Strawberry Shortcake Biscuit Recipe
Tender, soft, and moist biscuits topped with strawberries and whipped cream. Don’t forget to make a few extras…
Equipment
- mixing bowls
- Whisk
- Pastry Blender
- Baking Sheet
- Parchment Paper
- Rolling Pin
- 2-½" Biscuit Cutter
Ingredients
Shortcake Biscuits
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 3-½ tsp baking powder
- 1 tsp salt
- ½ cup shortening (Crisco)
- 1 cup milk
- 2 tsp butter softened or melted
Strawberry Shortcake
- 1 quart fresh strawberries
- ½ tbsp sugar
- whipped cream
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the shortening by using a pastry blender until the mixture resembles crumbs (a few slightly larger bits are okay).
- Pour in the milk and stir with a fork until a soft dough forms. It should feel tender and a little sticky, not dry.
- Turn the dough onto a lightly floured surface and knead gently 8–10 times, just until it comes together.
- Pat or roll the dough to about ¾-inch thick. Cut with a floured 2½-inch cutter. Press straight down; don’t twist.
- Place biscuits ½ to 1 inch apart on the baking sheet. Lightly rub tops with butter.
- Bake 14–16 minutes, until lightly golden.
- Cut strawberries into small pieces. Toss with ½ tbsp sugar and let sit 10–15 minutes so they get juicy.
- Split a biscuit in half and layer strawberries.
- Add a big dollop of whipped cream right on top. (And yes—use dairy-free whipped topping if needed.)
Notes
Tips for the Best Strawberry Shortcake:
- Don’t work the dough too much. Gentle mixing makes tender biscuits.
- Keep that thickness. ¾-inch dough helps biscuits bake up tall and soft.
- Let berries sit. Even 10 minutes makes a syrupy, sweet sauce.