Fresh strawberries, cream, and homemade biscuits make this Strawberry Shortcake recipe perfect for the summer. These mini biscuit sandwiches are so cute and delicious!
Happy Sunday!
Today’s recipe is a quick a fun one. And honestly, I ended up with this recipe by mistake! It started with some experiments on my biscuit recipe. I’ve been working to develop a really flaky honey buttermilk biscuit. The first few attempts were good, but not great. The biscuits were super soft and melt in your mouth, but not as light and flaky as I wanted. But that actually meant they were perfect for this strawberry shortcake recipe.
What makes a perfect strawberry shortcake biscuit?
I think it’s better to have a firm, dense biscuit when making strawberry shortcake. That way, the biscuit holds up better against all the cream and fresh fruit. You don’t want a biscuit that’s too flaky because it will just crumble, but you also don’t want a biscuit that’s too firm because it won’t taste good.
These biscuits are just right. I know it says buttermilk biscuit but I actually used kefir, which is closer to the fat content of traditional buttermilk. A lot of the buttermilk in stores now do not have the right fat content, which can mess with your recipes.
Another tip, before baking, sprinkle some brown sugar on top of the biscuits so they caramelize!
From biscuits to assembly…
Once the biscuits are made, just slice them in half and scoop on cream and fresh strawberries. You can make your own whipped cream (so easy!) or use a store bought whipped cream or creme fraiche.
I made mini shortcakes and aren’t they adorable 😀
Looking for more delicious recipes? Try:
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Strawberry Shortcake
Ingredients
Honey Buttermilk Biscuits
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup frozen butter
- 1 cup full fat buttermilk/kefir
- 2 tsp honey
- 1 tsp salt
Filling
- 1 cup fresh strawberries, sliced
- lemon juice
- 2 tbsp granulated sugar
- 1 cup whipped cream or creme fraiche
- 1 tbsp honey
- fresh mint to garnish
Instructions
- Combine flour, baking powder, baking soda and salt. Whisk together. Make a well in the middle of the dry ingredients, then pour in buttermilk/kefir and honey. Use a rubber spatula to gently combine. Add cubed frozen butter and cut the butter into the dough until the dough forms crumbles.
- Flour your work surface. Shape dough into a large (roughly 9inx12in) rectangle. Fold both ends towards the middle of the dough and press flat. Turn so the dough becomes horizontal. Now fold the ends toward the middle again and press flat. Repeat once more for a total of 3 turns.
- Gently shape dough to roughly 1 in high and 9 in long. Use a knife to cut the dough into 8 squares. Freeze the dough for 10 minutes.
- Preheat oven to 425 degrees.
- Remove dough from the freezer. Place biscuits on a skillet on a baking tray. Align the biscuits so they just touch. Brush with buttermilk and sprinkle with sugar. Bake for 12-15 minutes.
- Make strawberry filling. Combine chopped strawberries, fresh lemon juice, and sugar in a bowl. Stir to combine and set aside.
- To assemble, slice cooled biscuits in half, then spoon whipped cream or creme fraiche onto one half. Top with a spoonful of fresh strawberries, then drizzle with honey and garnish with mint.
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Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
