Deep fried strawberry shortcakes combine crispy biscuits, sweet strawberries and whipped cream to form the most delicious dessert “sandwich”. By using refrigerated biscuits, these summer delights are ready in no time and are sure going to impress your family and guests.

POSSIBLE VARIATIONS

• MIXED BERRY SHORTCAKE – Strawberry shortcake is an American classic, but this doesn’t meant you cannot be creative with your berry toppings. You could simply use raspberries, blueberries, blackberries or even a medley of mixed berries to personalize your deep fried shortcakes.

• DEEP FRIED CRESCENT DOUGH – In case you just ran out of canned biscuits, you might also try to use crescent dough for your shortcakes. Just unroll the dough and cut each crescent triangle in half before frying.

DEEP FRIED STRAWBERRY SHORTCAKE INGREDIENTS

You may have all of these deep fried strawberry shortcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

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• Grands biscuits
• Strawberries: Pick bright red and fresh strawberries for best flavor.
• Whipping cream: Pre-made whipping cream or cool whip can be substituted.
• Granulated sugar
• Oil for frying: Use a vegetable oil or peanut oil.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

• dutch oven or other heavy bottom pot
• candy thermometer or oil thermometer
• knife
• mixing bowls
• whisk or hand mixer
• slotted spoon or utensil
• stand mixer with a whisk attachment

PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5-6 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.

KITCHEN TIP

Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the biscuits will absorb too much oil while cooking and become oily. If the oil is too hot the biscuits will burn on the outside, while staying undercooked on the inside.

KITCHEN TIP

When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.

DIVIDE BISCUITS: Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.

DEEP FRY: Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.

KITCHEN TIP

You should be able to fry even more biscuits at once, depending on the size of your pot. If they’re too overcrowded in your pot they might stick together.

KITCHEN TIP

If you have a deep fryer, you can also fry more biscuits at a time.

REMOVE FROM OIL: When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the biscuits.

DUST WITH SUGAR: Sprinkle each biscuit with a little sugar on each side.

PREPARE STRAWBERRIES: Add sliced strawberries and a ½ cup of granulated sugar to a large bowl.

KITCHEN TIP

For a less sweet option, omit the sugar from the strawberries and/or do not sprinkle the biscuits with sugar after frying. 

MIX STRAWBERRIES: Using a spatula, gently stir together.

MARINATE STRAWBERRIES: Set strawberries aside to marinate to create a thickened syrup.

MAKE WHIPPED CREAM: Add heavy cream and a ¼ cup of granulated sugar (or powdered sugar) to the bowl of a stand mixer and whisk until stiff peaks form. (You can also use a hand whisk or hand mixer to whip up the cream.)

KITCHEN TIP

If you are a big fan of vanilla flavor, you can add a ¼ – ½ teaspoon of vanilla extract to your cream.

KITCHEN TIP

If you prefer, you can use pre-made whipped cream or even cool whip.

START STACKING: Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.

ADD LAYERS: Then add a layer of marinated strawberries and a layer of whipped cream.

FINISH STACKING: Add another biscuit, more whipped cream and top with more strawberries.

SERVE: Serve immediately.

STORAGE TIPS

You can store the whipped cream in an airtight container in the fridge for 1-2 days. We do not recommend storing the marinated strawberries for longer than a couple of hours, as they will get soggy and lose their texture.

Deep fried biscuits are also not suitable for longer storage, because the outside will lose its crispiness.

RELATED RECIPES

While we love deep fried strawberry shortcake we also love some of these other recipes and think you will as well.

CHOCOLATE DIPPED STRAWBERRY HAND PIES: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.

DEEP FRIED S’MORES: This new twist on an American classic will sure be a hit at your next backyard bbq.

BLACKBERRY AND APPLE CRUMBLE: Blackberries and apples create this wonderful summer dessert. It is best served warm with a scoop of ice cream.

STRAWBERRY AND RHUBARB HAND PIE: These deliciously flakey hand pies combine strawberries and rhubarb for a sweet and tart fruit filling, perfect for summer.

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

See Recipe

FREQUENTLY ASKED QUESTIONS

Is there cake in strawberry shortcake?

There is no cake in strawberry shortcake. Slightly sweetened biscuits form the “cake part” of a strawberry shortcake.

Can I make deep fried strawberry shortcake ahead of time?

Deep fried strawberry shortcake needs to be eaten right away to avoid a loss of crispiness and texture. However, you can prepare some individual components a bit in advance. Whipped cream should keep in an airtight container in the fridge for 1-2 hours. The marinated berries will also keep for a couple of hours in the fridge. The biscuits are best right out of the fryer, we do not recommend making them ahead of time.

