Classic Strawberry Shortcake With Biscuits

Name: Classic Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 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, cold and cubed; 3/4 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Simple Baking Ideas

I absolutely adore making Classic Strawberry Shortcake with Biscuits during the summer months when strawberries are at their sweetest. There’s something incredibly satisfying about layering fresh, juicy strawberries over buttery biscuits, topped with fluffy whipped cream. Not only does this dessert bring delightful flavors to the table, but the texture combination of flaky biscuits and juicy berries is irresistible. It’s a perfect treat for gatherings, and I always find myself coming back to this recipe for its simplicity and taste.

Created by

Cecilia Grant

Last updated on 2026-01-24T13:57:34.653Z

When I first tried to make strawberry shortcake, I was surprised at how easily it all came together. The key was using the ripest strawberries and just the right amount of sugar to enhance their natural sweetness. I learned that letting the strawberries macerate in sugar for a little while draws out their juices, creating a delicious syrup that seeps into the biscuits.

Another vital tip I discovered is to work quickly when making the biscuits; overworking the dough can lead to tougher biscuits rather than the soft, flaky texture we all love. I always keep my butter cold—this really helps them rise beautifully in the oven, making every bite light and airy.

Why You'll Love This Recipe
Fresh and juicy strawberries that burst with flavor
Buttery, flaky biscuits that are easy to make
Light and fluffy whipped cream to crown the dessert
A classic treat that brings back childhood memories

The Role of Fresh Strawberries

Using fresh strawberries is crucial for the success of this Classic Strawberry Shortcake. The ripe, in-season strawberries will offer the sweetest flavor and vibrant color to the dish. Look for strawberries that are bright red and firm; they should have a sweet aroma. If fresh strawberries aren’t available, thawed frozen strawberries can work in a pinch, but be aware they might produce excess liquid, which can make the shortcake soggy if not drained properly.

Macerating the strawberries with sugar not only enhances their natural sweetness but also allows them to release their juices, which makes the filling extra flavorful. A 20-minute resting period is typically sufficient to achieve this, but if you have the time, letting them sit longer can deepen the flavors even further.

Perfecting the Biscuits

When making the biscuits, the key to achieving a flaky texture is to keep the butter cold. This technique creates steam pockets during baking, resulting in a tall, airy biscuit. If you find the dough too warm and sticky after mixing, you can refrigerate it for 20-30 minutes before shaping. This ensures that your biscuits rise beautifully and have a tender, flaky crust. I recommend using a light hand when patting the dough to prevent overworking it, which can lead to dense biscuits.

For a touch of extra flavor, consider adding a teaspoon of lemon zest to the biscuit mixture. This citrusy note complements the sweetness of the strawberries and adds a delightful brightness to the dessert.

Whipped Cream Tips and Variations

In preparing the whipped cream, mixing on medium speed allows you to control the texture better. Start slowly to avoid splattering, and as soft peaks begin to form, gradually increase the speed. If you want to avoid the whipped cream deflating, incorporate the powdered sugar and vanilla extract towards the end of whipping, which can help stabilize it. For an indulgent twist, you might also fold in some finely chopped chocolate or a splash of liqueur like amaretto once the peaks form.

If making this dessert ahead of time, consider whipping the cream just before serving. While whipped cream can last for a few hours in the refrigerator, it tends to lose air and volume as it sits. Alternatively, you could use stabilized whipped cream by adding a small amount of gelatin, ensuring it holds its shape beautifully even if prepared a bit in advance.

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, cold and cubed
3/4 cup whole milk

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 whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix gently and allow to sit for about 20 minutes, letting the strawberries macerate.

Make the Biscuits

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk just until combined, being careful not to overmix.

Bake the Biscuits

Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut out biscuits with a cutter and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.

Prepare the Whipped Cream

While the biscuits are baking, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

Assemble the Shortcakes

Once the biscuits are cooled, slice them in half. Layer the bottom half with macerated strawberries, a generous dollop of whipped cream, and the top half of the biscuit. Top with more strawberries and whipped cream if desired.

Pro Tips

For best results, use seasonal strawberries and serve the shortcakes immediately after assembling for the freshest taste.

Storage and Make-Ahead Tips

This Classic Strawberry Shortcake is best enjoyed fresh, but you can prepare some components in advance. The biscuits can be baked a day ahead and stored in an airtight container at room temperature. If you want to keep them longer, freeze the baked biscuits; just reheat them in a 350°F (175°C) oven for about 5-10 minutes when ready to use.

The macerated strawberries can also be made ahead of time. Just store them in the refrigerator until you're ready to assemble the shortcakes. They can sit for 2-3 days, but remember to stir them occasionally as the sugar continues to draw out their juices.

Serving Suggestions

Consider serving the Strawberry Shortcake with a side of additional fresh berries for a colorful presentation. You could also add a sprinkle of mint leaves on top for a refreshing flavor accent. For an extra indulgent twist, serve with a scoop of vanilla ice cream or drizzle some chocolate or caramel sauce over the top.

This dessert is delightful on its own, but you can also customize it; try adding layers of sliced bananas, or even mixing in some blueberries with the strawberries for a fun berry medley. The addition of textures and flavors can elevate the traditional shortcake into a unique dessert experience.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can make the biscuits a few hours in advance, but it's best to assemble the shortcakes just before serving.

→ What type of strawberries work best?

Use fresh, ripe strawberries for the best flavor. Avoid overripe or mushy ones.

→ Can I substitute the heavy cream?

You can use coconut cream or a non-dairy whipped topping if you prefer a non-dairy option.

→ How long will leftovers last?

Leftover assembled shortcakes are best eaten within a few hours. However, you can store the components separately in the fridge for up to two days.