Perfect Strawberry Shortcake on Biscuits
This is the only strawberry shortcake on biscuits recipe you'll ever need. Homemade lightly sweet biscuits that are easy to make, perfect with fresh strawberries and whipped cream!
Servings: 9 large shortcakes
Ingredients
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold butter 1/2 cup, cut into 8 pieces
- 1 large egg lightly beaten
- 1/2 cup whole milk or 2% milk
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sprinkling sugar optional
- 1-2 pounds fresh strawberries hulled, sliced, and sweetened to your liking
- 2-4 cups freshly whipped cream (sweetened if you like)
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add the butter and use a pastry blender, two knives, a fork, or your hands to cut the butter into the flour, until it resembles small crumbs with pieces of butter no larger than a pea.2 cups all-purpose flour, 5 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 stick cold butter
- Make a well in the center of the flour mixture. Add the beaten egg, milk, and vanilla and stir just until the mixture comes together.1 large egg, 1/2 cup whole milk or 2% milk, 1/2 teaspoon vanilla extract
- Using a large spoon or biscuit cutter, place a mound of dough on the baking sheet. You should use about 1/2 cup of dough for each biscuit. Repeat with remaining dough. Sprinkle dough with sparkling sugar.1-2 tablespoons sprinkling sugar
- Bake until the shortcakes are golden brown, 12-14 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.
- To serve, split the shortcake in half, add strawberry filling and whipped cream, and then top with the second half of the biscuit. Enjoy right away. Store leftover shortcakes at room temperature, separate from the berries and whipped cream.1-2 pounds fresh strawberries, 2-4 cups freshly whipped cream
Notes
- Ensure the butter is cold when you cut it into the flour. This helps create flaky layers in the biscuits.
- Stir the dough just until it comes together. Overmixing can make the biscuits tough.
- Use an ice cream scoop to portion out the dough evenly, ensuring all biscuits bake at the same rate.
- Assemble the shortcakes just before serving to keep the biscuits from becoming soggy.
Nutrition
Serving: 1 of 9 large shortcakes | Calories: 289kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 366mg | Potassium: 157mg | Fiber: 2g | Sugar: 12g | Vitamin A: 461IU | Vitamin C: 30mg | Calcium: 127mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
