Strawberries and Cream Butter Swim Biscuits

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 lately. 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!

Strawberry Butter Dip Biscuit on a plate and topped with sliced fresh strawberries.

FREQUENTLY ASKED QUESTIONS:

Can I use milk instead of heavy cream?

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.

Why do you say aluminum-free baking powder?

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.

Can I substitute with whole wheat flour?

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.

Could I use a bigger baking dish?

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!

Can you use frozen strawberries?

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.

Would this taste good as a strawberry shortcake?

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.

Is the strawberry extract necessary?

No but I think it adds a nice, light strawberry flavor in addition to the fresh strawberries.

Strawberries and Cream Butter Swim Biscuits

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
salted butter, all purpose flour, granulated sugar, baking powder, heavy cream, strawberry extract, strawberries, powdered sugar, milk.

HOW TO MAKE STRAWBERRIES AND CREAM 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

melted butter in a white baking dish.

In a medium bowl, mix together the flour, sugar and baking powder.

baking powde, sugar and all purpose flour shown in a glass bowl with a wooden spoon.

Pour in the heavy cream and one teaspoon of the strawberry extract.

heavy cream and strawberry extract poured into glass bowl that holds the all purpose flour mixture.

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.

chopped strawberries added to biscuit dough in a glass bowl

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.

biscuit dough spread into a white square baking dish that has melted butter in it.

Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.

biscuit dough cut into 9 squares in baking dish.

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. 

fully baked Strawberry Butter Swim Biscuits in a square white baking dish.

In a bowl, whisk together powdered sugar with milk and ½ teaspoon of strawberry extract.

powdered sugar and milk whisked together in a small measuring bowl.

Drizzle on top of the warm biscuits.

icing poured on top of strawberry biscuits while they're in baking dish.

Allow the biscuits to cool slightly then slice and serve. Serve as-is or as a base for strawberry shortcakes!

Strawberry Butter Biscuit on a brown and white plate with sliced strawberries on top and a fork on the side.

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Strawberries and Cream Butter Swim Biscuits recipe

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Strawberries and Cream Butter Swim Biscuits

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!
Course Dessert
Cuisine American
Keyword Strawberries and Cream Butter Dip Biscuits, Strawberries and Cream Butter Swim Biscuits, Strawberry Butter Biscuits, Strawberry Butter Dip Biscuits, Strawberry Butter Swim Biscuits
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9
Calories 390kcal

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 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 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!

Nutrition

Calories: 390kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 123mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 2mg

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