Strawberry Shortcakes Biscuits
User Reviews
5
Strawberry Shortcakes Biscuits
Description
The biscuits are prepared by mixing dry ingredients—flour, baking powder, baking soda, and salt—then adding finely grated cold butter to the mixture. After chilling briefly, buttermilk and egg are whisked and combined with the dry mix forming a soft dough that is lightly kneaded and pressed to a 3/4-inch thickness before cutting into rounds. They bake at 400°F until golden and flaky.
Meanwhile, fresh strawberries are hulled, sliced, and mixed with granulated sugar and vanilla extract, macerating to release sweet juices. Heavy cream is whipped with powdered sugar to soft peaks to serve alongside. The assembled shortcakes layer a split biscuit with strawberries and whipped cream, creating a pleasing contrast between the biscuit’s crumb and the juicy sweetness of the berries.
The biscuits can be prepared ahead and frozen unbaked, then baked fresh before serving. This dessert is a popular choice for spring and summer, celebrating fresh berries in a simple yet textured presentation.
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup butter straight from the fridge, unsalted
- 1/2 cup buttermilk cold and shaken
- 1 large egg
- 1 tablespoon egg for egg wash, + 1 tablespoon water
Strawberries:
- 1 pound strawberries stems removed (hulled) and quartered and sliced
- 3 tablespoons granulated sugar white
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons powdered sugar
- 3/4 cup heavy cream
Instructions
To Make the Biscuits:
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
- Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.
- Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
- Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet.
- If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again.
- After the biscuits are cold, whisk the egg and a tablespoon of water together to create the egg wash and bake in oven or 10 to 15 minutes, until tall and medium golden brown.
To Make the Strawberries:
- In a small bowl, mix together the strawberries, sugar, vanilla and pinch of salt. Allow to stand and macerate for 10 minutes.
- Meanwhile, add sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand-up mixer for about 1 to 2 minutes, until soft and pillowy.
To Assemble the Strawberry Shortcakes:
- Assemble the shortcakes by slicing the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Repeat until you’ve worked your way through all of the biscuits.
Notes
- You can make the biscuit dough up to two weeks ahead, freeze unbaked biscuits, and bake fresh when ready to serve.
- Use ripe, freshly hulled strawberries for the best flavor and juiciness.
- Whip the heavy cream with powdered sugar just before serving to maintain lightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 150kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 308mg | 13% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 25IU | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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