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 12 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 and Cheddar Garlic Butter 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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- all-purpose flour
- granulated sugar
- aluminum-free baking powder
- heavy cream
- strawberry extract (divided use)
- chopped strawberries
- powdered sugar
- milk
HOW TO MAKE STRAWBERRIES AND CREAM BUTTER SWIM BISCUITS:
Preheat oven to 450F degrees. Spray a 9x9-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 ½ 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)
Ingredients
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 cups heavy cream
- 1 ½ teaspoons strawberry extract (divided use)
- 1 ½ cups chopped strawberries
- 1 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat oven to 450F degrees. Spray a 9x9-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- 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 ½ 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!
Video
Nutrition
Nutritional Disclaimer
“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 can vary quite a bit depending on which brands were used.
Lynn S.
I made your Blueberry Butter Dip Biscuits and they turned out perfect so I have high hopes for these. I’ve made many variations of the butter dip biscuits.