Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 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: Bakes & Treats

I absolutely adore making Strawberry Biscuit Shortcake during the warmer months. The juicy, ripe strawberries combined with the fluffy, tender biscuits create a delightful dessert that truly celebrates the season. Each bite is a burst of flavor, and I love how easy it is to whip up. Plus, the homemade whipped cream adds a creamy touch that complements the fresh berries perfectly. It's a refreshing treat that never fails to impress at gatherings or just for a cozy night in!

Created by

Madeline Archer

Last updated on 2026-02-10T16:21:36.653Z

When I first tried making Strawberry Biscuit Shortcake, I was amazed at how simple yet luxurious it turned out. The key is to use very cold butter and minimal handling of the dough; this keeps the biscuits light and flaky. I remember adapting the recipe to suit my taste by adding a hint of vanilla to the whipped cream. This small touch elevated the dessert by adding a warm, comforting flavor that paired beautifully with the fresh strawberries.

As I perfected my method, I discovered that letting the strawberries marinate in a bit of sugar for just 10 minutes enhances their natural sweetness and draws out their juices. This step is crucial because it creates a lovely syrup that soaks into the biscuits, making each bite even more delightful. It's these little details that transform a simple dessert into a remarkable one!

Why You'll Love This Recipe
Flaky, buttery biscuits that melt in your mouth
Bursting with fresh, juicy strawberries
Light and fluffy whipped cream that adds the perfect finish

The Role of Ingredients

Each ingredient in this Strawberry Biscuit Shortcake plays a vital role in achieving the perfect dessert. For instance, using cold, unsalted butter in the biscuit dough ensures that the biscuits are flaky and tender. The butter's temperature is crucial; if it warms up too much during mixing, the biscuits won't rise as nicely. Opt for a good-quality heavy cream for both the biscuits and whipped cream; its higher fat content leads to a richer texture and taste.

Fresh strawberries are the star of this dessert, and choosing ripe, sweet berries will make a noticeable difference. Look for strawberries that are vibrant red, firm to the touch, and free from bruising. If fresh strawberries are out of season, you can use frozen ones; just remember to thaw and drain them well before using to prevent excess moisture in your filling. The addition of vanilla extract enhances the natural sweetness of the strawberries, creating a deliciously balanced flavor.

Tips for Perfect Biscuits

When preparing the biscuit dough, be careful not to overwork it. Combine the ingredients until just incorporated to allow the biscuits to rise beautifully. If you find the dough too sticky when rolling it out, sprinkle little extra flour on the surface. Aim for a 1-inch thickness, as this is the sweet spot for achieving a golden brown color and fluffy interior. Use a sharp round cutter to avoid compressing the edges, which can hinder rising during baking.

Baking at the right temperature is key to golden, flaky biscuits. Preheating your oven to 425°F (220°C) is essential; this high heat helps create steam in the dough, resulting in a lovely rise. Keep an eye on them; baking times can vary slightly depending on your oven. Look for a firm top and golden edges as indicators of doneness. If your first batch turns out a little too dark, consider lowering the temperature slightly for subsequent batches until you perfect your timing.

Ingredients

Ingredients for Strawberry Biscuit Shortcake

Biscuit Base

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

Strawberry Filling

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

Whipped Cream

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

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries, granulated sugar, and vanilla extract. Mix gently and let them sit for about 10 minutes to release their juices.

Make the Biscuit Dough

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

Bake the Biscuits

Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.

Make the Whipped Cream

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

Assemble the Shortcakes

Split each biscuit in half, layer with the marinated strawberries, and top with a generous dollop of whipped cream. Serve immediately.

Pro Tips

For extra flavor, you can add a splash of lemon juice to the strawberries for a citrusy twist. Make sure your butter is very cold to ensure flaky biscuits. You can also add a bit of almond extract to the whipped cream for another layer of flavor.

Make-Ahead Tips

You can prepare the biscuit dough in advance and store it in the refrigerator for up to two hours before baking. This gives the biscuits a chill, which can enhance flakiness during baking. If you're planning to serve this dessert at a gathering, consider baking the biscuits earlier in the day and allowing them to cool completely before storing them in an airtight container. Serve fresh biscuits for the best texture, but they can be enjoyed for up to two days if stored properly.

The strawberry filling can also be prepared a few hours in advance. Once you combine the strawberries with sugar and vanilla, let them sit at room temperature to macerate. This process can help develop the strawberries’ juices, creating a delightful syrup for your shortcake. If you make it too far in advance, just give it a gentle stir before assembling to remix the juicy goodness.

Serving Suggestions

This Strawberry Biscuit Shortcake is delightful on its own, but you can elevate it in various ways. Consider adding a layer of lemon curd for a bright, tangy contrast to the sweetness of the strawberries. Alternatively, some shaved chocolate can add a luxurious touch, appealing to chocolate lovers. For a nutty texture, sprinkle some crushed pistachios or almonds on top for added crunch and flavor.

Don't hesitate to experiment with seasonal fruits! While strawberries are a classic choice, swapping them for blueberries or peaches can bring new flavors to the dish. Always adjust the sugar levels based on the tartness of the fruits you choose to maintain balance. Serve immediately after assembling for the best experience, as the biscuits can become soggy if left too long in the filling.

Questions About Recipes

→ Can I use frozen strawberries instead?

Yes, but thaw them first and drain excess liquid to prevent sogginess.

→ How can I make this ahead of time?

You can prepare the biscuit dough and strawberries a few hours ahead; assemble just before serving.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping as alternatives.

→ Can I add other fruits?

Absolutely! Peaches, blueberries, or raspberries can also be delightful in this recipe.