Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 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; 3/4 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; Whipped cream, for topping

Highlighted under: Sugar Rush Kitchen

I love making Strawberry Biscuit Shortcake during the warmer months when strawberries are at their peak. The combination of tender, flaky biscuits and sweet, juicy strawberries creates a delightful treat that’s perfect for gatherings or a simple weekend indulgence. This recipe comes together quickly, allowing me to enjoy every moment of creating something special without spending hours in the kitchen. It’s a family favorite that never fails to impress, and I’m excited to share it with you!

Created by

Blair Hudson

Last updated on 2026-02-10T22:21:36.255Z

When I first tried making Strawberry Biscuit Shortcake, I was amazed at how the simple ingredients came together to create something extraordinary. By using fresh strawberries and a light touch of sugar, I discovered that letting the berries sit for a few minutes allows their natural juices to enhance the flavor immensely. Pairing this with homemade biscuits makes a world of difference!

I remember the first time I shared this shortcake with friends; their faces lit up with delight. To ensure the biscuits are light and flaky, I found that the key was to handle the dough gently and to incorporate cold butter. Trust me, the texture is everything!

Why You'll Love This Recipe
Fresh strawberries bursting with flavor
Tender biscuits that melt in your mouth
A classic dessert that's easy to prepare

The Role of Ingredients

Each ingredient in this Strawberry Biscuit Shortcake plays a crucial role in achieving the perfect balance of flavor and texture. The all-purpose flour provides the structure necessary for the biscuits, while the cold butter contributes to their flaky quality. Make sure your butter is chilled; this creates steam during baking, leading to light and airy biscuits. If you're out of all-purpose flour, you can substitute with a 1:1 gluten-free blend, but be aware the texture may vary slightly.

The heavy cream is not just a liquid; it enriches the dough, giving the biscuits a tender crumb. For a lighter version, you can swap half of the heavy cream for buttermilk, which will give the biscuits a subtle tang. This is a great option if you're looking to lighten up the dish without sacrificing too much flavor. Remember to adjust your baking time, as the consistency of the dough may change.

Perfecting the Biscuit Technique

Kneading the biscuit dough lightly is key to not overworking the gluten, which can lead to tough biscuits. Aim for a texture that is slightly sticky but manageable. When rolling out the dough, avoid using too much flour, which can dry out the biscuits. If the dough feels too sticky, lightly flour your hands or the surface instead. Cutting the biscuits straight down without twisting the cutter ensures they rise evenly, giving you a perfect shape every time.

Baking the biscuits at a high temperature of 400°F (200°C) helps them rise quickly, creating a flaky outer crust while maintaining a tender interior. Keep an eye on them in the last few minutes; they should be golden brown with slightly crisp edges. If your biscuits aren't browning enough, consider adjusting your oven rack to the top position for the final few minutes of baking.

Serving and Storing Suggestions

Assembling your Strawberry Biscuit Shortcake is the fun part! For a twist, consider adding a layer of lemon curd or cream cheese frosting between the biscuit and the strawberries for an extra zing. If you prefer a more decadent treat, drizzle a little melted chocolate over the whipped cream. Don't be shy—experiment with different toppings to find your favorite combination.

If you plan on making the biscuits ahead, they can be stored unbaked in the refrigerator for up to 24 hours or frozen for up to a month. Just make sure to wrap them tightly. When you're ready to bake, there's no need to thaw; simply add a few extra minutes to the baking time. The strawberries can also be prepared a few hours in advance and stored in the refrigerator for maximum juiciness.

Ingredients for Strawberry Biscuit 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
3/4 cup heavy cream

For the Strawberries

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

For Serving

Whipped cream, for topping

Instructions for Preparation

How to Make Strawberry Biscuit Shortcake

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1/4 cup sugar and vanilla extract. Stir gently and set aside to let the juices form.

Make the Biscuit Dough

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Pour in the heavy cream and mix gently until just combined.

Shape and Bake the Biscuits

Turn the dough onto a floured surface and knead lightly. Roll or pat to a 1-inch thickness and cut out biscuits using a round cutter. Place biscuits on a baking sheet and bake in a preheated oven at 400°F (200°C) for 15-20 minutes until golden.

Assemble the Shortcake

Split the warm biscuits in half, spoon the macerated strawberries over the bottom half, add a generous dollop of whipped cream, and then place the top half of the biscuit to complete the shortcake.

Enjoy Your Creation!

Pro Tips

For the best flavor, use ripe, in-season strawberries. If you want to add extra flavor, consider adding a splash of lemon juice to the strawberries.

Common Troubleshooting Tips

If your biscuits turn out too dense, it might be due to overmixing the dough or too much flour. Try to mix until just combined and avoid pressing the dough excessively. Using a kitchen scale can also help ensure accurate measurements, especially for the flour, which can compact in the measuring cup painting a misleading picture of how much you have.

On the other hand, if your biscuits spread too much in the oven, it may be a sign that your butter was too warm when incorporated. Ensure your butter is properly chilled and cubed before adding it to the dry ingredients. A cold kitchen can also affect how your biscuits set up; consider chilling your mixing bowl and utensils if your kitchen tends to be warm.

Variations and Customizations

Aside from classic strawberries, consider using other berries such as blueberries or raspberries for a different flavor profile. Each berry will add its own unique sweetness or tartness, creating a delightful variation on this classic dessert. You can also experiment with adding a hint of spices, like cinnamon or nutmeg, to the biscuit dough for an additional layer of flavor.

For those who want a healthier twist, swapping out half of the sugar in the strawberries for honey or maple syrup can offer a different sweetness and lower the glycemic index. You can also opt for a dairy-free whipped cream made from coconut milk for a vegan option while keeping the flavors vibrant and delicious.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but it's best to thaw and drain them well to avoid excess liquid.

→ What can I substitute for heavy cream?

You can use half-and-half or whole milk, but it may affect the biscuit's texture.

→ How do I store leftovers?

Store the biscuits and strawberries separately in an airtight container in the refrigerator for up to 2 days.

→ Can I make the biscuits ahead of time?

Yes, the biscuit dough can be made ahead and stored in the fridge for a few hours before baking.