Homemade Strawberry Shortcake Biscuit: Perfect Summer Dessert

Introduction

Strawberry shortcake is a classic summer dessert that never fails to impress. With its buttery biscuit base, juicy strawberries, and fluffy whipped cream, it's the perfect treat for those warm sunny days. In this recipe, we'll show you how to make a homemade strawberry shortcake biscuit that will have your taste buds dancing with delight.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup whole milk
• 2 cups fresh strawberries, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the milk and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead it gently a few times until it forms a smooth ball.
3. Roll out the dough to about 1/2 inch thickness. Use a round biscuit cutter to cut out individual biscuits and place them on a baking sheet lined with parchment paper.
4. Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown. Allow them to cool completely.
5. In a mixing bowl, whip the cream and powdered sugar until stiff peaks form.
6. To assemble the strawberry shortcake, slice the biscuits in half horizontally. Spoon a generous amount of sliced strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream and then place the other half of the biscuit on top.
7. Garnish with additional sliced strawberries, if desired. Serve immediately and enjoy!

Tips and Variations

For an extra burst of flavor, you can macerate the sliced strawberries in sugar for about 30 minutes before assembling the shortcake. This will help release their natural juices and make them even more delicious.

If you prefer a sweeter biscuit, you can brush the tops of the unbaked biscuits with melted butter and sprinkle them with sugar before baking.

Feel free to get creative with your toppings! You can add a drizzle of chocolate sauce, a sprinkle of chopped nuts, or even a scoop of vanilla ice cream to take your strawberry shortcake to the next level.

Conclusion

Homemade strawberry shortcake biscuit is a delightful summer dessert that is sure to impress your family and friends. With its buttery biscuit base, juicy strawberries, and creamy whipped cream, every bite is a taste of heaven. So why wait? Grab those fresh strawberries and get baking!

F.A.Q.S.

1. Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if that's all you have. Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.

2. How long can I store the strawberry shortcake biscuit?

Strawberry shortcake is best enjoyed fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Just note that the biscuit may lose some of its crispiness over time.

3. Can I substitute the whipped cream with something else?

If you're looking for a dairy-free alternative, you can use coconut whipped cream or a non-dairy whipped topping. These options will give you a similar creamy texture and taste.

4. Can I use a different type of biscuit for this recipe?

Absolutely! While the classic shortcake biscuit is made with a buttery and flaky texture, you can experiment with different types of biscuits. Try using a buttermilk biscuit for a tangier flavor or a cinnamon biscuit for a touch of warmth.