Strawberry Shortcake Biscuits
These tender drop biscuits come together in one bowl and serve as the base for a classic strawberry shortcake assembly that kids love to build and personalize. The process of cutting butter into flour teaches children a foundational baking technique while keeping the overall recipe approachable and fun.
Tender one-bowl drop biscuits that kids assemble into beautiful strawberry shortcakes with whipped cream.
Nutrition per serving
Ingredients
Biscuits
Topping
Instructions
Macerate the Strawberries
Place the sliced strawberries in a bowl and sprinkle with 2 tablespoons of the sugar. Stir gently and let the strawberries sit at room temperature for at least 15 minutes so they release their juices and become syrupy and sweet.
Make the Biscuit Dough
Combine the flour and remaining sugar in a large bowl and add the cold cubed butter. Use your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir until just combined into a shaggy dough.
Bake the Biscuits
Drop heaping spoonfuls of dough onto a parchment-lined baking sheet spacing them about 2 inches apart. Bake at 400 degrees F for 13 to 15 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
Assemble and Serve
Let the biscuits cool for 5 minutes then let each child split their own biscuit open with a fork. Spoon the macerated strawberries generously over the bottom half, add a big dollop of whipped cream, and place the top half of the biscuit back on.
Substitutions
Common mistakes
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