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Preheat your oven to 450°F. Place the sliced 1/2 cup of salted butter in a 9x9-inch baking dish or a 2.5-quart oven-safe dish.

Bake the butter for 5-7 minutes until it is melted and bubbling. Carefully remove the dish from the oven.

In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and granulated sugar.

In a separate bowl, whisk together the room temperature buttermilk, 2 tablespoons of slightly cooled melted butter, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to over-mix the batter.

Gently fold in the 1 1/2 cups of finely diced fresh strawberries into the biscuit batter.

Carefully pour the biscuit batter into the hot melted butter in the baking dish. Spread the batter evenly and then score it into 9 squares using a knife or spatula. Place the baking dish on a rimmed sheet pan to catch any potential drips.

Bake for 25-30 minutes, or until the biscuits are golden brown and set. If the tops are browning too quickly, you can tent the dish loosely with aluminum foil. Keep a close eye on them to prevent over-browning.
Once baked, remove the biscuits from the oven and let them cool in the dish for 10-15 minutes.

While the biscuits are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 4 tablespoons of heavy cream or milk, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Add more cream or milk, 1 teaspoon at a time, if a thinner consistency is desired.

Gently fold in the 1/2 to 3/4 cup of finely diced strawberries into the glaze.

Drizzle the strawberry vanilla glaze generously over the warm biscuits. Let the glaze set for about 10 minutes before serving.


Preheat your oven to 450°F. Place the sliced 1/2 cup of salted butter in a 9x9-inch baking dish or a 2.5-quart oven-safe dish.

Bake the butter for 5-7 minutes until it is melted and bubbling. Carefully remove the dish from the oven.

In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and granulated sugar.

In a separate bowl, whisk together the room temperature buttermilk, 2 tablespoons of slightly cooled melted butter, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to over-mix the batter.

Gently fold in the 1 1/2 cups of finely diced fresh strawberries into the biscuit batter.

Carefully pour the biscuit batter into the hot melted butter in the baking dish. Spread the batter evenly and then score it into 9 squares using a knife or spatula. Place the baking dish on a rimmed sheet pan to catch any potential drips.

Bake for 25-30 minutes, or until the biscuits are golden brown and set. If the tops are browning too quickly, you can tent the dish loosely with aluminum foil. Keep a close eye on them to prevent over-browning.
Once baked, remove the biscuits from the oven and let them cool in the dish for 10-15 minutes.

While the biscuits are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 4 tablespoons of heavy cream or milk, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Add more cream or milk, 1 teaspoon at a time, if a thinner consistency is desired.

Gently fold in the 1/2 to 3/4 cup of finely diced strawberries into the glaze.

Drizzle the strawberry vanilla glaze generously over the warm biscuits. Let the glaze set for about 10 minutes before serving.
