Strawberry Shortcake Biscuits

There’s something magical about Strawberry Shortcake Biscuits that transports many of us back to our childhood kitchens. The sweet aroma of buttery biscuits baking in the oven, the vibrant red strawberries being sliced on the counter, and the anticipation of that first heavenly bite – these are the memories that make this dessert so special. Strawberry Shortcake Biscuits have been gracing family tables for generations, creating bonds and traditions that last a lifetime.

Table of Contents

Ingredients

For the Biscuits:

2 cups all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 large egg
2/3 cup cold heavy cream
1 teaspoon pure vanilla extract
1 egg white, lightly beaten (for brushing)

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the Whipped Cream:

2 cups heavy cream, cold
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Timing

Preparation Time: 30 minutes

Resting Time: 15 minutes

Baking Time: 15-18 minutes

Cooling Time: 15 minutes

Assembly Time: 10 minutes

Total Time: 1 hour 30 minutes

Step-by-step Instructions

Preparing the Strawberries:

Wash, hull, and slice the strawberries into a medium bowl.
Sprinkle with sugar, lemon juice, and zest. Gently stir to combine.
Let the mixture sit at room temperature for at least 30 minutes, stirring occasionally. This allows the strawberries to release their juices and create a natural syrup.

Making the Biscuits:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
Pour the wet ingredients over the flour mixture and stir with a fork until just combined. The dough will be sticky.
Turn the dough out onto a lightly floured surface. Dust your hands with flour and gently knead the dough 2-3 times to bring it together.
Pat the dough into a rectangle about 3/4 inch thick. Don’t overwork the dough – this ensures tender biscuits.
Using a 3-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down (avoid twisting, as this can seal the edges and prevent proper rising).
Place the biscuits about 2 inches apart on the prepared baking sheet.
Brush the tops with beaten egg white and sprinkle with additional sugar for a sparkly finish.
Refrigerate the biscuits for 15 minutes before baking. This helps the butter stay cold, resulting in flakier biscuits.
Bake for 15-18 minutes, or until the tops are golden brown.
Transfer to a wire rack to cool completely.

Nutritional Information

Per Serving (1 assembled shortcake):

Calories: 450
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 105mg
Sodium: 210mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 20g
Protein: 6g

These Strawberry Shortcake Biscuits are indulgent treats meant to be enjoyed on special occasions. The nutritional content reflects their richness, combining buttery biscuits with sweet strawberries and cream. While they’re not everyday fare, they provide a good dose of vitamin C from the strawberries and some calcium from the dairy components.

Healthier Alternatives

For those looking to enjoy this classic dessert with a more health-conscious approach, here are some modifications you can make:

Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
Reduced Sugar: Cut the sugar in the biscuits to 2 tablespoons and rely on the natural sweetness of fully ripened strawberries.
Greek Yogurt Cream: Mix 1 cup of whipped cream with 1 cup of Greek yogurt for a lighter topping with added protein.
Coconut Sugar: Substitute regular sugar with coconut sugar for a lower glycemic option with more nutrients.
Almond Milk: Replace the heavy cream in the biscuits with almond milk and a tablespoon of lemon juice for a dairy-free option (though the texture will be different).
Portion Control: Make mini biscuits using a 2-inch cutter for smaller, more reasonable portions.

Remember that while these modifications make the dessert somewhat healthier, they will alter the traditional taste and texture that makes Strawberry Shortcake Biscuits so beloved. Sometimes, enjoying the authentic version in moderation is better than completely transforming a family favorite.

Serving Suggestions

Strawberry Shortcake Biscuits can be served in various ways to make your family gathering even more special:

Shortcake Bar: Set up a DIY shortcake station with different berries (blueberries, raspberries, blackberries), various toppings (chocolate shavings, toasted nuts, mint leaves), and both whipped cream and ice cream options.
Breakfast Treat: For a special birthday or holiday morning, serve a slightly less sweet version as a breakfast treat with a side of yogurt.
Elegant Dessert: For dinner parties, arrange the components artfully on individual plates with a drizzle of balsamic reduction and a sprig of mint for a more sophisticated presentation.
Picnic Dessert: Pack the components separately and assemble on site for a memorable outdoor dessert experience.
Ice Cream Addition: Add a small scoop of vanilla ice cream between the strawberries and whipped cream for an extra-indulgent version.

