Best 3 Biscuit Strawberry Shortcake Recipes

BISCUIT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

STRAWBERRY BISCUIT SHORTCAKE

Steps:

• Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.

BONNIE'S SWEET BISCUIT STRAWBERRY SHORTCAKE

Steps:

• 1. PREPARING THE SHORTCAKES: Cut the grated butter into the dry ingredients. Add the whipping cream just until a soft rollable dough is formed. Turn onto a floured pastry board, pat the dough until it is one inch high, and using a large biscuit cutter, cut out the biscuits and transfer to the cookie sheet spaced two inches apart. If you have left over dough, push the pieces together to make a biscuit, but avoid over handling of the dough.
• 2. BAKING THE SHORTCAKES: Handle dough gently! Don't overwork the biscuit dough, and mix only until ready to make into biscuits. (Too much handling makes dough tough.) Use an ungreased air cookie sheet for baking (insulated type) Bake in a pre-heated 400 degree oven until golden brown and done. 15 minutes to 20 minutes. Watch that they don't burn. Cool on a wire rack. Makes 8 biscuits.
• 3. PREPARING THE STRAWBERRIES: Clean and wash the strawberries. (8 cups) In a large mixing bowl, mash two cups of strawberries with 1/4 cup of sugar, then slice the remaining 6 cups of strawberries and mix with the mashed strawberries. Taste to see if you want more than 1/4 cup of sugar. Refrigerate the strawberries for about 20 minutes or longer and serve over the sweet biscuit shortcakes with whipped cream or cool whip. Enjoy!
• 4. COOK'S TIP: You can make the shortcakes ahead. (like my photo) and set them in the refrigerator until serving time. This is a company-worthy recipe.