It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.
I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.
I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.
Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.
You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.
Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.
This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.
Strawberry Cream Biscuits and Strawberry Sauce
Recipe Adapted from Better Home & Gardens
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons butter, frozen
- 1 cup fresh strawberries, hulled and diced
- 1 1/2 cups heavy cream, or more as needed, chilled
For Strawberry Sauce
- 2 cups fresh strawberries
- 1/3 cups sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.
In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.
Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.) Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.
Place dough on a parchment-lined baking sheet.
Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.
For Strawberry Sauce: In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.