Strawberry Shortcake Biscuits

5 from 2 votes

This iconic summertime treat is made up of warm buttery biscuits filled with juicy, sweet strawberries and whipped cream.

Course Dessert

Cuisine American

Keyword strawberry shortcake, Strawberry Shortcake Biscuits, strawberry shortcake recipe

Prep Time 30

Cook Time 10

Chilling 30

Total Time 1 10

Servings

Calories 596

1 lb strawberries hulled and sliced
2 tablespoons sugar plus extra as needed
1 teaspoon fresh lemon juice just a squeeze of lemon is needed to add brightness
1 pinch salt optional

2½ cups heavy cream also known as double cream chilled
½ cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons skimmed milk powder also known as powdered milk or Nonfat, Instant Dry Milk

Gently toss all ingredients together in a bowl, cover and refrigerate for at least 30 minutes to an hour.
Taste the strawberry mixture for sweetness and add extra sugar if needed.

Add the cream in a medium-sized mixing bowl or food processor, then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often).
When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.
Store in the refrigerator until ready to use.

Adjust oven rack to middle position and heat oven to 475°F/ 245°C
Mix the dry ingredients together.
Melt the butter.
Add the butter to the cream and warm in the microwave for about 60 seconds (you are looking for a temperature between 95°F/35°C-100°F/37°C).
Mix wet and dry ingredients together until combined.
Using an ice cream scoop or spoon, drop mounds of the mixture onto a greased baking tray (around 2 inches apart)
Bake in the oven for 10 to 12 minutes until golden. Transfer to a wire rack to cool while you get ready to assemble your shortcakes. Allow the biscuits to cool for about 10 minutes before assembling.
To assemble the shortcakes
Using a serrated knife, cut the biscuits in half horizontally and layer with strawberries and whipped cream. Serve immediately.

To quickly hull your strawberries, simply cut the top end of the strawberries to remove the green leafy stem.
Use Cold Cream for whipping. Chilled cream whips easiest.
Be careful not to overwhip your whipped cream as the mixture can easily turn into butter butter.
Bake the biscuits on the top rack of the oven to ensure an even texture.
There’s no need to worry about over-mixing the biscuit dough. The cream provides enough fat to coat the flour, so you can mix until it’s perfectly smooth.
Allow the biscuits to cool for about 10 minutes before assembling to avoid melting the cream.

Each component of this recipe can be prepared ahead of time.

The unbaked biscuits can be made ahead and refrigerated for up to 1 hour before baking. You can also freeze them for 3 months.
The baked biscuits can be made up to 2 days in advance and store at room temperature in an airtight container.
Freeze the biscuits for up to 3 months in an airtight, freezer-safe container or freezer bag. Thaw completely before using.
The strawberries can be made up to 1 day in advance. Store in the refrigerator.
The whipped cream can be made up to 2 days in advance.
Store in the refrigerator.
Made ahead biscuits may lose some of their crispness, but you can crisp them back up by warming them in a 300°F/148°C oven for 10 minutes before assembling your shortcakes