There is truly nothing like welcoming spring or summer with a batch of Fresh Strawberry Biscuits with Strawberry Glaze Recipe. These tender, flaky biscuits are studded with juicy, diced strawberries that bring bursts of natural sweetness and vibrant pink flecks throughout the dough. The crowning glory is a luscious strawberry glaze that adds a delicate, glossy finish and a perfect touch of extra fruity sweetness. Every bite melts in your mouth with a combination of buttery richness and fresh berry brightness that feels both indulgent and refreshingly light. If you’re looking for a recipe that elevates the classic buttermilk biscuit into a stunning, crowd-pleasing treat, then this is it. You’ll want to keep this recipe bookmarked for special breakfasts, brunches, or even a charming afternoon tea.
Ingredients You’ll Need
This recipe is a brilliant example of how a few simple, quality ingredients come together to create something truly magical. Each component plays its part in building wonderful texture, beautiful color, and that iconic homemade biscuit flavor you crave.
- Strawberries: Fresh and diced, they provide juicy bursts and natural sweetness scattered throughout the biscuits.
- All-purpose flour: The foundation giving structure and tenderness to the dough.
- Baking powder: Ensures the biscuits rise beautifully and achieve that perfect fluffy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Powdered sugar: Adds a gentle sweetness to the dough and glaze without gritty sugar crystals.
- Frozen butter and butter-flavored shortening: The keys to flaky layers and rich buttery flavor.
- Cold buttermilk: Keeps the dough moist while adding a subtle tanginess.
- Vanilla and strawberry extracts (optional): Tiny touches that deepen and enhance the strawberry essence wonderfully.
- Milk, buttermilk, or heavy cream: For brushing the biscuits to help them brown to golden perfection.
- Glaze ingredients (powdered sugar, butter, milk, extracts, salt): Combine to create a shiny strawberry glaze that elevates these biscuits from delicious to irresistible.
How to Make Fresh Strawberry Biscuits with Strawberry Glaze Recipe
Step 1: Prepare Baking Sheet and Strawberries
Begin by lining a baking sheet with parchment paper to keep your biscuits from sticking and make cleanup a breeze. Next, dice fresh strawberries into tiny pieces. Place them on a paper towel and gently press with another to soak up extra juice; this step ensures your biscuits aren’t soggy but perfectly moist with just the right bit of strawberry flavor.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, salt, and powdered sugar in a large bowl until evenly combined. This uniform blend guarantees that the rising agents and sweetness are evenly dispersed throughout your dough, giving you consistent texture and taste in every bite.
Step 3: Incorporate Fats
Grate the frozen butter and shortening directly into the dry mix. Using a pastry cutter, work the fats in until the mixture resembles pea-sized crumbs. The chunks of cold butter and shortening are what create those dreamy flaky layers biscuits are famous for, so keeping them frozen until the last moment is essential.
Step 4: Add Strawberries
Toss the diced strawberries into the flour mixture so they get nicely coated. This step helps distribute them evenly so you get strawberry flavor in every biscuit without them sinking or bleeding too much juice into the dough.
Step 5: Add Wet Ingredients
Combine the optional vanilla and strawberry extracts into cold buttermilk for an extra aromatic punch. Pour this liquid over the dry ingredients, then stir gently just until a soft, sticky dough forms. Remember not to overmix here because this keeps your biscuits tender rather than tough.
Step 6: Knead and Fold Dough
Lightly flour your work surface and hands before turning out the dough. Knead gently with minimal additional flour, keeping the dough slightly wet for moist, tender biscuits. Pat the dough into a rectangle, fold it into thirds like a letter, turn, and repeat this folding several times to create flaky layers that will puff up beautifully during baking.
Step 7: Shape Biscuits
Roll or pat the dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and press straight down without twisting to cut the biscuits. Twisting can seal the dough and prevent rising, so stamping straight down is the key to getting tall, fluffy biscuits.
Step 8: Arrange, Chill, and Preheat Oven
Space the biscuits about half an inch apart on your prepared baking sheet. Chill them in the fridge for 10 to 15 minutes if the dough feels warm; this step helps maintain those lovely flaky layers. Meanwhile, preheat your oven to a high 450°F (232°C) for that quick rise and golden crust.
Step 9: Bake Biscuits
Brush the tops of the biscuits lightly with milk, buttermilk, or heavy cream to encourage browning. Bake on the top rack for about 20 minutes or until the biscuits are golden brown. You can briefly broil them at the end for an extra caramelized finish—just watch them closely to prevent burning.
Step 10: Butter and Glaze
Once out of the oven, brush the hot biscuits with melted butter to add richness and shine. Meanwhile, whisk together the powdered sugar, butter, milk, extracts, and a pinch of salt to create your strawberry glaze. Brush half the glaze over the biscuits while they are still warm, then let it set and drizzle the remaining glaze on top for a beautiful, glossy finish and irresistible sweetness.
How to Serve Fresh Strawberry Biscuits with Strawberry Glaze Recipe
Garnishes
For a fresh, elegant look, sprinkle a few finely chopped fresh strawberries or mint leaves on top of the glazed biscuits. A dusting of powdered sugar can also add a delicate, snowy touch that makes these beauties even more inviting.
Side Dishes
These biscuits are delightful on their own but pair wonderfully with light sides like fresh fruit salad, creamy yogurt, or a smear of whipped cream cheese. For brunch, consider serving alongside scrambled eggs or crispy bacon to balance sweet and savory flavors.
