Southern Strawberry Shortcake Made with Cinnamon Sugar Cathead Biscuits

There’s just something about a Strawberry Shortcake that really screams summer. Probably because strawberries are ripe, but it’s got to be more than that. Maybe it’s the way that cool, sweet fruit compliments the shortcake and whipped cream.

Maybe it’s the flavor of childhood- a staple at BBQs and Forth of July picnics. Getting whipped cream on the tip of my nose as I try to shovel in a tall, perfect bite. Whatever the reason, I knew I needed a recipe for it. What really makes this so yummy is the cinnamon sugar biscuits that really add an extra layer of goodness.

As we all know, cinnamon sugar makes everything amazing- and this recipe is no exception!

What Even Makes This Southern?

Traditional Strawberry Shortcake is typically made with… well, shortcake. Which is essentially a crumbly biscuit or scone- which is basically a British biscuit. Which means I can just swap that out for a real biscuit and it’s all good!

I’m from the South- any biscuit that doesn’t taste exactly like childhood just isn’t a real biscuit. This, of course, means that there can be quite a bit of biscuit discourse as everyone knows that their grandma or mama makes the BEST biscuit.

However you make your biscuits is fine by me, but, if you don’t have a family recipe, you can borrow mine.

This recipe was taught to me by my Aunt Lynda, who supposedly got it from her mother. I never asked though, as thinking to inquire about your familial history really only happens long after most family members begin to go.

Now these biscuits are called Cathead Biscuits because they’re about the size of a cat’s head- they’re larger and therefore a thousand times better.

Whipping This Up

Now before you dive in a whip up the biscuits, you’ll need to prepare your Strawberries. I have a post walking you through how to macerate strawberries, but it’s basically just letting your berries sit in sugar for at least half an hour.

That’s literally it. Easy peasy, lemon squeezy.

While your berries are soaking in a sugar bath, you start your biscuits!

One thing to keep in mind before you start is it’s important to not overwork the dough. You don’t want the butter to completely disappear into the flour. We are looking for a crumbly mixture here.

Also, don’t be afraid to dig in with your hands- get up close and personal with your dough. It’ll allow you to really feel how it’s coming together and is honestly so fun. Enjoy getting messy- you have so few opportunities to just play after a certain age!

Now you can use a tin can or a glass to cut out your biscuits, but I prefer just pinching off balls straight from the source and placing them in the cast iron.

Touching or Separated?

There is a debate on the ideal placement of biscuits in the pan: touching or separated. Lucky for the world, I am a woman of science and did make two batches of biscuits to let you know what the differences will be.

This is what they’ll look like if they’re placed a bit apart like in the image above:

And this is what they’ll look like if they’re all snuggled up together before tossing into the oven:

I know they look different, I used less cinnamon in the second batch. I’m only a pretend scientist, and lack the patience for real experiments!

Baking them together can result in a higher rise and a softer texture. Having them baked separately will result in a short, crispier biscuit. Either one will work- as long as they’re cooked then it’s good! I know some people prefer the extra crunch.

Now I know it’s hard, but you do have to wait and let them cool before you can dig in.

Substitutions

The buttermilk is also something I’m sure some of y’all will need substitutions for. I know this isn’t something everyone just has on hand anymore. So you can do a couple of different things if you’re in a pinch:

• Mix a cup of milk with a couple of tablespoons of vinegar or lemon juice and let that sit for about 10 minutes. This is probably the most common substitution you’ll find.

• Mix some sour cream with water until it reaches a milk-like consistency. This is great if you like a little tang, and something I once watch my friend’s mom do when she didn’t feel like going to the store. Is it kinda weird? Most definitely. Does it work in a pinch? Yup.

Now I know some of y’all old school, traditional Southerns are going to be asking where the lard is in this recipe. Before you lay in on me- I can explain: I just don’t have any lard, and most people don’t.

You can, of course, replace the butter with lard! And if you don’t want lard or butter I guess you can use oil, but I’ve never tried it because butter is everything to me.