Strawberry shortcake is my new obsession. I kid you not, I haven't stopped craving this since my first bite. It's such a delicious combination of flaky biscuit, bright macerated strawberries and luscious whipped cream.
Even though there are three separate elements to these biscuit strawberry shortcakes, they're surprisingly easy to make and come together relatively quickly. It'll surprise you!
They are the perfect summer treat. I recommend making them for Mother's Day, bbqs, or even brunch. I won't judge. Strawberries are in season, so now's the time, folks!
Also, I've been very into including lemon zest and/or juice into my baking and cooking lately, and I'm glad I did every. single. time. Even if you're not going to make this particular recipe, I hope you at least take away to start incorporating lemon more.
Fresh Biscuit Strawberry Shortcakes
For the biscuits:
- 2 ½ cups all-purpose flour
- 1 ½ tablespoon baking powder
- 2 sticks salted butter cold and cubed / grated
- 1 cup buttermilk or whole milk
- 2 teaspoon honey
- 2 tablespoon salted butter melted, to brush on top prior to baking
For the macerated strawberries:
- 2 baskets of fresh strawberries about 4 cups, sliced
- ½ a lemon zest and juice
- ½ cup granulated sugar
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Preheat your oven to 425℉
- For the macerated strawberries, combine the sliced strawberries, lemon zest and juice, and sugar in a medium sized bowl. Mix to combine, then set in the fridge for about an hour, or up to 4. Once a juice starts to form at the bottom of the bowl, they're ready.
- Next, begin the biscuits. In a large bowl, combine the flour and baking powder. Add in the cubed/grated butter. With your hands, work the butter with the flour mixture, sort of crumbling the butter as you go. You're looking for the mixture to be grainy, but still have noticeable clusters of butter.
- Add in the buttermilk and honey. Work the dough JUST until it comes together. It's important to not overwork biscuit dough. Put it on a floured surface, and pat/work it into a rectangle about ½ inch thick.
- Using a biscuit/cookie cutter (about 3 inches in diameter), cut out circles. Don't twist, just go straight up and down.
- Spread the biscuits on a non-stick tray. It's best if they're touching.
- Bake for about 20 minutes.
- While they're baking, make the whipped cream. Add the heavy cream, granulated sugar and vanilla extract to a bowl for either a stand mixer or hand mixer. Whip on medium speed until soft peaks form.
- To assemble, cut a warm biscuit in half. On the bottom layer, start with the macerated strawberries, and top with the whipped cream. Top with the top half of the biscuit.