Lazy Strawberry Shortcake Bake
This one’s for those mornings when you want something a little extra but don’t want to be in the kitchen all day. Think buttery biscuit pieces baked up with sweet strawberries and a little melty white chocolate – all in one pan for a delightful strawberry shortcake bake. It’s like strawberry shortcake met a cozy breakfast casserole and honestly? It’s good warm, cold, or straight out of the pan while standing at the counter.
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Recipe Tips
Use cold butter: Don’t skip this! Cold butter makes the biscuits flakier and gives you that tender, buttery texture essential in this bake.
Let the strawberries sit: Letting them sit with the sweetener for a few minutes helps bring out the juices, so they get even more flavorful as they bake.
Don’t overmix the dough: Stop mixing as soon as everything comes together — overmixing makes the biscuits tough, which isn’t what you want in a strawberry shortcake bake.
Layer it loosely: Scatter the dough pieces gently into the pan — don’t pack them down. It helps them puff up and stay fluffy for creating the perfect bake reminiscent of strawberry shortcake.
Ingredient Swaps: No buttermilk ? Use regular milk + 1 tsp vinegar or lemon juice and let it sit for 5 minutes. No monkfruit sweetener ? Use honey, maple syrup, or regular sugar. Dairy-free ? Sub dairy-free butter and milk (like almond or oat) for a fully dairy-free version. No white chocolate chips ? Leave them out or swap for dark chocolate for a twist.
Fridge: Store leftovers of your shortcake bake in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes or in the microwave for 20-30 seconds. Enjoy this on-the-go variant of strawberry shortcake for several days!
Freezer: Freeze baked shortcake (without whipped cream) for up to 2 months. Thaw in the fridge overnight and reheat in the oven. This makes it easy to enjoy a strawberry shortcake-inspired dessert anytime.
More Breakfast Recipes:
Lazy Strawberry Shortcake Breakfast Bake
Ingredients
For the Flaky Biscuits:
- 2 cups all-purpose flour gluten free
- 1 tbsp baking powder
- 1 tbsp monkfruit sweetener
- ½ tsp salt
- 6 tbsp unsalted butter cold and cubed
- ¾ cup buttermilk cold, or ¾ cup milk + 1 tsp vinegar, let sit 5 min
For the Strawberry Mixture:
- 2 cups strawberries fresh or frozen, sliced
- ¼ cup monkfruit sweetener or honey
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 tbsp butter melted
- ½ cup white chocolate chips
Instructions
- In a bowl, whisk together flour, baking powder, sweetener, and salt
- Cut in the butter using a pastry cutter or fingers until pea-sized crumbs form
- Gradually stir in cold buttermilk until a dough forms
- Turn onto a floured surface, fold it over itself a few times (for flakiness), then pat it to ½-inch thickness
- Cut into 1-inch pieces for the bake
- Preheat oven to 375°F and grease an 8×8-inch baking dish
- In a bowl, toss strawberries with sweetener, vanilla, and cinnamon and let it sit for 5 minutes
- Scatter half of the biscuit dough pieces into the dish, spoon half of the strawberry mixture over it and repeat layers
- Drizzle melted butter over everything and sprinkle with white chocolate chips
- Bake for 25-30 minutes until biscuits are golden brown and bubbly.
- Let cool slightly, then serve warm with whipped cream
