Strawberry Shortcake Biscuit Recipe

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easy shortcake recipe

This strawberry shortcake biscuit recipe is one of the best classic summer dessert recipes and is perfect for outdoor cooking. This recipe is for biscuit-based strawberry shortcake and fresh strawberries. It is simple and easy as it only contains three components. The biscuits are homemade and can be whipped together in just a few minutes and cooked in the cast-iron over the coals for just 10-15 minutes. I made this recipe into gluten free vegan strawberry shortcake for our dietary needs but you can use real whipped cream and butter and plain flour biscuits if you prefer. I have listed below the best dairy-free whipped cream topping that I use and the brand of all-purpose gluten free baking flour used in this recipe.

Below you will find both indoor and outdoor cooking instructions. This recipe includes the classic strawberry shortcake step-by-step instructions along with my wood-fired biscuits and strawberry shortcake video tutorial.

Enjoy this strawberry shortcake biscuit recipe, just in time four the 4th!

Strawberry shortcake ingredients:

• 1 quart fresh strawberries
• 1 tablespoon cane sugar or maple syrup
• 1/2 lemon juiced
• Whipped cream for strawberry shortcake (I used coconut so delicious for a dairy-free alternative). If making whipped cream by scratch: 32 ounces heavy whipping cream, 1 tablespoon sugar, 1 teaspoon vanilla extract.

homemade biscuits:

• 2 cups all purpose flour (for gluten free: Bob Red’s Mill gf 1:1 ratio baking flour)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons of butter (dairy-free option: Miyokos plant-based butter)
• 3/4 cup buttermilk (dairy-free: use nut milk with a tablespoon vinegar or lemon juice)

Strawberry shortcake step-by-step instructions:

1. Wash and slice the strawberries, remove the green tops. Place all the sliced strawberries in a small mixing bowl with the sugar and lemon juice. Mix to combine.
2. Make homemade whipped cream by adding the heavy cream, sugar and vanilla to a standing mixer and beat on low-medium until it forms soft peaks. Or use the dairy-free option that I used: So delicious coconut cream.
3. Make the biscuits: Add the nut milk and vinegar and allow to sit for 5-10 minutes, or use store bought buttermilk. Add all of the dry ingredients to a medium sized mixing bowl and whisk to combine. Cut in the butter into the dry mixture with a fork(shown in video below). Add the nut milk and vinegar mixture to the dry ingredients and hand-mix until it make a shabby dough that is in pieces. Remove all of the dough and form it together on your cutting board, then press it flat about 1-2 inches high. Use a 2 inch biscuit cutter to cut out the biscuits and place them on your baking sheet on parchment paper, refrigerate for at least 30 minutes or overnight.
4. Cook the biscuits on 425°F or in the cast-iron dutch oven(My Cast Iron Dutch Oven from Lodge large 10 quart) on the campfire on the coals only and shovel some coals on top of the cover. I use this temperature laser gun to check the temperature and adjust the coals based on the reading.
5. Strawberry shortcake assembly: when the biscuits are golden brown, about 10-15 minutes, remove and place in your desserts bowls. If you are doing the gluten-free version the biscuits will not rise. Cover with a generous amount of strawberries and whipped cream topping. Enjoy fresh and hot!

Strawberry shortcake serving suggestions: this recipe suggests 6 serving sizes

Strawberry shortcake video tutorial below:

@mole.in.the.wall

wood-fired strawberry shortcake campfire cooking

♬ original sound – Molé

Notes:

If you are looking for an alternative to the biscuit-based strawberry shortcake, try sponge cake strawberry shortcake.

If it is not summertime or you live in a place where it is hard to get access to fresh strawberries, you can use frozen. Fresh strawberry shortcake is the best but any variation will taste great!

Delicious strawberry shortcake variations:

• Tea biscuits: add lavender, chamomile or chai tea to your biscuits instead of the milk.
• Omit the sugar and opt to drizzle maple syrup or a infused simple syrup over the top.
• Add herbs such as mint, basil or lavender to dress it up and add something special.

My favorite way to eat this classic strawberry dessert recipe is with biscuits but it is amazing with whatever sponge cake you decide to use. Biscuits for strawberry shortcake are the more traditional variety so I went with that and made a gluten-free option for you.

If you’re looking for the best biscuits for strawberry shortcake, rest assured this is the one. This recipe can be used for either gluten-free our regular flour. Let me know what you think is the best shortcake biscuit recipe that you have found.

This strawberry shortcake recipe from scratch is such a rewarding dessert because it is absolutely delicious, light, easy and simple. This is a more traditional strawberry shortcake recipe but you can try some of the variations I mentioned to make a more unique and fun variation. And to top it off, this easy shortcake recipe took me less than 30 minutes to make!

I hope you thoroughly enjoy this homemade strawberry shortcake biscuit recipe and if you like this one you may also enjoy some of these: Rhubarb spoon cake, Chocolate Flan Cake Mashup, Apple Flautas.