Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 tablespoon baking powder; ⅓ cup granulated sugar; ½ teaspoon salt; ¾ cup cold unsalted butter, cubed; ¾ cup heavy cream; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Desserts Ideas

I absolutely love making Strawberry Biscuit Shortcake, especially during the strawberry season when these berries are ripe and juicy! The combination of sweet strawberries, fluffy homemade biscuits, and freshly whipped cream creates a delightful dessert that is perfect for any occasion. I enjoy experimenting with the biscuit texture, ensuring they are buttery and slightly crumbly. This recipe not only highlights my favorite berry but also brings a sense of nostalgia, reminding me of summer gatherings with family and friends.

Created by

Maribel Sutton

Last updated on 2026-02-10T20:31:36.597Z

When I first tried making Strawberry Biscuit Shortcake, I was amazed by how simple yet rewarding this dessert could be. The fresh strawberries shine, and the homemade biscuits add a beautiful texture. I found that using cold butter helps create those airy layers in the biscuit, making each bite simply irresistible. It’s a great recipe to have on hand when you’re entertaining guests or want something sweet for yourself.

Throughout my attempts, I discovered that letting the strawberries macerate in sugar really enhances their sweetness and flavor. I usually set them aside while preparing the biscuits. This extra step results in a beautiful syrup that mingles perfectly with the whipped cream, making each spoonful a heavenly experience. Don't forget to serve it immediately for the best texture!

Why You'll Love This Recipe
Fresh, juicy strawberries paired with buttery biscuits
Light and fluffy whipped cream for the perfect finish
A delicious balance of flavors and textures

Understanding Biscuit Texture

The texture of the biscuits is crucial for achieving the perfect strawberry shortcake. To ensure they are light and fluffy, it's essential not to overmix the dough. When combining the flour mixture with the heavy cream, stir just until combined; a few lumps are okay. This gentle handling helps create a tender biscuit that will contrast beautifully with the juicy strawberries and airy whipped cream.

Another key factor is the temperature of your butter. Using cold, cubed butter helps create a flaky texture as it melts during baking, allowing steam to form layers. If your kitchen is warm, consider chilling your mixing bowl and utensils beforehand to maintain the butter's coolness.

Perfecting the Strawberries

When preparing the strawberries, allow them to macerate for at least 15 minutes. This resting time allows the sugar to draw out moisture from the berries, creating a flavorful syrup. For a twist, consider adding a splash of balsamic vinegar or lemon juice to enhance the strawberries' natural sweetness and add depth to the flavor profile.

For those who prefer a slightly different fruit, you can easily swap in other berries like blueberries or raspberries. Just keep an eye on the sugar quantity, as different fruits have varying sweetness levels.

Ingredients

Gather these ingredients for your delightful Strawberry Biscuit Shortcake:

For the Strawberries

1 pound fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 teaspoon vanilla extract

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
⅓ cup granulated sugar
½ teaspoon salt
¾ cup cold unsalted butter, cubed
¾ cup heavy cream

For the Whipped Cream

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

Make sure all ingredients are fresh for the best taste!

Instructions

Follow these steps to create your Strawberry Biscuit Shortcake:

Prepare the Strawberries

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

Make the Biscuits

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

Shape and Bake the Biscuits

Turn the dough onto a floured surface and knead gently until it comes together. Pat it into a 1-inch thick rectangle, then cut out biscuits using a round cutter. Bake on a lined baking sheet for 12-15 minutes until golden brown.

Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Assemble the Shortcake

Split the warm biscuits in half. Layer the bottom half with a generous amount of the macerated strawberries, top with whipped cream, and place the other half on top. Finish with more strawberries and whipped cream.

Enjoy your Strawberry Biscuit Shortcake while it's fresh!

Pro Tips

For a unique twist, add a splash of lemon juice to the strawberries or a dash of almond extract to the whipped cream for added flavor.

Make-Ahead Tips

If you're planning a gathering, you can prepare the biscuits ahead of time. After baking, let them cool completely, and store them in an airtight container at room temperature for up to two days. Alternatively, you can freeze them; wrap each biscuit in plastic wrap and place them in a freezer bag. They will retain their quality for up to three months. When ready to use, simply thaw and reheat in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

The strawberries can also be prepared hours in advance. Once macerated, keep them in the fridge for up to five hours, allowing the flavors to meld without losing their texture. This can help streamline your assembly process when serving.

Variations to Try

For a unique twist, try adding citrus zest to the biscuit dough, such as lemon or orange zest. This addition will enhance the flavor of the biscuits and complement the sweetness of the strawberries. You can also explore different spices, such as a pinch of cinnamon or nutmeg, to elevate the overall flavor without overpowering the strawberries.

If you’re looking for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help hold the biscuits together. The texture may vary slightly, but you will still enjoy the essence of a delicious strawberry shortcake.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How do I store leftovers?

Store the biscuits and whipped cream separately from the strawberries in the fridge for up to 2 days.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

→ Can I prep this in advance?

You can prep the strawberries and biscuits ahead of time. Assemble just before serving for the best texture.