Sugar Coated Skillet Biscuit Strawberry Shortcake

by Nancy

A sugar-coated biscuit strawberry shortcake that’s easy to make and quick to disappear.

This strawberry shortcake comes with double-the-strawberries.

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

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

About this Recipe

A cast iron skillet is great for cooking biscuits because the skillet gets so hot that the bottom of the biscuits get a light crispiness to them.

And the sides of the biscuits that are up against one another are soft, tender and flaky.

These biscuits taste wonderful on their own.

But for this shortcake they’re even better because…

…the bottom half of the biscuit is drenched in strawberry sauce (compote) and cooked (softened) strawberries.

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.

And to top it off, there’s whipped cream or whipped topping plus sliced fresh strawberries.

It all tastes so good together.

Let’s check out the ingredients.

Strawberry Biscuit Shortcake ingredients

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

Strawberry Compote and Shortcake – strawberries, sugar, lemon, water, biscuits and whipped cream or whipped topping

HOW TO MAKE THIS RECIPE

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

For the Biscuits

Heat the oven to 450 degrees F.

Dry Ingredients:

In a medium size bowl add flour,

baking powder,

baking soda,

and salt.

Butter:

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.

Milk:

Add the milk.

Dough:

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.

Roll the Dough:

Sprinkle flour on a cutting board.

Next,

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

Cut the Biscuits:

Using a biscuit or large cookie cutter, cut out as many biscuits as possible.

Re-roll the dough to cut the remaining biscuits.

Biscuits in the Skillet:

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.

Bake

Bake in a preheated oven (at 450 degrees F.) until the top of the biscuits turn a golden color (about 10 to 12 minutes).

Cool

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.

Assemble the Shortcake

Add strawberry compote on biscuit in bowl

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.

Toppings

Top with whipped cream or whipped topping and sliced strawberries.

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

Serve

And serve.

Thank you so much for stopping by CCC!

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