How to Make Delicious Strawberry Shortcake Biscuits
My Mom’s easy strawberry shortcake biscuits are a must-have when the strawberry season arrives. I’ve enjoyed them for as long as I can remember, and now I’m excited to share them with you!
As I headed over to my parent’s house for another baking adventure, I knew exactly what I wanted to share with you.
Even though we can find strawberries all year, the local berries are showcased just inside the doors of grocery stores every summer. They’re so eye-catching with their vibrant red color and always make me think of one thing: strawberry shortcake!
This post is about an Easy Strawberry Shortcake Biscuit Recipe.
Easy Strawberry Shortcake Biscuit Recipe
Let’s dive right into our family’s famous shortcake biscuit recipe. My mom makes this recipe every other week. She always doubles the recipe, which makes 24 biscuits.
We began by combining the dry ingredients in a medium bowl. Sifting the flour is optional.
To prepare classic shortbread biscuits, it is recommended to use traditional shortening. You can use a pastry blender to cut in ½ cup of Crisco. This method will help you achieve the desired texture and taste for this type of biscuit.
Add 1 cup of milk to the mixture and stir with a fork until it forms a soft dough. Turn the dough onto a lightly floured pastry mat and knead it gently 8 to 10 times. Roll or pat the dough until it is ¾ inch thick.
Cut the dough with a floured 2 ½ inch cookie cutter and place them on a baking sheet lined with parchment paper, leaving ½ to 1 inch of space between each cookie. Bake until golden brown for about 15 minutes.
Now it’s time to make Mom’s Best Strawberry Shortcake Biscuits!
After rinsing one quart of fresh strawberries, cut them into bite-sized pieces and place them in a small bowl. Add 1/2 tablespoon of sugar and mix lightly. Let sit for 10-15 minutes, allowing the sugar to draw out the juice from the strawberries.
When serving strawberry shortcake biscuits, slice them in half and layer strawberries inside and on top, allowing for an overflow of berries on the plate.
Top with your favorite whipped cream, and serve!
Easy Strawberry Shortcake Biscuits
Equipment
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Whisk
- Pastry Cutter
- Spoon or Spatula
- 2 ½ Cookie Cutter
- Pastry Mat
- Parchment Paper
- Baking Sheet
- Cooling Rack
Ingredients
- 2 cups Flour
- ⅓ cup Sugar
- 3 ½ tsps Baking Powder
- 1 tsp Salt
- ½ cup Shortening Crisco
- 1 cup Milk
- 2 tbsp Butter
- 1 Quart Fresh Strawberries
- ½ tbsp sugar For berries
- Whipped Cream
Instructions
Shortcake Biscuits
- Preheat oven to 425 ℉ (220 ℃)
- Whisk dry ingredients together in a medium bowl2 cups Flour, ⅓ cup Sugar, 3 ½ tsps Baking Powder, 1 tsp Salt
- With a pastry blender, cut in finely ½ cup shortening½ cup Shortening
- Add 1 cup milk and stir with a fork to make a soft dough.1 cup Milk
- Turn dough onto a lightly floured pastry mat and knead gently 8-10 times
- Roll or pat dough ¾ thick
- Cut with a floured 2 ½ cookie cutter
- Place between ½ to 1" apart on a baking sheet lined with parchment paper
- Lightly rub the top of each biscuit with butter before baking2 tbsp Butter
- Bake in preheated oven for 14-16 minutes.
Strawberry Shortcake
- Cut Berries into bite sized pieces1 Quart Fresh Strawberries
- Mix berries in a small bowl with ½ tablespoon of sugar½ tbsp sugar
- Split biscuit in two and layer berries
- Add whipped cream for extra sweetnessWhipped Cream
Notes
What you’ll love about Mom’s Strawberry Shortcake Biscuits:
I hope you enjoy Mom’s easy strawberry shortcake recipe as much as we do. It is one of our favorites from our family recipe journal.
