This easy Drop Biscuit Strawberry Shortcake is made using simple ingredients and is perfect for a make ahead dessert. The biscuit is naturally sweetened with honey and makes for the perfect supporting layer for a mound of delicious whipped cream and sweet, juicy strawberries.
Drop Biscuit Strawberry Shortcake
What you’ll need:
Click the ingredient name for the exact product I use and recommend for this recipe!
Biscuits:
- Gluten Free 1:1 Flour (this is by far my favorite and the only one I have tested with this recipe!)
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Eggs
- Milk
- Honey
Strawberries:
- Strawberries
- Sugar or Monk Fruit Sugar
Whipped Cream:
- Heavy Cream
- Vanilla Extract
- Powdered Sugar or Monk Fruit Powered Sugar
A NOTE ON SUBSTITUTIONS
Baking can be tricky, especially when using gluten free ingredients. Please note that this recipe has not tested alternative flours outside of the Bob’s Red Mill Gluten Free 1:1 Flour as it’s one of my favorites to bake with. Please keep that in mind before changing up any ingredients in this recipe! I will note, though, that an all purpose flour should be fine to substitute in this recipe.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- dairy free (using compliant milk, whipped cream and butter)
- vegetarian
- soy free
- nut free
- tree nut free
- refined sugar free (using monk fruit in place of sugar and monk fruit powdered sugar in place of powdered sugar)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
Hungry for more?
I served these at a Garden Brunch alongside:
+ more to come!
FOLLOW ALONG
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Drop Biscuit Strawberry Shortcake
Ingredients
Drop Biscuits
- 2 cups gluten-free baking flour (I use Bob's Red Mill 1:1)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 2 eggs
- ½ cup milk
- ¼ cup honey
- 1 tbsp butter, melted
Strawberries
- 6 cups strawberries, diced
- 6 tbsp sugar (sub monk fruit for lower sugar if needed)
Whipped Cream
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (sub monk fruit powdered sugar for lower sugar if needed)
Instructions
Strawberries
- Dice strawberries and combine with sugar. Allow to sit in the fridge for 30 minutes minimum so that the strawberries release a delicious juice.
Drop Biscuits
- Preheat oven to 375℉ and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- With a pastry dough cutter (or a sturdy fork) cut butter into the flour mixture until butter is fully cut into the flour and it resembles small pebbles.
- Whisk together honey, eggs and milk then mix it into the flour mixture.
- Drop approximately 2 tbsps of dough onto baking sheet, 2 inches apart from each biscuit. There will be enough dough for 8.
- Brush on melted butter overtop of each biscuit.
- Bake for 10-15 minutes, or until a toothpick comes out clean and tops begin to brown.
Whipped Cream
- Whip heavy cream until whipped cream forms.
- Then, mix in the powdered sugar and vanilla until just fully combined.
Strawberry Shortcake
- Cut each biscuit in half. On the bottom half, layer on whipped cream and top with strawberries/juice. Then, top with the other half of the biscuit and a dollop of whipped cream.
- Be sure to assemble right before ready to eat, not in advance. Serve and enjoy!
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