biscuit dough is essential for achieving flaky, tender biscuits. Keep it in the fridge until you're ready to use it.
- Avoid Overmixing: When incorporating the wet ingredients into the biscuit dough, mix only until combined. Overmixing can result in tough biscuits.
- Perfect Biscuit Thickness: Pat the biscuit dough to an even 1-inch thickness. This ensures uniform baking and flakiness.
- Whip to Stiff Peaks: Whip the heavy cream for the topping until it reaches stiff peaks. It should hold its shape when spooned onto the biscuits.
- Customize the Sweetness: Adjust the sugar in the whipped cream to your taste. You can add more or less powdered sugar depending on your preference.
- Biscuit Variations: Get creative by adding a touch of lemon zest or a sprinkle of cinnamon to the biscuit dough for unique flavor twists.
- Serve Promptly: Assemble the strawberry shortcakes just before serving to maintain the biscuit's texture and prevent sogginess.
- Garnish Galore: Enhance presentation by garnishing with a fresh strawberry slice or a mint sprig on top of the whipped cream.
- Make It Gluten-Free: For a gluten-free version, use a high-quality gluten-free flour blend in place of regular flour.
- Share and Enjoy: This dessert is best enjoyed with loved ones. Share the joy of homemade strawberry shortcake biscuits with family and friends!