Strawberry Shortcake With Biscuits

Name: Strawberry Shortcake With Biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3/4 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Food

I absolutely adore making strawberry shortcake with biscuits, especially during the peak of strawberry season. The way the sweet, juicy berries combine with the buttery biscuits is simply heavenly. I’ve spent countless hours perfecting the method to ensure that the biscuits are flaky and light, providing the perfect balance to the rich whipped cream. This dessert not only satisfies my sweet tooth but also brings a touch of nostalgia, reminding me of summer picnics and family gatherings. It’s a recipe that never fails to impress!

Created by

Octavia Bellamy

Last updated on 2026-02-01T16:01:35.564Z

When I first attempted to make strawberry shortcake with biscuits, I was amazed by how simple ingredients could create such a delightful dessert. I experimented with various biscuit recipes and finally discovered the key: cold butter and minimal mixing. This technique keeps the biscuits tender and flaky.

The addition of fresh strawberries, macerated with a touch of sugar, enhances their natural sweetness and creates a wonderful syrup that marries beautifully with the whipped cream. It’s a treat that everyone raves about!

Why You'll Love This Recipe
Fresh strawberries bursting with flavor paired with buttery biscuits
Light and airy whipped cream for a delightful topping
A nostalgic dessert that celebrates summer in every bite

Mastering the Biscuit Texture

Achieving the perfect biscuit texture is crucial for a delicious strawberry shortcake. When cutting in the cold, cubed butter, aim for a mixture that resembles coarse crumbs with pea-sized bits of butter still visible. This is what creates the flaky layers we crave. Avoid overmixing when adding milk; a few lumps are okay as they contribute to the lightness of the biscuits.

It's essential to handle the dough gently to prevent gluten from developing too much, which can lead to tough biscuits. When kneading the dough, do it no more than five times and then pat it down to about 1-inch thickness. This minimal handling promotes flakiness and tenderness, which complements the rich strawberries and cream.

Selecting Strawberries for the Filling

Choosing the right strawberries can dramatically influence the outcome of your strawberry shortcake. Select ripe, fragrant strawberries that are bright red and firm without any soft spots. Their sweetness will enhance the overall flavor of your dessert, so taste-testing a berry or two before use is a great idea. If you can find local, organic strawberries, they often have the best flavor and are worth seeking out.

To achieve the perfect balance of sweetness, let the strawberries macerate in sugar and vanilla for at least 15 minutes. This process draws out the juices, creating a natural syrup that mingles beautifully with both the cream and biscuits. If your strawberries are especially sweet, you might consider reducing the added sugar in the filling slightly.

Ingredients

For the Biscuits

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

For the Strawberry Filling

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

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

How to Make Strawberry Shortcake

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup sugar and 1 teaspoon vanilla extract. Toss gently and let sit for at least 15 minutes while you prepare the biscuits.

Make the Biscuits

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

Bake the Biscuits

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes or until golden brown.

Make the Whipped Cream

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

Assemble the Shortcakes

Once the biscuits are baked and cooled slightly, slice them in half. Layer the bottom half with strawberries and their juice, followed by a generous dollop of whipped cream. Top with the other half of the biscuit.

Pro Tips

For an added twist, try adding lemon zest to the biscuit dough for a citrusy brightness. Additionally, you can substitute the whipped cream with a scoop of vanilla ice cream for a delightful variation.

Storing and Make-Ahead Tips

For those planning ahead, biscuit dough can be made in advance and frozen. After cutting out the biscuits, freeze them on a baking sheet until solid. Transfer them to a zip-top bag and store for up to three months. Bake from frozen, adding an extra minute or two to the baking time, and enjoy fresh, warm biscuits whenever you crave this summery treat.

The strawberry filling can also be prepared a few hours ahead. This allows the flavors to meld even more. Just be sure to store it in the refrigerator in an airtight container to maintain freshness, but consume it within 24 hours for the best flavor and texture.

Serving Ideas and Variations

This strawberry shortcake is incredibly versatile. You can switch out fresh strawberries for other berries, like blueberries or raspberries, for a different twist. If you're feeling adventurous, try a mixed berry shortcake! You can also add layers of lemon curd or citrus zest into the whipped cream for an extra zing that pairs well with the sweet berries.

For an adult version, consider adding a splash of liqueur, such as Grand Marnier or Amaretto, to the strawberry filling. This can elevate your dessert for special occasions and simple dinner parties alike. Just be cautious with the amount, so the flavor enhances rather than overpowers the natural sweetness of the strawberries.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them before use to avoid excess moisture.

→ How can I store leftover shortcake?

Store the components separately. Keep the biscuits in an airtight container and the strawberries and whipped cream in the fridge.

→ Can I make the biscuits ahead of time?

Absolutely! You can make and bake the biscuits a day in advance. Just reheat them in the oven before assembly.

→ What can I substitute for heavy cream?

You may use coconut cream or a non-dairy whipped topping for a lighter version.