Sweet Biscuit Strawberry Shortcake

blueberries, strawberries, and yogurt cream on a sweet biscuit.

4.80 from 5 votes

My Sweet Biscuit Strawberry Shortcake has a sweet and flaky biscuit, ripe juicy berries, and a luscious whipped greek yogurt cream, for the best shortcake you'll ever eat!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: Servings

Calories: 404kcal

Author: Cynthia

Ingredients

Mixed Berries

1 pint strawberries
1 pint blueberries
3 tbs sugar
½ lemon juiced

Whipped Greek Yogurt Cream

½ cup heavy cream
2 tablespoon granulated sugar
⅛ teaspoon kosher salt
1 cup Greek yogurt

Sweet Buttermilk Biscuits

2 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
3 tbs sugar
½ teaspoon salt
8 tablespoon unsalted butter cut into small cubes and chilled
¾ cup buttermilk cold
1 large egg whisked with a tablespoon of water, for egg wash
Coarse or granulated sugar for tops of biscuits before baking

US Customary - Metric

Instructions

Preparing the Fruit Topping

Before starting on your fruit, dice up your butter and let chill in the fridge while you prepare for biscuit time.
Slice strawberries in quarters and place in a medium bowl. Add blueberries or your fruit of choice. Add the juice from half a lemon and sprinkle sugar over top. Stir together and set aside on the counter or in the fridge.

Making the Whipped Greek Yogurt Cream

Add heavy cream, sugar, and salt to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks. Add yogurt and continue mixing until peaks hold when whisk or beaters are lifted from the bowl. Cover and chill until ready to use.

Making the Sweet Biscuits

Preheat oven to 450°F and line a baking sheet with parchment paper.   In a large mixing bowl, whisk together all the dry ingredients.
Toss the chilled butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly bits of butter mixed into the flour. This part can also be done in a food processor. Pulse the dry ingredients a few times to mix, add in the cold cubed butter, and pulse 4-5 times, or until the butter is broken up into pea sized pieces.
With butter and flour mixture in a large bowl, make a well in the center of the mixture and pour in the cold buttermilk. Gently work it together with a wooden spoon, or rubber spatula, until you have a fairly uniform loose dough.There will still be dry spots, and that’s normal.
Dump it all out onto a flour dusted counter or cutting board. Using your hands, gently bring it all together into a rough square by patting it down.
With a bench scraper or knife, cut your dough square into four smaller squares. Stack the squares of biscuit dough on top of each other. Smush it all down, and bring it into a square again. Repeat this cutting and stacking procedure 3 more times. You're makin' layers, baby!
Pat the dough into a rectangle at least ½ to ¾ inch thick. Use a knife or your bench scraper to cut the dough into 6-8 pieces (your choice). Place on your parchment lined baking sheet and chill in the fridge for 15 minutes.
Brush the top of each biscuit lightly with egg wash and sprinkle with sugar. Bake at 450° for 15-18 minutes, or until the tops are golden brown.

Assembly

Split open a biscuit (it should pull apart easily) and place it on a plate. Place a big ol' dollop of the yogurt cream on the bottom piece and cover with a large spoonful of your fruit. Place the biscuit top on like a sparkly hat and enjoy!

Nutrition