Strawberry Shortcake Biscuits

*** This post is sponsored by Plugrá Butter® at Publix. The opinions and text are all mine.***

Sweet and flaky biscuits topped with sweetened strawberries and fluffy whipped cream! These strawberry shortcake biscuits will be one of you favorite spring desserts!

No more boring strawberry shortcake biscuits after you make these! This recipe for strawberry shortcake biscuits is sure to be your favorite springtime dessert. Is there anything better than flaky biscuits topped with sweetened strawberries and homemade whipped cream? With just a few basic ingredients you can quickly make this delicious and easy dessert. The secret is it’s made with Plugrá® butter to create a sensational flaky, buttery biscuit with a difference you can taste. 

Sweet Flaky Biscuits

These homemade biscuits only require a few ingredients and you likely have everything you need on hand to make them. I love using quality butter, so anytime I can get my hands on Plugrá Butter I typically stock up! Not only is it creamy, but it’s also fresh and made without artificial ingredients or added hormones. Using Plugrá Butter is the best choice for this recipe because it’s 82% butterfat and lower in moisture, perfect for creating a flakier biscuit. 

Why Plugrá Butter 

I always choose Plugrá butter because it was created by chefs who recognize that delicious dishes start with amazing quality ingredients and realize how important butter is in baking. Their butter is slowly churned using real milk from American dairy farms and it’s even the official butter of Chicago’s French Pastry School and the NY James Beard House! We can all agree, Better Butter Matters! Be sure to pick up some Plugrá Butter in the dairy aisle at your nearest Publix.  Check out savings on Plugrá butter at Publix here.

Macerated Strawberries 

You only need two ingredients to make macerated strawberries. It’s super simple and can even be done the night before. Slice up the berries and place them in a large bowl; then, sprinkle sugar over the strawberries allowing the berries to marinate for at least 30 minutes to release their juices. Once you’re ready to assemble the shortcakes, you can drizzle a little extra juice from the strawberries to soak into the biscuit…yum!!!

What you’ll need to make Strawberry Shortcakes

• Plugrá Butter, unsalted
• All-Purpose Flour 
• Sugar 
• Baking Powder 
• Salt 
• Buttermilk
• Heavy Cream 
• Coarse Sugar
• Strawberries
• Sugar 
• Vanilla Extract 
• Powdered Sugar 

How to make strawberry shortcake with biscuits

1. First, place your Plugrá Butter into the freezer before moving on to the other steps. While the butter is freezing, slice up your strawberries and place into a large bowl. Sprinkle in sugar, then mix and set aside to allow the juices to release. Set aside until ready to use.  
2. In a bowl, measure out the flour, sugar, salt, and baking powder together. Grate the frozen butter and put into the bowl with flour. Using your hands or a pastry cutter, mix in the butter until pea sized pieces are formed. Pour in the buttermilk and mix until combined. 
3. Transfer your biscuit dough onto a lightly floured surface and roll until desired thickness then cut out biscuits using a biscuit cutter. Brush heavy cream over the biscuits, then sprinkle with coarse sugar and bake for 18-20 minutes at 425 degrees Fahrenheit.
4. Once the biscuits are done, allow to cool before assembling. 
5. While the biscuits are cooling, make the whipped cream by whipping the heavy cream, vanilla and powdered together until stiff peaks. Chill until ready to use. 
6. To assemble, slice open the biscuits then add a spoonful of strawberries and whipped cream. Place top biscuit back on and add a layer of whipped cream and a few more strawberries. Enjoy!

Tips

1. Put the butter in the freezer for at least 30 minutes so it will grate easily. 
2. You can certainly make the biscuits and strawberries ahead of time. 
3. If your dough seems too dry, you can add in 1 teaspoon of buttermilk at a time until its just comes together. 
4. Have the cream as cold as possible, the colder the cream the more volume of cream you will have. I recommend putting it in the freezer for at least 5 minutes.