Strawberry Shortcake with Cream Soda Biscuits
Warm, buttery cream soda biscuits piled high with juicy strawberries and melting vanilla ice cream. This easy old fashioned strawberry shortcake gets a little upgrade from buttery 3-ingredient cream soda biscuits that are almost effortless to make.
Servings 8
Calories 412kcal
Ingredients
For the 3-ingredient cream soda biscuits
- 3 cups self-rising flour
- ½ cup unsalted butter ice cold
- ¾ cup cream soda pour slowly and let foam settle before measuring
- 1 tablespoon coarse sugar or vanilla sugar for topping optional
For the strawberries
- 2 quarts fresh strawberries rinsed, hulled, and sliced
- ½ cup granulated sugar use ¾ cup if berries aren't very sweet
For serving
- *Vanilla ice cream
Instructions
Prep the strawberries
- Add the sliced strawberries and sugar to a large bowl. Stir gently to coat. Let sit for 20 to 30 minutes while you make the biscuits. The berries will soften and create a sweet syrup.
Make the biscuits
- Preheat the oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
- Add the self-rising flour to a large mixing bowl.
- Using the large holes of a box grater, grate the cold butter into the flour. Toss gently with a fork every few additions to coat the butter pieces in flour and keep them from clumping.
- Pour the cream soda slowly down the side of a measuring cup to reduce foam, then measure ¾ cup. Add to the flour mixture.
- Stir gently just until a shaggy dough forms. Do not overmix. If the dough seems too dry, add an extra tablespoon of cream soda or cold water at a time until it comes together.
- Turn the dough onto a generously floured surface. Gently pat into a round about ¾ to 1 inch thick. Avoid overworking the dough.
- Cut biscuits with a biscuit cutter or clean tomato paste can. Cut straight down - no twisting. Place biscuits close together in the pan for softer sides.
- Sprinkle the tops with coarse sugar or vanilla sugar.
- Bake for 12 to 15 minutes, or until golden brown and about 195°F in the center.
- Let cool for 5 to 10 minutes.
Assemble the shortcakes
- Split warm biscuits in half. Spoon strawberries and plenty of syrup over the bottom half. Add a scoop of vanilla ice cream, then top with the biscuit lid. Add more berries if you're feeling generous, which frankly you should be.
Video
Notes
Storage:
The biscuits can be made a day ahead or made ahead and frozen for up to 3 months. The strawberries should not be made more than 2-3 hours ahead of time. They get soggy.
Notes:
*Ice cream is not figured into the nutritional information.
- If your strawberries are extra juicy, save the syrup for spooning over ice cream.
- You can use frozen strawberries but they are not as good - the texture is mushy.
- These are best served warm while the ice cream starts melting into the berries.
Nutrition
Calories: 412kcal | Carbohydrates: 69g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 8mg | Potassium: 413mg | Fiber: 6g | Sugar: 29g | Vitamin A: 384IU | Vitamin C: 139mg | Calcium: 50mg | Iron: 1mg
