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strawberry shortcake on a white plate with cream and biscuits

Strawberry Shortcake with Biscuits

A twist on the classic Strawberry Shortcake with biscuits instead of cake! Easy-to-make homemade biscuits serve as the perfect base for juicy, syrupy strawberries, topped with a dollop of whipped cream.  
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 272 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tablespoons sugar divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 stick ice cold butter
  • 1 cup ice cold whole or 2% milk
  • 1 cup freeze dried strawberries
  • 2 pints fresh strawberries chopped
  • 1 splash of orange juice
  • 1-1/2 cups whipped cream

Instructions
 

  • In a large bowl, combine your 2 cups flour, 2 tablespoons of sugar, baking powder and salt. Cut or shred in your butter until mixture resembles coarse crumbs (place butter in freezer 1 hr.
  • Before prep to keep cold). Next, add in your freeze dried strawberries. Mix well to combine. Gradually stir in milk until a soft dough forms. Drop dough on a floured surface and roll out.
  • Fold over, then roll out again 5-6 times to make flaky layers.
  • Use a biscuit cutter to cut out the dough and place on a lightly greased baking sheet. Bake at 425° until lightly browned on top about 12-15 minutes. Remove and cool on a wire rack.
  • While biscuits are in the oven, place your strawberries, splash of orange juice and remaining 1 tablespoon of sugar in a large bowl and toss gently.
  • Split shortcakes in half horizontally. Place the bottom halves on your serving plate and top with whipped cream and strawberries. Top with other biscuit half, serve, and ENJOY!