Biscuit Strawberry Shortcake

Over the weekend, my hubby went to the store to get strawberries for our Whole Fruit Strawberry Margaritas. Since they were having a sale, he picked up 4 lbs of the berries! Well, if you have seen our recipe for the drink, it only uses about 10 strawberries total, so needless to say, we had a lot leftover. I whipped this dessert up last night as a way to get rid of all the berries and it was definitely a huge hit! The biscuits had a slightly sweet flavor to them and everything went together perfectly. This makes 8 servings (biscuits), so plenty for everyone, : )


2 cups flour
3 tbsp sugar, divided
1 tbsp baking powder
1/2 tsp salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, stems removed and sliced
2 tbsp orange juice
1 1/2 cups whipped topping


In a large bowl, combine the flour, 2 tbsp sugar, baking powder, and salt. Cut in the butter until the mixture resembles crumbs. Gradually pour in the milk until a dough forms. Drop the dough by tablespoons into eight mounds on a slightly greased baking sheet. Bake in a preheated oven, 425, for about 13-15 minutes. Remove from oven and cool.
Place strawberries into a bowl and add remaining 1 tbsp sugar and orange juice. Toss gently to coat evenly. Cut shortcakes in half horizontally. Place bottom half on serving dish and add desired amount of whipped topping. Scoop strawberries and place on top. Put the top half of biscuit on top of strawberries and enjoy!!


Print Friendly, PDF & Email