These Strawberry Shortcake Biscuits are a fun twist on a southern classic! The secret ingredient is freeze-dried strawberries in the biscuits!
Did anyone else have an obsession with the cartoon Strawberry Shortcake when they were a kid? I LOVED that show and even now when someone says strawberry shortcake, I think of that cute little redhead and her gang of besties. Apparently, there’s a new version for the children of today, but I’m sure it’s nothing compared to the OG. These Strawberry Shortcake Biscuits are my way of paying homage to one of my favorite childhood shows and one of my favorite childhood desserts.
Strawberry shortcake is a classic dessert in the south. We always had them in those sponge cake dessert cups that you can buy in the bakery section of the grocery store, fresh strawberries that were drowning in that sickly sweet gelatinous syrup that comes in a pouch, and of course, cool whip. Now, don’t get me wrong, I would still happily eat this concoction without complaint, but my preferences are slightly different now. For my version, I decided to make a fun and flaky strawberry biscuit as my base. How did I get the biscuit to be strawberry you ask? Pulverized freeze-dried strawberries. Oh yeah. On top of that, we have simple strawberries macerated in sugar — that’s it. Of course, we have to have homemade whipped cream on top to polish everything off. Does this version take a bit more effort? Yep. Is it worth it? Oh yeah.
Try my Strawberry Cheesecake Thumbprint Cookies with the rest of your strawberries!
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 1.2-ounce bag freeze-dried strawberries
- ¼ cup cold unsalted butter, cubed
- 1 cup milk
- 1 tsp lemon zest
- 1 pint strawberries, sliced
- 2 tbsp granulated sugar
- 1 cup heavy cream
- ¼ cup sugar
- ½ tsp vanilla extract
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Pulse the freeze-dried strawberries in a food processor or blender until powdered.
- In a large bowl, combine flour, sugar, baking powder, salt and strawberry powder. Cut in butter until mixture resembles coarse crumbs. Add in the lemon zest and gradually stir in milk until a soft dough forms.
- Turn the dough out onto a floured surface and roll into a 1-inch thick rectangle. Cut dough into 8 biscuits using whatever shape you like.
- Bake at 425° for 12-15 minutes or until lightly browned.
- While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
- Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a sprinkle of leftover strawberry dust.