Strawberry Shortcake Biscuits

Close up of a strawberry shortcake biscuit on a white plate.

5 from 2 votes

Strawberry Shortcake Biscuits

Strawberry shortcake biscuits are a tasty twist on the classic, fruity scone dessert. A sweet biscuit recipe is baked until golden, then stuffed with sliced fresh strawberries and homemade whipped cream to create a rustic, decadent dessert perfect for any occasion.

Prep Time10

Cook Time12

Total Time22

Course: Bread, Dessert

Cuisine: American

Keyword: Strawberry Shortcake Biscuits

Servings: biscuits

Calories: 833kcal

Author: Ryan Allen

Equipment

Ingredients

⅓ cup granulated sugar
1 tbsp baking powder
½ tsp salt
2¼ cup all-purpose flour
½ cup whole milk
2 tsp vanilla extract
1 egg
1 cup butter cold, and sliced
3 cups fresh strawberries sliced

Whipped Cream

2 cups heavy cream
1 tsp vanilla extract
5 tbsp powdered sugar

Instructions

Preheat your oven to 425℉. Line a baking sheet with parchment paper.
Add flour, salt, sugar, and baking powder to a food processor. Pulse 5 or 6 times until all the ingredients are mixed well.
Add the cold butter slices and pulse until the mixture forms small pebble-sized pieces. Next, add vanilla extract, egg, and milk to the mixture and pulse until the ingredients are combined.
Place the dough on the prepared baking sheet using a ½ cup cookie scoop (or two spoons).
Bake for 12-14 minutes or until the biscuits are golden brown.

Whipping Cream

Using either a handheld mixer or a stand mixer, whip together the cream, vanilla extract, and powdered sugar until the mixture starts to form stiff peaks.
Cut the biscuits in half and fill them with sliced strawberries and whipped cream.
Serve and ENJOY!

Notes

If your strawberries are not sweet enough. Sprinkle a little sugar over them and refrigerate for a few hours.
Make sure to use fresh baking powder. This will help your biscuits rise and be super fluffy.
Work quickly with the biscuit dough. Not allowing the butter to soften will make the flakiest biscuits.

Nutrition