Strawberry Butter Swim Biscuits are buttery biscuits filled with sugar-coated strawberries, baked to golden brown for a delightful breakfast or dessert. There is also an optional simple glaze you can drizzle over the tops of the biscuits for the finishing touch, or should I say taste! I also have Blueberry Butter Swim Biscuits you will want to try!

Strawberry Butter Swim Biscuits in a pan on a wooden table from overhead.

Ingredients & Substitutions

Strawberries: If possible, use fresh strawberries for the biscuits. You will toss most of the diced berries with granulated sugar before adding them to the dough. Reserve 1/4 cup for the topping. If using frozen strawberries, let them thaw first.

Sugar: Granulated sugar is used to coat the strawberries and added to the biscuit dough.

Buttermilk: Buttermilk adds a little tang to the biscuits. In addition, it activates the baking powder, helping the biscuits rise properly when baking. If you don’t have any on hand, make your own!

Butter: After testing the biscuits with both salted and unsalted butter, the unsalted was the winner. Taste testers found the salted butter made the biscuits a bit too salty. And, these are butter swim biscuits, so the biscuits will be ‘swimming’ in melted butter!

Optional Glaze: The strawberry biscuits are delicious on their own. But, if you want just a bit more sweetness, make the glaze. Drizzle it over the slightly cooled biscuits.

Strawberry Butter Swim Biscuits on a wooden table separated into pieces from overhead.

Can I Use A Different Pan?

Sure! If you don’t have an 8×8-inch baking dish, a 9×9-inch dish would work. You could also make the biscuits in an 11×7-inch baking dish. However, the biscuits will be a bit thinner, but still delicious! If using a different-sized pan, watch them carefully as the baking time may need to be adjusted.

Close up of a pan of Strawberry Butter Swim Biscuits.

How To Store Strawberry Butter Swim Biscuits

Although best served the same day as baking, the biscuits can last for a couple of days. To store them, first, let the biscuits cool completely. Then, wrap the biscuits in aluminum foil. (Only use plastic wrap if the biscuits are completely cooled; trapping them in hot air could make them soggy.) Store at room temperature or in the refrigerator for up to 2-3 days.

Reheating Butter Swim Biscuits

Reheat butter swim biscuits in the oven at the lowest temperature for about 10 minutes. Or, warm them up in the microwave. Then, they will taste nice and fresh!

Inside texture of Strawberry Butter Swim Biscuits on a table.

Can I Freeze Butter Swim Biscuits?

Yes! To freeze, tightly wrap cooled biscuits individually with aluminum foil or plastic wrap, then place them in a freezer-safe bag, removing excess air before sealing. They will stay fresh for a couple of months. When you’re ready to eat, thaw them overnight in the fridge or at room temperature before reheating.

Strawberry Butter Swim Biscuits in a pan on a wooden table from overhead.

Strawberry Butter Swim Biscuits

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Strawberry Butter Swim Biscuits are buttery biscuits filled with sugar-coated strawberries, baked to golden brown for a delightful breakfast or dessert. There is also an optional simple glaze you can drizzle over the tops of the biscuits for the finishing touch, or should I say taste!

Ingredients

Biscuits

  • 1 cup (166 g) fresh strawberries, washed, hulled, diced, divided
  • 3 tablespoons granulated sugar, divided
  • 2 ½ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 2 cups (490 g) buttermilk
  • ½ cup (1 stick / 113 g) unsalted butter, melted

Glaze (Optional)

  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons whole milk

Instructions

Biscuits

  • Preheat oven to 450°F.
  • To a small bowl, add ¾ cup of strawberries. Toss with 2 tablespoons of sugar. Set aside.
  • In a medium bowl, whisk the flour, baking powder, and the remaining tablespoon of sugar together.
  • Pour in the buttermilk. Stir until mostly combined, being careful not to overwork the dough.
  • Fold in the sugar-coated strawberries, including any liquid from the berries.
  • Pour the melted butter into an 8×8-inch baking dish. Place the dough on top of the butter. Using a spatula (or your hands), evenly spread the dough out to the edges of the pan.
  • Score the unbaked dough into 9 squares (3×3 pattern). Top with the remaining ¼ cup of strawberries. Bake for 30-32 minutes, or until the the biscuits are golden brown.
  • After removing the biscuits from the oven, allow the butter to be absorbed. Let the biscuits cool slightly before adding the glaze (if using).

Glaze (Optional)

  • In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of milk. Add more milk until you reach the desired consistency.
  • Drizzle the glaze over the slightly cooled biscuits.
  • Serve.

Video

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What the Test Kitchen had to say about this recipe:

Autumn

Delicious! These biscuits are buttery and slightly sweet with strawberries in every bite.

Elizabeth

These biscuits are fantastic! And, they are so easy to make! I want to add a little whipped cream on top of my biscuit, almost like strawberry shortcake! But, they are delicious as-is, too!

Rachael

So good! Biscuits, especially these butter swim biscuits, are just amazing! And, with the fresh strawberries, they are perfect for dessert, breakfast, or just a snack!

Bella

Butter swim biscuits are always so delicious! It certainly is buttery, tender, and pillowy. The fresh, sweet strawberries enhance this recipe!

Annabelle

These biscuits are so easy to make and the strawberries add a perfect sweet touch!

Selena

These are fantastic! They remind me so much of strawberry shortcake. The strawberry flavor really comes through!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Are your measurements correct? Only 2 1/2 cups of flour and 2 cups of buttermilk makes it more like pancake batter and not biscuit dough.

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