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Sugar Coated Skillet Biscuit Double Strawberry Shortcake

Easy to make and super quick to disappear.

Strawberry Biscuit Shortcake in bowl

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.

Skillet biscuits in pan

A cast iron skillet and biscuits are a match made in heaven because the skillet gets so hot that 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.

These biscuits are scrumptious as is on their own.

But for this shortcake they’re even better because…

Add strawberry compote to biscuits

…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.

Next comes the whipped cream or Cool Whip Topping plus sliced fresh strawberries to top it off.  So good.

Sugar Coated Skillet Biscuits in pan

Here are more skillet biscuit recipes you may like “Snickerdoodle Skillet Biscuits“, “Funfetti Red, White and Blue Skillet Biscuits” and “Skillet Biscuits and Sage Sausage Gravy“.

And here are more recipes with strawberries you may like “Blueberry Pancake Whoopie Pies with Strawberries and Ricotta Cream Cheese Frosting“, “Yogurt and Berry Pancake Rolls with Granola” and “Cantaloupe, Coconut and Strawberry Agua Fresca“.

Let’s check out the ingredients for this delicious shortcake.

Strawberry Biscuit Shortcake 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

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.

Add flour to bowl

In a medium size bowl add flour,

Add baking powder to bowl

baking powder,

Add baking soda in bowl

baking soda,

Add salt in bowl

and salt.

Shredded chilled butter on plate

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

Add butter to flour in bowl

…and add the butter to the bowl.

Add the milk.

Mix biscuit dough in bowl

Using a fork…

Mix biscuit dough in bowl

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

Biscuit dough in bowl

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

Floured cutting board with rolling pin

Sprinkle flour on a cutting board.

Biscuit dough on cutting board

Rolled biscuit dough on cutting board

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

Cut biscuits out of dough

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

Re-roll the dough to cut the remaining biscuits.

Greased iron skillet with butter

Grease a large iron skillet with butter.

Cut biscuit dough in skillet

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

Add milk to top of cut biscuit dough

Using a spoon,

Add milk to top of biscuit dough

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

Sugar and spoon in bowl

To the top of each biscuit…

Sprinkle sugar on biscuit dough

…evenly sprinkle granulated sugar.

Cut biscuits in skillet

Then,

Baked skillet biscuits in pan

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

Skillet biscuits in pan

Let the biscuits cool.

For the Strawberry Compote:

Cut strawberries on cutting board

Cut the strawberries into pieces.

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

Strawberry compote in pot

Stir, and bring to a boil.

Cook for about 5 minutes.

Remove from the heat and let cool.

For 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.

Add strawberry compote on biscuit

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

Strawberry Biscuit Shortcake in bowl

Top with whipped cream and sliced strawberries.

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

Strawberry Biscuit Shortcake in bowl

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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Strawberry Biscuit Shortcake

Sugar Coated Skillet Biscuit Double Strawberry Shortcake

Easy to make and super quick to disappear.
Print Pin
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Biscuits, Strawberry Shortcake
Servings: 5

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
  • 1/2 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:

  • Heat the oven to 450 degrees F. 
  • In a medium size bowl add flour, baking powder, baking soda, salt, and milk. 
  • 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. 
  • 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. 
  • 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:

  • Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon. Stir, and bring to a boil. 
  • Cook for 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 and serve.
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This recipe was originally posted on May 5, 2014.

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2 Comments

  1. Looks beautiful, easy, and delicious!  I love the pictures you took at each step. Trying this today!