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Lighter Classic Strawberry Shortcake Biscuits: Easy Homemade Recipe

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Tender, flaky biscuits with juicy macerated strawberries and light whipped cream—a healthier twist on the classic dessert that’s quick, easy, and perfect for spring and summer.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat pastry flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¾ cup cold plain Greek yogurt
  • ¼ cup cold milk
  • 1 teaspoon vanilla extract
  • 1 ½ pounds fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ½ cup cold heavy cream
  • 1 tablespoon powdered sugar (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the sliced strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Let them sit while you make the biscuits.
  3. In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, ¼ cup sugar, baking powder, baking soda, and salt.
  4. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  5. In a small bowl, whisk together the Greek yogurt, milk, and vanilla extract. Pour this into the flour-butter mixture. Stir with a fork just until the dough comes together.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times, just until it holds together. Pat the dough into a ¾-inch thick rectangle.
  7. Use a 2 ½-inch biscuit cutter to cut out rounds. Press straight down without twisting. Re-roll the scraps once to cut out more biscuits.
  8. Place the biscuits on the prepared baking sheet, about 2 inches apart. Bake for 12-15 minutes, until golden brown and risen.
  9. While the biscuits cool, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  10. Split the warm biscuits in half. Spoon macerated strawberries and their juices over the bottom half. Add a dollop of whipped cream, then top with the other biscuit half. Add more strawberries and cream on top if desired.

Notes

Keep all ingredients cold for flaky biscuits. Do not overwork the dough. For dairy-free, use cold coconut oil and coconut yogurt. For gluten-free, use a 1:1 gluten-free baking blend. Biscuits can be stored at room temperature for up to 2 days; strawberries refrigerated for up to 2 days; whipped cream best fresh but can be refrigerated for up to 4 hours.

Nutrition

Keywords: strawberry shortcake, lighter shortcake, healthy dessert, spring dessert, summer dessert, biscuit recipe, strawberry recipe

Find it online: https://platebelle.com/lighter-classic-strawberry-shortcake-biscuits-easy-homemade-recipe/