Strawberry Shortcake with Strawberry Biscuits Recipe

Strawberry biscuits strawberry shortcake on a white platter.

Strawberry Shortcake with Strawberry Biscuits Recipe

Get a double dose of strawberries with this easy strawberry shortcake recipe! Fluffy biscuits dotted with strawberries hold delicately sweetened strawberry slices and generous dollops of homemade whipped cream. An irresistible strawberry dessert, perfect for sunny spring and summer celebrations.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 283kcal

Author: Erin Cernich

Equipment

Ingredients

Strawberries

32 ounces fresh strawberries, sliced or quartered reserve 1 cup for biscuits
2 to 4 tablespoons pure maple syrup or any sweetener; more or less to taste

Strawberry Biscuits

2 cups all purpose flour
2 tablespoons organic cane sugar or granulated sugar; plus more to sprinkle
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
1 cup whole milk, cold reserve 1 to 2 tablespoons to brush tops
2 tablespoons full fat sour cream, cold
1 cup fresh strawberries, diced

Instructions

Strawberries

In a medium bowl, mix strawberries and maple syrup. Cover and refrigerate until ready to assemble.
32 ounces fresh strawberries, sliced or quartered, 2 to 4 tablespoons pure maple syrup

Strawberry Biscuits

Cut the reserved strawberries into 1/4-inch pieces. Place in a paper towel lined bowl to remove excess moisture. Refrigerator to keep them cool until ready to use. Don't cut the strawberries too small or they will just dissolve into the biscuits.
1 cup fresh strawberries, diced
Preheat oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter cubes. Use your fingers or a pastry cutter to cut the butter into the flour until you have pea-sized pieces. Tip - You can also grate the butter on a box grater. If you prefer this method, I recommend freezing the butter before you grate it.
2 cups all purpose flour, 2 tablespoons organic cane sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 6 tablespoons unsalted butter, cold and cut into cubes
In a liquid measuring cup, measure the milk and add the sour cream.
1 cup whole milk, cold, 2 tablespoons full fat sour cream, cold
Make a well in the center of the flour and add 2/3 cup of the liquid ingredients. Use a sturdy wooden spoon to mix the dough until it is moist. Add more if the dough is still too dry. It should be rough and shaggy. Add the diced strawberries and gently fold into the dough until just combined. Do not overmix. Important Note - Humidity can impact how much moisture the dough will need. You may not need all of the milk.
Turn the dough onto a floured surface (I provide a link above to the rolling mat I like to use). Use your hands and gently work the dough into a ball - it doesn't have to be perfect.
Press the dough into a rough rectangle at least 3/4-inch thick, then fold in half. With your fingertips, gently flatten the dough to 3/4-inch thick. Rotate the dough 90 degrees and fold in half again, gently flattening 3/4-inch thick. Keep the surface and the top of the dough lightly floured to avoid dough sticking to your hands or surface. If strawberries sneak out, tuck them back onto the top.
Use a 2 1/2-inch biscuit cutter, dip it in flour, and press firmly straight down to cut the biscuits. Make your biscuit cuts as close as possible so you don't have to rework the dough too many times. Re-form leftover dough to get as many biscuits as possible. I usually get at least 6.
Place the cut biscuits on the prepared baking sheet. Brush the tops with the reserved milk and sprinkle lightly with sugar. Bake for 20 to 25 minutes, or until the tops are golden.
Cool the biscuits on the pan set on a wire cooling rack until ready to serve.
Make the whipped cream as the biscuits cool. Use my stable whipped cream recipe, or whipped cream made with coconut milk.
Slice the biscuits in half and layer with strawberries and whipped cream. Garnish with a strawberry slice or two if you like. Serve immediately.

Notes

Servings - As written, the recipe will yield at least 6 shortcakes. This can vary based on the size biscuit cutter you use. The recipe is easily doubled.
Butter - This should be very cold. Using a box grater to grate the butter is a great way to distribute it evenly into the dough.
Strawberries In The Biscuits - Careful not to dice the strawberries too small, or they'll just evaporate into the dough.
Storage - Cover unassembled shortcake biscuits at room temperature for 2 to 3 days. To serve, you may want to reheat them slightly for 5 to 10 seconds - just to make them soft.
Whipped Cream - I provide two recipes in the recipe card. Feel free to make your own version.

Nutrition