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Strawberry Shortcake with Sweetpotato Biscuits

Recipe created by Chrissy Carroll, RD, from Snacking in Sneakers
Looking for a fun mashup of spring and fall flavors? Try this recipe for strawberry shortcake! Both the homemade biscuits and whipped topping feature sweetpotatoes and cinnamon, offering a unique flavor that complements spring’s favorite juicy berry. It uses simple ingredients, and while it takes a bit of time to prepare all the components, the end result is worth it.
Prep Time25 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 321kcal

Ingredients

For the Strawberries:

  • 2 lbs fresh strawberries hulled and sliced
  • 1 tablespoon granulated sugar or more if desired; optional depending on sweetness of berries

For the Sweetpotato Biscuits:

  • 1 ¾ cups all-purpose flour
  • 2 tbsp sugar
  • 2 teaspoons cinnamon
  • 1 tbsp baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold butter cut into cubes
  • 1 cup sweetpotato puree chilled
  • ¼ cup 1% milk or any type of milk

For the Whipped Topping (optional):

  • ¾ cup plain nonfat Greek yogurt chilled
  • ½ cup sweetpotato puree chilled
  • ⅓ cup heavy cream chilled
  • 5 tablespoons powdered sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • In a large bowl, toss the berries with the granulated sugar (if using). Set aside in the fridge for now.
  • Start to prepare the biscuits: in a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Stir until well combined.
  • Add the cold butter and work it into the mixture using a pastry cutter or your hands. The mixture should look like coarse sand.
  • Add the sweetpotato and milk and stir until just combined.
  • Use your hands to form a ball of dough, and place it on a lightly floured surface. Pat down into a disc about 1-inch thick. Use a medium biscuit cutter to cut 8 biscuits from the dough. (You may need to combine scraps for the last biscuit). Place on the parchment lined baking sheet.
  • Bake for at 400F on the center rack for 13–16 minutes, or until lightly golden and cooked through. Let cool on the pan.
  • Meanwhile, as the biscuits are cooling, prepare the whipped topping. In the bowl of a stand mixer (or a mixing bowl to use with a hand mixer), combine the yogurt, sweetpotato puree, heavy cream, powdered sugar, and cinnamon. Use the whisk attachment on high speed to combine the ingredients and continue to beat until light and fluffy.
  • Slice the biscuits in half. Layer bottom half with whipped cream and strawberries, then add the top of the biscuit. Add more whipped cream and strawberries as desired. Enjoy!

Notes

To make the sweetpotato puree for this recipe: Peel and chop two large sweetpotatoes. Place those in a pot and cover with water. Bring that to a boil over high heat, then continue to cook for about 15 minutes, until fork tender. Drain them, let cool for a few minutes, then carefully puree in a mini food processor or blender.
Feel free to use store-bought whipped topping to save time.
Nutrition Facts
Strawberry Shortcake with Sweetpotato Biscuits
Serving Size
 
1
Amount per Serving
Calories
321
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
28
mg
9
%
Sodium
 
382
mg
17
%
Potassium
 
505
mg
14
%
Carbohydrates
 
52
g
17
%
Fiber
 
5
g
21
%
Sugar
 
20
g
22
%
Protein
 
7
g
14
%
Vitamin A
 
10441
IU
209
%
Vitamin C
 
77
mg
93
%
Calcium
 
176
mg
18
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
47
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 321kcal | Carbohydrates: 52g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 382mg | Potassium: 505mg | Fiber: 5g | Sugar: 20g | Vitamin A: 10441IU | Vitamin C: 77mg | Calcium: 176mg | Iron: 2mg | Net Carbohydrates: 47g