Strawberry Shortcake with Honey Sourdough Biscuits

Yield 10 Biscuits



  1. Strawberries
  2. Thinly slice the strawberries. (If they're fully ripened you don't need to core them.)
  3. Add the berries, evaporated cane juice, vanilla, and salt to a bowl and carefully stir them.
  4. Cover and set them aside to macerate while you make the biscuits.
  5. Honey Sourdough Biscuits
  6. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
  7. Cut in the butter with your fingertips until it's incorporated and crumbly.
  8. In another bowl, whisk the sourdough starter, honey, and buttermilk together.
  9. Add the starter mix together into the flour/butter mix and stir it together until it comes together in a dough. Additional flour may be necessary.
  10. Turn the dough out onto the counter and knead it about 20 times until it all comes together.
  11. Pat the dough, flattening it until it's about an inch high.
  12. Using a 2 ½" round biscuit cutter, cut the dough (without twisting the cutter) and transfer them to a baking sheet being careful not to pinch the sides.
  13. Set the baking sheet aside and allow them to rise and sour about 2 hours.
  14. Preheat the oven to 450 degrees.
  15. Bake the biscuits for 8-9 minutes until fully baked.
  16. Transfer them to a cooling rack.
  17. Whipped Cream
  18. Add the cream, evaporated cane juice, and vanilla to a bowl and whip it with a whisk until it forms stiff peaks.

Recipe by Reformation Acres at