Strawberry Shortcake With Biscuits

Name: Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Pastry & Sweets

I absolutely love making Strawberry Shortcake with Biscuits! Each time I whip up this classic dessert, I’m reminded of warm summer days spent in the garden, plucking ripe strawberries fresh off the vine. There’s something truly magical about the combination of buttery, flaky biscuits paired with sweet, juicy strawberries and a dollop of whipped cream. This recipe comes together quickly, making it the perfect treat for unexpected guests or a sweet finish to a family dinner. Trust me, once you serve this, it will become a favorite!

Created by

Maya Richardson

Last updated on 2026-02-06T17:38:35.489Z

During one memorable summer, I experimented with various biscuit recipes to find the perfect texture for this dish. After several trials, I discovered that using cold butter and minimal handling kept the biscuits light and flaky. The sweet strawberries are also crucial; I typically choose the ones that are perfectly ripe for a burst of flavor in every bite.

Additionally, I learned that letting the strawberries macerate in sugar for a while intensifies their natural sweetness. This slight tip makes a world of difference in flavor. The cream on top is the cherry on the cake—whipping it just right creates a light and airy finish that complements the biscuits beautifully.

Why You Will Love This Recipe
Flaky biscuits that are buttery and tender
Sweet and juicy strawberries that burst with flavor
Light and creamy whipped topping that ties it all together

Perfecting Your Biscuits

When making biscuits for your strawberry shortcake, the key is to handle the dough as little as possible. Overworking the dough can lead to tough biscuits rather than the flaky, tender texture you desire. When mixing in the cold butter, aim to create pea-sized crumbs which will help to create those flaky layers. If the butter is too warm, your biscuits won't rise properly, so it's a good idea to keep everything cool.

Cutting the biscuits should also be done with care. Use a sharp round cutter to avoid compressing the edges of the dough, which can prevent rising. Once cut, place the biscuits close together on the baking sheet to encourage rising. This method yields a softer side crust and a more tender biscuit overall, enhancing the final shortcake experience.

Choosing and Preparing Strawberries

The quality of strawberries significantly impacts the overall flavor of your shortcake. Opt for fresh, ripe strawberries, preferably organic, as they tend to have a better taste without chemicals affecting their flavor. Make sure to hull and slice them just before serving to maintain their natural texture and juiciness. If strawberries are out of season, consider using frozen ones; just thaw them in advance and drain excess moisture to avoid sogginess.

Macerating the strawberries with sugar and vanilla extract is essential for developing a rich syrup. Let them sit for at least 15 minutes, but you can leave them longer if you want a juicier filling. If you prefer less sweetness, adjust the sugar according to your taste. Adding a splash of lemon juice can enhance their natural flavor without overpowering the sweetness.

Whipped Cream Tips

For the whipped cream, it's crucial to start with cold heavy cream to achieve soft peaks. Ensure your mixing bowl and beaters are also chilled for the best results. This step helps stabilize the cream and reduces the chances of overwhipping, which can turn it into butter. For added stability, you can mix in a bit of cornstarch or use heavy cream that contains stabilizers.

Experimenting with flavors in your whipped cream can elevate your shortcake. While vanilla is classic, consider incorporating a splash of almond extract or a hint of citrus zest for brightness. If you're in a hurry, store-bought whipped topping is a fine substitute, but making your own adds a homemade touch that pairs beautifully with the fresh strawberries and warm biscuits.

Ingredients

For the Biscuits

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

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Toss gently to coat and let them sit for about 15 minutes to macerate.

Make the Biscuit Dough

Preheat the oven to 425°F (220°C). In a large bowl, mix flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined.

Shape the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thickness and cut out biscuits with a round cutter.

Bake the Biscuits

Place the biscuits on a baking sheet and bake for 15-20 minutes until golden brown. Let them cool slightly.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Pro Tips

For the best flavor, ensure you use fresh, ripe strawberries. You can also combine different kinds of berries for a mixed berry shortcake variation.

Serving Suggestions

I love serving this strawberry shortcake with a sprinkle of mint leaves for a refreshing twist. You can also drizzle a balsamic reduction over the strawberries to enhance their sweetness and add complexity to the dish. Consider accompanying the shortcake with a scoop of vanilla ice cream for a decadent dessert that's perfect for warm weather gatherings.

For a fun variation, try adding layers of other fruits such as blueberries or raspberries along with the strawberries. This not only adds visual appeal but also introduces different flavors and textures. Another option is to infuse the whipped cream with a bit of citrus zest or other extracts, customizing the dessert to your liking.

Storage and Make-Ahead Tips

You can prepare the biscuit dough ahead of time. After cutting out the biscuits, flash freeze them on a baking sheet before transferring them to a freezer bag. This way, you can bake fresh biscuits directly from the freezer whenever the craving strikes, adjusting the baking time to about 20-25 minutes from frozen.

Store any leftover assembled shortcake in the refrigerator, but keep in mind that the biscuits may become softer as they absorb moisture from the strawberries. It's best to store components separately and assemble them just before enjoying leftovers for the best texture and flavor.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough ahead of time and refrigerate it. Just bake them fresh when you're ready to serve.

→ What can I substitute for buttermilk?

You can make your own buttermilk by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I store leftover shortcake?

It's best to store the biscuits and strawberries separately in the refrigerator to maintain their texture. Assemble them just before serving.

→ Can I freeze the biscuits?

Yes, you can freeze baked biscuits. Just wrap them tightly and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.