Creative Ways to Present
Try stacking the biscuits into mini strawberry shortcakes topped with whipped cream and fresh berries for a stunning dessert option. You can also slice them in half and fill with mascarpone and strawberry jam for a decadent snack that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover biscuits in an airtight container at room temperature for up to two days. They maintain most of their freshness best when kept tightly covered to prevent drying out.
Freezing
If you want to make these biscuits ahead, freeze them on a baking sheet first until solid, then transfer to a resealable freezer bag or container. They keep well for up to three months. When you’re ready to enjoy, bake them straight from frozen, adding a few extra minutes to the bake time.
Reheating
Reheat leftover or frozen-and-thawed biscuits in a warm oven (about 350°F/175°C) for 10 to 15 minutes to restore their flaky texture and warm up that glorious strawberry glaze.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe since they hold their shape and texture better during baking. Frozen strawberries can release too much moisture and make the dough soggy, but if you must, thaw and thoroughly drain them before use.
Is there a substitute for buttermilk?
You can make a buttermilk substitute by adding one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for 5–10 minutes to curdle before using it in the recipe.
How do I prevent the biscuits from being dense?
The key is to handle the dough gently and avoid overmixing once you add the wet ingredients. Also, keeping the butter cold and folding the dough to create layers helps ensure light, fluffy results.
Can I make this recipe dairy-free?
Yes, you can try plant-based butter and milk alternatives like almond or oat milk, but results might vary slightly since dairy adds richness and helps with texture.
How long do these biscuits stay fresh?
Fresh Strawberry Biscuits with Strawberry Glaze Recipe are best enjoyed within 1–2 days for peak freshness and flavor. After that, they may start to dry out, though reheating helps revive them.
Final Thoughts
There’s just something irresistibly joyful about baking Fresh Strawberry Biscuits with Strawberry Glaze Recipe that brings a smile to anyone’s face. Whether you’re serving them for a special occasion or simply treating yourself, these biscuits deliver delightful flavor, perfect texture, and vibrant color that celebrate the sweet taste of fresh strawberries in every bite. I can’t wait for you to try making this at home—it’s a wonderful way to brighten any morning and impress your loved ones with your baking skills!
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Fresh Strawberry Biscuits with Strawberry Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Fresh Strawberry Biscuits are a delightful twist on the classic biscuit, packed with juicy strawberries and finished with a sweet glaze. Perfectly flaky and tender, these biscuits combine the buttery richness of traditional biscuits with the fresh, vibrant flavor of strawberries, making them an ideal treat for breakfast, brunch, or dessert.
Ingredients
Strawberry 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 aside to prevent sticking and ensure easy cleanup.
- Prepare Strawberries: Dice the strawberries into tiny pieces and place them on a paper towel to absorb extra juice. Gently press another paper towel on top to remove more moisture; set aside to keep the dough from becoming too wet.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until fully combined for an even distribution of leavening and sweetness.
- Incorporate Fats: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter or fork to blend until the mixture resembles pea-sized crumbs, creating a flaky texture in the biscuits.
- Add Strawberries: Add the diced strawberries to the flour mixture and gently toss to coat the berries evenly, preventing them from sinking and discoloring the dough.
- Add Wet Ingredients: Mix vanilla and strawberry extracts (if using) into the cold buttermilk. Pour into the dry ingredients and gently stir just until a soft, sticky dough forms. Avoid overmixing to maintain biscuit tenderness.
- Knead and Fold Dough: Lightly flour your work surface and hands. Turn the dough out and gently knead, adding flour only as needed to prevent sticking, keeping dough moist. Pat into a rectangle, fold into thirds like a letter, turn, and repeat several times to create flaky layers.
- Shape Biscuits: Pat the dough to a 1-inch thickness. Dip a 3-inch biscuit cutter in flour and press straight down to cut biscuits without twisting to ensure even rising.
- Arrange and Chill: Place biscuits about 1/2 inch apart on the prepared baking sheet. If dough has warmed, refrigerate for 10–15 minutes to firm up for better rise.
- Preheat Oven: While chilling, preheat the oven to 450°F (232°C) for a hot, fast bake that creates flaky layers and golden crust.
- Bake Biscuits: Lightly brush biscuit tops with milk, buttermilk, or heavy cream. Bake on top rack for about 20 minutes or until golden brown. Optionally broil briefly for extra browning, watching carefully to avoid burning.
- Butter and Cool: Remove biscuits from oven and brush hot biscuits immediately with melted butter to add richness and moisture to the crust.
- Prepare Glaze: In a small bowl, mix together powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt until smooth and creamy.
- Glaze Biscuits: While biscuits are still warm, brush half the glaze over the tops. Once the glaze sets and hardens slightly, drizzle the remaining glaze for extra sweetness and visual appeal.
- Serve: Serve the biscuits warm or at room temperature for best flavor and texture.
Notes
- Ensure strawberries are well-drained to prevent the dough from becoming too wet and sticky.
- Using frozen butter and shortening is key to achieving flaky biscuit layers.
- Do not overmix the dough to keep biscuits tender and light.
- Cut biscuits without twisting the cutter to maintain their shape and rise.
- Optional extracts enhance flavor but can be omitted if unavailable.
- Glaze can be adjusted for sweetness and thickness by varying milk quantity.
- Bake biscuits on the top rack for optimal browning and flakiness.
