Sugar Coated Biscuit Double Strawberry Shortcake

Easy to make and super quick to disappear.

This strawberry shortcake comes packed with double the strawberries.

First in a saucy form (compote) made with fresh strawberries, and then again with fresh sliced strawberries on top of the whipped cream.

The shortcake part of this dessert is made with homemade sugar coated biscuits made in a cast iron skillet.

The bottom half of the biscuits are drenched in the compote and topped with whipped cream and fresh berries.

Then the top half of the biscuit, the sugar coated half…lays on the side of the dessert so it can be dipped in the juicy strawberry compote.

A cast iron skillet and biscuits are a match made in heaven.

The iron skillet gets nice and hot so the bottom of the biscuits get a light crisp to them and the sides of the biscuits that are up against one another are soft, tender and flaky.  really good.

Let’s check out the ingredients.

For the Biscuits – flour, baking powder, baking soda, salt, butter, milk and sugar

For the Strawberry Compote and Shortcake – strawberries, sugar, lemon, water, biscuits and whipped cream

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Biscuits:

Heat the oven to 450 degrees F.

In a medium size bowl add flour,

baking powder,

baking soda,

and salt.

Next, using a cheese grater shred the butter (the butter needs to be cold right out of the fridge)…

…and add the butter to the bowl.  Add the milk.

Using a fork…

…cut the butter into the flour mixture and coarsely mix all ingredients.

Knead the dough just enough so that all ingredients are incorporated.

Sprinkle flour on a cutting board.

Roll the dough on the cutting board so that it’s about 1 inch thick.

Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits.

Grease a large iron skillet with butter.

Lay the biscuits in the skillet tightly, side by side.

Using a spoon,

add milk on top of each biscuit and spread it around the top.

To the top of each biscuit…

…evenly sprinkle granulated sugar.

Then,

bake in a preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).

Let the biscuits cool.

For the Strawberry Compote:

Cut the strawberries into pieces.  Heat a medium size pot on medium heat and add the strawberries, water, sugar and lemon.

Stir, and bring to a boil.  Cook for about 5 minutes. Remove from the heat and let cool.

For the Shortcake:

When the biscuits have cooled, cut the biscuits in half widthwise and lay the bottom side from each biscuit in a serving dish.

Spoon the strawberry compote on top of the bottom side of each biscuit.

Top with whipped cream and sliced strawberries.  Lay the top half of the biscuit against the whipped cream in each of the serving dishes.

Then dig in and enjoy.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Cherry Cheese Pie

Bailey’s and Chocolate Raspberry Dessert

Chewy White Chocolate and Tart Cherry Cookies

Biscoff Cookie Butter Blondies

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Print Recipe

Sugar Coated Biscuit Double Strawberry Shortcake

Easy to make and super quick to disappear.

Course Dessert

Cuisine American

Keyword Biscuits, Strawberry Shortcake

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 5

Author [email protected]

Ingredients

For the Biscuits:

• 2 cups flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/3 cup butter chilled right out of the fridge
• 3/4 cup milk for the biscuit batter
• 1 teaspoon flour for the cutting board when rolling the dough
• 2 teaspoons butter to grease the pan for baking the biscuits
• 2 teaspoons milk for the topping
• 1 tablespoon sugar for the topping

For the Strawberry Compote:

• 1 container (16 ounces) fresh strawberries stems and leaves removed, cleaned and cut into pieces
• 3 tablespoons sugar
• ½ cup water
• 1/2 lemon, juiced

For the Shortcake:

• Biscuits
• Strawberry compote
• 1 container (16 ounces) fresh strawberries stems and leaves removed, sliced
• 4 to 5 cups whipped cream or Cool Whip topping

Instructions

For the Biscuits:

1. Heat the oven to 450 degrees F. 

2. In a medium size bowl add flour, baking powder, baking soda, salt, and milk. 

3. Using a cheese grater shred the butter and add it to the bowl. Cut the butter into the flour mixture with a fork and coarsely mix all ingredients. 

4. Knead the dough just enough so that all ingredients are incorporated. 

5. Sprinkle flour on a cutting board. Roll the dough on the cutting board so that it’s about 1 inch thick.

6. Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits.  

7. Grease a large iron skillet with butter. Lay the biscuits in the skillet tightly, side by side. 
8. Using a spoon, add milk on top of each biscuit and spread it around the top. 

9. Sprinkle the sugar evenly on top of each biscuit. Bake in a preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).  Remove from the oven and let cool.

For the Strawberry Compote:

1. Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon. Stir, and bring to a boil. 

2. Cook for 5 minutes. Remove from the heat and let cool.

For the Shortcake:

1. When the biscuits have cooled, cut the biscuits in half widthwise and lay the bottom side from each biscuit in a serving dish. 

2. Spoon the strawberry compote on top of the bottom side of each biscuit.  Top with whipped cream and sliced strawberries.  
   

3. Lay the top half of the biscuit against the whipped cream in each of the serving dishes and serve.