Strawberry Shortcake Biscuits
8 Servings | Prep in 20 Min.
Shortcake Biscuit Dough Recipe – 1 ½ cups all-purpose flour – ¼ cup granulated sugar – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon kosher salt – ⅓ cup butter cold – ½ cup yogurt plain – 3 tablespoons milk – 1 large egg – ½ teaspoon pure vanilla extract – Turbinado sugar
Ingredients
Strawberry Shortcake Filling Ingredients – 1 pound strawberries – 2 tablespoons granulated sugar Whipped Cream Recipe Ingredients – 1 cup heavy whipping cream – 2 tablespoons granulated sugar – ½ teaspoon pure vanilla extract
Ingredients
Dice the berries into bite-size pieces. Toss with sugar. Take a wooden spoon and crushed strawberries. Refrigerate until ready to use or at least an hour before serving.
1
Preheat the oven to 400°F. Add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
2
Cube cold butter and add to the flour mixture. Toss to coat all the butter pieces with flour, and rub the butter into the flour until coarse crumbs form.
3
Mix 1 egg, plain yogurt, milk, and vanilla extract in a small bowl. Beat to combine.
4
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
5
Use an ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. Sprinkle the top with plenty of turbinado sugar.
6
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
7
Add heavy whipping cream, granulated sugar, and vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
8
Cut the shortcakes in half like a burger bun. Add a generous spoon of whipped cream, then juicy strawberries.
Enjoy!
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