Mommy's Kitchen - Recipes From my Texas Kitchen: Strawberry Biscuit Shortcake #SavetheBiscuit

Thursday, April 24, 2014

Strawberry Biscuit Shortcake #SavetheBiscuit

Biscuits, fresh strawberries and dollops of whipped cream make up this simple Strawberry Biscuit Shortcake. Spring and summer are my favorite seasons, especially for sweet treats. Strawberries by far are my favorite berry and when it comes to desserts simple is always best. Strawberry Biscuit Shortcake is an easy old fashioned dessert that never goes out of style. 

Growing up I enjoyed strawberry shortcake two different ways, strawberry shortcake made with cake, and strawberry shortcake made with biscuits. My daddy was from the south and my mom was from Germany, so I always enjoyed a variety of foods prepared in so many different ways.

The best biscuits for shortcake are always made from scratch, using butter and cream. My biscuit of choice is Cream Biscuits, because they're perfect for shortcake! I also add a smidgen of sugar to the dough, but that's a personal preference. If you don't like a sweet biscuit you can always omit the sugar. 

My flour of choice is always White Lily Flour, because it makes the lightest and fluffiest biscuits you will ever taste. Did you know you can also bake cream biscuits ahead of time and freeze them?  This is one of my favorite time saver tips. Most times I bake up an extra batch of biscuits just to freeze and have on hand. After baking the biscuits let them completely cool, wrap in foil or parchment paper and store in a zip-lock bag.

When you're ready to the biscuits just defrost them the morning of or a couple hours before serving. This comes in so handy when you have drop in guests and you need to pull a dessert together rather quickly.


Fresh whipping cream is also the best choice with strawberry shortcake. Once you taste fresh whipping cream you'll toss store bought whipped topping out the window. What I love about Strawberry Shortcake is that it's simple enough for a everyday dessert, yet fancy enough for company.

Strawberries are in season, so look for deep red berries with a sweet strawberry scent. Make sure you pick berries that are not bruised, and inspect the berry containers on the top and bottom to ensure you have picked a good batch.  

The biscuit part of strawberry shortcake only requires three ingredients, self rising flour, whipping cream, and melted butter. Well, four if you count the added sugar (not pictured) to give the shortcake biscuits a touch of sweetness. 

To make the biscuits start by preheating the oven to 450 F. Measure the flour and sugar into a large bowl. Gradually stir in cream, adding only enough to moisten the flour and hold the dough together. Turn the dough onto a lightly floured surface. Knead gently two or three strokes.

Using a light touch, gently pat the dough to ½-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time and cut remaining biscuits.

Place biscuits on a lightly greased baking sheet, with the sides touching, for soft biscuits or close together but not touching, for more crisp sides. Brush with melted butter and sprinkle additional granulated sugar on top of biscuits before baking. Bake for 10 to 12 minutes or until golden brown.  

Assemble the shortcakes and serve. I hope you enjoy my recipe for this Simple Strawberry Biscuit Shortcake.




Strawberry Biscuit Shortcake
{mommyskitchen.net}

1 - 16 ounce container fresh strawberries
1/4 - cup granulated sugar
6 - cream biscuits, split

Cream Biscuits: 
1  3/4 - cups self-rising flour, preferably White Lily
1 - tablespoon granulated sugar
1 - cup heavy cream 
1/4 - cup melted butter 

additional sugar (for top of biscuits) 

Fresh Whipped Cream: 
1 - cup whipping cream
2 - tablespoons powdered sugar
1/2 - teaspoon clear vanilla extract

Wash, hull and slice strawberries into thirds. If the strawberries are quite large slice them into fourths. Place the sliced strawberries into a large bowl and sprinkle 1/4 cup granulated sugar over the top; mix to combine. Set the fruit aside to macerate for at least 30 minutes or up to 2 hours.

To make the biscuit shortcakes preheat oven to 450 F. Measure flour and sugar into a large bowl. Gradually stir in cream, adding only enough to moisten the flour and hold the dough together.

Turn the dough onto a lightly floured surface. Knead gently two or three strokes. Using a light touch, gently pat the dough to ½-inch thickness. 

Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time and cut remaining biscuits.

Place biscuits on a lightly greased baking sheet, with the sides touching, for soft biscuits or close together but not touching, for more crisp sides. 


Brush with melted butter and sprinkle additional granulated sugar on top of biscuits before baking. Bake for 10 to 12 minutes or until golden brown. Set biscuits aside to cool. 

To make the whipping cream pour the chilled cream into a clean (chilled) bowl of a stand mixer and use the whisk attachment. If you don't have a stand mixer, a hand mixer and a large chilled bowl will work just as well.

Whisk on high speed until medium peaks form, about 2-3 minutes. Add the powdered sugar and vanilla extract and continue whisking the ingredients until the cream is almost firm, about 7 to 8 minutes. Serve whipped cream immediately.

To assemble the biscuit shortcakes split the (cooled) biscuit in half and place the bottom half of the biscuit (soft side up) on a dessert plate. Top with a couple spoonfuls of strawberries and whipped cream.

Place the top half of the biscuit (soft side down) on top of the whipped cream add additional strawberries and whipped cream. If there is any juice from the strawberries drizzle a bit on top before serving. 

Servings: 6

White Lily products are available in local grocery stores in most southern states, but not all.  I live in Texas and White Lily flour is only available at my local Central Market. If you're unable to find White Lily Flour in your area you can purchase White Lily products online at Amazon, Smuckers or Soap.com
 
 

Disclosure: I’m excited to be working with White Lily® flour on a mission to #SavetheBiscuit. Together we want to help bring back the art of biscuit making by learning
, teaching and sharing the joy of biscuit making for generations to come.

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6 comments:

Leslie said... #

One of my all-time favorites!!! I love the homemade shortcakes! This looks like a warm spring day in a bite. Always enjoy your blog!
Blessings,
Leslie

Jackie Thompson said... #

Confession: I never have liked biscuits. I don't know why. I just don't, which is a big problem living in the South. I do love strawberry shortcake though--it's the only way you'll see me eating a biscuit.

Anonymous said... #

Would love to be able to pin this to pintrest. Looks amazing! :-)

Tina Butler said... #

There is a pin button at the end of each post.

Colleen said... #

Yummy~ Always a 4th of July dessert favorite here but actually good anytime and so very easy to prepare.
I just bought strawberries last week for $.97 a lb so bought several and prepared them for the freezer.
Next time you make your whipped topping, use Pure Almond extract in place of the vanilla. Makes for wonderful flavoring for homemade whipped or cool whip topping.
Enjoy your day and have a wonderful weekend.
ColleenB.
Texas

Elma Rama said... #

Hello dear! I am totally in love with your posts. Gorgeous and delicious recipes!
Take a look at my blog as I also do cooking and photography posts:
http://elmarama.blogspot.com/

Thanks doll and have a great day!