Strawberries and Cream Butter Swim Biscuits are simple, sweet biscuits that don’t even require a biscuit cutter! Fluffy biscuits baked in butter and topped with a sweet icing!
EASY STRAWBERRY BISCUITS
I’ve been on a kick lately with all these butter swim biscuit (a.k.a. Butter Dip Biscuits) recipes. I created that original recipe over 13 years ago and now I am having fun making some variations on that original. I’ve made the base recipe into Blueberry Butter Swim Biscuits, Cinnamon Roll Butter Swim Biscuits and Cheddar Garlic Butter Swim Biscuits. They are just so simple to make and you can make so many variations! These Strawberries and Cream Butter Swim Biscuits are my new favorite dessert/breakfast biscuit! Perfect for the upcoming strawberry season!
FREQUENTLY ASKED QUESTIONS:
Yes. Just make sure it’s not skim milk. Also, milk is thinner than heavy cream so you may need a little less. So start with less and add as needed.
Some people are sensitive to the taste (like me) and it can add a very slight metallic flavor. However, in general, a lot of people don’t notice the difference so don’t worry yourself trying to find aluminum-free baking powder.
I haven’t tried it but you should be able to. It may require more heavy cream though since whole wheat is more dense than white flour.
Yes. Just keep in mind they will be thinner and won’t need as long to cook. So just keep an eye on your baking time!
Yes. But they need to defrost and then dried with paper towels. Frozen fruits add a lot of extra water to the dish that will mess up the density of the biscuits so you have to be careful that they aren’t put in there frozen.
Absolutely! I would macerate some strawberries and add them to the top of the biscuits with a little whipped cream. To macerate strawberries: slice and put into a bowl, sprinkle with a little sugar and cover. Put in the refrigerator for a few hours until they get soft and juicy.
No but I think it adds a nice, light strawberry flavor in addition to the fresh strawberries.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – unsalted butter can be used but I think the salted butter works better to counter balance the sweetness of the biscuits.
- all-purpose flour – it does not need to be sifted first. Just properly measure the flour using the dip and scoop method (using a flat side of a butter knife to scrape off the excess).
- granulated sugar – I have not tried this with sugar substitutes so can’t speak for how that might turn out.
- aluminum-free baking powder – I talk about this already in the FAQ above but this is a personal preference.
- heavy cream – I know its tempting to want to use milk so you don’t have to go to the store to get heavy cream but you’re gonna have to trust me on this one. It makes all the difference. The only acceptable substitute is buttermilk. If you must use milk, don’t expect the same exact results.
- strawberry extract – this is optional if you can’t find it. I just like the additional kick of strawberry flavor it adds.
- chopped strawberries – I’ve only ever used fresh strawberries here. You could maybe use frozen (see my FAQ above about that).
HOW TO MAKE STRAWBERRY BUTTER SWIM BISCUITS:
Preheat oven to 450F degrees. Spray a 9×9-inch baking dish with nonstick cooking spray. In a microwave-safe bowl melt stick of butter in the microwave (or melt right in the baking dish you’ll be using as long as it’s not metal). Pour melted butter into prepared baking dish
In a medium bowl, mix together the flour, sugar and baking powder.
Pour in the heavy cream and one teaspoon of the strawberry extract.
Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough. Gently stir in chopped strawberries.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Oven times DO VARY but ops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.
In a bowl, whisk together powdered sugar with milk and 1/2 teaspoon of strawberry extract.
Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve. Serve as-is or as a base for strawberry shortcakes!
CRAVING MORE RECIPES?
Strawberries and Cream Butter Swim Biscuits (+Video)
For the biscuits:
- Preheat oven to 450F degrees. Spray a 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it.)
- In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar and 1 Tablespoon aluminum-free baking powder.
- Pour in 2 cups heavy cream and 1 teaspoon strawberry extract. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the heavy cream until you have a sticky dough.
- Gently stir in 1 1/2 cups chopped strawberries .
- In a microwave-safe bowl melt 1/2 cup (1 stick) salted butter (or melt right in the baking dish you'll be using as long as it's not metal).
- Pour melted butter into prepared baking dish.
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.
- Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
- Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Oven times DO VARY but ops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.
- In a bowl, whisk together 1 cup powdered sugar with 3 Tablespoons milk and 1/2 teaspoon strawberry extract. Drizzle on top of the warm biscuits.
- Allow the biscuits to cool slightly then slice and serve. Serve as-is or as a base for strawberry shortcakes!
- Yes, that is the correct oven temperature.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
- I don’t recommend using a metal baking dish. It can get hot too quickly and burn the edges before the middle is done. An oven safe glass or ceramic dish is best.
- Fresh or frozen strawberries can be used. However, if using frozen, they must be thawed first then dried with a paper towel or they will add too much moisture to the biscuit dough.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.