Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
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; 1/4 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk; 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: Easy Baking Recipes

I’ve always been drawn to desserts that are not only delicious but also highlight the natural sweetness of fresh fruits. One day, while experimenting in my kitchen, I decided to combine tender, buttery biscuits with the vibrant flavor of ripe strawberries. This Strawberry Biscuit Shortcake turned out to be a delightful treat that perfectly balances the richness of the biscuits with the juicy strawberries' freshness. In just a short time, I created a simple yet elegant dessert that impresses anyone who tries it!

Created by

Amelia Roberts

Last updated on 2026-02-14T23:33:36.244Z

When I first made this Strawberry Biscuit Shortcake, I was amazed at how simple ingredients could come together to create such a masterpiece. The key was to use cold butter and to handle the dough gently, which ensures that the biscuits are light and flaky. I started experimenting with different types of strawberries, and found that using ripe, local berries resulted in a much more vibrant flavor.

To elevate the dessert even further, I whipped some heavy cream with a touch of vanilla. Not only did it add a creamy texture, but it also balanced the sweetness of the strawberries perfectly. Every bite felt like a celebration of summer!

Why You Will Love This Recipe
Buttery, light biscuits that melt in your mouth
Fresh, juicy strawberries bursting with flavor
A delightful balance of sweet and creamy textures

Crafting the Perfect Biscuit

Creating the ideal biscuit for your Strawberry Biscuit Shortcake relies on careful handling of the dough. When cutting in the cold butter, aim for pea-sized pieces that will create those flaky layers when baked. Avoid overmixing the dough; it should be just combined to maintain a tender texture. If you prefer a touch of sweetness, consider adding a tablespoon of honey or maple syrup to your biscuit mixture.

To ensure even baking, space your biscuits at least an inch apart on the baking sheet. This allows the hot air to circulate freely around them for that perfect golden-brown finish. You can also brush the tops with a bit of melted butter before baking for an extra glossy and flavorful crust.

Strawberry Selection and Preparation

When selecting strawberries for this shortcake, look for vibrant, plump berries that are bright red without any white or green spots. The freshness of your strawberries is crucial; using underripe fruit can lead to a less flavorful filling. If strawberries are out of season, you can substitute with raspberries or blueberries to maintain a similar flavor profile.

After slicing the strawberries, allow them to sit with sugar and vanilla for at least 15 minutes. This step is vital as it creates a lovely syrupy mixture that enhances the flavor of the strawberries and brings moisture to your shortcake. If you prefer a colder dessert, you can refrigerate the strawberry mixture for a refreshing, chilled experience before assembly.

Serving and Storage Tips

For the best experience, assemble and serve the shortcake immediately after preparing the biscuits. The contrast of the warm biscuit and the cold whipped cream creates a delightful texture. However, if needed, baked biscuits can be stored at room temperature for up to two days. Just reheat them briefly in the oven at 350°F (175°C) for 5-7 minutes to regain their original fluffiness before assembly.

If you want to make this dessert ahead of time, consider preparing the strawberries and whipped cream a few hours in advance. Just store the components separately in airtight containers in the fridge. Assemble the shortcakes just before serving to prevent the biscuits from becoming soggy. For variation, try adding a drizzle of chocolate sauce or a sprinkle of crushed cookies on top for extra flair.

Ingredients

Gather these fresh ingredients to make a delightful Strawberry Biscuit Shortcake:

For the Biscuits

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

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

With these ingredients ready, we're all set to make something delicious!

Instructions

Follow these steps to create your Strawberry Biscuit Shortcake:

Make the Biscuits

In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn the dough onto a floured surface and pat into a rectangle about 1 inch thick. Cut biscuits using a round cutter and place on a baking sheet.

Bake the Biscuits

Preheat the oven to 400°F (200°C). Bake the biscuits for 12-15 minutes or until golden brown. Allow to cool slightly.

Prepare the Strawberry Filling

In a medium bowl, combine the sliced strawberries, sugar, and vanilla extract. Toss gently and let it sit for 15 minutes to allow the juices to release.

Whip the Cream

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

Assemble the Shortcake

Slice the biscuits in half. On the bottom half, spoon a generous amount of the strawberry mixture followed by a dollop of whipped cream. Top with the other half of the biscuit and serve immediately.

Enjoy your delicious Strawberry Biscuit Shortcake!

Pro Tips

For the best flavor, use ripe, in-season strawberries. If desired, you can add a splash of orange juice to the strawberry mixture for an extra zing!

Variations to Try

While the classic version is always a hit, feel free to experiment with different fruits for your shortcake. Peaches or mixed berries can offer a delightful twist. Simply adjust the sugar content to balance the sweetness of the fruits you choose. You can also incorporate a layer of lemon curd or chocolate ganache for a refreshing flavor contrast.

For a healthier alternative, consider using whole wheat flour for the biscuits, which adds a nutty flavor and more fiber. Alternatively, coconut oil can be used in place of butter for a dairy-free version. Just make sure to chill the coconut oil before mixing it into the flour for the best texture.

Troubleshooting Common Issues

If your biscuits come out too dense, it might be due to overworking the dough or measuring flour incorrectly. Always spoon and level your flour rather than scooping straight from the bag to ensure an accurate measurement. If the biscuits are too crumbly, a touch more buttermilk can help bind the dough together without compromising texture.

Should your whipped cream deflate during mixing, ensure that both the cream and the bowl are incredibly cold. If you find that it’s already lost some volume, add a tablespoon of cornstarch to the cream during whipping to help stabilize it without affecting the flavor. This trick works wonders for ensuring your cream holds up while plated.

Questions About Recipes

→ Can I substitute regular milk for buttermilk?

Yes, you can use regular milk with a splash of vinegar or lemon juice to create a buttermilk substitute.

→ How can I store leftovers?

Store any leftover biscuit shortcake components in the refrigerator. However, it’s best to assemble them just before serving to avoid sogginess.

→ Can I use frozen strawberries?

While fresh strawberries are recommended, you can use frozen strawberries if they are thawed and drained before using.

→ Is this recipe suitable for making ahead of time?

You can prepare the biscuits and strawberry filling ahead of time. Just assemble the shortcake right before serving for optimal texture.