Strawberry Biscuit Recipe

Homemade Strawberry Biscuit
Homemade Strawberry Biscuit

Strawberry Biscuit

Once it’s spring/summer, strawberries tend to find their way into almost every dish – salads, desserts, beverages. Yes! They usually appear, often taking center stage. Strawberry fruits and biscuits go together so quickly and easily.

Do you have too many strawberries? Then make this set of bright and beautiful biscuits – strawberry biscuits.  And you can swap out the strawberries with the other berries – raspberries, blackberries, blueberries.  The recipe is quick and easy to cook and is the perfect place to start for beginner cooks.

This recipe is a particularly good way to use those extra berries you need to use before they spoil. Be sure to use the more fragile/almost over-ripe berries because they work best, almost melting away into the baked goods. The firmer stock of strawberries, though equally healthy and delicious are less likely to melt and tickle.

The choice is yours.

Recipe Ingredients:

IngredientsUS MeasurementMetric Measurement
All-purpose flour  4/3 cups   186g
Baking soda½  teaspoon   2.5g
Baking powder1/2  teaspoon   2.5g
Salt¼ teaspoon   1.25g
Butter, room temperature1 stick   113g
Sugar, brown½  cup    87.5g
Sugar, granulated¼ cup    44.5g
Egg, beaten1 large+ 1 yolk    ??
Vanilla, pure extract1 teaspoon    5g
Strawberries, diced2/3  cup   150g

Recipe Instructions:

Pre-Heat The Oven:

  • As your oven preheats to 350 degrees F (177 C), line a baking sheet with parchment paper and set it aside.

Mix Dry Ingredients:

  • Mix the dry ingredients: All-purpose flour, baking powder, baking soda, and salt together inside one medium-sized bowl and also set it aside.

Mix The Other Ingredients:

  • Mix the other ingredients: butter, brown sugar and granulated sugar together using another large bowl. Ensure that everything is evenly incorporated, appearing creamy.
  • Now, add the beaten egg and yolk, pure vanilla and mix until the whole lot is also evenly blended.

Combine Wet & Dry Ingredients:

  • Slowly stir in the dry ingredients into the wet one until both combine enough to form a batter.
  • Add the diced strawberry and get them folded into the dough being careful not to over mix so that the strawberries don’t become mashed up in the process (save a few with which to top your dough balls later to give it a bright redness.


  • Cover the dough and refrigerate for a minimum of 30 minutes. (This helps the strawberries to make the dough wet; and the wetter the dough, the more the biscuits spread.

Break The Dough:

  • Cut and roll the dough into small-sized balls and place them on your baking sheet.
  • Bake until the edges are a golden brown.

Cool The Biscuits:

  • Remove the baked biscuits from the oven and allow to cool on the baking sheet.
  • When relatively cool, transfer to the wire rack for complete cooling before use /storage.

Now you have a strawberry biscuit that’s both crispy on the edges and cherry at the center.

Note: You can make a quick strawberry butter for slathering on the biscuits ‘ tops using this recipe:


  • 1/8 cup strawberry
  • 4 tablespoons of soft butter.


  • While the biscuit is baking, mash up the strawberries into the soft butter.
  • Freeze for about 20 minutes.

Note: This is a little difference that makes a world of difference in flavor.

How Best To Serve:

  • Best eaten hot out of the oven.
  • Can be served warm.
  • Can be used with Basil Honey Butter.
  • Can be served laced with fresh strawberries.

How To Store

Baked Biscuits:

  • Allow the baked
  • biscuits to cool completely on a wire rack.
  • Wrap and label the package in an airtight container with recipe name and date.
  • Freeze /Store at 0 degrees C or lower.


To thaw and reheat a single frozen biscuit:

  • For a microwave oven: Microwave on HIGH for 10-30 seconds.
  • For a conventional oven:
  • Pre-Heat your oven to 300 degrees F.
  • Place in the foil-wrapped package and heat the biscuits for 10 minutes ( if thawed) and 20 minutes ( if frozen).

How Long To Store:

  • Fresh and properly baked biscuits last for up to 1-2 days at normal room temperature.
  • Properly stored biscuits last for up to 7 days in the fridge.
  • Well-baked, properly-packaged biscuits can last and maintain the best quality for 2-3 months.

Note: The freezer time given is for biscuits that have remained constantly frozen at 0 degrees F, they will keep safe indefinitely.

Related References

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