Strawberry Shortcake with Colby Biscuits

Strawberry Shortcake with Cheddar Biscuits-7

By Meggan, Culinary Hill

Upgrade classic Strawberry Shortcake with colby biscuits and mascarpone cream! A touch of fresh basil in the berries really brings home the flavors of summer.

Strawberry Shortcake with Cheddar Biscuits

Strawberry Shortcake with Cheddar Biscuits-7

With strawberry season ending, there is no better time to make Strawberry Shortcake! But you need an easy version with lots of flavor, so look no further.

Strawberry Shortcake with Cheddar Biscuits-3

My super simple biscuit recipe is just 4 ingredients including a savory upgrade from Wisconsin cheddar or colby cheese. Make them in a flash or keep them in the freezer for up to a month in advance (see recipe notes)!

In lieu of traditional whipped cream, I started with Wisconsin mascarpone. The resulting cream is light and silky on your tongue but strong enough to stand with the cheesy biscuits.

Strawberry Shortcake with Cheddar Biscuits-5

Finally, the strawberries. Sweet summer strawberries really bring this dish to life, but the addition of fresh basil steals the show! Make the strawberries a day in advance, if you want. The flavors just keep getting better as they chill in the refrigerator!

Strawberry Shortcake with Cheddar Biscuits-8

Strawberry Shortcake with Colby Biscuits
By Megan, Culinary Hill
 
Servings: 6
 
Ingredients:
1 pound (16 ounces) fresh strawberries, hulled and quartered
1/4 cup sugar
1 tablespoon finely sliced fresh basil
1/4 cup cold butter, cold and cubed
1 cup self-rising flour
1 cup (4 ounces) shredded Wisconsin colby or cheddar cheese
1/4 cup plus 2 tablespoons milk
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup (8 ounces) Wisconsin mascarpone cheese
Fresh basil leaves
 
Cooking Directions:
Combine the strawberries, sugar and basil in a large bowl; cover and refrigerate.
 
Heat oven to 450°F. Line a 15 x 10-inch baking pan with parchment paper.
 
Cut butter into flour in a large bowl until mixture resembles coarse crumbs. Add colby; toss. Stir in milk just until moistened and dough begins to form. Turn onto a lightly floured surface; knead 4 times. Roll or pat to 1/2-inch thickness. Cut with a floured 3-inch biscuit cutter.
 
Place on prepared baking sheet. Bake for 10-12 minutes or until golden brown.
 
Meanwhile, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, take care not to overbeat. Beat mascarpone cheese until smooth in a separate large bowl; fold in whipped cream. Store in the refrigerator.
 
Split biscuits into halves. Layer bottoms with mascarpone whipped cream and strawberries. Repeat layers. Garnish with basil leaves.
 
Recipe Tip: The strawberries can be combined with the sugar and basil a day in advance and refrigerated overnight.
 

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