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Strawberry Shortcake Biscuits

Quick Strawberry Shortcake Biscuits Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup heavy cream, plus more for brushing
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries
  • 2 tbsp granulated sugar, for the berries
  • 1 tsp lemon juice
  • 1 cup heavy cream, for whipping
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Hull and slice the strawberries. Toss with 2 tbsp sugar and the lemon juice. Set aside to macerate while you prepare the biscuits.
  2. Preheat oven to 425°F. Whisk together flour, 1/3 cup sugar, baking powder, and salt. Cut in the cold butter until coarse crumbs form. Stir in 3/4 cup cream and 1 tsp vanilla just until dough comes together. Drop 6 mounds onto a parchment-lined baking sheet and brush tops with cream.
  3. Bake for 12 to 14 minutes, until lightly golden and firm. Let cool 5 minutes.
  4. Whip 1 cup cream with powdered sugar and 1/2 tsp vanilla until soft peaks form. Split biscuits, fill with strawberries and whipped cream, and serve immediately.

Notes

If your strawberries are very tart, stir in an extra teaspoon of sugar. The biscuits are at their best right after assembling, but you can macerate the berries and whip the cream up to a few hours ahead and hold them in the fridge.