Strawberry Shortcake with Cream Biscuits

Strawberry Shortcake is a favorite summer dessert of mine. It’s so super simple to whip up, but my favorite way is one that I grew up eating… all served atop biscuits!

Biscuits are my favorite kind of bread to use in a strawberry shortcake. It’s way better than cake in my opinion.  Sometimes I use leftover buttermilk biscuits to make it happen, but my favorite type of biscuit to use in this is fresh out of the oven cream biscuits.

I’ve previously published the cream biscuits on the blog, and they are perfect for this dish. Light & creamy, & the perfect accompaniment to the sweetness of the strawberries & whipped cream. The biscuits are probably the easiest of any to pull together too.  Just 3 ingredients stirred together & dropped onto a baking sheet. Super simple.

Let’s get the strawberries ready first.  I use one or two containers of strawberries, depending on how many biscuits I plan on making shortcakes out of.  If I’m making 4 biscuits into shortcakes, I use 1 container.  If I’m making 8-10 into shortcakes, then I use 2 containers.

Hull the strawberries, & slice them into thin slices.  Sprinkle with some sugar to coat.

Stir the sugar into the strawberries, and allow the strawberries to sit at room temp for about 45-60 minutes. This will allow the sugar to penetrate the strawberries and get some good juice flowing.

Get the biscuits ready.  In a bowl, mix together 2 cups of self rising flour, 1 tablespoon of sugar, & 1.5 cups of heavy cream.  Drop by large spoonfuls onto a baking sheet, or roll out and cut into rounds.

Bake for 10-12 minutes.

Let the biscuits cool slightly, then begin assembling the shortcakes.

Slice the biscuits in half.  Spoon on some of the strawberries in juice. Top with whipped cream (homemade or store bought) and sandwich the top of the biscuit on the very top.

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Strawberry Shortcake with Cream Biscuits

Ingredients

• 1 batch cream biscuits
• 1 container Driscoll's strawberries
• sugar to coat
• whipped cream homemade or store bought

Instructions

• Stir the sugar into the strawberries. Let sit at room temp for about an hour to get the juices flowing.
• Slice the biscuits in half. Top the bottom half with the strawberries. Layer with whipped cream and the top half of the biscuit.