The arrival of strawberries every year means it’s officially fresh fruit season, and I always celebrate with my family’s favorite strawberry shortcake biscuits recipe. Nothing says summer more than strawberry shortcake, and if you make it with biscuits, you may never make it any other way again!
My mom always made it this way, and I’ve carried on the tradition for my own kids. They love it now just as much as they did when they were littles.
Strawberry Shortcake Biscuits
Hull and slice a quart of fresh strawberries into a bowl, and then sprinkle sugar liberally over the top. Then take a potato masher and smoosh it all up. You want the strawberries macerated and really juicy!
Bake your favorite kind of refrigerated biscuits, and when they’re nearly ready, melt a stick of butter. You’ll spoon the melted butter over the freshly baked biscuits. You want them to be quite saturated. Trust me, it makes all the difference.
Then top the buttered biscuits with strawberries and a dollop of whipped topping.
- 1 quart strawberries, hulled and sliced
- ⅓ cup sugar
- 1 pkg refrigerated biscuits, baked as directed
- 1 stick butter
- Whipped topping
- Hull 1 quart of strawberries and slice them into pieces. Put in a bowl. Sprinkle sugar liberally over the top of the strawberries and then smoosh, smoosh, smoosh. You want them to become nice and juicy.
- Melt 1 stick of butter or margarine in a bowl.
- Split open the biscuits and line a bowl with the halves. Usually I use 3 biscuits per serving, but these were very large, so it only took two to fill the bowl. Repeat with remaining biscuits in more bowls.
- Spoon the melted butter or margarine very generously over the biscuits.
- Now spoon your strawberry mixture over the top of the buttered biscuits and top with a dollop (or more) of whipped cream.
Voila, strawberry shortcake biscuits! The combination of the sweet strawberries and savory butter is amazing! Enjoy!