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Best Classic Strawberry Shortcake Biscuits – Easy Homemade Recipe

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This classic strawberry shortcake biscuits recipe is the dessert you bring to a dinner party when you want people to close their eyes after the first bite. It’s the one you make for a potluck when you need something that looks like you spent hours on it but really came together in under an hour.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and halved
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar, for sprinkling
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Hull and halve the strawberries (quarter if large). Toss them in a medium bowl with 1/3 cup sugar, cornstarch, vanilla, and a pinch of salt. Stir gently until every berry is coated. Let them sit while you make the biscuits.
  3. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces still visible.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk and 1 teaspoon vanilla. Stir with a fork just until the dough comes together. It will be shaggy and sticky.
  5. Pour the strawberry mixture into a 10-inch cast iron skillet and spread into an even layer. Drop spoonfuls of biscuit dough over the strawberries (about 8 to 10 biscuits). Sprinkle turbinado sugar over the tops.
  6. Bake for 20 to 25 minutes, until the biscuits are golden brown and the strawberry juices are bubbling around the edges.
  7. While the shortcake bakes, make the whipped cream: Pour cold heavy cream into a bowl, add powdered sugar and vanilla. Whisk until soft peaks form.
  8. Let the shortcake cool for 5 to 10 minutes. Serve warm with a generous dollop of whipped cream.

Notes

Cold butter is essential for flaky biscuits. Don’t overmix the dough. Let the shortcake rest for 5-10 minutes before serving to allow juices to thicken. For best results, use fresh, ripe strawberries.

Nutrition

Keywords: strawberry shortcake, biscuits, easy dessert, summer dessert, cast iron skillet, homemade

Find it online: https://bakebelle.com/best-classic-strawberry-shortcake-biscuits-easy-homemade-recipe/