Biscuit Strawberry Shortcake

My Biscuit Strawberry Shortcake has ripe fresh strawberries and a luscious whipped yogurt cream sandwiched inside the easiest fluffy sweet biscuits. As delicious in the morning as it is after dinner, this is going normalize dessert for breakfast, which is totally a thing!

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My Biscuit Strawberry Shortcake is just one (extremely yummy) variation in the wide world of shortcakes. Technically speaking, a shortcake is a biscuit, or small cake, covered in fruit, usually paired with ice cream or whipped cream.

A classic strawberry shortcake is usually juicy strawberries served on angel food cake or packaged shortcakes, but in the south, it's all about a sweet biscuit strawberry shortcake. 

My Grandma Olga Mae used to serve the best strawberry shortcakes after Sunday supper, using leftover buttermilk biscuits from breakfast, but I like to use a sweet drop biscuits, with a bit of crunchy sugar on top. I adapted my 2-ingredient cream biscuits just for this purpose.

To make this more brunch friendly, and not overly sweet, I swap out the more dessert focused ice cream or whipped cream with a lightly sweetened whipped yogurt cream. I know you'll enjoy this easy strawberry shortcake recipe and have it on repeat all Summer!

Ingredients

These are very basic, staple ingredients for most people, but I also include some easy substitutions so that everyone can participate in the dessert for breakfast revolution!

See recipe card below for exact quantities of each ingredient.

What is self-rising flour?

Although similar to all-purpose flour, self-rising flour already contains baking powder and salt, eliminating the need to add either of these ingredients to your recipes. This means you can make light and fluffy muffins, pancakes, waffles, and even old fashioned biscuits quickly and easily.

Self-rising flour is quite common in the American South, where we use it to make cornbread and biscuits, and just about everything else. But apparently not everyone keeps self-rising flour in their pantry.

Making your own self-rising flour

If you don't have self-rising flour, no problem. I've got you covered. For every cup of self-rising flour that you need combine 1 cup of all-purpose flour (120 grams) and add 1 ½ teaspoons of baking powder (7.5 grams) and ½ teaspoon of kosher salt (1.5 grams). If you don't have kosher salt, only use ¼ teaspoon of table salt for best results.

Substitutions

• Vegan - Yes, you can veganize this recipe! In place of the sweet cream biscuits, you can make my vegan biscuits for your base layer. Then, instead of using the whipped yogurt cream, you can make a delicious whipped cream with soy milk and coconut cream!
• Greek yogurt - If you don't have Greek yogurt, you can use labneh or even silken tofu. You can also use regular (non-thickened) yogurt or kefir, but use half the amount called for or your heavy cream won't thicken due to the liquid nature of those products.
• Granulated sugar - You can substitute with powdered sugar only in the whipped yogurt cream. Using it in either the fruit or the biscuits will alter their textures.
• Gluten free - Using a good quality gluten free flour, such as King Arthur Baking Company's measure for measure flour, you can still make a delicious shortcake biscuit.
• Fruit - If you have a strawberry allergy, don't feel left out! Substitute with the fruit of your choice. I for one am absolutely crazy for peach shortcake with brown butter peaches!
• Frozen fruit - Although this is a classic summer dessert, sometimes the craving just hits. Feel free to use frozen strawberries on these occasions. I like to thaw them in a colander set over a bowl, to remove excess water. When fully thawed, pat them dry with paper towels and toss with one or two tablespoons of strawberry jam or raspberry jam.

Instructions

Before you start making your homemade strawberry shortcake biscuits, you'll want to preheat your oven to 425°F and line a baking sheet with aluminum foil or parchment paper. Then make your Greek yogurt cream and get your fruit started. They can sit in the refrigerator while you follow the recipe for the biscuit base.

Prep fruit and cream

Step 1: Quarter your strawberries, cutting large ones a little more, and slicing smaller ones in half. Don't slice them too thin or small or they might get mushy as they marinate.

In a small bowl, toss with sugar and a couple of tablespoons of lemon juice or the amount from half a lemon. This will help draw out the berries natural juices to make a delicious syrup. Set sweet strawberries aside in the refrigerator.

Step 2: In a medium mixing bowl, use an electric mixer or whisk to combine Greek yogurt, heavy whipping cream, sugar, and a splash of vanilla extract if desired.

Continue whisking until the mixture reaches soft peaks, or when you lift the beaters or whisk and the cream forms soft curls that hold shape briefly before falling back into the bowl. Refrigerate until serving.

Make biscuit recipe

Step 3: In a large mixing bowl, combine self rising flour and sugar. Add heavy cream.

Step 4: Use a large silicone spatula, or wooden spoon, to mix until you have a cohesive but sticky biscuit dough.

Step 5: Use a medium scoop, a quarter cup measuring cup, or two large spoons, to place portions of dough onto your lined baking sheet.

Brush each biscuit top with more heavy cream and top with sparkling or turbinado sugar.

Step 6: Place in a preheated oven and let the biscuits bake for 15 to 18 minutes, or until they have risen and the tops are golden brown. Allow to cool for about 10 to 15 minutes.

Assembly

Step 7: Slice open a warm biscuit and top with a generous spoonful of macerated strawberries.

Step 8: Spoon over a dollop of whipped yogurt cream and add the biscuit top. More strawberries and cream go on top.

... and then the best part - eat it and enjoy!

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