These Homemade Strawberry Shortcake treats are a fun twist on the classic. Strawberries are added to the biscuits for even more strawberry goodness! The homemade strawberry biscuits are light and tender, and the strawberries are delicately sweetened to preserve the fresh strawberry taste.
In a medium bowl, mix the prepared sliced strawberries and maple syrup. Cover and set aside in the fridge. You can slice or chop the strawberries - entirely your preference.
Strawberry Biscuits
Preheat oven to 425F degrees and position the oven rack to the middle position. Line a rimmed baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together. Using a pastry cutter, cut in the chilled cubed butter pieces until the mixture resembles coarse crumbs. You can also grate the butter on a box grater. If you prefer this method, I recommend freezing the butter.
In a liquid measuring cup, whisk the milk, egg and sour cream until well combined.
Make a well in the center of the flour mixture and add in the liquid ingredients. Using a spatula or wooden spoon, gently mix until the dough is wet. Add in the diced strawberries and carefully fold into the dough until just combined.
Turn the biscuit dough out onto a floured surface and using your hands, gently work the dough together into a rough ball. Sprinkle the top of the dough with flour as needed to keep it from sticking to your hands. Once all of the dough has come together, press the dough ball out into a rough rectangle that is at least 1-inch thick.
Use a 2 and 1/2 inch biscuit cutter, dipped in flour, and press firmly straight down to cut out the biscuits. Make your biscuit cuts as close together as possible to not have to rework the dough too many times. Re-form leftover dough to get as many biscuits as possible. I got 8 (and a small half) with this recipe.
Place the cut biscuits on the prepared baking sheet. Brush the tops with milk and sprinkle lightly with coconut sugar. Bake for 20-25 minutes, or until the tops are golden brown.
Cool on a wire rack until ready to serve.
Assembling the shortcakes - slice the cooled biscuits in half and place the bottom half on their serving plates (or bowls); top with a heaping spoonful of strawberries, then whipped cream; cap with the top half of the biscuit and top with a good spoonful of more whipped cream. Garnish with a strawberry slice or two if you like. Serve immediately and enjoy!
Notes
Feel free to use any sweetener you like to sweeten the strawberries. I like maple syrup because of the flavor, and it is just a tad bit healthier.
The biscuits will not be overly sweet. Like many strawberry shortcake recipes using biscuits, the strawberry and whipped cream are intended to be the sweet components to give you a well-rounded flavor that is not cloyingly sweet.
The whipped coconut cream I used is my go-to for most recipes that call for whipped cream. Feel free to make dairy whipped cream with heavy cream. Substitute the can of coconut milk with 1 and 1/2 cups heavy cream. Start with 2 tablespoons of maple syrup and sweeten to taste.