Make These Sweet and Fluffy Strawberry Shortcake Biscuits

As the weather starts to warm in Westchester, we’re itching for the first real taste of spring. With it comes afternoons spent outdoors, bike rides through local parks, and meanders along some of the top trails in the region. And who can forget the impromptu trips to the ice cream shop or the visits to nearby farms for berry picking galore?

Thankfully, Sara Leand, owner of The Snackery Bakeshop in Rye, has been kind enough to share with us her recipe for the shop’s light and fluffy strawberry shortcake biscuits, which are just as perfect for tea as they are for picnics. Whip them up at home and get ready to savor them with your springtime berry bounty all season long.

Leand has been creating unique treats since she was young, and even ran a small cookie company out of her college dorm room. She followed her passion and created Sara Snacker Cookie Co. in 2008. 10 years after its opening, Leand opened the doors to her first storefront in Rye. The bakery offers special occasion cakes and treats like Lunch Lady Brownies, S’more fudge bars, brown butter sweet and salty cookies, and more. 

Additionally, if you’re looking for a quick, healthy breakfast, check out their cream cheese stuffed carrot cake muffins, oatmeal, or energy bites. If health isn’t your main priority that early in the morning opt for the Nutella croissant, jelly donuts, egg, cheese, and spinach breakfast hot pockets, and strawberry/raspberry and cinnamon pop tarts on Friday and Saturdays only. 

However, there’s no need to leave the house with this scrumptious biscuit recipe on hand. Whip these up as an afternoon snack for the family or to take on a wholesome picnic. Be sure to complete the biscuits with whipped cream and strawberries for the full effect.

Sweet and Fluffy Strawberry Shortcake Biscuits

Course: BreakfastCuisine: American

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Ingredients

• Strawberries

• 6 cups quartered strawberries

• ¼ cup + 2 TBSP granulated sugar, divided

• 1 tsp pure vanilla extract

• 1 cup heavy cream

• Biscuits

• 3 cups all-purpose flour

• ¼ cup granulated sugar

• 2 Tbsp baking soda

• 1 tsp salt

• ¾ cup cold butter, cubed

• 1 cup buttermilk

• 2 Tbsp heavy cream

• Coarse sugar for sprinkling

Directions

• For the Strawberries
• Stir the strawberries and ¼ cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.
• For the Biscuits
• Preheat oven to 425°F.
• Mix the flour, sugar, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined.
• Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form.
• If you used a food processor, pour the mixture into a large bowl. Pour buttermilk on top. Stir everything together until just about combined. The dough will be very crumbly.
• Turn the dough out onto a work surface and gently work it together in a ball using your hands. Gently flatten until it is evenly ½ inch thick.
• Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits.
• Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching.)
• Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
• Whipped Cream
  
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons of granulated sugar, and vanilla extract on medium-high speed until soft-medium peaks form, about 3 minutes.
• Assemble
  
• Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Related: Make Goosefeather’s Roasted Pineapple Coconut Pancakes