Biscuit Strawberry Shortcake

Biscuit Strawberry Shortcake is a delightful twist on the classic dessert, combining tender, flaky biscuits with juicy, sweet strawberries and a dollop of creamy whipped cream. This version swaps the traditional sponge cake for buttery biscuits, adding a comforting, rustic charm to the dish. The strawberries are macerated to enhance their natural sweetness, and the biscuits provide a perfect, crumbly base that soaks up the delicious strawberry juices. This dessert is perfect for a summer treat or any occasion that calls for a touch of homemade sweetness.

Ingredients:

• For the Biscuits:
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) whole milk
  • 1 teaspoon vanilla extract
• For the Strawberries:
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice (optional)
• For the Whipped Cream:
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice (if using). Toss well and let sit for at least 30 minutes to allow the strawberries to release their juices and become syrupy.
2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the milk and vanilla extract, stirring until just combined.
3. Shape and Bake: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat or roll the dough to about 1-inch thickness and cut out biscuits using a round cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.
4. Make the Whipped Cream: While the biscuits bake, make the whipped cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
5. Assemble the Shortcakes: Once the biscuits have cooled slightly, split them in half. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream and then place the biscuit tops on top. Serve immediately.

Biscuit Strawberry Shortcake offers a delightful twist on the classic dessert, bringing together buttery biscuits, sweet strawberries, and creamy whipped cream in each delicious bite. Its combination of textures and flavors makes it a perfect choice for any summer gathering or as a special treat year-round.