Strawberry Shortcake With Biscuits

Name: Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted cold butter, cubed; 3/4 cup whole milk; 4 cups fresh strawberries, sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Indulgences

I absolutely adore making Strawberry Shortcake with Biscuits during the summer when strawberries are at their sweetest. The combination of tender, flaky biscuits layered with juicy strawberries and whipped cream is simply irresistible. Each bite is a delightful experience of textures and flavors that bring back memories of family gatherings and warm sunshine. I love how easy it is to whip up this dessert, and it's the perfect treat to impress your guests without spending all day in the kitchen.

Created by

Cassidy Moore

Last updated on 2026-02-01T23:17:36.029Z

Making Strawberry Shortcake with Biscuits has become a cherished tradition in my house. I remember the first time I baked these sweet biscuits; the aroma filled my kitchen, and the first bite convinced me I was onto something special. I love to use fresh strawberries tossed with a little sugar to bring out their flavor, which really elevates the dish.

One tip I've learned is to keep the butter cold for the biscuits. This helps create those perfect flaky layers that melt in your mouth. When served with fresh whipped cream, it takes this dessert to another level. It's a show-stopper, yet so simple to prepare!

Why You'll Love This Recipe
Rich strawberry flavor with the perfect sweetness
Flaky biscuits that are easy to make and so satisfying
Ideal for summer gatherings or a cozy family dessert

Understanding the Ingredients

The quality of strawberries directly influences the final flavor of your Strawberry Shortcake. Choose ripe, sweet strawberries that are firm and bright red. When slicing, be sure to remove the green tops to prevent any bitterness. If fresh strawberries are not available, you can use frozen strawberries, but thaw them and drain any excess liquid to avoid soggy biscuits.

For the biscuits, using cold butter is crucial. It creates little pockets of steam as the biscuits bake, leading to a flaky texture. If you don’t have unsalted butter, you can use salted butter, but reduce the added salt in the recipe to maintain balance. A pastry cutter or two forks can be very helpful for cutting in the butter quickly, ensuring it stays cold.

Baking Tips for Perfect Biscuits

When shaping the biscuit dough, handle it gently; over-kneading will result in tough biscuits. A light touch and brief kneading are key to maintaining their flakiness. Aim to pat the dough to about 1-inch thick for a good rise during baking. If you want taller biscuits, you can cut them thicker, but be mindful of a longer bake time required to ensure they are cooked through.

As you bake the biscuits, keep an eye on their color. They should be golden brown on the edges and pale on top. If you notice they are browning too quickly, lower the oven temperature to 400°F (200°C) and extend the baking time by a few minutes. Baking them on a parchment-lined baking sheet also helps in achieving an even golden brown bottom.

Serving Suggestions and Variations

For a unique twist, try adding a layer of lemon curd between the biscuits and cream. The acidity complements the sweetness of the strawberries beautifully. Alternatively, mix a splash of almond extract with the vanilla in the whipped cream for a delightful nutty hint. Fresh mint leaves can also be used as a garnish for an aromatic finish.

If you're looking to prepare the shortcakes in advance, bake the biscuits and store them in an airtight container at room temperature for up to two days. The strawberries can be macerated a few hours before serving; just keep them refrigerated. Whipped cream is best made fresh, but it can last up to 24 hours in the fridge. Just give it a quick re-whip to restore its texture.

Ingredients

Gather these ingredients to create a delicious Strawberry Shortcake with Biscuits.

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted cold butter, cubed
3/4 cup whole milk

For the Filling

4 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to prepare your ingredients ahead of time for a smooth baking experience.

Instructions

Follow these steps to create your Strawberry Shortcake with Biscuits.

Preheat the oven

Preheat your oven to 425°F (220°C).

Prepare the strawberries

In a bowl, mix the sliced strawberries with 1/4 cup of sugar and allow them to macerate for 15 minutes.

Make the biscuits

In a large bowl, combine the flour, baking powder, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

Shape and bake the biscuits

Turn the dough onto a floured surface and knead gently. Pat to about 1-inch thick. Cut out biscuits using a round cutter and place on a baking sheet. Bake for about 15 minutes until golden.

Whip the cream

In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the shortcakes

Split the biscuits in half, layer with the macerated strawberries, and top with whipped cream. Serve immediately.

Enjoy your delicious Strawberry Shortcake with Biscuits fresh from the oven!

Pro Tips

You can substitute other fruits like blueberries or raspberries for a different twist on this classic dessert.

Common Troubleshooting

If your biscuits do not rise as much as expected, it may be due to expired baking powder. Always check the expiration date on your baking powder, and consider testing it by adding a teaspoon to warm water—if it bubbles vigorously, it’s good to use.

Should your whipped cream end up runny rather than fluffy, you might have overwhipped it. To remedy this, gently fold in a bit of fresh cream until it smooths out. Also, ensure your bowl and mixer attachments are chilled; this helps the cream whip more effectively and prevents melting.

Storage Tips

While best enjoyed fresh, you can store leftover components separately. Place the biscuits in an airtight container at room temperature for up to 48 hours. The strawberries can continue to marinate in their juice for enhanced flavor, stored in the fridge with a tight lid. Avoid assembling the shortcake until you're ready to serve to keep the biscuits from getting soggy.

If you want to make this dessert ahead of time for a gathering, bake the biscuits and prepare the strawberries a day in advance. Just whip the cream right before serving to guarantee its fluffy texture. This strategy streamlines your dessert preparation on the day of entertaining, allowing you to enjoy your guests' company.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can make the biscuits ahead, store them in an airtight container, and reheat them before serving.

→ What can I use instead of heavy cream?

You can use coconut cream or a non-dairy whipping cream as a substitute.

→ How do I store leftover shortcake?

Store leftover components separately in the refrigerator for up to two days.

→ Can I freeze the biscuits?

Yes, baked biscuits can be frozen; just make sure to wrap them well and thaw before serving.