Spring wouldn’t be the same without some deliciously ripe strawberries! This strawberry shortcake recipe strays away from the traditional with a sweet, buttery biscuit as the base. Whip up some cream (or serve with a scoop of ice cream!) and this classic dessert will be your go-to all Spring and Summer long.
Strawberry Shortcake Biscuits with Ice Cream Recipe
Makes: 10-12 servings
Total Time: 1 hour
• 3 cups all-purpose flour
• 1/2 cup sugar, divided
• 2 tablespoons baking powder
• 1 ¼ teaspoons sea salt
• ¾ cup unsalted butter, cold and cubed
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (or buttermilk)
• Raw sugar for sprinkling
• 6-7 cups strawberries, hulled and sliced
• Vanilla ice cream OR whipped cream
Add strawberries to a bowl with ¼ cup sugar and stir. Cover and transfer to refrigerator.
Preheat the oven to 400°F.
In a medium bowl, whisk flour, ¼ cup sugar, baking powder and salt together. Cut in cold
butter with a pastry blender until mixture looks like small peas.
Fold in buttermilk and vanilla extract until just combined. The dough will be very shaggy but do
not overwork. Turn dough out onto a lightly floured surface and pat until it is about ½ inch
thick. Use a biscuit cutter to cut into 10-12 circles. Do know that dough put back together by
scraps will not rise as well as the first round.
Transfer biscuits to large cast iron skillet with sides touching. Brush tops with cream (or
buttermilk) and sprinkle with raw sugar. Bake 15-18 minutes until tops are golden brown.
Remove from oven and let cool slightly.
Split the biscuits in half horizontally. Scoop some ice cream (or whipped cream!) onto the
bottom half, followed by strawberries and the other half of the biscuit.