Strawberry Shortcake Two Ways

Strawberry shortcake is a delicious and easy dessert that is perfect for a summer picnic or potluck. It is also a great way to use fresh strawberries, and I have the easy drop biscuit or roasted strawberry recipe. This roasting technique really intensifies the strawberry flavor. The biscuit almost ends up in scone territory, and its delicious on its own for breakfast too.

So next time you have some strawberries on hand, be sure to make some strawberry shortcakes!

Here are some tips for making strawberry shortcakes:

Use fresh, ripe strawberries for the best flavor. If you are going to macerate the strawberries if your berries are a bit tired, try the roasting technique.
Don’t overmix the shortcake dough, or it will be tough.
Let the shortcakes cool completely before assembling, or they will become soggy.
If you don’t have fresh strawberries, you can use frozen strawberries that have been thawed and drained.

Strawberry Shortcake Drop Biscuits

Yield: 6

This easy dessert recipe, for the ":True North Cabin Cookbook" can be used with strawberries, peaches, rhubarb compote or even blueberries or raspberries.

Ingredients

Drop Biscuits

1 cup flour
2 tsp baking powder
2 tsp sugar
1/2 tsp salt
4 Tbsp cold unsalted cubed butter
¼ cup plain Greek yogurt
1/3 cup milk

Strawberries

4 cups sliced strawberries
3 Tbsp sugar

Instructions

Instructions For Biscuits

Preheat oven to 450ºF.
In a bowl combine flour, baking powder, sugar, and salt. Once those ingredients
are combined, and cold butter cubes and mix with a fork pressing the butter
into small pea-sized pieces.
Add yogurt and milk and stir.
Use a large spoon drop scoops of the biscuit mixture onto a baking sheet. You should have 6 scoops.
Bake for 12-15 minutes until golden brown

Instructions For Strawberries

Mix strawberries and sugar and let sit for one hour string every 15 minutes
Serve biscuits with 1/2 cup strawberry mixture and whip cream

Strawberry Shortcake Biscuits with Roasted Strawberries

Yield: 6

These strawberry shortcake biscuits get a double strawberry punch from roasting the strawberries and adding them to the biscuits as well as alongside when you serve them

Ingredients

For The Roasted Strawberries

32 oz Strawberries cut into 1/2 inch pieces
3 Tablespoons honey
1 teaspoon vanilla extract

For The Biscuits

1 cup roasted strawberries
2 Tablespoons Sugar
1¾ cups flour
3 Tablespoons flour
1 Tbsp plus 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter cut into cubes
1/4 cup buttermilk
3 Tablespoons roasted strawberry juice

Instructions

For the Roasted Strawberries

Lay cut strawberries on a parchment-lined sheet pan.
Drizzle honey and vanilla on them and toss
Roast in a 400-degree oven for 18 minutes until the strawberries just start to release their juices
remove from the oven and pick up parchment and drain off the strawberry juices into a cup. You will want about 3 Tablespoons of juice
Set aside one cup of Strawberries for the biscuits and use the rest for a serving

For The Biscuits

In a large bowl, whisk together flour, remaining two tablespoons of sugar, baking powder, and salt. Work the butter into the flour until the mixture is mealy with pea-size butter pieces with your hands, a pastry cutter, or a fork.
Add the drained strawberries to the mixture and toss with your fingers or a fork to incorporate.
Add the buttermilk and roasted strawberry juice to the mixture and gently toss until the dough is evenly damp and shaggy, being careful not to overmix. Turn the shaggy dough onto a piece of plastic wrap and pat it into a rough 5-by-4-inch rectangle that’s 1½ inches tall Cut through the dough into 6-8 pieces but don’t separate the shortcakes. Wrap well with plastic and place in the freezer for at least 2 hours. (Dough can be saved at this stage for up to two weeks before baking)
Heat the oven to 400 degrees. and line a sheet pan with parchment paper. Bake for 25 to 30 minutes until the shortcakes are golden brown on the tops and bottoms. Transfer to a rack to cool.
Halve the shortcakes crosswise, and fill them with whipped cream and the reserved roasted berries.