Strawberry Shortcake is the quintessential summer dessert. It’s light and fresh and perfect this time of year when fresh local strawberries are available at the Farmers’ Market.
My absolute favorite way to make (and eat) Strawberry Shortcake is shortbread layered with fresh whipped cream, strawberries and mint. I’ve shared my mom’s recipe before on the blog (find it HERE). It makes the most beautiful stacked cake.
Even though I love a shortbread based shortcake there is just something so Southern and old-fashioned about making strawberry shortcake with biscuits. I love the sweet cream and berries on top of a flakey savory biscuit.
Biscuits make perfect individual servings and are so incredibly versatile: breakfast becomes dinner turns into dessert.
Biscuit Strawberry Shortcake
1 quart strawberries, hulled and quartered
1/4 cup sugar plus
Sweetened whipped cream
Fresh mint sprigs, for garnish
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup butter
1 cup milk
Preheat oven to 425 degrees.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
To make biscuits: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.