Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 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; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Haven

I absolutely love making Strawberry Biscuit Shortcake, especially during the summertime when strawberries are at their peak. The contrast between the flaky biscuits and the sweet, juicy berries is simply irresistible. Each bite feels like a celebration of summer, and the best part is how quick and easy it is to prepare. We get a delightful texture from the biscuits that perfectly complements the creamy whipped topping, making it an ideal dessert for any gathering. Trust me, this dessert will become a favorite for everyone at the table!

Created by

Vivienne Cole

Last updated on 2026-02-15T02:37:35.763Z

When I first discovered the joy of making Strawberry Biscuit Shortcake, I was amazed at how simple yet delicious it turned out. The combination of freshly baked biscuits, sweet strawberries, and a dollop of whipped cream creates a dessert that is hard to resist! I perfected my own method for making the biscuits extra flaky by using cold butter and minimal mixing, which truly elevates the final texture.

One tip I have is to macerate the strawberries beforehand with a touch of sugar. This enhances their natural sweetness while creating a syrupy goodness that seeps into the biscuits. It's these little details that make this dessert shine, and I can assure you it's perfect for any occasion, especially a summer picnic!

Why You'll Love This Recipe
Refreshing mix of sweet strawberries and rich cream
Flaky biscuits that melt in your mouth
Perfectly simple yet impressive for any gathering

Understanding the Ingredients

The main component of the Strawberry Biscuit Shortcake is, of course, the biscuits themselves. The use of cold, unsalted butter is crucial because it creates those flaky layers that we all love. Incorporating the butter into the dry ingredients until it resembles coarse crumbs is essential; this step ensures that the melted butter steams during baking, resulting in tender biscuits. If you're in a pinch, you can substitute half the butter with sour cream, which will also enhance the richness and moisture of the biscuits.

Fresh strawberries are key for the filling, as they provide the vibrant flavor that defines this dessert. Make sure to select ripe strawberries—look for bright red berries without any green spots or bruises. The tossing with granulated sugar and vanilla extract not only flavors the strawberries but also draws out their natural juices, creating the sweet syrup that soaks into the biscuit. If strawberries are out of season, consider using frozen berries—thaw them first and drain excess liquid to maintain the ideal texture.

Perfecting the Assembly

When assembling your shortcake, timing is vital. Slice the biscuits while they are still warm, as this makes them easier to cut without crumbling. Letting them cool for about 5–10 minutes after baking will help them hold their shape as you layer on the strawberries and whipped cream. I recommend using a serrated knife for a clean cut, which minimizes flattening the biscuit layers.

For an added flavor boost, feel free to add a splash of orange juice or a dash of balsamic vinegar to your strawberries. These additions can enhance the overall profile by giving the dish a slight brightness that complements both the cream and the biscuit. If you're feeling adventurous, consider incorporating a layer of lemon curd beneath the whipped cream for a zesty twist.

Ingredients

For the Biscuits

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

For the Strawberry Filling

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

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries, sugar, and vanilla extract. Toss gently and let them sit for about 30 minutes to release their juices.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Gradually add the heavy cream and mix until just combined.

Shape and Bake the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Roll out to about 1-inch thickness and cut out biscuits using a round cutter. Place them on a baking sheet and bake for 15-20 minutes or until golden brown.

Whip the Cream

While the biscuits are baking, prepare the whipped cream by whipping the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.

Assemble the Shortcakes

Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, add a dollop of whipped cream, and top with the other half of the biscuit.

Pro Tips

For an extra touch of flavor, consider adding a splash of lemon juice to the strawberries when you macerate them. This adds a zesty brightness that complements the sweetness beautifully.

Storing and Freezing

If you have leftover shortcake components, store each part separately for the best results. The biscuits can be kept in an airtight container at room temperature for up to two days. If you're preparing for later use, consider freezing them. Wrap the biscuits in plastic wrap and place them in a freezer-safe bag for up to three months. To reheat, simply pop them in a 350°F (175°C) oven for about 10 minutes until warmed through.

The strawberry mixture can also be refrigerated for up to three days; just remember to give it a gentle stir before layering it on the biscuits, as the juices will continue to release over time. However, the whipped cream is best made fresh. If necessary, it can be whipped in advance and stored in a covered container in the refrigerator for about 24 hours. Just give it a quick whip before using again to restore its fluffy texture.

Variations to Try

While traditional shortcake is delightful, there are plenty of ways to personalize this dessert. For an exotic twist, consider swapping strawberries with peaches or mixed berries for a delightful summer fruit medley. Just ensure that you adjust the sugar according to the sweetness of your fruit choice—some fruits are naturally sweeter and may need less sugar than strawberries.

Another variation involves using alternative flours, such as almond flour or whole wheat flour, to cater to different dietary preferences. Do note that substitutions may slightly alter texture and taste, so it’s important to experiment visually and taste-test the dough. Consider adding a tablespoon of zest—from lemon, lime, or even orange—to your biscuit dough for an extra layer of flavor.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits a day in advance. Just store them in an airtight container at room temperature and assemble the shortcakes when ready to serve.

→ What if I don't have heavy cream for the whipped topping?

You can substitute with whipped topping or make a lighter version using Greek yogurt mixed with a bit of sugar for sweetness.

→ Can I use frozen strawberries?

While fresh strawberries are recommended, you can use frozen strawberries. Just ensure they are fully thawed and drained before using to avoid extra liquid.

→ How can I customize this recipe?

Feel free to experiment with other fruits like blueberries, raspberries, or peaches. Each will give a unique flavor twist to the shortcake!