Biscuit strawberry shortcake is a rite of passage dessert for warm spring and summer days. Fluffy, crumbly, buttery biscuits with a dollop (or two) of whipped cream and sweet sugary strawberries, the perfect combination for a light and delicious treat.
Store-Bought Biscuits
Make life easier and use frozen store bought biscuits. The frozen food section has come a long way, now you can grab some really delicious homemade-like biscuits. We used the Mason Dixie brand buttermilk biscuits (not sponsored).
With a little sprinkle of a sugar lemon zest, the store-brought biscuits are reimagined into a yummy semi-homemade biscuit strawberry shortcake dessert.
Super Simple Ingredients
This recipe has only a few easy ingredients!
- Sugar – you can use any kind of white granulated sugar you love.
- Lemon Zest – lemon zest is a great way to brighten up any dessert. I love to add it to have a little balance between tart and sweet. In this recipe, the lemon zest is added to the store-bought biscuits to make them a little more homemade.
- Frozen Buttermilk Biscuits – buttermilk biscuits are so yummy. They are soft in the middle, perfectly buttery and ideal for this quick strawberry shortcake dessert. We use Mason Dixie Brand.
- Fresh Strawberries – I love organic strawberries the best. They are usually more red throughout and sweeter, but it’s really up to your budget.
- Heavy Whipping Cream
- Vanilla Extract
- Fresh Mint – for garnish
Buying Organic on a Budget: EWG’s Dirty Dozen List
Have you ever heard of EWG’s dirty dozen list? Every year the Environmental Working Group publishes a clean fifteen and a dirty dozen list. of fruits and vegetables. They review the growing process and determine which ones are more likely to be the most contaminated with pesticides.
If you want to stick to your grocery budget but also buy organic, this is my rule of thumb for doing it on a budget because we are also on a budget. I buy organic the fruits and vegetables on the dirty dozen list and I buy whatever is cheaper for the clean fifteen list. Strawberries are always on the dirty dozen list.
Homemade Whipped Cream
Homemade whipped cream is simple to whip up. In a stand mixer (with a whisk attachment), a hand mixer or with your own muscle you can whisk together heavy whipping cream until it’s a stiff peak. If you’re doing with by hand make sure to whisk up to incorporate air into the whipped cream to keep it airy and light.
Once it’s close to a stiff peak, add in the vanilla to sweeten it up just a little. A stiff peak is when the whipped cream can stand on the end of the whisk without slouching over.
My tip for this is it’s better to under whip just a little than to over whip. When it becomes over whipped it will start to turn into a butter-like consistency.
Easy Biscuit Strawberry Shortcake
Ingredients
- ½ cup Sugar
- 1 Lemon Zested
- 6 Frozen Buttermilk Biscuits see blog post
- 2 cups Clean and Cut (quartered) Strawberries
- 1 cup Heavy Whipping Cream
- 2 tsp Vanilla
- Fresh Mint for Garnish (optional)
Instructions
- Preheat the oven accordingly to the frozen biscuit package. If using the Mason Dixie brand, preheat to 350F.
- In a bowl, mix together the sugar and lemon zest. Using your fingers pinch together and rub so that the lemon zest is incorporated into the sugar and becomes fragrant. This will be used for the biscuits and strawberries (step 3 and 4).
- Place the biscuits on a sheet pan and sprinkle a little of the sugar lemon zest mixture onto the top of the biscuits. Bake them accordingly to the package instructions. If using the Mason Dixie brand, bake 9-10 minutes.
- While the biscuits bake, in a small bowl add the cut strawberries and the remaining of the sugar lemon zest mixture (about 1/3 cup). Stir to combine and set aside.
- In a bowl add the heavy whipping cream and whisk until a soft peak forms. Add in the vanilla and continue to whisk until it forms stiff peak. You can do this with a stand mixer with a whisk attachment, with a hand mixer or by hand with a whisk. See the blog post for more direction.
- Once the biscuits are cool, slice in half and add strawberries and a spoonful of the sweetened strawberry juice.
- Layer on the whipped cream and top with a biscuit top.
