Strawberry Shortcake Biscuits Recipe

All-purpose flour: The base for the biscuits, providing structure and texture.

Granulated sugar: Adds sweetness to both the biscuits and the strawberries.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Unsalted butter: Adds richness and flakiness to the biscuits.

Whole milk: Provides moisture and helps bind the dough together.

Strawberries: Fresh and juicy, they are the star of the shortcake.

Heavy whipping cream: Whipped to soft peaks, it adds a creamy, airy texture.

Powdered sugar: Sweetens the whipped cream without adding graininess.

Vanilla extract: Adds a subtle, aromatic flavor to the whipped cream.

When cutting in the cold butter for the biscuits, use a pastry cutter or two knives to ensure the butter remains in small, pea-sized pieces. This technique helps create a flaky texture by allowing the butter to melt during baking, creating steam pockets within the dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries before using to avoid excess moisture.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and a different flavor profile.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that whips up similarly to heavy cream.

• powdered sugar - Substitute with maple syrup: Use less maple syrup as it is sweeter and adds a distinct flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the shortcake.

• Allow the biscuits to cool completely before storing. This prevents condensation and sogginess.
• Store biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them.
• To freeze biscuits, wrap each one individually in plastic wrap, then place them in a resealable freezer bag. They can be frozen for up to 3 months.
• When ready to use, thaw biscuits at room temperature or reheat in a 350°F (175°C) oven for about 10 minutes until warm.
• Store strawberries separately in an airtight container in the refrigerator for up to 2 days. Do not freeze strawberries as they will become mushy.
• Whipped cream should be made fresh for the best texture. If necessary, store it in an airtight container in the refrigerator for up to 24 hours. Re-whip slightly before serving if it loses volume.
• Assemble the strawberry shortcake just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until they are heated through.

• For a quicker method, you can use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds, checking to ensure they are warm but not overcooked.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the air fryer basket and heat for 3-5 minutes. This method helps retain the biscuits's crispiness.

• To reheat the strawberries and whipped cream, it's best to keep them cold. However, if you prefer them slightly warm, you can gently warm the strawberries in a saucepan over low heat for a few minutes. Avoid reheating the whipped cream as it may lose its texture.

• Oven: Preheat to 425°F (220°C) for baking the biscuits.

• Mixing bowl: Combine flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, baking powder, milk, and other ingredients accurately.

• Measuring spoons: Measure out the salt, baking powder, and vanilla extract.

• Baking sheet: Drop the dough by spoonfuls onto this for baking.

• Cooling rack: Let the baked biscuits cool on this.

• Knife: Hull and slice the fresh strawberries.

• Mixing bowl: Mix strawberries with sugar and let sit for 10 minutes.

• Electric mixer: Whip the cream with powdered sugar and vanilla until soft peaks form.

• Spatula: Split the biscuits and assemble with strawberries and whipped cream.

• Spoon: Drop the dough onto the baking sheet and mix ingredients.

• Cutting board: Use this surface to hull and slice the strawberries.

Prepare ingredients ahead: Measure and slice strawberries in advance to save time during assembly.

Use a food processor: Quickly cut in the cold butter with a food processor instead of by hand.

Chill the bowl: Place the mixing bowl and beaters in the fridge before whipping the cream to speed up the process.

Preheat the oven early: Ensure the oven is ready by preheating it while you prepare the biscuit dough.

Batch baking: Bake multiple trays of biscuits at once if your oven allows, to cut down on baking time.