Strawberry Shortcake Biscuit Sandwiches
A delightful treat made with buttery biscuits, fresh strawberries, and whipped cream, perfect for summer gatherings and easy to make.
Ingredients
For the biscuits
- 2 cups all-purpose flour Provides a tender, fluffy texture.
- 1 tablespoon baking powder Helps biscuits rise.
- ¼ teaspoon baking soda Adds lift for perfect texture.
- ½ teaspoon salt Enhances flavors.
- 2 tablespoons granulated sugar Balances the flavors.
- ½ cup cold unsalted butter, cubed For rich, flaky layers.
- ¾ cup cold buttermilk Keeps biscuits moist.
For the filling
- 1 ½ cups sliced fresh strawberries Juicy and aromatic.
- 1 tablespoon granulated sugar (optional) To sweeten strawberries if needed.
For the whipped cream
- 1 cup heavy cream For silky, fluffy topping.
- 1 tablespoon powdered sugar To sweeten whipped cream.
- ½ teaspoon pure vanilla extract Adds aromatic flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Create a well in the center and pour in the cold buttermilk; gently stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick.
- Use a round cutter to cut out biscuits and place them on the prepared baking sheet.
Baking
- Bake the biscuits for 12-15 minutes or until golden brown.
- While the biscuits are baking, combine sliced strawberries with optional sugar in a bowl and let sit.
Whipping and Assembling
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once biscuits are slightly cooled, split them in half and fill with whipped cream and strawberries.
- Replace the top half of the biscuits and serve immediately.
Notes
For a healthier version, use whole wheat flour or Greek yogurt instead of heavy cream. Store leftovers in the refrigerator but keep biscuits and strawberries separate to avoid sogginess.