Strawberry Shortcake with Biscuits

Strawberry Shortcake with Biscuits have sweetened fresh strawberry slices over turbinado sugar topped fluffy homemade buttermilk biscuits and a dollop of whipped cream to finish them off.

This small batch recipe for two makes a perfect refreshing and romantic dessert.

One of my favorite parts about this dish is the deliciously light buttermilk biscuits topped with turbinado sugar. They are so much better than traditional drop biscuits. I highly recommend eating this amazing dessert while the buttermilk biscuits are still slightly warm. Heavenly!

To learn more about the history of strawberry shortcake check out this Shortcake article.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Strawberry Shortcake

Preheat the oven to 425 degrees F (220 degrees C).

For the strawberries

Slice or dice the strawberries.

Mix together the sliced strawberries, 1/3 cup granulated sugar, and lemon juice in a large bowl. Allow the strawberries to rest until juices develop, about 30 minutes to 1 hour. Stir occasionally.

For the shortcake biscuit

While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk.

Line a baking sheet with parchment paper. Click for a baking sheet.

Whisk together the flour, baking powder, baking soda, 4 teaspoons granulated sugar, and salt in a mixing bowl.

Chop the chilled butter into small cubes.

Add the butter to the flour mixture and mash in with two forks or a pastry blender until the mixture resembles coarse crumbs.

Stir in the homemade buttermilk until the flour mixture is moistened.

Divide the dough into two scoops and drop about 2 inches apart onto the prepared baking sheet.

Brush the biscuits with the heavy cream and sprinkle each generously with turbinado sugar.

Bake in the preheated oven until golden brown, about 15 to 20 minutes.

Allow to cool about 5 minutes.

Place the biscuits onto two serving plates or bowls. Slice the biscuits in half or break apart into large crumbles.

Add the strawberries, including juice, and top with whipped cream.

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Yield: Serves 2

Strawberry Shortcake with Biscuits

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Strawberry Shortcake with Biscuits have sweetened fresh strawberry slices on top of turbinado sugar topped fluffy homemade biscuits and a dollop of whipped cream to finish them off.

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Ingredients

For the strawberries:

• 2 cups fresh strawberries
• 1/3 cup granulated sugar
• 1 teaspoon lemon juice

For the biscuits:

• 3 Tablespoons milk
• 3/4 teaspoon vinegar
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 4 teaspoons granulated sugar
• 1/4 teaspoon salt
• 3 Tablespoons chilled unsalted butter
• 1/2 Tablespoon heavy cream
• 2 teaspoons turbinado sugar
• Whipped cream for topping

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).

For the strawberries:

1. Slice or dice the strawberries.
2. Mix together the sliced strawberries, 1/3 cup granulated sugar, and lemon juice in a large bowl. Allow the strawberries to rest until juices develop, about 30 minutes to 1 hour. Stir occasionally.

For the shortcake biscuits:

1. While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk.
2. Line a baking sheet with parchment paper. Click for a baking sheet.
3. Whisk together the flour, baking powder, baking soda, 4 teaspoons granulated sugar, and salt in a mixing bowl.
4. Chop the chilled butter into small cubes.
5. Add the butter to the flour mixture and mash in with two forks or a pastry blender until the mixture resembles coarse crumbs.
6. Stir in the homemade buttermilk until the flour mixture is moistened.
7. Divide the dough into two scoops and drop about 2 inches apart onto the prepared baking sheet.
8. Brush the biscuits with the heavy cream and sprinkle each generously with turbinado sugar.
9. Bake in the preheated oven until golden brown, about 15 to 20 minutes.
10. Allow to cool about 5 minutes.
11. Place the biscuits onto two serving plates or bowls. Slice the biscuits in half or break apart into large crumbles.
12. Add the strawberries, including juice, and top with whipped cream.

Notes

• I highly recommend eating this amazing dessert while the buttermilk biscuits are still warm. Heavenly!

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
• 
  Sugar In The Raw Natural Cane Turbinado Sugar 4 OZ

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 542mgCarbohydrates: 83gFiber: 4gSugar: 52gProtein: 6g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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