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A close up of a Strawberry Shortcake Biscuit that has been cut in half and has strawberry filling and whipped cream in between the two pieces.
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4.60 from 5 votes

Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits are so easy to make and well worth your time. Especially when topped with strawberry filling and whipped cream!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake Biscuits
Servings: 8
Calories: 467kcal
Author: Kelly Anthony

Ingredients

FOR THE STRAWBERRY FILLING:

  • 3 cups strawberries, stem end removed and sliced
  • ½ cup granulated sugar
  • Zest and juice of half a lemon
  • Pinch of salt

FOR THE BISCUITS:

  • 2 cups all-purpose flour, plus extra for working with dough
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk

FOR THE WHIPPED CREAM:

  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • ¼ teaspoon fine sea salt

Instructions

MAKE THE STRAWBERRY FILLING:

  • Add the sliced strawberries, granulated sugar, lemon zest and juice, and salt to a small bowl. Stir to combine and transfer to the refrigerator for at least 30 minutes or up to overnight.

MAKE THE BISCUITS:

  • Preheat the oven to 400°F and have ready a baking sheet lined with either parchment paper or a silicone baking mat. 
  • In a large mixing bowl, combine 2 cups flour, sugar, baking powder, baking soda, and salt and whisk to combine. You could also use a food processor fitted with a blade attachment to mix these ingredients.
  • Scatter the cubes of butter across the dry mixture, and using a pastry blender, cut in the butter until the cubes are the size of peas. If using a food processor, add the butter cubes and pulse until broken up.
  • Add the milk and stir with a wooden spoon until the dough comes together. Lightly knead the mixture a bit with your hands (only if necessary) to bring it all together. If using a food processor, slowly drizzle in the milk through the feed tube with the motor running.
  • Transfer the dough to a work surface dusted with flour and pat out so that it is 1" thick. Fold the sides of the dough over and onto itself, just as if you were folding a piece of paper to place in an envelope. Pat out into a rectangle once more and cut into 2 ½ - 3" rounds with a biscuit cutter. You can re-work the scraps up to 2 times to make more biscuits.
  • Transfer to the prepared baking sheet and sprinkle the tops with sugar. Bake for 12-14 minutes, or until the biscuits are golden brown. Serve and enjoy.

MAKE THE WHIPPED CREAM:

  • Add all of the ingredients to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for about 4-5 minutes.

ASSEMBLE:

  • Cut your biscuits in half, add a generous spoonful of strawberries, and top with whipped cream. Top with the other half or use the other half to create another short cake.

Video

Notes

Makes 8 biscuits.

Nutrition

Calories: 467kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 445mg | Potassium: 246mg | Fiber: 2g | Sugar: 29g | Vitamin A: 962IU | Vitamin C: 32mg | Calcium: 95mg | Iron: 2mg