I have strawberries coming out of my ears this week because 2 pound containers were on sale for $1.88 at Safeway.  Who can resist a bargin like that?  Certainly not this girl!  When I was trying to think about what recipes I wanted to make with them, Strawberry Shortcake came to mind first.  I am a huge biscuit fan and I absolutely love my Sky High Biscuits.  I knew that recipe would be the perfect base to use.  All I needed to do was sweeten it up a bit.

Here are some other summer favorites…Fresh Peach Turnovers, 4 Ingredient Double Chocolate Zucchini Loaf, and Caramel Drumstick Ice Cream Pie.

I have said this before but I am 110% certain that carbs are not my friend…I just can’t live without them.  Quick breads are exceptionally dangerous because they are exactly that…Quick!  These sweet babies are ready, start to finish, in around 20 minutes.  They can also be made ahead which is great.  Then they are ready whenever you are.  They would also freeze really nice for up to 3 months.

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The strawberries were so sweet that I didn’t even have to add sugar.  That isn’t always the case.  When I need to add sugar to my strawberries I always add powdered sugar because it dissolves nicely.

To make these biscuits I used my food processor but you can also make them by hand.  Check out my Sky High Biscuits to see how.  Begin by adding the dry ingredients and butter {cut into cubes} to the processor.

Pulse the dry ingredients and butter until you have coarse crumbs.

Add the milk and vanilla to the crumbs and pulse until the mixture comes together like this.  There will still be some loose flour but it will work into the dough once you pour it out onto your dusted surface {NOTE:  I didn’t even have to flour my surface.  The extra flour in the processor was enough.}.  Be sure to not over-flour the surface or your biscuits will be too tough.

Pour the dough out onto your surface and pat out using the palm of your hand {or you could roll out} until the dough is 1/2″ thick.  Cut the dough into 6 rounds, being sure to not turn the cutter.  Just push down and pull right back up.  If you twist the cutter when you cut the biscuits it seals the edges and they won’t rise as well.  If you don’t have a cookie cutter then use a cup.

Arrange the biscuits on a lightly greased cookie sheet {or cover with parchment paper} and brush the top of the biscuits with a little heavy cream {or an egg wash=1 egg whisked together with teaspoon of milk}.

Then sprinkle the top of each biscuit with sanding sugar {I found mine at the grocery store} or even regular sugar.  I like the texture it gives the baked biscuit.  Bake at 425 degrees for 12-15 minutes.

To assemble, cut your biscuit in half.  Top the bottom half with sliced strawberries and Cool Whip or homemade whipped cream.

I love this closeup for a number of reasons…#1-the sanding sugar crystals are glistening in the sunlight #2-you can see all of the layers in the biscuit #3 the ripe strawberries and cream are beautiful combination.

Strawberry Shortcake with Homemade Sweet Biscuits

Sweet and flaky biscuits, topped with creamy Cool Whip and fresh ripened strawberries.

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 1/2 cup butter {cold and cubed}
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1 tbsp heavy cream {to brush on biscuits}
  • 1 tbsp sanding sugar

Toppings

  • 2 cups sliced strawberries
  • 2 cups Cool Whip

Instructions

  1. Preheat oven to 425 degrees. Add dry ingredients and butter to food processor and pulse until the mixture ressembles coarse crumbs.

  2. Add the milk/heavy cream and vanilla at once to processor and pulse until the dough comes together.  There may still be loose flour in bottom of processor.  On a lightly floured flat surface pat the dough out to about 1/2" thick. Cut into circles with a biscuit cutter {being sure to cut straight down through the dough and bringing the cutter straight up}. Put biscuits onto a greased or parchment lined baking sheet. 

  3. Brush the top of each biscuit with heavy cream or an egg wash {1 egg, whisked together with a teaspoon of milk} and sprinkle with sanding sugar.  Bake biscuits for 12-15 minutes or until they are lightly browned. Remove from the oven.  To serve-cut biscuits in half and top the bottom half with sliced strawberries and Cool Whip, then add top.  Store leftover biscuits in an airtight container for up to 3 days or freeze for longer storage.

Recipe Notes

  •  If you need to sweeten your strawberries then start with a tablespoon and add more as needed.  I use powdered sugar because it dissolves well and you don't have to worry about having gritty strawberries.