Strawberry Shortcake with Cream Biscuits

Strawberry shortcake on a white plate with sides of strawberries and biscuits.

5 from 1 vote

Strawberry Shortcake with Cream Biscuits

This Summer classic is made with a cream biscuit (no butter or buttermilk), fresh strawberries macerated with basil and lemon juice, and topped with a vanilla whipped cream.

Prep Time30

Cook Time30

Course: Dessert

Cuisine: American

Meat & Poultry: fruit

Servings:

Calories: 336kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

Macerated Strawberries

3 cups sliced strawberries about 1 pound whole
1 tablespoon fresh lemon juice
2-3 tablespoons sugar
2-3 tablespoons basil cut into strips or chopped

Cream Biscuits

1 ¾ cup all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons vanilla
1 cup heavy cream

Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar optional
1 teaspoon vanilla optional

Instructions

Preheat oven to 400℉. Butter a large baking dish.
In a large bowl, gently mix together the sliced strawberries, lemon juice, sugar, and basil. Set it aside to macerate while you make the biscuits.
3 cups sliced strawberries, 1 tablespoon fresh lemon juice, 2-3 tablespoons sugar, 2-3 tablespoons basil
In another bowl, whisk together all of the dry ingredients (flour, sugar, baking powder, and salt
1 3/4 cup all purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
Make a well in the center of the dry ingredients and slowly add the vanilla and cream. Blend it all together with a fork or slotted spoon, but try not to overmix. I used my hands to get it all mixed, expecially towards the end. Form into a ball.
Lightly flour a cutting board. Pat the dough ball out into a 1/4-inch round (you do not have to use a rolling pin). Use the cookie cutter to cut out the dough biscuits, scraping together the scraps and reforming them into a ball that you pat out to 1/4-inch again.
You should end up with about 10 biscuits, depending on how thick your dough ended up.
2 teaspoons vanilla, 1 cup heavy cream
Brush the cut-out biscuits with a little cream and sprinkle with sugar. Bake at 400℉ for about 30 minutes, or until the biscuits are golden brown with crisp edges.
Remove and let cool on a baking rack.
Make your whipped cream while waiting for the biscuits to cool. In a stand mixer blend heavy cream with a little sugar and vanilla or flavoring (optional). Beat until the cream forms soft peaks.
When they are cool, assemble the shortcakes with layers of biscuit, macerated strawberries and whipped cream.
1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla

Notes

**note: the nutrition analysis does not include the whipped cream, as the amount people prefer varies so much. It is just for the strawberries and the biscuits.

Nutrition