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Strawberry Shortcake with Cream Biscuits Recipe

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3.9 from 6 reviews

This delightful Strawberry Shortcake with Cream Biscuits recipe features tender, flaky homemade cream biscuits topped with sweet, macerated strawberries and fluffy whipped cream. Enhanced with a hint of fresh basil and lemon juice for a refreshing twist, this classic dessert is perfect for showcasing summer strawberries and impressing guests with homemade charm.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Strawberry Mixture

  • 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 3/4 cup all purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat and Prepare Strawberry Mixture: Preheat your oven to 400℉ and butter a large baking dish. In a large bowl, gently mix the sliced strawberries, fresh lemon juice, sugar, and basil strips or chopped basil. Set this mixture aside to macerate, allowing the flavors to meld while you prepare the biscuits.
  2. Mix Dry Ingredients for Biscuits: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. This creates a light and fluffy base for your cream biscuits.
  3. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and slowly pour in the vanilla extract and heavy cream. Gently blend the mixture with a fork or slotted spoon, being mindful not to overmix to maintain biscuit tenderness. Use your hands towards the end to form a cohesive dough ball.
  4. Shape the Biscuits: Lightly flour a cutting board and pat the dough ball into a 1/4-inch thick round. Using a cookie cutter, cut out biscuit rounds. Gather scraps, reshape, and repeat until you have about 10 biscuits depending on thickness.
  5. Bake Biscuits: Brush the tops of the cut-out biscuits with a little heavy cream and sprinkle with sugar. Place them in the buttered baking dish and bake at 400℉ for approximately 30 minutes or until golden brown with crisp edges. Remove from oven and allow to cool on a rack.
  6. Prepare Whipped Cream: While the biscuits cool, use a stand mixer to beat the heavy cream along with powdered sugar and vanilla extract until soft peaks form. This whipped cream will add a luscious, airy texture to your shortcakes.
  7. Assemble the Shortcakes: Once cooled, layer each biscuit with a spoonful of the macerated strawberry mixture and a generous dollop of whipped cream. Serve immediately to enjoy the perfect balance of sweet, creamy, and fresh flavors.

Notes

  • You can adjust the amount of sugar in the strawberry mixture and whipped cream based on your preferred sweetness level.
  • For a non-alcoholic basil flavor, ensure the basil is fresh and finely chopped or sliced to release its aromatic notes.
  • Do not overmix the biscuit dough to ensure tender, flaky biscuits.
  • If biscuits brown too quickly, loosely cover them with foil to avoid burning while baking through.
  • The whipped cream can be flavored with other extracts or a touch of citrus zest for variation.
  • This recipe is best served fresh but can be refrigerated for a few hours; bring biscuits to room temperature before assembling.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/strawberry-shortcake-with-cream-biscuits-recipe/