Strawberry Shortcakes

  • Preparation Time
    20 min.
  • Cooking Time
    30 min.
  • Serves

Recipe tags: baking mix, moderate difficulty, dessert, other


2 pkg Southeastern Mills® Buttermilk Biscuit Mix
½ cup plus 3 tablespoons granulated sugar, divided
1 tsp freshly grated orange zest
1 tsp freshly grated lemon zest
1 tsp freshly grated lime zest
3 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
½ tsp vanilla extract


  • 1

    Preheat the oven to 400º F. Spray 6 individual mini tart pans or one 9” pie pan with nonstick spray. Set aside.

  • 2

    In a large bowl, combine the biscuit mix with 2 tablespoons of the sugar. Add 1 cup of water and mix lightly to combine. Divide the dough evenly between the tart pans and place onto a sheet pan. Bake for 16 minutes or until golden brown. Carefully remove the biscuits from the oven and let cool.

  • 3

    While the tarts are cooking, combine the ½ cup of the sugar with ½ cup of water in a small saucepan. Bring to a boil and cook for 2 minutes, until the sugar is dissolved. Remove syrup from the heat and add the citrus zest. Allow to cool, then add sliced strawberries and let sit for 10 minutes.

  • 4

    In the bowl of a mixer, combine the cream with remaining tablespoon of sugar and vanilla extract. Beat with a whisk attachment until soft peaks form.

  • 5

    To assemble: Allow the biscuits to cool slightly. Carefully remove the biscuits from the pans and split each biscuit in half using a fork. Place the divided biscuits onto dessert plates. Using a slotted spoon divide the strawberries and spoon onto the bottom of each tart. Spoon the whipped cream over the strawberries and add the tops of each biscuit. Serve immediately.