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Sweet and Tender Strawberry Shortcake Biscuits assembled on a white a white plate.

Sweet and Tender Strawberry Shortcake Biscuits


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  • Author: Heather Bilyeu
  • Total Time: 2 hours 40 minutes
  • Yield: 10 biscuits 1x

Description

Sweet and tender buttermilk biscuits, baked in a cast iron skillet, form the base of this classic Southern summertime dessert - strawberry shortcake! Layered with fresh strawberries and topped with homemade whipped cream, these strawberry shortcake biscuits are the perfect southern summertime dessert! Simply follow step-by-step instructions for assembling this flavorful dessert.


Ingredients

Scale

Strawberries

  • 2 Pints of Strawberries (about 4 cups)- sliced
  • 1/2 Cup Sugar

Biscuits

  • 2 Cups Flour
  • 3 Tablespoon Sugar 
  • 1 Tablespoons Baking Powder
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/4 Cup Butter - cold and cubed
  • 1 Cup Buttermilk - cold
  • Zest of 1 Lemon

Topping

  • 4 Tablespoons Butter - melted
  • Demerara Sugar

Whipped Cream


Instructions

Strawberries

  1. Slice strawberries thinly and add to a bowl along with sugar and mix.
  2. Place in the fridge for at least 2  hours to marinate (and up to 8 hours before).

Biscuits

  1. Preheat oven. Preheat the oven to 450 degrees Fahrenheit.
  2. Mix dry ingredients. Mix dry ingredients together in a large bowl.
  3. Cut in cold butter. Using a pastry cutter, cut in the cold butter until the dough has pea-sized clumps in it and is crumbly.
  4. Add in wet ingredients. Pour in the cold buttermilk and lemon zest. Gently mix together with a spatula. The dough will look dry and crumbly - that is ok, you do not want to overmix the dough!
  5. Prep Dough.  Place dough on a countertop and gently bring it together with your hands and a rolling pin in a round disk around about 1/2" high.
  6. Cutting biscuits. With a 2 1/2" round biscuit or cookie cutter, cut straight down into the dough and lift up. Place in a cast iron skillet that has been rubbed with shortening to grease. Repeat until all the dough has been used - being gentle to bring it together each time and not overwork the dough. Brush the tops with melted butter and sprinkle with coarse demerara sugar.
  7. Baking biscuits Place the cast iron skillet in the preheated oven and bake for 12-14 minutes.
  8. Remove from the oven and let cool for 5-10 minutes.

Whipped Cream

  1. Make a batch of homemade whipped cream.

Assembly

  1. Gently pull apart the biscuits in half. Spoon over the desired amount of strawberries and whipped cream. Enjoy!

Notes

  • The strawberries can be made up to 24 hours in advance and kept covered in the fridge.
  • The whipped cream can be made up to 5 days in advance covered tightly in the fridge until needed.
  • Leftover biscuits can be stored in a zip-top bag for 3 days.
  • To grease, the cast iron skillet put a little bit of shortening on a paper towel and wrap around the skillet until the bottom and sides are lightly covered.

To Make Ahead and Freeze

  • Follow the recipe for the biscuits as directed. Cool completely. Place on a baking sheet and place in the freezer to flash freeze for 30 minutes. Put in a freezer-safe ziptop bag and seal airtight. Store in the freezer for up to 6 months. Place in the fridge for 24 hours to thaw before serving. Make the strawberries and whipped cream up to 24 hours before or on the day of planning to serve.
  • Prep Time: 25 minutes
  • 2 hours:
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 206
  • Sugar: 5.5 g
  • Sodium: 234.7 mg
  • Fat: 10.3 g
  • Carbohydrates: 25.2 g
  • Fiber: 0.8 g
  • Protein: 3.5 g
  • Cholesterol: 27.1 mg
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