Easy Strawberry Shortcakes with Biscuit Mix
Freshly whipped cream, macerated strawberries and tender, still-warm-from-the-oven buttermilk biscuits are a superlative combination this time of year. These subtly sweet and simple homemade Strawberry Shortcakes come together in no time with a package of Southern style biscuit mix.
Ingredients
Biscuits
- ¾ C Biscuit Mix preferably Loveless Café brand. Read notes.
- ⅓ C Buttermilk
- Butter for brushing pan and biscuit tops
- Flour for rolling
Macerated Strawberries
- 1 C Strawberries sliced or quartered
- 1-2 teaspoon Granulated Sugar or sub agave, honey, brown sugar or coconut sugar
Chantilly Whipped Cream
- ¼ C Heavy Cream
- 1-2 teaspoon Powdered Sugar
- dash Vanilla Extract optional
Instructions
Make Biscuits
- Pour the buttermilk into a mixing bowl with the biscuit mix. NOTE: This method may not work with all biscuit mixes. Be sure to read the instructions on the back of your box or bag.Using a normal spoon for eating, stir until you have a craggy dough. DO NOT OVERWORK THE DOUGH. Lightly flour a clean working surface. Turn the biscuit dough out onto the floured surface. Sprinkle with a touch of flour, then gently fold and knead the dough *just* enough to keep it from sticking to you. Again, DON'T OVERWORK THE DOUGH.Using either a flour dusted rolling pin (useful if you are making a big batch) or the palm of your hand, roll or press the dough into roughly ½" thickness. Cut the dough into 4 even pieces. Place with edges touching in a greased or parchment lined baking tin.Optional: Melt about a tablespoon of butter and brush the tops of your biscuits. For sweet applications like these strawberry shortcakes, you can also sprinkle them with a touch of sugar for a bit of flavor and sparkle.Bake at 400F for about 15-18 minutes, rotating the pan about halfway through. Remove from the oven when the tops are golden brown and a toothpick comes out clean.NOTE: Biscuits can be made in advance and frozen.
Macerate Strawberries
- Wash and dry the berries. Remove the stem end (or hull them, if you want a prettier look), then slice or quarter.Sprinkle with sugar. If using, now's the time to add any additional flavorings like citrus zest, liqueur or extracts. (Read blog post for more flavoring ideas.)Stir to combine, then allow to rest for 10-25 minutes. Make sure to keep all the lovely juices that accumulate at the bottom! That syrup is like gold for your strawberry shortcakes.
Whip Chantilly Cream
- Before we get started, I just want to make sure everyone is aware of the importance of starting with chilled equipment and chilled cream. When cream is cold, the air that whipping introduces is held in place by solidified fat. Above about 50F, the fat in the cream will be too soft to do its job and your cream will collapse.Whisk or Mixer Method: Whip cream to soft peaks, then slowly add powdered sugar and extract while the mixer is beating, Taste and adjust sweetness to your liking, then continue whipping to firm peaks.Immersion Blender Method: Add chilled cream, powdered sugar and vanilla directly into a mason jar. Use immersion blender, moving the stick up and down to introduce maximum air. Whip until stiff peaks emerge, about 30-45 seconds.
Assemble
- Hamburger slice your biscuits in half. Bonus points if they are still a little warm. Spoon whipped cream, berries and syrupy juices onto the bottom biscuit half. Top with remaining biscuit. If you want to be fancy, feel free to garnish with mint or basil. (And if you want to be extra extra, a little balsamic reduction might be pretty delicious if you opt for basil.) Serve immediately.
Notes
NOTES:
- For this recipe, I used Loveless Cafe's Biscuit Mix. It is an incredible product that also supports a local business. That said, feel free to use your own brand of biscuit mix - just note that your mix may require different quantities of the ingredients listed, or different ingredients altogether. (In a pinch, you can also opt to use refrigerated tubes of pre-made biscuit dough. These tubes often have a whole bunch of weird, hard to pronounce ingredients though, so I avoid them as often as possible.)
- The smallest amount of biscuits I could make was 4. As a result, you'll have two leftover biscuits for later! Nutrition Facts estimates reflect this.
- Flouring a silicone sheet or any kind of plastic cutting board will make cleanup much easier after rolling out your biscuits.
- Freshly whipped cream is a thing of beauty, but that beauty is rather impermanent. Use it within about 15 minutes of whipping for best results, or the cream will begin to fall. If you are hoping to serve whipped cream at a future event or want to be able to pipe the whipped cream like frosting, try making mascarpone stabilized whipped cream instead.
Nutrition
Calories: 245kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 43mgSodium: 318mgPotassium: 194mgFiber: 2gSugar: 10gVitamin A: 477IUVitamin C: 43mgCalcium: 92mgIron: 1mg
Tried this recipe?Let us know how it was!