Strawberry Shortcake with Brown Sugar Biscuits

Every year I say I am going to have strawberry shortcake for my birthday, and every year something happens and I end up having something else. BUT NOT THIS YEAR.


36 is the year to get shit done. As long as said shit involves dessert.

Brown Sugar Biscuits
loosely adapted from Sipsey’s Biscuits, Fried Green Tomatoes at the Whistle Stop Cafe

2 cups all purpose flour
1/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
1/4 cup plain yogurt, ideally the watery bits from separated Greek yogurt
1 tablespoon apple cider vinegar
2/3-3/4 cup water

(The last three ingredients approximate buttermilk, and in my opinion make superior biscuits. You may substitute buttermilk.)

Preheat oven to 450. Prepare a large baking sheet with a silpat or parchment paper, or by lightly greasing it.

Combine first five (dry) ingredients in a medium-sized mixing bowl and whisk together. Add butter pieces and combine by squeezing with your fingertips until most of the butter pieces have broken down and the mixture resembles cornmeal.

Whisk wet ingredients together in a measuring cup, using enough water to equal one cup of liquid. Add to butter mixture and combine with a spoon or fork. You may need to turn the dough with your hands a few times to finish combining the wet and dry ingredients; do not overmix.

With a large spoon, make drop biscuits about 1-inch apart on your baking sheet, shaping them with your hands if needed. Makes about 12 large biscuits.

Bake for about 15 minutes, checking after 10 and rotating the baking sheet if necessary. When golden brown, remove from oven and allow to cool for 10 minutes or more.


Fresh Vanilla Whipped Cream

Combine about 1 cup heavy cream with 1-2 teaspoons powdered sugar and 1/2 teaspoon vanilla extract. You may beat with an electric whisk until peaks form, or shake in a mason jar until there is no more sloshing.

Strawberry Shortcake

My preferred way to serve strawberry shortcake is to slice a biscuit in half and spread it with a teaspoon (or a little more!) of lemon curd. Pile one side high with strawberry slices (this is the one time I will endorse sprinkling them with a little sugar, which should be done about 15 minutes before you prep, or when the biscuits go in the oven) and top with whipped cream.

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