Once a year when strawberries are freshly picked and still warm from the summer sun, we empty our wallets into our friendly local farmer’s cash box and drive home with the gift of bright red berries to make Strawberry Shortcake Biscuits as quickly as humanly possible and have an all-we-can-eat-strawberry shortcake DINNER!! It looks like this.
And it’s kind of the best day of the year.
Everyone has their favorite way to make and eat Strawberry Shortcake, and this is ours. We start with a sweetened version of a Buttery Biscuit sprinkled with cinnamon sugar with a pat of melty butter inside, heaps of sweetened strawberries and vanilla ice cream. With 6 little pantry ingredients you can whip these biscuit beauties up in minutes and be in shortcake heaven.
I use my stand mixer and that makes it virtually effortless. If you don’t have one, you’ll need a pastry cutter or be handy criss-crossing butter knives.
To make them start by preheating your oven to 450 degrees.
Next, dump two cups of unbleached flour,
2 1/2 tsp. of baking powder,
3 T. sugar,
and 3/4 tsp. salt into your stand mixer bowl.
Mix these dry ingredients well.
Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces. Those little gobs of butter will help make your biscuits all you want them to be so don’t let them get too mixed in.
Remove them when they are just golden on the top.
- 2 c. flour
- 2½ tsp. baking powder
- ¾ tsp. kosher salt
- 6 T. butter
- 3 T. sugar
- ¾ c. milk or buttermilk
- Preheat oven to 450 degrees.
- Dump flour, baking powder, sugar, and salt into stand mixer bowl.
- Mix these dry ingredients well.
- Cut 6 Tbs. of cold butter into pieces and add it to the flour mixture. Use your mixer on low, or a pastry cutter to mix just until the butter is in pea-sized pieces.
- Turn the mixer on low and slowly pour in ¾ c. of milk or take it up a notch and use real buttermilk!!
- Mix JUST until the dough pulls together most of the way. Do not worry about the little crumbs at the bottom of the bowl.
- Pour the mixture onto a clean surface and gently pull this pile together and flatten it a bit. Then, flip it over one time and gently press it until it is about an inch thick. Do NOT feel the need to smooth it put or make it pretty. Just press it together just enough to cut some shapes out of it.
- Cut out the circles with a skinny glass or a biscuit cutter if you have one. I usually get about eight small biscuits or six bigger ones.
- Gently, place the biscuits onto a cookie sheet, sprinkle with cinnamon sugar, and bake at 450 degrees for about twelve minutes (up to 15 minutes for bigger biscuits).
- Remove them when they are just golden on the top.
- While the biscuits are in the oven, wash and slice a quart or two of strawberries into a bowl. Depending on the sweetness of your berries, add ⅓-1/2 c. sugar and allow them to macerate. Give them a bit of a mash with a potato masher to create more juice to the texture of your liking.
- To assemble the shortcake, slice a warm biscuit in half and slather with butter. Place the bottom half in the bowl, cover with sweetened strawberries and juice, the top of the biscuit, and then ice cream or freshly whipped cream.