top of page
  • taspencer

Sparkling Strawberry Biscuits

Whipped cream optional, but highly recommended.

Strawberry biscuits topped with sugar on a parchment paper

Strawberries and shortcake go hand in hand, but when you actually put the strawberries in the shortcake, it’s a sure-fire recipe for deliciousness. Here I’m stuffing light and fluffy biscuits with chunks of fresh strawberries and topping them with a shower of crunchy sparkling sugar for an unexpected twist on the classic summer delight.

These biscuits are based on a classic British scone, where the dough contains a moderate amount of butter rubbed into the flour and is held together by milk and egg. Think of them the lovechild of a southern biscuit and a shortcake: tall and fluffy but a little bit sweet too. The sparkling sugar on top is optional, but it brings a delightful crunchy texture to the top as well as an extra wow factor. I highly recommend.

Strawberry biscuits topped with sparkling sugar on parchment paper.

These biscuits are not difficult to make—and they only take a few minutes to whip up—but just like with pie dough, a light touch is key. Be sure to keep the butter cold as you’re rubbing it into the flour, and if it starts feeling warm, stop and pop the bowl into the freezer for 10 minutes before adding the wet ingredients. Once the egg and milk goes in, resist the urge to work the dough too much. It should still be shaggy and not completely incorporated when you turn it out onto the board; the folding will bring it more together. If it’s homogenous before you begin folding, it’s already overworked and the biscuits may be flat and dense.

This style of biscuit is typically best served fresh, but in this case, I recommend letting the cooked biscuits rest at least 1 hour before serving. During the cooling time, the aroma of the strawberries will sink into the biscuit, more fully permeating it with flavor. It might be hard to wait, but you’ll be glad you gave it the extra time.

After serving, any leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days. I recommend letting them come to room temperature before eating. They won’t be quite as fluffy and fresh as the day they were baked, but they’ll still taste fantastic.



Sparkling Strawberry Biscuits

(Makes 8)

A strawberry biscuit topped with sparkling sugar on parchment paper.

3 cups (360 g.) all-purpose flour

¼ cup (50 g.) granulated sugar

4 tsp. baking powder

¾ tsp. kosher salt, plus more

6 tbsp. (85 g.) cold unsalted butter, cubed

2 large eggs, divided

½ c. plus 1 tbsp. whole milk

1 c. (150 g.) chopped strawberries

3 tbsp. sparkling sugar (optional)

Equipment: 2 1/2" round cutter, 1 large baking sheet, parchment paper



Preheat the oven to 400 degrees, rack in the middle position. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, and ¾ teaspoon salt. Add cold cubed butter and toss to coat in flour. With fingertips, lightly smash butter cubes until flattened, then rub into flour until the mixture looks like coarse crumbs.

In a small bowl, whisk one egg lightly until blended, then add milk and stir until combined.

Drizzle wet mixture over the dry ingredients and sprinkle with chopped strawberries. Using a fork, gently toss just until a shaggy dough forms (there will still be some dry bits). Use clean hands to bring dough together into a shaggy mass, collecting any dry bits from bottom of the bowl.

Turn out dough onto a clean work surface and pat into a rough rectangle about 1” high. Fold rectangle in half width-wise, then lightly pat out dough again to a 1” high rectangle. Repeat the folding twice, then pat out dough into a 1” thick square.

Using a 2 1/2" circle cutter dipped in flour, cut out rounds. Cut straight down into the dough and lift cutter back up and out without twisting. (You should get 5 rounds from this first cut-out.) Use a fish spatula, offset spatula (or other thin metal tool) to carefully lift biscuits off surface and place on prepared sheet, spacing at least 2” apart.

Strawberry biscuit topped with sparkling sugar on a parchment-lined baking sheet.

Push the edges of remaining biscuit scraps together into a new mass (without kneading) and pinch cut edges together. Cut out 2 more circles and place on prepared sheet. Shove remaining biscuit scraps together into a franken-biscuit mass and place on prepared sheet.

In a small bowl, whisk remaining egg with a pinch of salt. Brush tops of biscuits with egg wash, being careful not to let egg drip down the side. Sprinkle with sparkling sugar as desired.

Bake biscuits 12-16 minutes, or until risen and golden brown on top and bottom.

Strawberry biscuits topped with sparkling sugar on parchment paper.

Originally posted June 16, 2024.

Recent Posts

See All


bottom of page