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Strawberry Jam Biscuits

Strawberry Jam Biscuits

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The key to a tender biscuit is to handle the dough as little as possible.


Strawberry Jam

  • 12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
  • 1 tablespoon finely grated lime zest
  • 2 tablespoons fresh lime juice


  • 2 teaspoons baking powder
  • 2 1/4 cups all-purpose flour plus more
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon finely grated lime zest
  • 1 large egg, beaten to blend
  • Vanilla ice cream (for serving)

Recipe Preparation

Strawberry Jam

  • Cook strawberries and sugar in a medium saucepan over medium-high heat, stirring occasionally, until jamlike in consistency, 12–15 minutes. Remove from heat; stir in lime zest and juice. Pour into a shallow bowl and let cool.


  • Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.

  • Roll out dough about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.

  • Place biscuits on a parchment-lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot.

  • Bake biscuits until golden brown, 18–22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.

  • DO AHEAD: Jam can be made 3 days ahead. Cover and chill.

Recipe by Yvette van Boven,

Nutritional Content

20 servings, 1 serving contains: Calories (kcal) 130 Fat (g) 5 Saturated Fat (g) 3 Cholesterol (mg) 25 Carbohydrates (g) 20 Dietary Fiber (g) 1 Total Sugars (g) 9 Protein (g) 2 Sodium (mg) 140Reviews Section

Recipe Summary

  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 3/4 teaspoon coarse salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 3/4 cup heavy cream, plus more for brushing
  • Coarse sanding sugar, for sprinkling
  • Unsweetened whipped cream, for serving
  • 2 pounds fresh strawberries, hulled and cut into 1/2-inch pieces
  • 2 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Jam: Cook strawberries, sugar, and lemon juice in a large pot over medium-high heat, stirring occasionally, until reduced to 4 cups, about 12 minutes. Let cool completely. (Jam can be stored in refrigerator for up to 3 days.)

Biscuits: Meanwhile, preheat oven to 375 degrees with a rack in lower third and a baking sheet on rack below. Whisk together flour, baking powder, granulated sugar, and salt. Cut in butter until largest pieces are the size of peas. Mix in cream with a fork until dough starts to come together but is still crumbly. Turn out onto a work surface knead once or twice to make smooth. Pat dough into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.

Spread 3 cups jam in bottom of a 9 1/2-inch deep-dish pie plate or skillet. Arrange dough on top in a round, then brush with cream and sprinkle with sanding sugar. Bake until bubbling and golden (if top is browning too quickly, tent with foil), about 50 minutes. Let cool before serving with remaining jam and whipped cream.

Wash and hull the strawberries. Discard the caps and stems.

Slice or chop the strawberries, and put them in a medium stainless steel or enamel-lined saucepan.

Add the sugar and place the pan over medium-low heat. Bring the mixture to a boil, and then add the lemon juice. Keep the mixture at a steady boil for about 10 to 15 minutes, or until the jam reaches 220 F on a candy thermometer (or 8 F above the boiling point of water at your particular altitude). There are other ways to test for jelling. See below.

Stir the jam frequently, and drag the spoon over the bottom of the pan to make sure it isn't scorching.

Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).

  • The riper the strawberries, the sweeter your jam is going to be.
  • There are about 12-ounces in a pint of strawberries. A 1-pound container of strawberries, once hulled, will weigh about 12 to 14-ounces.
  • Lemon juice is an important ingredient in this jam, so don't omit it. Strawberries are a lower-acid fruit, and the higher acidity in the lemon juice helps to set the jam.
  • This jam will keep for about 3 weeks in the fridge and 2 to 3 months in the freezer.

How to Test Jam or Jelly for Done-ness

Temperature: Attach a candy thermometer to the pan and cook the jam to 220 F, or 8 F above the boiling point. For every 1000 feet of altitude above sea level, subtract 2 F.