Common Mistakes

Even experienced bakers can encounter challenges when making Strawberry Shortcake Biscuits. Here are some common pitfalls and how to avoid them:

Overworking the Dough: Kneading too much develops gluten, resulting in tough biscuits. Handle the dough as little as possible for tender results.
Using Warm Butter: The butter must be cold to create those flaky layers. If your kitchen is warm, freeze the butter for 15 minutes before cutting it into the flour.
Twisting the Cutter: Pressing straight down and up with your biscuit cutter is crucial. Twisting seals the edges and prevents proper rising.
Using Dull Cutters: Sharp edges help the biscuits rise evenly. If your cutter is dull, consider using a sharp-edged glass or investing in new cutters.
Skipping the Rest Time: The 15-minute refrigeration before baking allows the gluten to relax and the butter to firm up again, creating flakier results.
Macerating Strawberries Too Long: While strawberries need time to release their juices, leaving them with sugar for many hours can make them too soft and soggy.
Assembling Too Far in Advance: The moisture from the strawberries and cream will make the biscuits soggy if assembled too early. Wait until just before serving to put everything together.

By being mindful of these potential issues, you’ll ensure your Strawberry Shortcake Biscuits turn out perfectly every time, worthy of becoming a treasured family tradition.

Storage Tips

While Strawberry Shortcake Biscuits are best enjoyed fresh, here’s how to handle leftover components:

Biscuits: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a freezer bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 5-7 minutes before serving.
Macerated Strawberries: Refrigerate in a covered container for up to 2 days. The strawberries will continue to soften and release juices, making them perfect for spooning over ice cream if they become too soft for shortcake.
Whipped Cream: Freshly whipped cream is best used immediately, but can be stored in the refrigerator for up to 24 hours. It may separate slightly; if this happens, give it a quick whisk before using.
Assembled Shortcakes: These do not store well once assembled. The biscuit will become soggy from the juicy strawberries and cream. Always assemble just before serving.
Biscuit Dough: If you want to prepare ahead, the unbaked biscuit dough can be frozen. Cut out the biscuits, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Bake from frozen, adding 3-5 minutes to the baking time.

Planning ahead allows you to enjoy this dessert with minimal last-minute preparation, making it perfect for family gatherings where you want to focus on creating memories rather than spending all your time in the kitchen.

Conclusion

Strawberry Shortcake Biscuits are more than just a dessert; they’re a celebration of family, tradition, and the simple joys that bring us together. As you bite into the buttery biscuit topped with juicy strawberries and cloud-like whipped cream, you’re not just enjoying a sweet treat – you’re participating in a ritual that has brought smiles to faces for generations.

FAQs

Can I make Strawberry Shortcake Biscuits ahead of time?

Yes, you can prepare the components ahead of time, but assemble just before serving. The biscuits can be baked a day in advance and stored in an airtight container. The strawberries can be macerated up to 8 hours ahead and refrigerated. Whip the cream shortly before serving for best results. Assemble only when ready to serve to prevent the biscuits from becoming soggy.

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best flavor and texture, frozen strawberries can work in a pinch. Thaw them completely, drain excess liquid, and then macerate as directed. Be aware that previously frozen strawberries will be softer and release more juice than fresh ones. You may need to reduce the macerating time to prevent them from becoming too soft.

Why are my biscuits not rising properly?

Several factors can affect biscuit rise: old baking powder may have lost its potency; the butter might not have been cold enough; you might have twisted the cutter when cutting the dough; or the dough could have been overworked. For maximum rise, use fresh baking powder, keep all ingredients cold, cut straight down with your biscuit cutter without twisting, and handle the dough minimally.

What can I substitute for heavy cream in the whipped topping?

If you’re looking for alternatives to traditional whipped cream, you could use coconut cream (the solid part from a refrigerated can of coconut milk) whipped with powdered sugar and vanilla. For a lighter option, try Greek yogurt sweetened with honey. There are also non-dairy whipped toppings available commercially. Each alternative will provide a different flavor profile but can be delicious in its own right.

Is there a gluten-free version of Strawberry Shortcake Biscuits?

Absolutely! Replace the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend that contains xanthan gum. The texture may be slightly different, but with the right flour blend, you can achieve delicious gluten-free biscuits. Some gluten-free bakers add an extra egg to provide more structure. Be especially careful not to overwork the dough, as gluten-free flours can become gummy when overhandled.