I have three recipes for old-fashioned biscuits, low-carb biscuits, and diabetic biscuits to choose from.
This is one of our favorite desserts in Florida all summer long during strawberries season.
We just love using fresh strawberries for our Strawberry Buttermilk Skillet Cake Strawberry Cream Pie and of course a favorite Strawberry Cheesecake.
Since I am pretty lazy on cutting biscuits and rolling, this is easy, drop them into a muffin or cupcake tin, bake, and hey if you have too much freeze them for another time, at least that's what I do.
You can also drop them on a cookie sheet or even a 9-inch cake pan to make one large one and decorate it for a party theme in colorful fruits.
These basic recipes are all very good you just need to choose the best one for your lifestyle.
Scroll down to the printable recipe card for all 3 fabulous recipes for how to make your favorite Strawberry Shortcake Biscuits!
The Perfect Summer Dessert!
When the strawberry season hits, I am so happy!
We use them for so many recipes from baked goods to even jams!
It's one of the most versatile fruits, but if you aren't a fan of them, this is really a biscuit recipe right?
So use whatever fruits you like!
Biscuits
These biscuits taste great with just jam, honey, or plain.
They can also be used for a bacon egg and cheese biscuit for breakfast.
Great grilled with butter too!
Just get creative, they're not that sweet so they are perfect with chili and other meals.
Individual Shortcakes!
Ok so I must admit, I don't know what took me so long to use cupcakes or muffin tins for biscuit making.
It hit me one day when a relative was allergic to strawberries and I thought instead of one big
shortcake, individualize them, and make everyone happy!
It worked like a charm,
I just set up a fruit bar of chopped fresh fruits and a bowl of whipped cream and they all made their own shortcakes!
The best part is every single one was perfectly formed and looked perfect!
The Dough
The dough is nice and thick, you can roll and cut them since the old-fashioned version will work nicely if you want that smooth biscuit look.
Otherwise, this dough can be in shaped pans, muffin tins, baking sheets in rounds, or other styles we have several suggestions below.
Just make sure if it's on a cookie sheet your spacing them 2 1/2 inches apart as they will spread a little.
Other Recipes We Love Using Strawberries
Angel Food Cake Strawberry Filled
No-Bake Strawberry Pie
Strawberry Muffins
Patriotic Angel Food Cake
Sugar-Free Flag Pie
Tools You Will Need
- Baking pans
- Knife
- Measuring cups and spoons
- Bowls
- Strainer
- Strawberry huller
- Large mixing spoons
- Spatula
Baking Pans To Use:
- Round or square 9-inch cake pans
- Muffin tins
- Sheet pan and cube the biscuits and make it into a trifle form
- Cookie sheets drop dough version
- Large heart-shaped pan see photo above
- Springform 9- inch pan
Fruits to Use
- Strawberries
- Blueberries
- Raspberries or Blackberries
- Boysenberries
- Sliced Peaches
- Diced Mango
- A Medley for Patriotic Themes
Low-Calorie Shortcake
The picture above and below are of the low-calorie version of shortcake and my son Chad (who is a bodybuilder) loves this shortcake recipe.
He made and decorated this one by himself.
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Yield: 12
Strawberry Shortcake Biscuits
Prep time: 20 MCook time: 40 hourTotal time: 40 H & 20 M
Here are three recipes for Strawberry Shortcake biscuits all homemade from scratch. Old fashioned style, Low Carb and a Diabetic version. Check out these delicious biscuits they are all delicious and easy to make.
Ingredients:
- Old Fashioned Biscuits
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup white sugar
- 1 1/2 teaspoons salt
- 3/4 cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 quarts clean and hulled strawberries
- 1 and 1/2 cups whipped cream homemade or use whipped topping your choice
- Preheat the oven to 375 degrees
- Spray a 12 cup muffin or cupcake tin with oil spray.
- Diabetic Shortcake Version
- 2 cups almond flour
- 1/3 cup unflavored whey protein powder
- 1/4 cup sifted coconut flour
- 1 tablespoon baking powder
- 1 tablespoon orange or lemon zest
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup salted butter
- 1/4 cup powdered (artificial sweetener like Stevia or Splenda)
- 1/2 teaspoon vanilla or lemon extract
- Low-Calorie Shortcakes
- 1 3/4 cups whole wheat pastry flour
- 1/4 cup coconut flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 cup canola oil or other with non-trans fat oil
- 3/4 cup fat-free milk or 1% milk
- 6 cups fresh (organic preferred) strawberries cleaned, sliced toss with sugar-free syrup
- 2 or 3 tablespoons sugar-free syrup (there are several flavors you can choose at a health store) or use sugar-free jam heated for 10 seconds in the microwave
- 1 deep-dish pie pan or round 8 or 9-inch cake pan
- 1 cup of fat-free whipped topping, we used a hand blender with 1 cup of 1 % milk, whipped until light and fluffy
Instructions:
- Old Fashioned Biscuit Instructions
- Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop scoops of the dough into the prepared muffin tin or you can use a cookie sheet and just drop them on a cookie sheet lined with parchment paper 2 inches apart.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- For the garnishing:
- Mix together the sliced strawberries, 1/4 cup white sugar, and 1 tablespoon lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes
- Top biscuits with strawberries and whipped cream.
- For homemade whipped cream add 1 1/2 cups of heavy cream in a bowl with 2 tablespoons sugar beat with a whip for 10 minutes or until stiff peaks make sure the whisk and bowl are super cold.
- Diabetic Shortcake Baking Instructions
- Preheat oven to 350 degrees and spray a cupcake tin with oil spray.
- In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest, and salt.
- Add the eggs and butter with vanilla and combine them.
- Drop using an ice cream scooper into the cupcake tins.
- Bake around 15 minutes or until golden browned.
- Low-Calorie Shortcake Baking Instructions:
- Mix flours, baking powder, cinnamon, and sugar together. Using a fork add margarine or oil. Mix until looks like crumbs. Add milk, stir till moistened. Put this mixture on a kneading board and knead 6 times making a round mound. Place into a parchment-lined baking cake or pie pan or lightly sprayed with cooking oil, the whole rounded mound.
- These are rolled then cut out with a round biscuit cutter, makes 6 large or 8 small
- The one we made tonight is one large shortcake, you can also roll the dough (or you can make them in
- 6 to 8 cut out 1/4 inch thick individual biscuits) Chad likes to save time. Bake 400 in the middle part of the oven racks on parchment paper or oil sprayed prepared pan.
- Bake until a toothpick is clean in the center around 15 to 25 minutes.
- Cool, you can then split and fill with strawberries or place glazed strawberries on the top non-dairy whipped fat-free topping.
- Note: 1 medium slice of this low-calorie shortcake has 225 calories with 5 grams of fat.
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Recipes For You To Try
Bacon, Egg, and Cheese Easy Biscuits
Easy Biscuit Mix Cinnamon Rolls
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2020