Funfetti Strawberry Shortcake Biscuits

Name: Funfetti Strawberry Shortcake Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cup White Lily self rising flour; 1/3 cup cold butter; 1/4 cup sprinkles; 2/3 cup buttermilk**; 1 cup heavy whipping cream; 1 tsp clear imitation vanilla extract; 3 tbsp powdered sugar; 1/2 cup strawberries, diced; powdered sugar (optional); chocolate sauce (optional)

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My husband comes from the great state of Alabama and he loves himself some flaky, buttery biscuits. And if you follow my blog regularly, you also know his favorite thing in the world is funfetti/birthday cake flavored anything. For his birthday I decided to mash the two together and make a funfetti strawberry shortcake biscuit dessert.

The secret to my southern biscuits is using a low protein flour like Whit Lily brand flour. Low protein leads to less gluten from forming making it less hockey puck like and more tender and flaky. I also get that birthday cake flavor by using clear imitation vanilla extract, a tip I shared in a past recipe.

You can interchange the strawberries in the recipe for any fruit or berry you like. The only thing I ask is to always use homemade whipped cream, it truly makes all the difference.

The buttery biscuits paired with light whipped cream and tart strawberries is a classic combination. Spruce it up with some sprinkles and chocolate and you have a unique dessert on your hands! Try it out!

Funfetti Strawberry Shortcake Biscuits

Total Time: 22 minutes
Yield: 12 biscuits 1x

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Instructions

Preheat oven to 500 F
In a large bowl add self rising flour and cold butter. Use a pastry cutter or a fork and cut the butter into the flour until you have a pea-sized pieces of butter. Add the sprinkles, and 1/2 cup of butter milk and mix with fork. Add the rest of the butter milk until the dough comes together.
Knead the dough 2-3 times and place on a floured countertop. Roll out the dough until it is 1/2 inch thick. Use a 3 or 4 inch biscuit cutter or cookie cutter to cut out biscuits. Roll out the leftover dough and cut out the rest of the biscuits until all the dough is used.
Place biscuits on a parchment lined baking sheet 1 inch apart and bake for 8-12 minutes or until the tops are golden brown. Cook on a rack for 10 minutes.
While the biscuits are cooking, add heavy cream, imitation vanilla extract and powdered sugar to a large mixing bowl. Mix on high speed with a stand or hand mixer until you get stiff peaks.
To assemble, cut the biscuits in half. Spoon whipped cream onto the bottom half of the biscuit. Top with diced strawberries and top half of the biscuit. Drizzle on chocolate sauce and dust with powdered sugar.