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Classic Strawberry Shortcake Biscuits – Easy Homemade Dessert

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These Classic Strawberry Shortcake Biscuits are the kind of dessert that feels like a hug. They’re simple, but they’re not boring, and they’re the perfect ending to a weeknight dinner or a star at a summer cookout.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 4 cups)
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice (optional)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup cold whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (like turbinado or demerara)
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and the lemon juice. Stir gently to combine. Let this sit at room temperature for at least 15 minutes, or while you make the biscuits. The sugar will draw out the juices, creating a beautiful, syrupy sauce. Give it a stir every now and then.
  2. Preheat and Prep: Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  3. Make the Biscuit Dough: In your large mixing bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt. Make sure there are no lumps.
  4. Incorporate the Butter: Take your very cold butter and, using the large holes of a box grater, grate it directly into the flour mixture. Toss the grated butter in the flour until each piece is well coated.
  5. Add the Liquid: Make a well in the center of the flour mixture. Pour in the cold milk and vanilla extract. Stir with a fork or a spatula just until the dough comes together. It will be shaggy and a little sticky. Do not overmix!
  6. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle that’s about 3/4-inch thick. Use your biscuit cutter to cut out rounds. Press straight down without twisting the cutter. Gather the scraps, gently pat them together, and cut out more biscuits. You should get about 6 to 8 biscuits.
  7. Bake: Place the biscuits on your prepared baking sheet, about 2 inches apart. Brush the tops with a little milk and sprinkle with the coarse sugar. Bake for 12 to 15 minutes, or until the biscuits are golden brown and have risen beautifully.
  8. Make the Whipped Cream: While the biscuits are baking, make the whipped cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, whip until soft peaks form. Be careful not to overwhip.
  9. Assemble and Serve: Let the biscuits cool for just a few minutes on the baking sheet. To assemble, split a biscuit in half. Spoon a generous amount of the macerated strawberries and their juices over the bottom half. Add a big dollop of whipped cream. Place the top half of the biscuit on top, and add another spoonful of strawberries and cream. Serve immediately.

Notes

The cold butter rule is non-negotiable. Keep the butter in the fridge until the moment you grate it. If your kitchen is hot, you can even pop the grated butter and flour in the freezer for 5 minutes before adding the milk. Don’t overwork the dough. Use a sharp cutter and press straight down without twisting. Bake at high heat (425°F) for flaky layers. You can macerate the strawberries up to an hour before serving.

Nutrition

Keywords: strawberry shortcake, biscuits, easy dessert, summer dessert, homemade shortcake, strawberry recipe

Find it online: https://oracooks.com/classic-strawberry-shortcake-biscuits-easy-homemade-dessert/