If there’s one thing that screams spring and sunshine, it’s a batch of Fresh Strawberry Biscuits with Vanilla Strawberry Glaze Recipe. These biscuits are the perfect balance of tender and flaky, bursting with juicy strawberry sweetness throughout and finished off with a luscious, smooth glaze that melts in your mouth. Whether you’re looking to wow your brunch guests or treat yourself on a relaxing weekend morning, this recipe brings together fresh, simple ingredients to create something truly irresistible. Trust me, once you try these, they’ll become your new go-to for all things strawberry and biscuit!
Ingredients You’ll Need
This recipe shines precisely because of its simplicity, but each ingredient plays an essential role. From the juicy strawberries that provide fresh bursts of flavor and color to the cold butter and shortening that create those flaky, tender layers you crave, every addition is deliberate and delicious.
- Strawberries (1 cup, diced): Fresh and juicy, these give the biscuits their iconic burst of strawberry flavor and lovely natural sweetness.
- All-purpose flour (2 cups): The foundation for structure and just the right bite when spooned and leveled carefully.
- Baking powder (1 tablespoon): Helps the biscuits rise beautifully, creating a soft and fluffy texture.
- Salt (1 teaspoon): Balances the sweetness and enhances all the flavors.
- Powdered sugar (â…“ cup for biscuits, 1 cup for glaze): Adds a touch of sweetness to the dough and forms the base of the irresistibly smooth glaze.
- Butter (¼ cup frozen, plus 1 tablespoon melted): Frozen butter grated into the dough creates light layers while melted butter brushed on top adds richness and shine.
- Butter-flavored shortening (¼ cup frozen): Works with the butter to keep the biscuits tender and flaky.
- Buttermilk (1 cup cold): Adds tenderness and a subtle tang that perfectly complements the strawberries.
- Pure vanilla and strawberry extracts (¼ teaspoon each, optional): Enhance the natural flavors for a more aromatic, complex finish.
- Milk, buttermilk, or heavy cream (for brushing): Gives the biscuit tops a beautiful golden brown in the oven.
- Butter, milk, vanilla and strawberry extracts, salt (for glaze): Combined for the most scrumptious vanilla strawberry glaze to drizzle over warm biscuits.
How to Make Fresh Strawberry Biscuits with Vanilla Strawberry Glaze Recipe
Step 1: Prepare Your Baking Sheet
Start by lightly lining a baking sheet with parchment paper—this simple step ensures your biscuits bake evenly and don’t stick, helping you achieve that golden, perfectly textured bottom crust.
Step 2: Dice and Dry Strawberries
Dice one cup of fresh strawberries into tiny pieces, then gently press them between paper towels to remove excess juice. This step is crucial to prevent soggy biscuits and allows the strawberries to stay evenly distributed without watering down your dough.
Step 3: Combine Dry Ingredients
Whisk together the flour, baking powder, salt, and powdered sugar in a large bowl. This even mixture ensures every bite has the right balance of sweetness and lift.
Step 4: Incorporate the Fats
Grate your frozen butter and shortening over the dry ingredients, then cut them in with a pastry cutter until the mix resembles coarse peas. This technique traps air and creates the flaky layers that make biscuits so delightful.
Step 5: Fold in Strawberries
Add the diced, dried strawberries to the flour mixture, tossing gently so they’re coated and spread out. This keeps them from sinking and helps distribute juicy flavor evenly through the dough.
Step 6: Add Wet Ingredients and Mix
Mix the vanilla and strawberry extracts into cold buttermilk, then pour over your dry mixture. Gently stir just until combined and a soft, sticky dough forms. Overmixing can make the biscuits tough, so keep it light and tender.
Step 7: Knead and Layer for Flakiness
Turn the dough onto a lightly floured surface and knead gently, keeping it slightly moist. Pat it into a rectangle, then fold it into thirds like a letter. Repeat this fold and turn process a few times to build layers perfect for flaky biscuits.
Step 8: Shape Your Biscuits
Pat your dough into a 1-inch thick rectangle, then use a generously floured 3-inch cutter to press down straight (don’t twist) to keep the dough layers intact. This creates the classic round biscuit shape with that wonderful rise.
Step 9: Chill and Preheat
Place the biscuits about ½ inch apart on your baking sheet. If the dough has warmed during shaping, refrigerate for 10–15 minutes while you preheat your oven to 450°F. This chilling ensures they bake up fluffy and golden.
Step 10: Bake to Perfection
Brush tops with your choice of milk, buttermilk, or cream before popping them in the oven. Bake on the top rack for about 20 minutes until beautifully golden brown. For extra color, you can briefly broil but watch closely to prevent burning.
Step 11: Butter and Cool
As soon as the biscuits come out of the oven, brush them with melted butter for rich flavor and a tender crust. Let them cool slightly while you prepare the glaze.
Step 12: Prepare and Apply the Vanilla Strawberry Glaze
Whisk together powdered sugar, butter, milk, vanilla and strawberry extracts, and a pinch of salt until smooth. While the biscuits are still warm, brush half the glaze over them. After it hardens, drizzle the remaining glaze in any pattern you like for that perfect sweet finish.
How to Serve Fresh Strawberry Biscuits with Vanilla Strawberry Glaze Recipe
Garnishes
For an extra touch of charm, sprinkle chopped fresh strawberries or a few edible flowers on top of the glazed biscuits. A light dusting of powdered sugar can also add a delicate, frosty appearance that looks as beautiful as it tastes.
