Strawberry Shortcake Biscuit Recipe
A summer dessert recipe classic, made over the campfire: Strawberry Shortcake Biscuit Recipe with a gluten-free and dairy-free option.
Equipment
- Biscuit Cutter
- Standing Mixer optional, just for homemade whipped cream
Ingredients
- 1 quart fresh strawberries
- 1 tablespoon cane sugar or maple syrup
- 1/2 lemon juiced
- Whipped cream topping (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)
Instructions
- 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.
- 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.
- Make the biscuits: Add the nut milk and vinegar and allow to sit for 5-10 minutes, or use store bought butter milk. Add all of the dry ingredients to a medium sized mixing bowl and whisk to combine. Cut in the butter to 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, 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.
- Cook the biscuits on 425 ° F or in the dutch oven on the campfire on the coals only and shovel some coals on top of the cover. I use this laser to check the temperature and adjust the coals based on the reading.
- When the biscuits are golden brown, about 10-15 minutes, remove and place in your desserts bowls. Cover with a generous amount of strawberries and whipped cream topping. Enjoy fresh and hot!