If you adore tender, flaky biscuits bursting with juicy, sweet fruit, you’re going to fall head over heels for this Fresh Strawberry Biscuits Recipe. It’s the perfect combination of soft, buttery biscuit layers and vibrant diced strawberries that add a pop of fresh flavor in every bite. These biscuits are wonderfully fragrant with hints of vanilla and strawberry extracts, and the delicate glaze on top ties everything together for a treat that feels both comforting and special. Whether it’s a weekend breakfast, a brunch with friends, or a cozy teatime snack, this recipe is a delicious way to celebrate one of summer’s best fruits in a truly unforgettable way.
Ingredients You’ll Need
The beauty of this Fresh Strawberry Biscuits Recipe lies in its simplicity. Each ingredient plays a crucial role in achieving the perfect texture, flavor, and color, making the biscuits delightfully fluffy with a subtle sweetness and fresh strawberry bursts.
- 1 cup strawberries, diced: Fresh berries add juicy sweetness and vibrant color, but remember to drain well to keep dough from getting soggy.
- 2 cups all-purpose flour (spooned and leveled): The foundation of your biscuit, providing structure and tenderness.
- 1 tablespoon baking powder: Essential for that lift and flaky lightness we all crave in a biscuit.
- 1 teaspoon salt: Balances the sweetness and boosts all the flavors.
- ⅓ cup powdered sugar: Adds a gentle sweetness that complements the strawberries perfectly.
- ¼ cup butter (salted or unsalted), frozen: Cold butter creates flaky layers by melting in the oven and releasing steam.
- ¼ cup butter-flavored shortening, frozen: Helps create the fluffiest texture and adds richness.
- 1 cup buttermilk, cold: Gives the dough a slight tang and reacts with the baking powder for leavening.
- ¼ teaspoon pure vanilla extract (optional): Adds a warm, sweet aroma that enhances the flavor depth.
- ¼ teaspoon pure strawberry extract (optional): Boosts the strawberry flavor without adding moisture.
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits): Creates that lovely golden crust when baked.
- 1 cup powdered sugar: For the glaze, bringing a sweet finish.
- 1 tablespoon butter: Melted for a luscious glaze that shines on the biscuits.
- 2 tablespoons milk: Helps achieve the perfect glaze consistency.
- ⅛ teaspoon pure vanilla extract: Adds subtle flavor to the glaze.
- ⅛ teaspoon pure strawberry extract: Elevates the glaze’s fruity notes.
- Pinch of salt: Balances the sweetness of the glaze.
How to Make Fresh Strawberry Biscuits Recipe
Step 1: Prepare Your Berries and Baking Sheet
Start by lining your baking sheet with parchment paper for easy clean-up and perfect baking. Dice your strawberries into tiny pieces—small bits ensure even distribution throughout the biscuit without making the dough wet. Lay the diced berries on a paper towel, gently pressing another towel on top to soak up extra moisture. This step keeps the biscuit dough from becoming soggy, so don’t skip it!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until everything is evenly combined. This ensures your biscuits rise beautifully and have a pleasant sweetness throughout.
Step 3: Incorporate the Frozen Fats
Grate the frozen butter and shortening directly into the flour mixture. Using a pastry cutter, blend the fats into the dry ingredients until you see pea-sized crumbs. Those little lumps of butter are what make your biscuits flaky and tender after baking.
Step 4: Add Strawberries to the Mix
Toss your well-dried diced strawberries into the crumbly flour mixture. Coating them lightly helps distribute the berries evenly throughout the biscuits, so every bite has a juicy strawberry surprise.
Step 5: Combine Wet Ingredients and Form Dough
Stir the vanilla and strawberry extracts (if using) into the cold buttermilk. Pour this liquid mixture over your dry ingredients and gently mix just until a soft, sticky dough forms. Overmixing can make the biscuits tough, so be gentle here.
Step 6: Knead and Fold for Flaky Layers
Flour your work surface lightly, then turn the dough out. Sprinkle a little more flour on top of the dough and your hands to prevent sticking. Gently knead the dough just enough to bring it together, keeping it slightly wet for tender biscuits. Pat into a rectangle and fold it into thirds like a letter. Rotate and repeat this folding several times to build those irresistible flaky layers.
Step 7: Cut Out Your Biscuits
Roll or pat your dough into a 1-inch thick rectangle. Flour a 3-inch biscuit cutter and press straight down without twisting—twisting seals the edges and prevents proper rise. Arrange your biscuits about half an inch apart on the prepared baking sheet. If the dough has warmed up, pop it in the fridge for 10 to 15 minutes to chill and firm up.
Step 8: Bake and Glaze
While the biscuits rest, preheat your oven to 450°F (232°C). Brush the tops lightly with milk, buttermilk, or cream to encourage beautiful browning. Bake on the upper rack for about 20 minutes or until the biscuits are gloriously golden. If you want extra color, broil for a brief moment but watch them closely. Right out of the oven, brush the tops with melted butter for that classic buttery sheen. Then whisk together the glaze ingredients and brush half over the hot biscuits. Let the glaze set, then drizzle the rest on top to your liking.
How to Serve Fresh Strawberry Biscuits Recipe
Garnishes
A fresh sprinkle of sliced strawberries, a dollop of whipped cream, or a light dusting of powdered sugar adds a touch of elegance and amplifies the strawberry sweetness. A small sprig of fresh mint can bring a lovely pop of color and a refreshing contrast, making your presentation irresistible.
Side Dishes
These biscuits pair wonderfully with a soft, creamy butter or homemade strawberry jam for extra indulgence. For a heartier brunch, serve alongside scrambled eggs, crispy bacon, or even a fresh green salad with lemon vinaigrette to balance the sweetness with savory notes.
