There are many ways to prepare this delicious classic dessert. This Strawberry Shortcake with Sweet Biscuits recipe will rock your world!
The crispy outer crust of these sweet biscuits holds up well to the whipped cream and the juicy, sweetened strawberries, while the soft, buttery interiors absorb just the right amount of these incredible flavors without becoming too soggy.
Let’s do this…
To prepare the strawberries, place the hulled strawberries top side down and slice from the tip to the base to create pointed slices.
Combine the sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
Place top oven rack in the center position and pre-heat oven to 500°F. Now we will make the biscuits.
Combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly.
Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
***TIP: Be sure to place the biscuits close together while they bake so they can help each other rise higher while they’re in the oven.***
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
Transfer the sheet to a large, rimmed baking sheet. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown.
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
Once cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit.
Top with some of the macerated strawberries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries.
There you have it! The most perfect Strawberry Shortcake with Sweet Biscuits you will ever taste.
Strawberry Shortcake with Sweet Biscuits
The crispy outer crust of these sweet biscuits holds up well to the whipped cream and the juicy, sweetened strawberries, while the soft, buttery interiors absorb just the right amount of these incredible flavors without becoming too soggy. The best Strawberry Shortcake with Sweet Biscuits you will ever taste!
Ingredients
- Macerated Strawberries Ingredients:
- 4-5 c. fresh strawberries, hulled and sliced
- 2 T. granulated sugar
- 2 T. orange liqueur or orange juice
- Sweet Biscuit Ingredients:
- 3 c. all-purpose flour
- ¼ c. granulated sugar
- 2 T. aluminum-free baking powder
- ½ t. salt
- 1½ c. cold buttermilk, divided
- ¾ c. very cold unsalted butter, grated or chopped small
- 2 T. turbinado sugar
- Whipped Cream Ingredients:
- 2 c. cold heavy cream
- 1 t. vanilla extract
- 1/3 c. powdered sugar
Instructions
1. To prepare the strawberries, place the hulled strawberries top side down and slice from the tip to the base to create pointed slices, as shown. Combine the sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
2. Place top oven rack in the center position and pre-heat oven to 500°F.
3. To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
4. Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed).
5. Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
6. Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
7. With a sharp chef’s knife, trim the edges of the dough to make an even rectangle.
8. Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
9. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
10. While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
11. Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
12. Once cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit. Top with some of the macerated strawberries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries. Add a small sprig of fresh mint for garnish and serve immediately.
13. Enjoy!
Notes
Be sure to place the biscuits close together while they bake so they can help each other rise higher while they’re in the oven.
Here are some other recipes that you might like:
Happy Eating!!
