Biscuits & Cream Strawberry Shortcakes offer a delightful twist on a timeless dessert. These indulgent treats feature buttery, flaky biscuits that are perfectly baked to golden perfection, providing a tender foundation for layers of sweet and juicy strawberries and cream. The combination of the biscuits, burst of ripe strawberries, and the velvety cream creates a harmonious balance of flavors and textures that is both luscious and satisfying. Whether enjoyed for a special brunch or as a dessert, this recipe offers a delectable symphony of flavors.
Ingredients for Shortcake Biscuits
4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup granulated sugar
3/4 teaspoons salt
12 tablespoons unsalted butter
1 1/2 cups whole milk
Ingredients for Topping
4 cups raspberries or sliced strawberries
1/2 cup granulated sugar, divided
2 cups heavy cream
01Heat oven to 425 F and line a baking sheet with parchment. Set aside. Combine flour, baking powder, sugar, and salt in a large bowl. Set aside.
02Cut butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add milk, use a fork to stir until just combined (don't over-work the dough).
03Transfer biscuit dough to a floured surface and use your hands to gently work the dough together. Form into a 1 1/4-inch thick rectangle that is 10-by-5-inches. Use a knife to cut into 8 equal squares and place the square biscuits on the prepared baking sheet. Brush biscuits with extra milk or cream and sprinkle with extra sugar if desired.
04Bake until the tops are beginning to turn golden brown, and biscuits are cooked through, 13 to 15 minutes. Let cool.
05While biscuits cool, stir berries with 1/4 cup sugar. This will create some berry juice for the shortcakes.
06Whip cream and remaining 1/4 cup sugar together until soft peaks form. Slice cooled biscuits in half and fill with berries and some cream. Top with more berries and cream and serve.