Can I use frozen strawberries for strawberry shortcake?

We do not recommend using frozen strawberries or berries in this recipe. Frozen strawberries have lost their structure and are very wet. They are no real joy to eat in this dessert and may cause a soggy result. Use fresh and bright red strawberries for best results and flavor.

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biscuits, strawberry

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Deep Fried Strawberry Shortcake

This lovely summer dessert combines deep fried biscuits with sweet strawberries and whipped cream. It is the perfect sweet treat at your next summer party.

Course Dessert

Cuisine American

Keyword deep fried biscuits, deep fried strawberry shortcake, strawberries and cream

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8 strawberry shortcake stacks

Calories 617kcal

Author Andrea + Stef

Equipment

• Dutch Oven or heavy bottom pot
• candy thermometer oil thermometer
• mixing bowls
• knife
• whisk or hand mixer
• slotted spoon or utensil
• stand mixer with whisk attachment

Ingredients

• 1 can Grands biscuits
• 4 cups strawberries sliced
• 2 cups heavy whipping cream
• 1 cup granulated sugar divided
• oil for frying

Instructions

• Fill a heavy bottom pot 3-4 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
• Mix strawberries with a ½ cup of granulated sugar in a medium bowl.
  
• Set strawberries aside to marinate while you fry the biscuits to create a thickened syrup.
  
• Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.
  
• Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.
  
• When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place them on a wire rack covered in paper towel to absorb excess oil.
  
• Sprinkle each biscuit with a little sugar on each side.
  
• Make whipped cream by mixing whipping cream with a ¼ cup of granulated sugar (or powdered sugar) in a mixer with a whisk until stiff peaks form. (You can also use a whisk or hand mixer to whip up the cream.)
• Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.
  
• Then add a layer of marinated strawberries and a layer of whipped cream.
  
• Add another biscuit, more whipped cream and top with more strawberries.
  
• Serve immediately.
  

Notes

If your oil is too cold the biscuits will absorb too much oil while cooking and become oily. If the oil is too hot the biscuits will burn on the outside while staying undercooked on the inside. 

 

If you prefer, you can use pre-made whipped cream or even cool whip. 

 

For a less sweet option, omit the sugar from the strawberries and/or do not sprinkle the biscuits with sugar after frying. 

Nutrition

Calories: 617kcal | Carbohydrates: 70g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 773mg | Potassium: 337mg | Fiber: 3g | Sugar: 33g | Vitamin A: 939IU | Vitamin C: 43mg | Calcium: 126mg | Iron: 3mg

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The post Deep Fried Strawberry Shortcake appeared first on Family Dinners.

For anyone who loves desserts, specifically pies and cobblers, this may be your newest favorite! You never have to worry about strawberries being in season, because you can grab the filling anytime.

These also make great Valentine’s Day treats and are even good for patriotic holidays like Independence Day or Memorial Day, because of their festive color, your tablescape will definitely pop.

CHOCOLATE DIPPED STRAWBERRY HAND PIE INGREDIENTS

You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

• Crust: Use a refrigerated pie dough (crust) or a frozen pie crust, defrosted.
• Filling: strawberry pie filling
• Dip: chocolate chips

Want to use fresh strawberries? Check out these Strawberry Rhubarb Hand Pies that are refreshing and light for the warmer months.

Need more Valentine’s Day ideas? Try these chocolate strawberry muffins.

POSSIBLE VARIATIONS

Cherry Cheesecake Hand Pies

Quick and delicious individual pastry. Cherry cheesecake hand pies are cooked in an air fryer for a flaky sweet treat.

See Recipe

Turtle Hand Pies

Warm and delicious turtle hand pies cook quickly in the air fryer. Chocolate, pecan and caramel make the perfect filling for these easy to make pastries.

See Recipe

Caramel Apple Cheesecake Hand Pie

These caramel apple cheesecake hand pies are cute and fun to make in the air fryer.

See Recipe

Blueberry Hand Pies

Warm, flakey pie crust filled with sweet blueberry pie filling make a nostalgic, hand-held treat.

See Recipe

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this hand pie recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

PREPARE PIE CRUST: Remove pie crust from packaging and allow it to come to room temperature, which should take about 30 minutes. On parchment paper or a floured surface, unroll one crust carefully so the thickness stays the same (do not roll thinner).

CUT PIE CRUST: Use a 4-inch round or scalloped cookie (biscuit) cutter to make as many pie rounds as possible. You should have about 12 total from both crusts.

