Freshly picked strawberries are the best! So delicious! So good right out of the box – but even better sandwiched between biscuits and whipped cream!

Just look at those delicious berries!

Clean the strawberries and remove the stem. A small melon baller works great!

Mash about half of the strawberries with a potato masher.

Slice or halve the remaining strawberries. Add to mashed berries.

Add sugar to strawberries.

Gently mix strawberries and sugar. Set aside while making biscuits and whipping cream.

Mix the dry ingredients in a medium bowl. Cut in the butter with a pastry blender. Combine liquid ingredients with orange peel or zest. Combine dry and liquid ingredients and stir just until moistened. Stir in nuts, if using.

Drop dough into mounds on ungreased (or parchment lined) baking sheet, flatten slightly with back of spoon. Bake at 450 degrees for 8-10 minutes.

Whip cream, slowly add sugar, then vanilla.

Get ready to assemble your dessert!

Oh my! You can almost taste it – right? You should make this for dessert this week! Hurry! Strawberry season goes by fast! Enjoy!

Print Recipe

Drop Biscuit Strawberry Shortcakes

Strawberries are in season! Freshly picked strawberries and warm biscuits topped with homemade whipped cream! So delicious!

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Biscuits, Shortcakes, Strawberry

Servings: 8

Ingredients

Strawberries

• 5-6 cups strawberries
• 1/4 cup sugar

Biscuits

• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, slightly beaten
• 2/3 cup milk
• 1 teaspoon grated orange peel or zest
• 1/2 cup chopped walnuts, optional

Whipped Cream

• 1 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Instructions

Strawberries

• Clean and stem strawberries. A small melon baller works great to take off the stem.
• Mash about half of the strawberries with a potato masher. Slice or halve the remaining strawberries, depending on their size and your preference, add the mashed berries.
• Add sugar to berries, mix gently. Sit aside while making biscuits.

Biscuits

• Preheat oven to 450 degrees.
• Mix flour, sugar, baking powder and salt together in medium bowl. Using pastry blender, cut in the butter until the mixture resembles course crumbs.
• In a small bowl, combine the egg, milk, and orange peel or zest.
• Add egg mixture to flour mixture. Stir just until moistened. Stir in nuts, if using.
• Drop dough into 8-10 mounds on ungreased baking sheet, flatten slightly with back of spoon.
• Bake in 450 degree oven for 8-10 minutes or until golden brown. Transfer to a wire rack and cool about 10 minutes.

Whipped Cream

• Whip cream with mixer, slowly add sugar, add vanilla. Beat until soft peaks form, being careful not to overmix. Store in refrigerator until ready to use.

Dessert Time!

• Cut each biscuit in half horizontally. Place bottom halves in dessert dishes, spoon on strawberries. Replace tops, spoon on more strawberries and top with whipped cream. Can garnish with whole strawberries and walnuts. Serve immediately. Enjoy!!!

I love strawberry shortcake – especially when the strawberries are in season and so flavorful. I have always preferred warm biscuits to angel food cake for the base, they just seem to complement the berries more. Then when you can top off the strawberries and warm biscuits with homemade whipped cream with vanilla added, you create the perfect spring dessert.

We made this Strawberry Shortcakes recipe for our Easter lunch. Because we were busy, I only got one photo – but trust me – these are delicious!

If you have never looked through a Cook’s Illustrated magazine or cookbook, you might want to take a glimpse next time you are in the grocery store or book store. They have such good recipes – and very detailed directions. Plus they explain why the recipes work – the research behind the recipe.

Print Recipe

Strawberry Shortcakes

Is there a better dessert for spring than strawberry shortcake?  So pretty and delicious!

Prep Time30 minutes mins

Cook Time14 minutes mins

Total Time44 minutes mins

Course: Dessert

Cuisine: American

Keyword: Shortcakes

Servings: 6 people

Author: Cook’s Illustrated

Ingredients

Fruit

• 2 1/2 pounds strawberries, hulled (8 cups)
• 6 tablespoons sugar

Biscuits

• 2 cups all-purpose flour
• 5 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons lemon zest, optional (not in originial recipe)
• 8 tablespoons unsalted butter, but into 1/2 inch pieces and chilled
• 1/2 cup + 1 tablespoon half-and-half or milk
• 1 large egg, lightly beaten
• 1 large egg white, beaten

Whipped Cream

• 1 cup heavy cream, chilled
• 1 tablespoon sugar
• 1 teaspoon vanilla

Instructions

Fruit

• Crush 3 cups strawberries in a large bowl with potato masher.  Slice remaining 5 cups of berries.  Stir sliced berries and sugar into crushed berries.  Set aside until the sugar has dissolved and berries are juicy, at least 30 minutes or up to 2 hours.

Biscuits

• Adjust oven rack to lower-middle position and hear oven to 425 degrees.  LIne baking sheet with parchment paper.  
• Pulse flour, 3 tablespoon sugar, baking powder, salt, and lemon zest (if using) in food processor until combined. Scatter butter pieces over the top and pulse until the mixture resembles coarse corn meal, about 15 pulses. Transfer mixture to a large bowl.
• Whisk half-and-half (or milk) and whole egg together in a bowl, then stir into flour mixture until large clumps form. Turn out onto lightly floured counter and knead lightly until the dough comes together (do not overwork dough).
• Pat dough into 9 by 6-inch rectangle, about 3/4 inch thick. Using floured 2 3/4-inch biscuit cutter, cut out 6 dough rounds. Arrange biscuits on prepared baking sheet, spaced about 1 1/2 inches apart. Brush tops tih the egg white and sprinkle evenly with remaining 2 tablespoons of sugar. (Unbaked biscuits can be refrigerated, covered with plastic wrap, for up to 2 hours)
• Bake until biscuits are golden brown, 12-14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet to wire rack and let biscuits cool for 10 minutes.  (Cooled biscuits can be stored at room temperature for up to 1 day.  Before assembling, reheat in 350-degree oven for 3-5 minutes.)

Whipped Cream

• Using standard mixer fitted with whisk, whip cream, sugar and vanilla on medium low speed until foamy, about 1 minute.  Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

Assembly

• Split each biscuit in half and place bottoms on individual plates.  Spoon portion of berries over each bottom, dollop with whipped cream and cap with  biscuit tops.  Can add additional layer of berries and whipped cream, if desired.  Serve immediately.

Notes

After brushing the tops with egg white, I sprinkled 2 tablespoons of sanding sugar on top of the biscuits, instead of regular sugar, because I like the crunch and appearance of the sanding sugar better.