Side Dishes
Pair these biscuits with a dollop of whipped cream, a smear of clotted cream or mascarpone, or a bowl of fresh mixed berries. For brunch, they complement scrambled eggs, crispy bacon, or even a fresh spinach salad beautifully—think of it as making your strawberry biscuit experience truly well-rounded.
Creative Ways to Present
Try stacking two biscuits with cream cheese and sliced strawberries between to make a quick biscuit shortcake. Or arrange them on a tiered serving tray for a stunning tea party centerpiece. Even wrapping a few warm biscuits in parchment and ribbon makes for an inviting gift or picnic treat.
Make Ahead and Storage
Storing Leftovers
If you have any biscuits left (although that’s unlikely!), store them in an airtight container at room temperature for up to two days to keep them soft. Avoid refrigeration as it can dry them out.
Freezing
To freeze, place unglazed baked biscuits in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag; they’ll keep well for up to 3 months. When ready to eat, thaw slightly and warm before adding glaze.
Reheating
Reheat biscuits gently in a warm oven at 300°F for 5-10 minutes to revive that just-baked fresh warmth and flaky texture. After reheating, brush with a little melted butter and apply glaze freshly for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best here to maintain texture and flavor. Frozen strawberries release a lot more juice which can make the dough too wet, resulting in soggy biscuits. If you must use frozen, thaw fully and pat dry thoroughly.
Why do I need both butter and shortening?
Butter provides rich flavor and helps the biscuits brown beautifully, while shortening produces tender, flaky layers because it has a higher melting point. Combining both gives you the best texture and taste balance.
Can I make these biscuits dairy-free?
Absolutely! Substitute buttermilk with a plant-based milk plus a tablespoon of vinegar, use dairy-free butter and shortening, and make sure your powdered sugar doesn’t contain bone char. The glaze can be made with plant-based milk and vegan butter as well.
What if I don’t have strawberry extract?
No problem! Vanilla extract alone will still yield a delicious glaze. The strawberry extract enhances the fruity note, but using fresh strawberries in the dough ensures plenty of natural strawberry flavor shines through.
How thick should I roll the dough?
About 1 inch thick is perfect. Any thinner and the biscuits might bake up too dense or dry, while thicker may require longer baking times and could be doughy. This thickness strikes the best balance.
Final Thoughts
Making Fresh Strawberry Biscuits with Vanilla Strawberry Glaze Recipe is a joyful experience from start to finish, and the end result is a heavenly treat that’s bound to brighten any morning or afternoon tea. The harmony of flavors and textures is something truly special, and I can’t wait for you to make these your own. So grab your freshest strawberries and give this recipe a try—you’ll be rewarded with golden, flaky bites of happiness that taste like spring itself.
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Fresh Strawberry Biscuits with Vanilla Strawberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Fresh Strawberry Biscuits are tender, flaky, and bursting with juicy diced strawberries. Made with a combination of butter and shortening for the perfect crumb, they’re lightly sweetened and topped with a luscious strawberry glaze. Ideal for breakfast, brunch, or an afternoon treat, these biscuits offer a delightful strawberry flavor in every bite.
Ingredients
Biscuits
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- â…“ 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
- â…› teaspoon pure vanilla extract
- â…› teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
- Prepare Strawberries: Dice the strawberries into very small pieces. Place them on a paper towel to absorb excess juice and gently press with another towel to remove additional moisture. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and powdered sugar until well combined.
- Incorporate Fats: Grate the frozen butter and shortening into the dry ingredient mixture. Using a pastry cutter, blend until the mixture resembles pea-sized crumbs for flaky texture.
- Add Strawberries: Toss the diced strawberries into the flour mixture, coating them lightly to distribute evenly throughout the dough.
- Add Wet Ingredients: Combine the vanilla and strawberry extracts (if using) with the cold buttermilk. Pour this mixture over the dry ingredients and gently stir until a soft, sticky dough forms. Avoid overmixing to keep biscuits tender.
- Knead and Fold Dough: Lightly flour your work surface and hands. Turn the dough out and sprinkle flour on top. Knead gently, adding flour only as needed to prevent sticking, while maintaining a slightly moist dough. Pat dough into a rectangle, fold it into thirds, turn, and repeat several times to create flaky layers.
- Shape Biscuits: Pat the dough out to about 1 inch thick. Flour a 3-inch biscuit cutter and cut biscuits by pressing straight down without twisting.
- Arrange and Chill: Place biscuits ½ inch apart on the prepared baking sheet. If the dough has warmed, refrigerate for 10–15 minutes to help them rise properly during baking.
- Preheat Oven: While chilling, preheat the oven to 450°F (232°C) to ensure a hot baking environment for flaky biscuits.
- Bake Biscuits: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream. Bake them on the top rack for about 20 minutes or until golden brown. For extra browning, broil briefly while watching carefully.
- Butter and Cool: Remove the biscuits from the oven and immediately brush their tops with melted butter for added flavor and shine.
- Prepare Glaze: In a bowl, mix powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt until smooth. While biscuits are still hot, brush half of the glaze over them. Once the glaze hardens, drizzle the remaining glaze as desired for a glossy, sweet finish.
Notes
- Use very cold or frozen butter and shortening to ensure flaky biscuit layers.
- Do not overmix the dough; overmixing can make biscuits tough.
- Removing excess moisture from strawberries helps prevent soggy biscuits.
- Chilling the dough before baking helps maintain shape and improves texture.
- Optional extracts enhance flavor but can be omitted if unavailable.
- Store leftover biscuits in an airtight container and reheat gently for best texture.
