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


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


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.


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.


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.


Mix 1 egg, plain yogurt, milk, and vanilla extract in a small bowl. Beat to combine.


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.


Use an ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. Sprinkle the top with plenty of turbinado sugar.


Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.


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.


Cut the shortcakes in half like a burger bun. Add a generous spoon of whipped cream, then juicy strawberries.


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