ADD PIE FILLING: Use a spoon to add the strawberry filling to the center of 6 pie crusts.

CUT SLITS: For the remaining six crusts, cut three small slits in the top to allow the steam to escape while baking. If the steam has no where to go, the seals my bust and leak out the strawberries.

PREPARE AIR FRYER: Spray your air fryer basket with nonstick cooking spray or place a parchment paper liner in the bottom.

BAKING TIME: Add the strawberry-filled hand pies to the air fryer basket, make sure they don’t touch. Bake for 10 minutes at 350 degrees or until they are crispy and golden brown. Repeat as needed for each batch.

MELTING THE CHOCOLATE: In a microwave-safe bowl, add the chocolate chips. Use the defrost setting (50% power) and microwave in 30-second increments. Stir between each time. Heat until the chocolate is smooth and melted.

DIPPING THE PIES: Layout a piece of parchment paper. Dip each strawberry hand pie into the melted chocolate. Tap on the side of the bowl to allow the excess chocolate to drip off.

ALLOWING PIES TO SET: Place the dipped pies onto the parchment paper to allow the chocolate to set before serving. If the room temperature is cooler, they will set up pretty quickly. You can also refrigerate them for a bit if you need them faster.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months. If you are going to freeze the pies, freeze them uncooked and without being dipped in chocolate.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: Once the pies have been dipped in chocolate they cannot be reheated or the chocolate will melt.

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Print

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cook Time (melting chocolate) 3 minutes minutes

Servings 6

Calories 325kcal

Author Andrea + Stef

Ingredients

Hand Pies:

• 1 21 oz. can strawberry pie filling
• 1 package of two refrigerated pie crusts
• Water for sealing crusts

Chocolate Dip:

• 2 cups chocolate chips

Instructions

• Lay pie crusts flat on a sheet of parchment paper. Let them sit until they are room temperature.
• Use a round or scalloped cutter to cut out as many rounds from each crust as possible. We used a 4-inch round biscuit cutter to make 12 total pie crust rounds from the 2 crusts. (Gather any excess dough and use a rolling pin to re-roll the dough to the same thickness so that you can cut out additional crusts.)
  
• Using a spoon, place strawberry pie filling into the center of 6 pie crusts.
  
• Cut three small slits in the center of the remaining six crusts. These allow the steam to escape during baking so the seals remain closed.
  
• Brush the top crust lightly with water and place, wet side down, over the crust with pie filling. Using your fingers, press the edges together. Then carefully roll them up together and gently squish to seal.
  
• Spray the air fryer basket with non-stick cooking spray. Bake in the air fryer at 350°F. Work in batches as needed (we were able to fit 4 pies at once in our air fryer. )
  
• Bake about 10 minutes, until crusts are golden and flakey. If cooking more or less hand pies time may vary.
  
• In a bowl, melt the chocolate chips by heating on the defrost setting (50% power) in the microwave for 30 seconds at a time. Stir the chocolate chips between each interval. Heat until the chocolate chips are melted and smooth. Be careful not to overheat.
  
• Place a sheet of parchment paper out for your hand pies. Using your hands, dip each little pie into the melted chocolate, tapping any excess off before putting them onto the parchment paper to set.
  
• Chocolate will set if the room temperature is cool. You can also place them in the refrigerator to set more quickly.
  

Notes

Storage: 

Store leftovers in an airtight container or ziplock on the countertop.  Hand pies cannot be reheated without the chocolate melting.  

 

Notes:   

 

Optional idea: Brush hand pies with a sugar/water glaze to coat the pies. Allow them to dry then dip them in the chocolate.

 

Spray the tops of the hand pies with non-stick cooking spray once they are placed in the air fryer, before baking.  You could also brush with oil. This gives the hand pies a bit more color while baking, but is not necessary.

 

Add enough strawberry filling to achieve a domed “full” hand pie, but be sure that you can seal the top crust onto the bottom without the filling squishing out to the edge.  Filling in between the edges will prevent the edges from sealing.

 

To cook the hand pies in the oven, bake for approximately 12-14 minutes at 400°F.

 

Crimp around the edges of the hand pies with a fork for a different sealing method.

 

If the chocolate is too thick to work with, add a teaspoon of melted shortening.  This will help thin out the chocolate.  

 

Do not overheat the chocolate – it will become brittle and impossible to dip.

Nutrition

Calories: 325kcal | Carbohydrates: 39g | Protein: 2g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 130mg | Potassium: 27mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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