Can I make the dough for strawberry shortcake biscuits in advance?

Yes, you can prepare the dough for strawberry shortcake biscuits and keep it in the refrigerator for a few hours. However, for the best rise, it is best to bake them shortly after mixing. If you need to save time, you can also cut out the raw biscuits and freeze them. When you are ready to eat, simply bake them from frozen, adding a few extra minutes to the total baking time. This ensures you have fresh, warm strawberry shortcake biscuits whenever the craving strikes.

Why are my strawberry shortcake biscuits tough?

Tough strawberry shortcake biscuits are usually the result of over-working the dough. When you stir or knead the dough too much, you develop the gluten in the flour, which leads to a bread-like texture rather than a tender, crumbly one. Another reason could be using butter that was too warm. Always use cold butter and a light hand when mixing. Your goal is to just barely bring the ingredients together into a cohesive mass before shaping.

How should I store leftovers?

Strawberry shortcake biscuits are best enjoyed the day they are made. If you have extras, store them in an airtight container at room temperature for up to two days. To revive them, you can toast them lightly in the oven or toaster oven for a few minutes. Do not store assembled shortcakes, as the cream and berries will make the biscuits soggy. It is always better to keep the components separate and assemble them right before you plan to serve them.

Can I use a food processor to make the dough?

You can use a food processor to pulse the butter into the flour for your strawberry shortcake biscuits. It is a very fast way to get the job done. Just be careful not to over-process the mixture. Use short pulses until the butter is the size of peas. Once you add the liquid, it is better to stir it in by hand using a spatula so you can monitor the consistency and avoid turning the dough into a paste.

Homemade Strawberry Shortcake Biscuits: A Flaky Summer Guide

Ingredients

Scale

2 lbs fresh strawberries, hulled and sliced
1/2 cup granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold unsalted butter, cubed
1 1/4 cups heavy cream, plus 2 tablespoons for brushing
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled for topping
1 teaspoon lemon zest

Instructions

Step 1: Macerate Strawberries – Toss sliced strawberries with 1/4 cup sugar and lemon zest in a bowl; let sit for 30 minutes.
Step 2: Preheat Oven – Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Step 3: Mix Dry Ingredients – Whisk the flour, remaining 1/4 cup sugar, baking powder, and salt in a large mixing bowl.
Step 4: Cut in Butter – Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
Step 5: Add Wet Ingredients – Stir in 1 1/4 cups heavy cream and vanilla extract until a shaggy dough forms.
Step 6: Shape Dough – Turn dough onto a floured surface and pat into a rectangle about 1-inch thick.
Step 7: Create Layers – Fold the dough over itself three times to create flaky layers, then pat down again.
Step 8: Cut Biscuits – Cut out biscuits using a 3-inch round cutter and place them on the prepared baking sheet.
Step 9: Brush with Cream – Brush the tops of the biscuits with the extra heavy cream.
Step 10: Bake – Bake for 12-15 minutes or until the tops are golden brown.
Step 11: Make Whipped Cream – While biscuits cool slightly, whip the cold heavy cream until stiff peaks form.
Step 12: Assemble Shortcakes – Split biscuits in half, spoon strawberries and juice over the bottom, and top with whipped cream.

Notes

Ensure your butter and cream are as cold as possible to achieve the flakiest biscuit texture.

Author: Mike
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 shortcake
Calories: 445
Sugar: 22g
Sodium: 285mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 48g
Fiber: 3g
Protein: 6g
Cholesterol: 88mg

Keywords: strawberry, shortcake, biscuits, summer dessert, homemade, baking