Classic Strawberry Shortcake Biscuits

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

Highlighted under: Pastry Pleasures

When I think of summer desserts, Classic Strawberry Shortcake Biscuits immediately come to mind. There’s something so nostalgic about biting into fluffy biscuits, layered with fresh, juicy strawberries and whipped cream. I love how simple yet elegant this recipe is, making it the perfect treat for gatherings or a quiet evening at home. Each bite is a delightful combination of textures and flavors that remind me of sunny days spent in the garden, and I can’t wait to share this recipe with you!

Created by

Eleanor Briggs

Last updated on 2026-02-23T23:01:38.646Z

My journey with making Classic Strawberry Shortcake Biscuits began with a quest to find the perfect biscuit texture. After several trials, I discovered that using chilled butter and buttermilk creates a tender crumb while keeping the biscuits flaky. It’s essential to handle the dough gently to avoid tough biscuits, a mistake I made early on!

Additionally, I learned that macerating the strawberries in sugar for about 15 minutes enhances their natural sweetness, creating a luscious filling. This step is non-negotiable, as it elevates the overall flavor of the dessert and makes every bite a showcase of summer's bounty.

Why You Will Love This Recipe
Flaky, buttery biscuits that remind you of homemade goodness
Fresh, sweet strawberries with a hint of sugar that burst with flavor
Rich whipped cream that adds a luxurious finish to every bite

Mastering Biscuit Texture

The key to achieving perfectly flaky biscuits lies in the way you handle the butter. Chill the butter and cut it into the dry ingredients quickly to prevent it from melting. This technique creates pockets of steam during baking, resulting in a light, flaky texture. If your biscuits turn out dense, it’s often a sign that the butter was overmixed or warmed too much. Aim for a mixture that resembles coarse crumbs, and refrigerate the dough for a few minutes if needed.

Additionally, when shaping the biscuits, be gentle. Overworking the dough can lead to tough biscuits. Just pat it into a rectangle instead of rolling it out, and be sure to cut straight down without twisting your cutter, which can seal the edges and hinder rising.

Strawberry Preparation Tips

Selecting the best strawberries is essential to maximizing flavor in your shortcake. Look for strawberries that are bright red and fragrant, as this indicates ripeness. Avoid any that are bruised or overly soft. To enhance their sweetness, hulled and sliced strawberries should be tossed with sugar and left to macerate. This process not only draws out juices but also softens the fruit a bit, making it wonderfully delicious when layered in your dessert.

If strawberries are out of season, consider using frozen strawberries instead. Thaw them in advance and enjoy their syrupy sweetness. You might want to decrease the added sugar slightly, as frozen fruits are usually sweeter. The texture will differ slightly compared to fresh berries, so it's a great way to enjoy this dessert year-round.

Whipped Cream Variations

While traditional whipped cream is delightful, there are many variations you can explore for an exciting twist. For a subtle flavor enhancement, try adding a hint of almond extract or a tablespoon of citrus zest to the cream. These additions can elevate the taste profile and complement the fresh strawberries beautifully. Just remember to fold in any extras gently to maintain the cream's lightness.

For a healthier option, substitute part of the heavy cream with Greek yogurt. This not only reduces calories but also adds a tangy flavor that contrasts nicely with the sweetness of the strawberries. If you opt for this, whisk the Greek yogurt in with the cream before adding the powdered sugar to integrate it smoothly.

Ingredients

For the Biscuits

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

For the Strawberries

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

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Stir gently and let sit for about 15 minutes to allow the strawberries to release their juices.

Make the Biscuit Dough

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Buttermilk

Pour the buttermilk into the flour mixture and stir until just combined. Be careful not to overmix; the dough should be soft but not sticky.

Shape the Biscuits

Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut out biscuits using a biscuit cutter or a glass. Place them on a baking sheet lined with parchment paper.

Bake the Biscuits

Preheat the oven to 425°F (220°C). Bake the biscuits for 12-15 minutes or until they are lightly golden on top. Remove from the oven and let cool slightly.

Prepare the Whipped Cream

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Assemble the Shortcakes

Slice the biscuits in half horizontally. Spoon some strawberries and their juices onto the bottom half, add a dollop of whipped cream, and then place the top half of the biscuit on top. Serve immediately and enjoy!

Pro Tips

For the best biscuit texture, ensure that all ingredients, especially the butter and buttermilk, are cold. You can also substitute coconut cream for whipped cream for a dairy-free option.

Make-Ahead Tips

If you're planning to serve this dessert at a gathering, many components can be prepared in advance. The biscuit dough can be made a few hours ahead; just cover it tightly and refrigerate until you're ready to bake. Upon baking, your biscuits will still puff beautifully, providing that freshly-baked aroma.

You can also prepare the strawberries earlier in the day. Allowing them to sit in sugar for longer can intensify their flavor and juices. Just keep them covered in the refrigerator to maintain freshness until you’re ready to assemble.

Storage Suggestions

If you have leftovers, store the components separately to maintain texture. Place any remaining biscuits in an airtight container at room temperature, where they can stay fresh for up to two days. For longer storage, freeze the individual biscuits; they can last up to three months when properly wrapped.

The strawberries do best in the refrigerator, but consume them within a couple of days to prevent sogginess. For the whipped cream, store it in the fridge for up to two days as well—however, it’s best enjoyed fresh. If the whipped cream loses its volume, simply re-whip it briefly before serving.

Serving Suggestions

For an elegant touch, consider garnishing your shortcakes with fresh mint leaves or a sprinkle of toasted coconut. These details can enhance presentation and add a burst of flavor that delights the palate. You might also serve them alongside a drizzle of balsamic reduction for a sophisticated twist.

Alternatively, transform your strawberry shortcake into a parfait by layering crumbled biscuits, strawberries, and whipped cream in clear glasses. This makes for not only a beautiful dessert but also a fun way to serve it at larger gatherings or parties.

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 make sure to thaw and drain them before using.

→ How do I store leftover shortcake biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months.

→ Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough in advance, shape them, and freeze before baking. Just bake them directly from the freezer, adding a few extra minutes to the baking time.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.