Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 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, chilled and diced; 3/4 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Treats

I absolutely love making Strawberry Biscuit Shortcake, especially during berry season. The combination of flaky biscuits and juicy strawberries creates a delightful contrast that's hard to resist. Plus, it's a dessert that feels indulgent yet is surprisingly simple to prepare. Each bite is a burst of fresh flavors, with a dollop of whipped cream that ties it all together. This recipe has become a family favorite, and I can’t wait to share it with you so you can enjoy this delicious treat just as much as I do!

Created by

Noemi Turner

Last updated on 2026-02-15T07:09:36.383Z

When I first attempted making Strawberry Biscuit Shortcake, I learned a few vital tips that truly transformed the dish. Using fresh, ripe strawberries is essential; they bring a natural sweetness that outshines anything else. I also found that allowing the strawberries to macerate in sugar for a bit enhances their flavor and creates a delicious syrup to pour over the biscuits.

One of my favorite aspects of this recipe is the biscuits themselves. They're light and flaky yet sturdy enough to hold the strawberries and cream without falling apart. I recommend using chilled butter and minimal handling to keep the biscuit dough tender and flaky. Trust me, these small steps make a huge difference!

You'll Love This Because
Fresh, juicy strawberries with a rich creaminess
Flaky, buttery biscuits that melt in your mouth
A perfect blend of textures and flavors for dessert lovers

The Art of Biscuit Making

Creating the perfect biscuit is all about technique and attention to detail. When cutting butter into your flour mixture, aim for pea-sized pieces, as this helps create those beautiful flaky layers. Overworking the dough can lead to tough biscuits, so mix until just combined. A gentle touch ensures your biscuits maintain a light and airy texture, allowing them to soak in the juices from the strawberries without becoming soggy.

Biscuit-making may seem simple, but a few tweaks can elevate your results. For best flavor, use high-quality unsalted butter; it adds richness without adding salt. If you prefer a slightly sweeter biscuit, you can increase the sugar in the dough by a couple of tablespoons. Remember, the key to great biscuits is in the baking; watch for golden edges and a soft center as visual cues for doneness.

Strawberries: The Star of the Show

Choosing the right strawberries is crucial to the success of this shortcake. Look for ripe, fragrant strawberries with a deep red color and fresh green tops. When macerating, the sugar draws out natural juices, transforming the berries into a luscious topping. If your strawberries are particularly tart, you can adjust the sugar to taste, ensuring a balanced sweetness that complements the creaminess of the whipped topping.

For a delightful twist, consider adding a splash of balsamic vinegar or a hint of freshly chopped mint to the strawberries as they macerate. This adds an extra layer of complexity to the flavor profile of your shortcake, making each bite an exciting experience. Just be careful not to overdo it; you want the strawberries to shine as the main attraction.

Tips for Serving and Storing

Shortcakes are best enjoyed fresh, but if you need to prepare parts in advance, you can store the biscuits and strawberries separately. Keep baked biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them layered between parchment paper in a freezer-safe bag for up to three months. Just reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their flakiness.

When it comes to serving, consider presenting your shortcake in individual bowls for a more upscale touch. You can also add a drizzle of chocolate sauce or a sprinkle of crushed nuts for extra flair. If you're looking to make this dessert suitable for special diets, substitute traditional heavy cream with coconut cream for a dairy-free option, and use gluten-free flour in place of all-purpose flour when making the biscuits.

Ingredients

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, chilled and diced
3/4 cup heavy cream
1 teaspoon vanilla extract

For the strawberries

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

For the whipped cream

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

Preparation Steps

Instructions

Prepare the strawberries

In a mixing bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat and let them sit for about 15-20 minutes until the strawberries release their juices.

Make the biscuit dough

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

Shape and bake the biscuits

Turn the dough onto a floured surface and knead gently. Pat it into a 1-inch thick round and cut out biscuits using a floured cutter. Place on a baking sheet and bake for 18-20 minutes or until golden brown. Let them cool slightly.

Whip the cream

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

Assemble the shortcakes

Split the biscuits in half horizontally. Spoon macerated strawberries onto the bottom half, add a dollop of whipped cream, and top with the other half of the biscuit. Serve immediately.

Pro Tips

For the best flavor, let the strawberries sit for longer in the fridge before serving to deepen their sweet juices. Additionally, feel free to experiment with other fruits like blueberries or peaches for a unique twist!

Storing and Reheating Biscuits

To extend the life of your biscuits, ensure they are completely cool before placing them in an airtight container. If you've made a larger batch, consider freezing some for later. Simply wrap cooled biscuits tightly in plastic wrap, followed by aluminum foil, and place them in a freezer bag. When you're ready to enjoy them, they can go straight from the freezer to the oven at 375°F (190°C) for about 15-20 minutes to warm through.

Reheating leftover biscuits in the microwave is possible, but be cautious as they can turn rubbery. Instead, use an oven or toaster oven for a better texture. Just cover them with a damp paper towel to retain some moisture during reheating. This method keeps them flaky and avoids that chewy disappointment.

Variations for Unique Flavors

Feel free to experiment with the flavor of your biscuits by incorporating citrus zest, such as lemon or orange, into the dough. This can enhance the overall taste and provide a bright contrast to the sweetness of the strawberries. You can also swap out part of the all-purpose flour for whole wheat flour for a nuttier flavor and added nutrition.

As for the strawberries, consider mixing in other berries like raspberries or blueberries for a mixed berry shortcake. This not only adds color but also a delightful medley of flavors. You might also experiment with adding a hint of vanilla or almond extract to your whipped cream for a subtle twist on the classic flavor.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough ahead of time and refrigerate it for up to 2 days before baking.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipped topping as a substitute if you're looking for a lighter option.

→ How do I store leftovers?

Store any leftover shortcake components separately in the refrigerator, and assemble just before serving to keep everything fresh.

→ Can I freeze the biscuits?

Yes! Biscuits can be frozen before baking. Just place them on a baking sheet to freeze individually before transferring to a freezer bag for up to 3 months.