Sugar Coated Biscuit Strawberry Shortcake Recipe

Name: Sugar Coated Biscuit Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BISCUITS:; 2 cups Flour; 2-1/2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 3/4 teaspoons Salt; 3/4 cups Milk; 1/3 cups Butter, Chilled; 1 teaspoon Flour (For The Cutting Board When Rolling The Dough); 2 teaspoons Butter (To Grease The Pan For Baking The Biscuits); 2 teaspoons Milk (For The Topping); 1 Tablespoon Sugar (for The Topping); FOR THE STRAWBERRY COMPOTE:; 1 container Fresh Strawberries (16 Ounce Package), Washed, Dried And Hulled; 1/2 cups Water; 3 Tablespoons Sugar; 1/2 Lemon, Juiced; FOR THE ASSEMBLY:; 4-1/2 cups Whipped Cream Or Cool Whip Topping; 2 cups Fresh Strawberries, Sliced

Servings: persons

FOR THE BISCUITS:
2 cups Flour
2-1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
3/4 cups Milk
1/3 cups Butter, Chilled
1 teaspoon Flour (For The Cutting Board When Rolling The Dough)
2 teaspoons Butter (To Grease The Pan For Baking The Biscuits)
2 teaspoons Milk (For The Topping)
1 Tablespoon Sugar (for The Topping)
FOR THE STRAWBERRY COMPOTE:
1 container Fresh Strawberries (16 Ounce Package), Washed, Dried And Hulled
1/2 cups Water
3 Tablespoons Sugar
1/2 Lemon, Juiced
FOR THE ASSEMBLY:
4-1/2 cups Whipped Cream Or Cool Whip Topping
2 cups Fresh Strawberries, Sliced

1
For the biscuits:
2
Heat the oven to 450 F. In a medium size bowl add the flour, baking powder, baking soda, salt, and milk. Using a cheese grater shred the butter and add it to the bowl. Cut the butter into the flour mixture with a fork and coarsely mix all ingredients. Knead the dough just enough so that all ingredients are incorporated. Sprinkle flour on a cutting board. Roll the dough on the cutting board so that it's about 1 inch thick.
3
Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits. Grease a large (8 or 10 inch) cast iron skillet with butter. Lay the biscuits in the skillet tightly, side by side. Using a spoon, add milk on top of each biscuit and spread it around the top. Sprinkle the sugar evenly on top of each biscuit. Bake in the preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).
4
For the strawberry compote:
5
Cut the strawberries into pieces. Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon juice. Stir, and bring to a boil. Cook for about 5 minutes. Remove from the heat and let cool.
6
For assembling the shortcake:
7
Cut the biscuits in half horizontally and lay the bottom side of each in separate serving bowls. Spoon the strawberry compote on top of the bottom side of each biscuit. Top with whipped cream and sliced strawberries. Lay the top half of the biscuit against the whipped cream in each of the serving dishes.

892

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BISCUITS:, 2 cups Flour, 2-1/2 teaspoons Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Sugar Coated Biscuit Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar Coated Biscuit Strawberry Shortcake

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