Freezer Test: Put a few small plates in the freezer. Near the end of the cooking time, begin to test. Drop a small dollop of jam on an ice-cold plate. Put it back in the freezer for about 2 minutes. If the jam forms a "skin" and wrinkles slightly when gently prodded with your finger, the jam is done. If it is still runny and your finger easily makes a trail through it, continue cooking and test again after few more minutes.

Cold Spoon Test: Put a few metal spoons in the refrigerator. Dip a cold spoon into the boiling mixture and lift it over the pan. Let it run off the spoon. When a few drops come together and "sheet" off the spoon, the jam is done.

  • Cut your strawberries into pieces that are roughly the same size.
  • I just cut the stem end off but if you want to tally hull your strawberries you can.
  • Use strawberries during peak season for the sweetest jam.
  • It can take 24 hours for your jam to set up, so if it's on the thinner side more time in the refrigerator will allow it to thicken more.


Recipe Summary

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Sieve all the dry ingredients together. Rub the butter into the mixture until it resembles breadcrumbs.

Beat the egg, water & vanilla essence together and add to the flour/butter mixture. Mix until they have formed a tight dough. Reserve about a quarter of the dough and store in the freezer.

Press the remaining dough into a greased baking sheet and bake for 10 minutes.

Remove from the oven and use a pastry brush to spread on the desired amount of apricot jam, then grate the reserved frozen dough over the cooked dough, taking care not to spread it too thickly.

Put the tray back in the oven for a further 20 minutes until golden. Remove from the oven, allow to cool and cut into squares.

Strawberries and cream biscuits

Did you go strawberry picking last weekend? Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? Boy, do I have a treat for you.

It’s like a strawberry shortcake, stuffed inside a single cake. No wait, it’s a strawberry and cream scone, with overripe strawberries that melt, their juices trickling free of their 2-by-1 confines, as they bake. It’s a mistake, a terrible, terrible mistake, this stuffing of fresh, unstructured berries inside a structured baked good it might make a red puddled mess around each, like sweet, innocent biscuits got lost on the set of a trashy vampire movie. That can’t be right, can it? Shouldn’t a scone be a tidier thing?

I thought long and hard about this when I made these what I confess to be a year ago. A whole year I’ve known you could do this — make a happy mess with berries and cream, all in the name of breakfast — and I didn’t tell you. I was just fiddling around. I didn’t think anyone would actually care about such a mash smash-up. And then yesterday morning, I was trying to do some spring cleaning on my hard drive, which is understandably groaning under the weight of 1000+ photos I shot for the book and everything you’ve seen here since, and I saw these and I realized I missed them very much. That they were such a fun way to start a weekend morning you should have a chance to do the same.

Strawberries and Cream Biscuits

Last year, I shared a cake in which strawberries would ideally almost melt into the batter, leaving jammy puddles in their wake. Needless to say, that inspired these. What I learned from the comments is that baked goods like this — where you want the strawberries to almost melt — really work best with the more fragile berries you’d pick yourself or get at a farmers market, preferably when they’re almost or actually overripe. Grocery store strawberries — firmer stock, designed for long-distance shipping — will also be delicious here, but they’re less likely to melt and trickle.

2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater a tip I learned from you guys) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. (I like to use a rubber spatula to gently lift and turn the ingredients over each other.) When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Do ahead: Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

Strawberry jam

Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn’t absorb lots of water – too much water and the jam won’t set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.

Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.

Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.

When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)

Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.

Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.

Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven’t managed to spoon off the top. Leave the jam to settle for 15 mins – this will ensure that the fruit stays suspended in the mixture and doesn’t all float to the top of the jam jar. Meanwhile, sterilise your jars.

Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.


Stir 1 tbsp cracked black peppercorns through the jam while it is cooling.


Stir 2 tbsp chopped tarragon through the jam before ladling into jars.


Scrape the seeds from 2 vanilla pods into the strawberries as you toss with the sugar, then poke the scraped pods in, too. Take them out before ladling the jam into jars.


