Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup 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 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Simple Baking Ideas

I love making Strawberry Biscuit Shortcake during the strawberry season because it captures the essence of summer in every bite. The lush, ripe berries marry perfectly with the buttery biscuits and fluffy whipped cream, creating a delightful balance of flavors and textures. This dessert is not just a treat; it’s a celebration of fresh ingredients and a reminder of lazy afternoon picnics. I can hardly wait to share this recipe with friends and family, as it's always a hit at gatherings.

Created by

Cecilia Grant

Last updated on 2026-02-10T23:01:36.350Z

When I first attempted to make Strawberry Biscuit Shortcake, I was surprised by how simple yet rewarding the process was. I learned that the key to flaky biscuits is to keep the butter cold, which creates those delightful layers. Using fresh strawberries tossed in a bit of sugar helps release their natural juices, making the topping irresistible.

What I truly enjoy about this dessert is its versatility. You can easily customize the whipped cream with a splash of vanilla or even a bit of lemon zest for an extra zing. Each layer sings together, and the dessert comes alive when served with a dusting of powdered sugar on top.

Why You'll Love This Recipe
Buttery biscuits that are soft and flaky
Juicy strawberries that burst with flavor
Light and airy whipped cream that complements every bite

Choosing the Right Strawberries

When making Strawberry Biscuit Shortcake, the success of the dessert heavily relies on the strawberries you choose. Opt for fresh, ripe strawberries that are in-season, as they will offer the best flavor and sweetness. Look for berries that are deep red with a shiny surface, and avoid any that have blemishes or soft spots. The best strawberries will have a fragrant aroma and firm texture, which ensures they hold up well when mixed with sugar and layered in the shortcake.

To enhance the strawberry flavor, consider macerating them with a little less sugar if you prefer a less sweet outcome. This technique also allows their natural juices to concentrate more, providing a brighter flavor profile. Letting the strawberries sit for at least 15 minutes not only helps them soften but also results in a delicious syrup that can dribble over the assembled shortcake, adding an extra layer of decadence.

Mastering the Biscuit Technique

Achieving the perfect biscuit texture is key to a delightful Strawberry Biscuit Shortcake. When mixing your dry ingredients with the cold, cubed butter, take care not to overwork the dough. The goal is to keep visible chunks of butter, which melt during baking, creating flaky layers. If you find you’ve overmixed, consider folding in a little additional cream just until combined to ensure the biscuits remain tender and light.

If you're looking for a healthier option, you can swap half of the all-purpose flour with whole wheat flour or another flour alternative like almond flour, keeping in mind this may alter the texture slightly. Keep the baking sheet lined with parchment paper for easy cleanup, and remember that every oven is different; keep an eye on your biscuits as they bake for golden edges—a sign they are ready to come out.

Serving Suggestions and Variations

Presentation matters, and assembling your Strawberry Biscuit Shortcake creatively can elevate its appeal. Consider serving the shortcakes in individual bowls, drizzling the syrup from the strawberries over the top, and garnishing with a sprig of mint. For a twist, experiment with different fruits like raspberries or blueberries; the tartness complements the sweetness of the cream and biscuits beautifully.

If you're preparing for a gathering, you can make the components ahead of time. Biscuit dough can be prepared a couple of days in advance and stored in the refrigerator. Prepare the strawberries the same day for optimal freshness, and whip the cream just before serving to keep it luscious and airy. If you have leftovers, enjoy them the next day; just like a fine wine, the flavors meld beautifully as they sit!

Ingredients

For the Biscuit

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

For the Strawberries

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

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Toss gently and let them sit for about 15 minutes to release their juices.

Make the Biscuit Dough

Preheat your oven to 400°F (200°C). In a large bowl, mix the flour, granulated sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.

Bake the Biscuits

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

Whip the Cream

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

Assemble the Shortcake

Once the biscuits have cooled slightly, split them in half. Layer the bottom half with strawberries, add a generous dollop of whipped cream, and top with the other biscuit half. Serve immediately.

Pro Tips

For an added flavor twist, you can drizzle a bit of balsamic reduction over the strawberries before assembling the shortcake.

Storing Leftovers

If you happen to have any Strawberry Biscuit Shortcake leftovers, store each component separately for the best texture retention. The biscuits can be kept in an airtight container at room temperature for up to two days, but if you anticipate longer storage time, you can freeze them for up to a month. Just ensure they are completely cooled before placing them in a freezer-safe bag.

The strawberries will also keep well, but it's best to store them in the refrigerator in a covered container. Their syrup can be poured over top again before serving. The whipped cream can be tricky; while it's best enjoyed fresh, leftover cream can be stored in the fridge, but it may need a gentle re-whip to regain its original consistency before using it again.

Troubleshooting Common Issues

Sometimes biscuits can come out denser than expected, often due to overworking the dough or using warm butter. If your biscuits turn out too dense, try cutting them into larger shapes next time, which will help them rise better in the oven. Also, check your leavening agents; expired baking powder can lead to flat biscuits, so keep your pantry stocked and fresh.

If you find your strawberries are too tart after tossing with sugar, consider adding a touch of honey or maple syrup for a more natural sweetness. This balances the flavor beautifully, especially if your shortcake has a dense biscuit. Always taste as you go; adjustments often lead to wonderful discoveries and a more personalized dessert.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries if necessary. Just remember to thaw and drain them well before use.

→ How do I store leftover shortcake?

You can store the components separately in the refrigerator for up to 2 days. Assemble just before serving to maintain the texture of the biscuits.

→ Can I make the biscuits ahead of time?

Yes, you can make the biscuits ahead of time and store them in an airtight container. They can be reheated in a toaster oven to regain some of their flaky texture.

→ Is it possible to make a gluten-free version?

Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Just make sure it has xanthan gum for the right texture.