Name: Strawberry Shortcake with Crunchy Drop Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups whole wheat pastry flour; 1/4 teaspoon salt; 4 teaspoons baking powder; 1 tablespoon sugar; 1/2 cup cold butter (cut into 8 pieces); 1 cup milk; 6 warm biscuits; 1 pound strawberries (about 2 to 3 cups sliced); 1/2 teaspoon sugar; 1 cup whipping cream; 1 tablespoon honey (or sugar, to taste)

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Strawberry Shortcake with perfect crunchy biscuits

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Strawberry Shortcake with Crunchy Drop Biscuits

Make your own super easy crunchy, whole wheat drop biscuits for a strawberry shortcake that beats any store-bought version - and with just a fraction of the sugars in other desserts.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Desserts

Cuisine: American

Yield: servings

Author: Jami Boys

Ingredients

For Drop Biscuits (see note below):

2 cups whole wheat pastry flour
1/4 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 cup cold butter cut into 8 pieces
1 cup milk

For Strawberry Shortcakes:

6 warm biscuits
1 pound strawberries about 2 to 3 cups sliced
1/2 teaspoon sugar
1 cup whipping cream
1 tablespoon honey or sugar, to taste

Instructions

To Make Biscuits:
Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
Add milk all at once and pulse until the dough comes together (don't process too much). The dough should be a "wet' dough.
Using a 1/4 c. scoop,** drop onto prepared pan 2-3 inches apart.
Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
For Strawberry Shortcakes:
Slice strawberries, sprinkle with 1/2 tsp. of sugar and toss gently. Let sit at room temperature until serving.
Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about 1/2 cup of sliced strawberries, replace tops and add a spoonful of whipped cream.

Notes

Biscuit Note: this will make ten 1/4 cup size biscuits - the extras freeze beautifully and can be thawed and crisped again in a toaster oven.

*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.

**Use a smaller scoop or two spoons if you'd like a smaller size for your shortcakes.

Nutrition

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