Best Strawberry Shortcake Biscuits Recipes

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F.
• Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
• Gradually add the buttermilk, tossing with a fork until large moist clumps form.
• Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
• Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
• Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
• Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
• Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 400°F Lightly grease a baking sheet.
• In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
• Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
• Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
• Cool completely.
• Top with strawberries, whipped cream, etc.

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
• Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
• Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

STRAWBERRY SHORTCAKE WITH SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
• Combine sliced strawberries with sugar and let stand for 1 hour.
• Whip cream with a small amount of sugar (to your liking) and refrigerate.
• Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
• Cut cold butter into the dry ingredients.
• Beat egg lightly and combine with the sour cream.
• Blend together briefly with a fork, form into a ball and place on floured counter.
• Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
• Place on baking sheet, brush tops with cream and sprinkle on sugar.
• Bake for 15 minutes, until well risen and golden brown.
• You will need 6 biscuits for the recipe.
• Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.

STRAWBERRY SHORTCAKE ON CORNMEAL BISCUITS

Steps:

• Preheat oven to 450 degrees. Cover a baking sheet with foil.
• Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a bowl.
• Using a fork or your fingertips, lightly stir in the beaten egg and buttermilk, moistening the ingredients enough so they can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
• Pat the dough until it is uniformly one-half inch thick or just slightly thicker. Cut into six four-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top - 14 to 15 minutes. Remove from the oven and cool on racks.
• Rinse, hull and halve the strawberries. Sweeten to taste with superfine sugar and allow to macerate in kirsch. Whip the cream with one tablespoon of confectioners' sugar.
• To serve, split each of the shortcakes in half horizontally with a sharp knife. Spread the bottom halves with some of the whipped cream, top with strawberries, spread the undersides of the top halves with the rest of the cream, then cover the strawberries with the tops of the cakes. Dust the tops with sifted confectioners' sugar before serving.