Classic Strawberry Shortcake Biscuits

Name: Classic Strawberry Shortcake Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 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 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Recipes

I absolutely adore making Classic Strawberry Shortcake Biscuits whenever strawberries are in season. The combination of flaky, buttery biscuits and juicy, sweet strawberries simply transports me to my childhood. Each bite is a wonderful balance of textures and flavors, making it a perfect dessert for gatherings or cozy family nights. The hint of vanilla in the whipped cream adds that extra touch of indulgence that elevates this classic treat. Trust me, once you try these biscuits, you will want to make them again and again!

Created by

Quincy Harper

Last updated on 2026-02-23T19:33:37.056Z

Making Classic Strawberry Shortcake Biscuits is a joyous process, and I've learned a few tips along the way. The key is to keep the butter cold and incorporate it minimally; this ensures that the biscuits rise beautifully and have that coveted flaky texture. I often chill my mixing bowl and utensils for a few minutes before use to achieve the best results.

I've experimented with various toppings, but the simple whipped cream with a touch of vanilla remains my favorite. It perfectly complements the sweetness of ripe strawberries without overpowering their flavor. I also love serving them fresh out of the oven for that comforting, warm experience!

Why You Will Love This Recipe
Flaky and buttery biscuits that melt in your mouth
Sweet, juicy strawberries that burst with freshness
Light and fluffy whipped cream for the perfect topping

The Perfect Biscuit Technique

To achieve the ultimate flaky texture in your biscuits, it's essential to keep your ingredients as cold as possible. Using cold butter and buttermilk helps create steam during baking, resulting in a lighter biscuit. If you find your butter warming up, you can chill it again briefly in the freezer before incorporating it into the dough. Resting the dough briefly in the refrigerator before rolling can also enhance the flakiness.

Be gentle when combining the ingredients; overmixing can lead to tough biscuits. Mix until the dough just comes together, and resist the urge to knead it too much. A few visible lumps of butter in the dough are perfectly fine—they'll melt during baking, creating those desirable flaky layers.

Strawberry Preparation Tricks

Choosing the right strawberries is vital for a delicious filling. Look for bright red berries with no white or green spots, as they will be the sweetest and juiciest. If the strawberries are not as sweet as you’d like, feel free to adjust the sugar amount in the filling to suit your taste.

Letting the strawberries sit with sugar for at least 15 minutes allows them to release their juices, which creates a flavorful syrup. This step is crucial because it enhances their natural sweetness and prevents the biscuits from becoming soggy when assembled. If you're in a hurry, a quick 5-minute maceration can still provide decent results.

Whipped Cream Variations

While the classic whipped cream is delightful, there are plenty of ways to give it a twist. Consider infusing your heavy cream with flavors such as almond or mint for a unique spin that complements the strawberries. You can do this by adding a splash of extract to the cream as you whip it.

If you're looking for a lighter alternative, consider swapping half of the heavy cream for Greek yogurt or mascarpone. This will add a tangy flavor that pairs beautifully with the sweetness of the strawberries while still providing the creaminess you're after. Just be sure to adjust the sugar based on your taste preferences.

Ingredients

To make these delightful biscuits, gather the following ingredients:

For the Biscuits

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

For the Strawberry Filling

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

For the Whipped Cream

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

Now that you have your ingredients ready, it’s time to start baking!

Instructions

Follow these steps for the perfect homemade strawberry shortcake biscuits:

Prepare the Strawberries

In a bowl, combine the sliced strawberries with sugar and mix well. Allow them to sit for about 15 minutes to release their juices.

Make the Biscuit Dough

In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Pour in the buttermilk and mix until just combined.

Shape the Biscuits

Lightly flour a surface and turn out the biscuit dough. Gently knead a few times, then roll out to about 1-inch thickness. Cut out biscuits using a round cutter and place them on a baking sheet.

Bake the Biscuits

Preheat your oven to 425°F (220°C). Bake the biscuits for about 15-20 minutes or until golden brown on top.

Whip the Cream

While the biscuits are baking, whip the heavy cream with powdered sugar and vanilla in a bowl until soft peaks form.

Assemble the Shortcakes

Once the biscuits are cool, split them in half. Spoon your strawberry filling onto the bottom half, add a generous dollop of whipped cream, and cap with the top half of the biscuit. Enjoy!

Serve immediately, and enjoy this delightful treat!

Pro Tips

For best results, make sure your butter is very cold before incorporating it into the flour mixture. You can also experiment with other fruits like blueberries or peaches for a variation.

Storage and Make-Ahead Tips

While these biscuits are best enjoyed fresh, you can prepare the biscuit dough ahead of time. Shape and cut the biscuits, then freeze them on a baking sheet before transferring to a zip-top bag. They can be baked straight from the freezer; just add a few extra minutes to the baking time for the best results.

For the strawberries, you can prepare them a few hours in advance or even the day before, allowing them to macerate in the sugar overnight in the fridge. Just give them a gentle stir before assembling to redistribute the juices.

Serving Suggestions

Serving these shortcakes in individual portions makes for an appealing presentation at gatherings. You can layer additional toppings such as crushed graham crackers or sliced almonds for added texture. A drizzle of balsamic reduction can also elevate the flavor profile, enhancing the sweetness of the strawberries.

For a more decadent dessert, consider adding a scoop of vanilla ice cream between the biscuit layers for a delightful twist. This will elevate the traditional shortcake into a luxurious treat, perfect for special occasions or summer barbecues.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for up to 24 hours before baking.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing milk with a tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

→ How do I store leftovers?

Leftover shortcakes can be stored in an airtight container in the refrigerator, but they are best enjoyed fresh.

→ Can I freeze the biscuits?

Yes, you can freeze unbaked biscuits. Just cut them out and place them on a baking sheet to freeze before transferring them to a freezer bag.