Strawberry Shortcake with Honey Butter Biscuits

Strawberry Shortcake Recipe

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I remember picking strawberries with my mom and grandma, their laughter mingling with the buzzing of bees in the fields. We’d bring home baskets brimming with bright, juicy berries, and the first thing we’d make was always strawberry shortcake. This version, featuring honey butter biscuits and a creamy whipped topping, is a delightful twist on that classic memory.

This recipe combines the sweetness of ripe strawberries with the rich, buttery goodness of honey biscuits, all brought together with a luscious cream cheese whipped cream. The honey butter biscuits add a subtle richness that complements the sweet and tangy strawberries perfectly. I love how the honey in the butter adds an extra layer of flavor, making these shortcakes irresistible.

One of the best parts of this recipe is its flexibility. If you’re in a hurry, you can use store-bought whipped cream and biscuits. However, taking the time to make the whipped cream from scratch and adding that touch of honey to the biscuits really makes a difference. Another tweak I enjoy is adding a splash of balsamic vinegar to the strawberries instead of lemon juice for a more complex flavor profile.

This dessert is perfect for summer gatherings, family dinners, or even just a treat for yourself. The preparation is straightforward, and the results are sure to impress. Each bite brings a delightful blend of textures and flavors, making it a memorable dessert that everyone will love. So, gather your ingredients and get ready to create a dessert that’s as enjoyable to make as it is to eat.

Making Strawberry Shortcake with Honey Butter Biscuits Recipe

Ingredients:

For The Whipped Cream:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream, cold
  • 1 tablespoon vanilla extract

For The Berries:

  • 3 cups sliced strawberries
  • 2 tablespoons white sugar
  • 1 teaspoon lemon juice

For The Biscuits:

  • 1 can Biscuit Dough (8 biscuits)
  • 2 tablespoons butter
  • 1 teaspoon honey
  • Powdered sugar for garnish

Instructions:

  1. Prepare the Whipped Cream:
    • Whip the softened cream cheese and powdered sugar on medium speed until smooth using a stand mixer.
    • In a separate bowl, add the cold heavy whipping cream and vanilla extract. Whisk by hand or with an electric mixer until peaks form.
    • Fold the whipped cream into the cream cheese mixture and beat on medium speed for 1-2 minutes. Use immediately or refrigerate for up to three days.
  2. Prepare the Berries:
    • Wash and thinly slice the strawberries to get about 3 cups of slices.
    • Add sugar and lemon juice to the berries, mix well, and refrigerate for at least four hours, up to eight hours.
  3. Bake the Biscuits:
    • Bake the biscuits according to the package directions.
    • While they bake, melt the butter and mix in the honey.
    • When the biscuits are done, remove from the oven and brush them with the honey butter. Let them cool slightly.
  4. Assemble the Shortcakes:
    • Split the biscuits in half. On the bottom half, add a layer of whipped cream, about 2 tablespoons.
    • Use a slotted spoon to add the strawberries, draining some of the juices.
    • Add another dollop of whipped cream on top of the berries, then place the top half of the biscuit on.
    • Sift powdered sugar over the top and serve immediately!

Making Strawberry Shortcake

FAQs:

Can I make the whipped cream ahead of time?

Yes, you can prepare the whipped cream up to three days in advance. Simply store it in the refrigerator in an airtight container until you’re ready to use it.

What is the purpose of adding lemon juice to the strawberries?

Adding lemon juice to the strawberries enhances their natural flavor and helps to macerate them, which means it draws out the juices and makes them softer and sweeter.

Can I use homemade biscuits instead of canned biscuit dough?

Absolutely, you can use homemade biscuits if you prefer. Just make sure they are similar in size to the canned biscuits, and adjust the baking time accordingly.

Is there an alternative to using cream cheese in the whipped cream?

If you don’t want to use cream cheese, you can substitute it with mascarpone cheese. It will provide a similar creamy texture and taste, though slightly milder.

What should I do if the whipped cream mixture is too runny?

If your whipped cream mixture is too runny, try chilling it in the refrigerator for about 30 minutes. This should help it firm up. Make sure the heavy cream is very cold before you start whipping it.

How can I store leftover strawberry shortcakes?

Leftover strawberry shortcakes can be stored in an airtight container in the refrigerator for up to two days. However, the biscuits may become a bit soggy from the strawberry juices.

Strawberry Shortcake Recipe

Strawberry Shortcake with Honey Butter Biscuits

Make your summer gatherings sweet and memorable with this Strawberry Shortcake recipe, complete with honey butter biscuits and fresh berries.
Prep Time 30 minutes
Cook Time 30 minutes
Course Cake
Cuisine American
Servings 8
...

Ingredients
  

For The Whipped Cream:

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream cold
  • 1 tablespoon vanilla extract

For The Berries:

  • 3 cups sliced strawberries
  • 2 tablespoons white sugar
  • 1 teaspoon lemon juice

For The Biscuits:

  • 1 can Biscuit Dough 8 biscuits
  • 2 tablespoons butter
  • 1 teaspoon honey
  • Powdered sugar for garnish

Instructions
 

  • Whip the softened cream cheese and powdered sugar on medium speed until smooth. A stand mixer works great for this.
  • In a separate bowl, add the cold heavy whipping cream and vanilla extract. Whisk by hand or with an electric mixer until peaks form. If using an electric mixer, use a deep bowl to avoid splashing.
  • Once the peaks form, fold the whipped cream into the cream cheese mixture. Beat on medium speed for 1-2 minutes. This whipped cream can be used immediately or refrigerated for up to three days.
  • Wash and thinly slice the strawberries. You should end up with about 3 cups of slices. Add the sugar and lemon juice to the berries and mix well. Refrigerate for at least four hours, up to eight hours.
  • Bake the biscuits according to the package directions. While they bake, melt the butter and mix in the honey.
  • When the biscuits are done, remove from the oven and brush them with the honey butter. Let them cool slightly.
  • Split the biscuits in half. On the bottom half, add a layer of whipped cream, about 2 tablespoons. Use a slotted spoon to add the strawberries, draining some of the juices. Reserve the juices for another use if desired.
  • Add another dollop of whipped cream on top of the berries, then place the top half of the biscuit on. Sift powdered sugar over the top and serve immediately!
Keyword Honey, Strawberry

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