Traditional shortcake requires cutting butter into flour, rolling out dough, and using cutters. Who has time for that? This recipe uses the “Drop Biscuit” method. You literally just mix the dough and drop spoonfuls onto the baking sheet. They come out golden, crispy on the outside, and fluffy on the inside.
Ingredients:
- The Strawberries: 1 lb Fresh Strawberries (chopped) + 2 tbsp Sugar (Let this sit for 20 mins to create the syrup!).
- The Biscuits:
- 2 cups All-Purpose Flour.
- 1 tbsp Baking Powder.
- 3 tbsp Sugar.
- 1/2 cup Cold Butter (cubed).
- 1 cup Milk (or heavy cream for richness).
- The Cream: 1 cup Heavy Whipping Cream + 1 tbsp Powdered Sugar.
Instructions:
- Macerate: Toss strawberries with sugar. Let them sit. This draws out the juices to make that delicious red syrup.
- Mix Dry: Whisk flour, sugar, and baking powder.
- Cut Butter: Use your fingers to rub the cold butter into the flour until it looks like crumbs.
- Mix Wet: Stir in the milk until just combined. The dough will be sticky. Do not overmix!
- Drop: Use a spoon or ice cream scoop to drop 6-8 mounds of dough onto a baking sheet. Sprinkle tops with extra sugar.
- Bake: Bake at 425°F (220°C) for 12-15 minutes until golden brown.
- Assemble: Split warm biscuits. Fill with berries and whipped cream.
