Strawberry Shortcake with Cream Biscuits

When I think of summer, one of the first things that comes to mind is a delightful Strawberry Shortcake with Cream Biscuits. This is not just any dessert; it’s a celebration of fresh strawberries piled high on buttery, flaky biscuits, topped with fluffy whipped cream. I remember the first time I made this at a family gathering. The aroma of baking biscuits filled the kitchen, and as I sliced the strawberries, the sweet scent wafted through the air. Everyone gathered around, eager to dig in, and the laughter echoed as we enjoyed this classic treat together.

Recipe Ingredients for Strawberry Shortcake with Cream Biscuits

To create the perfect Strawberry Shortcake with Cream Biscuits, it’s essential to understand the harmony between the ingredients. Each element plays a critical role in achieving the right flavor and texture. The key players here are the fresh strawberries, which provide natural sweetness, and the cream biscuits that are buttery and flakey, serving as the perfect base for this delightful dessert.

• 1 1/2 cups all-purpose flour: This is the foundation of our biscuits, providing structure and a light, fluffy texture.
• 1/4 teaspoon salt: A small amount enhances the sweetness of the biscuits.
• 4 teaspoons sugar (optional): This is optional but adds a nice touch of sweetness to the biscuits.
• 2 teaspoons baking powder: This is crucial for making the biscuits rise and become light and airy.
• 6 tablespoons cold butter: The cold butter, cut into small pieces, creates flakiness in the biscuits.
• 3/4 cup heavy cream: This is added to make the biscuits rich and moist, and it’s also used for the whipped topping.
• 4 cups strawberries: Fresh strawberries are the star of this dessert, providing natural sweetness and flavor.
• 1 cup sugar: Used to macerate the strawberries and enhance their natural sweetness.
• 1 cup heavy cream: For whipping to top the shortcakes.
• 1/2 teaspoon vanilla extract: Adds a lovely flavor to the whipped cream.
• 1 tablespoon sugar, or to taste: Optional, to sweeten the whipped cream further.
• Powdered sugar (optional): For dusting on top for a beautiful finish.

Recipe Steps for Strawberry Shortcake with Cream Biscuits

Making Strawberry Shortcake with Cream Biscuits is a straightforward process that yields delicious results. Follow these steps for a delightful dessert that everyone will love.

1. To make the biscuits, preheat your oven to 400 degrees F. This is an important first step to ensure they bake evenly.

2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (if using), and 2 teaspoons baking powder. Stir the dry ingredients together until well mixed.

3. Next, cut in 6 tablespoons cold butter using a pastry blender or your fingertips. You want to achieve a texture where the butter is the size of small peas, creating flaky layers in your biscuits.

4. Measure out 3/4 cup heavy cream and set aside 1 tablespoon to brush on top of the biscuits later. Add the remaining cream to the flour mixture and stir with a fork until everything just comes together.

5. Lightly knead the dough a few times directly in the bowl, then turn it out onto a lightly floured board. Roll it out to about 3/4 inch thick.

6. Using a biscuit cutter, cut out circles or squares approximately 2 1/2 inches wide. Reroll the scraps to cut out additional biscuits—you should be able to make about 6 biscuits plus some extras.

7. Place the biscuits on a baking sheet lined with parchment paper, and gently brush the tops with the reserved 1 tablespoon heavy cream. Bake for about 17 minutes or until the tops are lightly golden.

8. While the biscuits are baking, prepare the filling. In a medium bowl, combine 4 cups strawberries that have been hulled and sliced with 1 cup sugar. Mix well and set aside.

9. Take 1 cup of the strawberry mixture and purée it in a blender or food processor. Return the purée to the rest of the strawberries and stir well. Let this mixture sit for at least 15 minutes to allow the flavors to meld.

10. In a standing mixer with the whisk attachment, whip together 1 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon sugar until the mixture starts to form soft peaks. You want it to be fluffy but not over-whipped.

11. To assemble, gently break the baked biscuits in half. Spoon the strawberry mixture onto the bottom half, add a dollop of the whipped cream, and then place the other biscuit half on top. Finish by dusting with a little powdered sugar for that perfect finish.

