Strawberry Shortcake Biscuits

A Mark and Alison Favorite 🙂


I recently asked Mark if he had ever heard of A Very Potter Musical, which he had not. If you were born in the early ’90s, you’ve probably seen it. If you were NOT born in the early ’90s, then think of it as the best-ever Harry Potter fan-made musical that pays homage to Harry, Ron, and Hermione better than any other fan fiction EVER, and also better even than Cursed Child ever could. It’s made with a true love of the Harry Potter books and an enduring sense of humor that is still funny even now, 10 years after its conception.


So I had Mark’s patience for exactly one clip, and I chose Granger Danger: the duet sung by Ron Weasley and Draco Malfoy when they see Hermione at the Yule Ball. Mark just stared at Lauren Lopez playing Malfoy for the entire clip and repeated, robot-like, “Malfoy’s a girl? Malfoy’s a girl!”


Yes, Mark, we live in a world where sometimes, Malfoy can be played by a girl. Enjoy your biscuits now.


Strawberry Shortcake Biscuits

With inspiration from Anne Burrell and several random cooking websites!


You will need… (for the biscuits themselves)
1½ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
Several pinches of lemon zest
pinch of salt
½ cup Lactaid milk, soured by adding 1 tbsp lemon juice and let sit 10 minutes
Half a stick of cold butter
Several pinches of coarse sugar, such as turbinado sugar or sugar in the raw


For the filling…

4 cups fresh strawberries, sliced
2 tablespoons turbinado sugar
1 tablespoon fresh lemon juice
juice and zest of a Valencia orange, a blood orange, or 2 clementines


For the whipped cream…

Small container of heavy whipping cream

2 tsp vanilla extract

2 tbsp confectioners sugar

A couple squeezes of juice from 1 lemon
One small container of heavy whipping cream to soft peaks, then add approx 2 tsp of vanilla extract and 2 tbsp of confectioner’s sugar, bring to medium peaks, add a few squeezes of lemon juice, and finish at stiff peaks once the balance of lemon juice to sugar is perfect. (Or keep it simple and use store bought whipped cream.)



Directions for the Biscuits:


Preheat the oven to 425 degrees F and line a cookie sheet with parchment paper.


Combine flour, baking powder, baking soda, sugar, salt, and lemon zest in a small bowl.


Add cold butter and cut in with a pastry cutter, or rub into the flour mixture using your finger tips, until you have coarse crumbs.


Stir in milk mixture and form into golf ball-sized biscuits.


Drop dough onto the prepared pan, smooshing each golf ball size biscuit to form a flattened disc.


Sprinkle with coarse sugar and lemon zest.


Bake 15 minutes or until lightly golden-brown.


Directions for the Filling:


Combine sliced strawberries, raspberries if desired, sugar, and citrus juices in a bowl. Let mixture sit at room temperature for approx 30 minutes to release juices. You can eat the fruit as is, or serve it cooked / warm.


If you’d like to serve it Warm…


Melt 1 tbsp butter in a pot, add fruit, and cook just until through.


I brought to boil over medium, then reduced to simmer, then brought to medium again just before serving to ensure the mixture was thick and hot, right when we went to eat it.


To Assemble:


Cut biscuits in half to make little sandwiches with fruit, then the whipped cream, and then topped with the biscuit top!


Adding ice cream is another delightful option…


Buon appetito!

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