Strawberry Shortcake With Biscuits

Name: Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 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; 2/3 cup buttermilk; 4 cups sliced fresh strawberries; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven-Made Sweets

I adore making Strawberry Shortcake with Biscuits, especially during the summer when strawberries are at their peak. The balance of the sweet, ripe berries with the flaky, buttery biscuits is simply irresistible. This recipe is straightforward, yet the results are nothing short of sensational. I love how the homemade whipped cream adds a touch of elegance, making it perfect for gatherings or a special treat just for myself. Trust me, once you try this, it’ll become a favorite in your household too!

Created by

Ruby Lawson

Last updated on 2026-02-02T01:13:35.396Z

When I first tried making strawberry shortcake, I was blown away by how much homemade biscuits enhance the overall flavor. I used to rely on store-bought alternatives, but once I opted for a flaky, buttery biscuit recipe, everything changed. The contrast between the sweet, juicy strawberries and the warm, crisp biscuits was out of this world.

It’s crucial to use fresh strawberries and whip the cream just right; I’ve learned that gently folding the cream keeps it light and airy. This dish is not just dessert; it’s a delightful experience, and it brings the taste of summer into every bite!

Why You'll Love This Recipe
Flaky biscuits that are buttery and tender
Fresh, juicy strawberries bursting with flavor
Homemade whipped cream for a luxurious touch

Understanding the Biscuits

The key to a great biscuit is cold butter. When you cut the butter into the flour, you’re creating small pockets of fat that will steam during baking, resulting in those flaky layers we all love. Make sure your butter is well-chilled; if you have time, you can even freeze it for 10 minutes before cutting it into the mixture.

When mixing the dough, be careful not to overwork it. The goal is to combine the ingredients just until they come together. Overmixing can lead to tough biscuits. If you find the dough too sticky, sprinkle a bit of flour on your hands and the work surface to help you handle it without compromising its texture.

Perfectly Ripened Strawberries

Selecting ripe strawberries is crucial for this dish. Look for berries that are vibrant red with a natural shine; avoid those with white or green spots. You can give them a gentle squeeze; they should feel firm yet not hard. The maceration process with sugar helps extract the juices and enhances the strawberries' sweet flavor, but if time is short, simply tossing them with sugar right before assembly will do the trick.

If strawberries aren’t in season, you can substitute with other berries such as raspberries or blueberries. However, you might want to adjust the sugar slightly, as some fruits like raspberries can be tart. For an exotic twist, try incorporating a mix of berries for varied flavors and colors.

Ingredients

Gather these ingredients to make the perfect strawberry shortcake.

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
2/3 cup buttermilk

For the Strawberries

4 cups sliced fresh strawberries
1/4 cup granulated sugar

For the Whipped Cream

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

Now you have everything ready to create your strawberry shortcake masterpiece!

Instructions

Follow these steps to craft your delicious strawberry shortcake.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Let them sit for about 15 minutes until they release their juices.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the buttermilk and stir until just combined. Turn the dough onto a floured surface and gently knead a few times. Roll it out to about 1-inch thickness and cut into rounds.

Bake the Biscuits

Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown. Allow them to cool slightly.

Whip the Cream

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

Assemble the Shortcakes

Cut the biscuits in half, layer the bottom half with strawberries, add a dollop of whipped cream, and top with the biscuit top. Serve immediately!

Enjoy your homemade strawberry shortcake!

Pro Tips

For an extra touch, add a splash of lemon juice to the strawberries for a refreshing zing.

Make-Ahead and Storage Tips

You can prepare the biscuits ahead of time, which makes this dessert even easier to assemble on short notice. After baking, allow the biscuits to cool completely before storing them in an airtight container at room temperature. They will keep well for about 2 days. If you'd like them to last longer, you can freeze the unbaked biscuits. Wrap them well and store them in the freezer for up to a month. Just pop them into the oven straight from the freezer, adding an extra few minutes to the baking time.

For the strawberries, you can macerate them a few hours in advance and store them in the refrigerator. Just be sure to cover them to prevent absorbing any odd smells from the fridge. The longer they sit, the more flavorful they become, so this is a great way to enhance their natural sweetness.

Serving Suggestions and Variations

For an elegant presentation, consider layering the components in clear cups or jars. This not only looks beautiful but allows guests to see the vibrant strawberries and fluffy cream. You can also sprinkle a bit of mint on top as a refreshing garnish. For a slightly more decadent touch, drizzle some chocolate sauce over the whipped cream for an indulgent variation.

If you want to elevate the flavor profile, try infusing the whipped cream with other extracts like almond or citrus zest. Additionally, for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. This modification retains a similar texture and allows those with dietary restrictions to enjoy this classic dessert.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits and store them in an airtight container for up to two days before serving.

→ What if I don’t have buttermilk?

You can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice to create a similar acidity.

→ Can I use frozen strawberries?

It's best to use fresh strawberries for the best flavor, but if using frozen, make sure to thaw and drain excess liquid.

→ How do I store leftover shortcake?

Store the assembled shortcake in the refrigerator for up to a day, but it’s best to assemble it just before serving.