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5 from 2 votes

Strawberry Shortcakes Biscuits

Strawberry Shortcakes Biscuits are classics that are just gently amped up. The elderflower flavor comes from a liqueur that adds a nice boost of flavor to compliment the strawberries.
Prep Time20 mins
Cook Time15 mins
Chilling Time5 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Southern
Keyword: easy strawberry shortcake, spring recipes, strawberry shortcake, summer recipes
Servings: 8
Calories: 150kcal
Cost: $8

Ingredients

Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter straight from the fridge
  • 1/2 cup buttermilk cold and shaken
  • 1 large egg
  • 1 tablespoon egg + 1 tablespoon water for egg wash

Strawberries:

  • 1 pound strawberries stems removed (hulled) and quartered and sliced
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons powdered sugar
  • 3/4 cup heavy cream

Instructions

To Make the Biscuits:

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
  • Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.
  • Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
  • Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet.
  • If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again.
  • After the biscuits are cold, whisk the egg and a tablespoon of water together to create the egg wash and bake in oven or 10 to 15 minutes, until tall and medium golden brown.

To Make the Strawberries:

  • In a small bowl, mix together the strawberries, sugar, vanilla and pinch of salt. Allow to stand and macerate for 10 minutes.
  • Meanwhile, add sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand-up mixer for about 1 to 2 minutes, until soft and pillowy.

To Assemble the Strawberry Shortcakes:

  • Assemble the shortcakes by slicing the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Repeat until you’ve worked your way through all of the biscuits.

Notes

How to Make Strawberry Shortcake Ahead:
  1. You can make the biscuits up to two weeks before but don’t bake them. Make the dough, roll them out, stamp them out and then freeze them.
  2. You can bake them off the day when you’re serving them.
  3. The rest comes together in a breeze. All you’ll have to do is mix together the strawberries and the sugar an make the whipped cream.
Equipment:
Chef's Knife | Stainless Steel Bowls | Baking Sheets | Oxo Measuring Cups | Oxo Measuring Spoons | Box Grater

Nutrition

Serving: 6g | Calories: 150kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 205mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Calcium: 87mg | Iron: 2mg