Add 2 tbsp rose water along with the lemon juice.


Use a preserving pan that is enamel-lined or made of nonreactive metal, such as stainless steel (copper is also fine). Cast-iron and aluminium pans will react with the acidity of the jam, tainting it with a metallic taste. A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach setting point more quickly. Also, pick slightly underripe berries, as their pectin levels will be higher. (Pectin helps the jam to set.)

What's the shortcut?

Freezer jams take less time to make primarily because you are not cooking it down on the stovetop and sealing the jars in a water bath.

When I was the test kitchen director for Oxmoor House cookbooks, we also produced Weight Watcher's magazine. On behalf of the magazine, I was able to travel to Santa Maria, CA to visit their Driscoll brand strawberry fields and processing plant.

I was impressed that even the humongous berries were juicy and full of flavor. I especially liked eating the creative recipes the chosen chefs prepared using these strawberries.

I was four months pregnant with my first child on that junket so I may or may not have eaten my weight in strawberries!

My favorite way to eat Easy Strawberry Freezer Jam is on my 2 Ingredient Biscuits fresh from the oven with butter, of course! These are my go-to biscuits not just because they are fail proof, flaky, and tender but because they are only 2 ingredients.

I always have those ingredients on hand-and no- it's not the biscuit mix in a box.

Self-rising flour and whipping cream. Yup! That's it! No cold butter to cut in with a pastry blender.

The Best Strawberry Cookie Recipes

Making cookies is always a good idea, but these best strawberry cookie recipes are the best and easiest you’ll ever make. They’re perfectly sweet, soft, taste amazing, are full of strawberry flavor, and are very delicious. You can choose from strawberry press cookies, strawberry cake mix cookies, paleo strawberry coconut thumbprint cookies, and more. Just choose your favorite recipe and make it anytime you’re craving strawberry cookies. Enjoy!

Strawberry “Melting Moments” Cookies

Soft and filled with fresh strawberry jam, these strawberry “melting moments” cookies look adorable and are very delicious. They’re super crumbly and have a smooth texture that goes perfectly with the fresh strawberry jam. Bake the cookies, make the strawberry jam, prepare the buttercream, and assemble the cookies. Decorate with white chocolate and sprinkle with sprinkles. Let them set, and they will melt in your mouth perfectly!

Strawberry Press Cookies

Bite-sized, adorably shaped, and full of strawberry flavor, these strawberry press cookies are fun and easy to make and ready in a total time of 30 minutes. Using a cookie press and following a few simple instructions, you’ll have a batch of cute strawberry cookies. Store them in an airtight container at room temperature, and the cookies will remain fresh for up to 2 weeks. Serve and enjoy!

Strawberry Biscuits

Simple to make in 25 minutes and filled with gorgeous, fresh strawberry flavor, these strawberry biscuits are made with no complicated techniques and simple ingredients. Best of all, they take just 5 minutes to bake. Serve them as they are or with your favorite chocolate dips or spreads. Enjoy!

Strawberry Cake Mix Cookies

Soft, chewy, and easy to make, these strawberry cake mix cookies are cute little handmade, pink and red-colored treats filled with sweet strawberry flavor that everyone will love. Bake for 9-11 minutes, and cool them completely. Store in an airtight container for up to 1 week. So grab a box of strawberry cake mix and whip up a batch of these adorable cookies – you’ll not regret it. Enjoy!

Paleo Strawberry Coconut Thumbprint Cookies

So beautiful and healthy, these paleo strawberry coconut thumbprint cookies are a gluten-free, vegan, and grain-free, and fruity dessert that will literally melt in your mouth. Once the cookies are done baking and have cooled a bit, drizzle on the icing and sprinkle one extra shredded coconut if desired. They’re delightful and satisfying and smell and taste amazingly good. Enjoy!

Watch the video: How to make Jam Filled Butter Cookies (December 2022).