Ways to Customize

There’s always room for creativity in the kitchen! Here are some ideas to customize your Strawberry Shortcake with Cream Biscuits:

• Fruit Variations: Swap out the strawberries for other seasonal fruits like peaches, blueberries, or raspberries for a different flavor each time.
• Add Citrus: Mix in some zest from lemon or orange to the cream for a refreshing twist.
• Layering Options: Instead of just strawberries, consider adding a layer of lemon curd or chocolate sauce for an extra touch.
• Herb Infusion: Add a hint of chopped mint or basil to the strawberries for an interesting flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend to make the biscuits gluten-free.
• Vegan Version: Substitute butter with vegan margarine and use coconut cream for the whipped topping.
• Serving Style: Serve in individual dishes for a more elegant presentation at dinner parties.

Pairing Suggestions for Strawberry Shortcake with Cream Biscuits

Serving Strawberry Shortcake with Cream Biscuits is more than just placing it on a plate; it’s about creating an experience. Here are some ideas for pairing and occasions:

• Summer Picnics: This dessert is perfect for outdoor gatherings, adding a refreshing touch to your picnic spread.
• Family Gatherings: Serve it at family reunions or birthdays, where everyone can indulge in this delightful treat.
• Seasonal Celebrations: Celebrate spring by featuring this dessert at Easter brunch or Mother’s Day luncheons.
• Coffee Pairing: Enjoy a slice with a cup of coffee or tea for an afternoon treat that balances sweetness with warmth.
• Storage Tips: If you have leftovers, store the biscuits separately from the strawberry filling to keep them from becoming soggy.
• Frozen Strawberries: Use frozen strawberries in winter months when fresh ones aren’t available, but thaw them and drain excess liquid before use.
• Layered Desserts: Consider making a layered trifle with biscuits, strawberries, and whipped cream for an impressive dessert presentation.

FAQ

Conclusion

The Strawberry Shortcake with Cream Biscuits is a timeless classic that brings the taste of summer to your table. It’s easy to prepare, visually appealing, and incredibly delicious, making it a favorite for gatherings and special occasions. I encourage you to try making this delightful dessert for yourself or loved ones. You’ll create beautiful memories with each delicious bite!

Strawberry Shortcake with Cream Biscuits

The ultimate comfort food for summer, Strawberry Shortcake with Cream Biscuits combines fresh, juicy strawberries with buttery biscuits and fluffy cream. It's an easy, crowd-pleasing dessert that will have everyone asking for seconds. Make this sweet treat tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 4 teaspoons sugar optional
• 2 teaspoons baking powder
• 6 tablespoons cold butter
• 0.75 cups heavy cream
• 4 cups strawberries hulled and sliced
• 1 cups sugar
• 1 cups heavy cream
• 0.5 teaspoon vanilla extract
• 1 tablespoon sugar or to taste
• powdered sugar optional

Equipment

• Food Processor
• Oven
• Baking Sheet
• Blender
• Whisk
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. To make biscuits, preheat the oven to 400 degrees F.
2. In a large bowl, combine the flour, salt, sugar (if using), and baking powder. Cut the butter into the flour with a pastry blender or your fingertips until the pieces are the size of small peas.
3. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour mixture and stir with a fork until the mixture just comes together.
4. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
5. Cut six 2 1/2-inch circles or squares out of the dough. Reroll the scraps to get 2 or 3 more biscuits.
6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 17 minutes or until lightly golden.
7. For filling, in a medium bowl, combine the strawberries and sugar. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir and set aside for at least 15 minutes.
8. In a standing mixer with the whisk attachment, whip together the cream, vanilla, and sugar until it starts to form soft peaks.
9. To assemble, gently break the biscuits in half. Spoon the strawberry mixture onto the bottom half, add a dollop of whipped cream, and top with the other biscuit half. Dust with powdered sugar.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: The biscuits can be frozen before baking for up to a month. Thaw and bake when you're ready!
• Variations: Try using different fruits like peaches or blueberries for a seasonal twist.
• Serving suggestion: This dessert is best enjoyed fresh, but you can make the components ahead of time.
• Presentation: Serve in individual bowls for a more elegant look.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.