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3.67 from 3 votes

Big-Ass Biscuit Strawberry Shortcake with Chamomile Whipped Cream

Prep Time30 mins
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 1 (7-inch) biscuit strawberry shortcake


  • Chamomile Whipped Cream:
  • 3/4 cup heavy cream
  • 2 tablespoons loose-leaf dried chamomile OR 3 bags of chamomile tea
  • 3 tablespoons powdered sugar sifted

Big-Ass Biscuit:

  • 3 cups all-purpose
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 cup unsalted butter very cold
  • 3/4 cup heavy cream cold and shaken
  • 2 large eggs

Egg Wash:

  • 1 large egg
  • 1 tablespoon milk or water

For Assembly:

  • 1 pint of strawberries hulled and sliced


To Make the Chamomile Whipped Cream:

  • In a saucepan, set over medium heat, add the heavy cream and chamomile or tea bags, if using. Heat until hot to the touch, about 2 minutes. Once it’s hot to the touch, immediately take it off the heat and cover, allowing to steep for 30 minutes. Run the cream through a sieve and discard. If using tea bags, simply remove them and discard. Transfer to the fridge to chill until very cold, about 20 minutes. (If you’re strapped for time, the freezer comes in handy too.) When you’re ready to serve, transfer the cold chamomile cream to a stand-up mixer or bowl (you can use an electric mixer or do it by hand if you like). Sift in the powdered sugar. Beat until very soft peaks form, about 2 minutes.

To Make the Big-Ass Biscuit:

  • Preheat oven to 400 degrees F. Line two 8-inch cake pans with parchment. OR you can also do this on a parchment-lined baking sheet.
  • In a medium bowl, add the flour, baking powder, baking soda and salt; mix until combined. Using a box grater, grate the butter atop. Transfer to the freezer to chill for about 10 minutes.
  • Meanwhile, in a measuring cup, measure out the heavy cream and crack in the two eggs. Whisk until combined. Remove the bowl from the freezer and create a well in the center. Pour the heavy cream mixture into the flour mixture; mix until combined. Lightly flour your counter and dump the almost-mixed-dough onto it. Knead the biscuit dough a few times, 4 to 5 times until it comes together.
  • Divide the dough in half. Transfer the first half to the cake pan and press until it almost reaches the edge. (Mine were more like 7-inches in diameter. It should be about 3/4-inch thick.) Repeat with the second half of dough. If you’re free-forming it, do the same thing but transfer it to the parchment-lined baking sheet. Do your best to make them the exact same size. Whisk together the egg wash ingredients (egg + water or milk) and brush the tops of the big biscuits with it. Transfer to the oven to bake for 15 to 17 minutes, until the tops are golden brown. Remove and allow to cool to room temperature.

To Assemble the Strawberry Shortcake:

  • Using a bread knife, slice the two biscuits in half, trying your hardest to cut it in half. Place the first bottom layer on a plate or cake stand. Add an even layer of strawberries side-by-side. Top with a few tablespoons of whipped cream (you can eyeball this measurement) and spread it out into an even layer so it reaches the edges of the strawberries. Repeat until you’ve worked your way through all of the biscuit layers. Top with a generous dollop of whipped cream and a few strawberries. Slice it up (it’ll be messy!) and serve in bowls.


Serving: 6g