Breakfast Strawberry Shortcake

Jump to Recipe

Breakfast Strawberry Shortcake is the ultimate morning decadence, transforming an ordinary breakfast into a gourmet experience. This recipe combines the comforting warmth of flaky biscuits, fresh strawberries' vibrant sweetness and the whipped topping's rich creaminess, making each bite a delightful adventure. 

Egg and water form an essential egg wash for the biscuits. The egg wash ensures the biscuits bake to a beautiful, golden-brown finish that perfectly contrasts with the dish's sweet elements. The jumbo flaky biscuits serve as the foundation for this breakfast treat, for their light, airy layers that pull apart effortlessly. Their buttery flavor and tender crumbs are perfect for absorbing the sweet, juicy strawberries. Each bite of biscuit complements the fresh fruit and creamy topping. 

A sprinkling of sugar on the biscuits before baking adds a delightful crunch and extra sweetness, ensuring every component of the shortcake is perfectly balanced. The strawberries are then macerated with sugar to amplify their natural flavors and create a syrupy consistency. Their bright, juicy flavor contrasts beautifully with the rich, flaky biscuits and creamy whipped topping. 

Orange zest adds a subtle, citrusy note that enhances the sweetness of the strawberries and adds depth to the whipped topping. Dividing the zest between the strawberries and the whipped topping ensures the citrus flavor is evenly distributed, tying the ingredients with a fragrant aroma. The creamy, airy whipped topping provides a luscious finish to the shortcake. Its smooth texture and sweet flavor balance the strawberries' tartness and the biscuits' richness. 

Indulge in this delightful dish and savor every bite. Whether it's a weekend treat or a way to impress guests at a brunch, this Breakfast Strawberry Shortcake recipe will leave a lasting impression. 

Directions:

1. Preheat oven to 400°.
2. Whisk egg with water. Place biscuits on baking sheet according to package instructions.          
3. Brush with egg wash, and sprinkle one tablespoon of sugar over biscuits. Bake 13-17 minutes.           
4. Meanwhile, combine strawberries, remaining 5 tablespoons sugar and half of the orange zest. Reserve.         
5. Remove biscuits from oven and allow to cool. Split and fill with whipped topping and sugared strawberries.  
6. Top with additional whipped topping and strawberries. Garnish with remaining orange zest.

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen