Biscuit Strawberry Shortcake

Biscuit Strawberry Shortcake is about as CLASSIC as it gets for an iconic Southern summer dessert y’all! I knew it had to be in my line-up of desserts to feature this summer. It’s not only beautiful but also super refreshing! I love the combination of a sweet biscuit, freshly whipped cream, and sweet strawberries. The flavors literally explode in your mouth!

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I did a little research on the history of this iconic summer dessert, and it originated in England all the way back in the 1500’s -- how crazy is that?! In the United States, dating back to the 1800’s, special parties were dedicated solely to Strawberry Shortcake to celebrate the summer harvest. Sounds like a great party idea if you ask me! ;)

Side note: How CUTE are these pearl bracelets from Hazen & Co.?!

I love that I can make this dessert completely ahead of time! Y’all know that I am all about making everything in advance when entertaining. You can assemble the shortcakes yourself OR make a little dessert buffet and let your guests build their own! These Juliska Berry & Thread dessert plates with the scalloped edges are the perfect backdrop to make this dessert POP!

A few things I love about this recipe is the shaggy biscuit dough -- this means you don’t have to chill the dough or use a biscuit cutter. Winning! What makes this recipe OVER THE TOP is rolling each ball of biscuit dough in powdered sugar. Trust me on this one!

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Biscuit Strawberry Shortcake

Yield: 8

Author: Hayden Jordan

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Biscuit Shortcake

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 ¼ teaspoons baking powder
• ½ teaspoon coarse kosher salt
• 6 tablespoons cold unsalted butter, diced into small pieces
• 1 large egg
• ½ cup heavy cream
• ⅓ cup confectioners’ sugar

Strawberries

• 16 ounces fresh strawberries, stems removed & sliced
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract

Freshly Whipped Cream

• 2 cups heavy whipping cream
• ¼ cup granulated sugar
• 2 teaspoon vanilla extract
• 2 pinches coarse kosher salt

Instructions

Biscuit Shortcake

1. Preheat the oven to 375 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).
5. Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.
6. In a small bowl, whisk together the egg and heavy cream.
7. Using a spatula, fold the cream mixture into the dry ingredients. The dough will be shaggy and loose.
8. Use a large cookie scoop to form the dough into a ball.
9. Place the confectioners’ sugar onto a large plate.
10. Roll the dough in the confectioners’ sugar and coat completely. Place the ball of dough onto the cookie sheet. Don’t press down the dough — it will spread in the oven.
11. Repeat the process 7 times for a total of 8 shortcakes spaced evenly apart.
12. Bake for 20 minutes until slightly golden. While the shortcakes are baking start on the strawberries.
13. Cool for at least 20 minutes before serving.

Strawberries

1. In a medium bowl, combine the strawberry slices with granulated sugar and vanilla. Cover with plastic wrap and refrigerate until ready to serve.

Freshly Whipped Cream

1. *Can be made 30 minutes prior to serving.
2. In the bowl of an electric mixer fitted with the whisk attachment, add the heavy whipping cream, sugar, vanilla, and salt.
3. Whisk on high speed until stiff peaks form. Don’t overbeat or the cream will curdle!
4. Refrigerate until just before serving.

Notes

Biscuits are BEST served on the day when they are made!

They can be stored in an airtight container for up to 2-3 days.

Recommended Products:

Juliska Dessert/Salad Plate

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