Creative Ways to Present
Get playful by turning these biscuits into strawberry shortcakes! Layer them with whipped cream and more fresh strawberries for a show-stopping dessert. You can also slice them open and spread cream cheese mixed with a bit of strawberry preserves for a scrumptious snack any time of day.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Fresh Strawberry Biscuits in an airtight container at room temperature for up to two days. They’re best enjoyed fresh, as the strawberries can make them a bit soft over time, but they still hold up well for a quick snack or breakfast.
Freezing
If you want to prepare in advance, you can freeze the unbaked biscuits. Cut them out and place on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. Bake directly from frozen with a few extra minutes added to the baking time for a fresh-baked taste anytime.
Reheating
To revive your biscuits, warm them gently in the oven at 300°F (150°C) for about 5 to 10 minutes. This brings back the flaky exterior and soft interior, and brushing with a tiny bit of butter after reheating adds extra moisture and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are key for this recipe to avoid excess moisture which can make the dough soggy. If using frozen strawberries, be sure to thaw completely and dry very thoroughly before adding, though fresh will always yield the best texture.
What if I don’t have buttermilk?
You can easily substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, letting it sit for 5 minutes before using. This tangy milk mimics the acidity and texture of buttermilk for great results.
Is the strawberry extract necessary?
Nope! It’s optional but highly recommended if you want to boost that strawberry flavor without adding moisture. Pure vanilla extract alone also works beautifully if you prefer a more subtle fruit note.
Why do we fold the dough like a letter?
Folding the dough creates flaky layers by distributing the butter and shortening evenly, which lifts the biscuit layers during baking. This technique gives you a more tender, airy texture, like a little biscuit hug in every bite.
Can I make these gluten-free?
It’s a bit tricky since the structure relies on all-purpose flour, but you can experiment with a gluten-free baking blend designed for biscuits. You may need to adjust liquid amounts and handle the dough gently to get similar flaky results.
Final Thoughts
This Fresh Strawberry Biscuits Recipe is a delightful way to bring a little sunshine and sweetness into any mealtime. Simple ingredients combine to create a tender, flaky biscuit bursting with juicy strawberry goodness and topped with a luscious glaze that will have everyone asking for more. Give it a try and watch these biscuits become a beloved favorite that you’ll want to make again and again!
Print
Fresh Strawberry Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Biscuits recipe combines tender, flaky biscuits with the sweet, juicy flavor of fresh strawberries. Lightly sweetened and subtly infused with vanilla and strawberry extracts, these homemade biscuits are topped with a luscious glaze for an irresistible treat perfect for breakfast or brunch.
Ingredients
Biscuit Dough
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup powdered sugar
- ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- ¼ cup butter-flavored shortening, frozen
- 1 cup buttermilk, cold
- ¼ teaspoon pure vanilla extract (optional)
- ¼ teaspoon pure strawberry extract (optional)
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits)
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- ⅛ teaspoon pure vanilla extract
- ⅛ teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Dice and dry strawberries: Cut strawberries into tiny pieces and place them on a paper towel to absorb excess moisture. Gently press with another towel to remove more juice and set aside to avoid soggy dough.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until fully combined for even leavening and sweetness.
- Incorporate frozen fats: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to blend until pea-sized crumbs form, creating a flaky biscuit texture.
- Add strawberries: Toss the diced strawberries into the flour mixture to coat them evenly, preventing them from sinking or bleeding too much into the dough.
- Combine wet ingredients: Mix vanilla and strawberry extracts (if using) into the cold buttermilk, then pour over the flour mixture. Gently stir just until a soft, sticky dough forms; avoid overmixing to maintain tenderness.
- Knead and fold dough: Lightly flour a work surface and turn out the dough, sprinkling flour on top as well as on your hands. Gently knead, adding flour only as needed to keep the dough slightly moist. Pat into a rectangle, fold in thirds, turn, and repeat several times to build flaky layers.
- Cut biscuits: Pat dough into a 1-inch thick rectangle. Using a floured 3-inch biscuit cutter, press straight down without twisting to cut out biscuits, preserving the layers.
- Arrange and chill: Place biscuits about ½ inch apart on the prepared baking sheet. If the dough has warmed, refrigerate for 10–15 minutes to firm up before baking.
- Preheat oven: While chilling, preheat the oven to 450°F (232°C) for a hot initial baking environment, ensuring biscuit lift and browning.
- Brush and bake: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream. Bake on the top oven rack for about 20 minutes, or until golden. Optionally broil briefly for extra browning, monitoring carefully.
- Brush with butter: Remove biscuits from oven and brush the tops with melted butter to enhance flavor and soften the crust.
- Prepare glaze: In a bowl, mix together the powdered sugar, butter, milk, vanilla and strawberry extracts, and a pinch of salt until smooth for a sweet finish.
- Glaze biscuits: While biscuits are hot, brush half of the glaze over them. After it sets, drizzle the remaining glaze on top for added sweetness and decoration.
- Serve: Enjoy the biscuits warm or at room temperature for maximum flavor and texture.
Notes
- Keeping butter and shortening frozen until mixing helps create flaky layers in the biscuits.
- Removing excess moisture from strawberries prevents sogginess in the dough.
- Do not twist the biscuit cutter when cutting to maintain biscuit rise.
- Chilling biscuits before baking helps retain shape and improves texture.
- The optional extracts enhance flavor but can be omitted if unavailable.
- Save extra glaze for drizzling after the first layer sets for a pretty finish.
