Go Back
+ servings
Print Recipe
No ratings yet

Strawberry Shortcake with Homemade Sweet Biscuits

Sweet and flaky biscuits, topped with creamy Cool Whip and fresh ripened strawberries.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
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

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

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.