Strawberry Shortcake with Sweet Biscuits

Happy Fourth of July! something about Independence Day makes me crave good old down home Americana food. Although this sweet homemade shortcake was not a classic food of my childhood, it just screams classic Americana.

I grew up not really liking strawberry shortcake, or what I knew it to be – store bought round spongy cakes with super sweet syrupy strawberries and squirt whip cream. It was not until my step mom, Cheryl, first made me a delicious Bisquick drop biscuit shortcake that I fell in love with this dessert.

I only made Bisquick shortcakes from there on out. My oldest, Chayce, loved them so much when she was a toddler she lived on them for a year straight. She once fell asleep in her high chair, face down in a pile of strawberry shortcakes.

I no longer stock Bisquick in the house, so I have started making them completely from scratch by modifying my baking powder biscuit recipe to be slightly sweeter and a little sturdier to hold up to the strawberries and whip cream.

Strawberry Shortcakes with sweet biscuits

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Servings: 9 people

Ingredients

Sweet Biscuits

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
• 1 cup heavy cream

Berry Filling

• 2 cups of berries (strawberries, blackberries, raspberries or any mixture)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest

Whipped Cream

• 2 cups heavy cream (1 pint)
• 1 tablespoon sugar

Instructions

• Preheat oven to 450 degrees Fahrenheit.
• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• Rub cut butter into mixture with your fingertips until it resembles dry sand.
• Gently stir the heavy cream into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it.
• Pat the dough into a 1/2" thick rectangle.
• Fold the dough in thirds.
• Pat into a 1/2" thick rectangle and again fold in thirds.
• Pat the dough into a 3/4" thick rectangle, cut into shortcakes and transfer to baking sheet.
• Press together the scraps of dough and cut into more cakes.
• Bake until lightly browned, about 13 minutes.
• Cool on a rack for 5 minutes before serving.
• Meanwhile, prepare the filling by gently stirring berries with sugar and lemon juice.
• Whip the chilled heavy cream and sugar together until lightly fluffy. Do not overbeat.
• Assemble shortcakes with cake, berries and whipped cream.
• Store leftover shortcakes at room temperature and refrigerate filling and whipped cream.

Made this recipe? I'd love to see!Mention @onearmedmama_tristin or tag #madebymama!

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