Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serves 8
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 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: Rustic Sweet Bakes

I love making Strawberry Biscuit Shortcake when strawberries are in season, as it captures the essence of summertime. With tender, flaky biscuits layered with fresh strawberries and whipped cream, this dessert feels both rustic and elegant. The simplicity of the ingredients allows the natural sweetness of the berries to shine through. It’s the perfect way to celebrate a warm day or to impress guests with a homemade treat that comes together effortlessly.

Created by

Tessa Wright

Last updated on 2026-02-10T16:21:36.465Z

When I first made Strawberry Biscuit Shortcake, I was surprised how well the buttery biscuits paired with the juicy strawberries. Instead of using a traditional sponge cake, I opted for a biscuit base that adds a delightful texture and flavor contrast. Mixing in a bit of baking powder makes them rise beautifully, creating a flaky masterpiece that holds the berries and cream perfectly.

During recipe testing, I discovered that letting the fresh strawberries macerate with a touch of sugar enhances their sweetness and flavor. This step is essential to build up a lovely syrup that seeps into the biscuits, turning an ordinary dessert into something truly moorish!

Why You Will Love This Recipe
Fresh and vibrant strawberry flavor burst in every bite
Flaky, buttery biscuits that are easy to make
Perfect for warm-weather gatherings or family picnics

Understanding the Ingredients

The beauty of Strawberry Biscuit Shortcake lies in its simplicity, and each ingredient plays a vital role. All-purpose flour provides the structure needed for the biscuits, while cold unsalted butter ensures they remain flaky. When mixing, it's important not to overwork the dough; this maintains that desirable tenderness. For the strawberries, using fresh, ripe fruit makes all the difference. Look for vibrant strawberries with a sweet fragrance, as they will deepen in flavor when macerated with sugar and vanilla.

The whipped cream is also crucial, adding a light, airy finish to the dish. Using heavy cream ensures the whipped cream holds its shape well after beating, which is essential for layering. I recommend chilling your mixing bowl and whisk beforehand; this helps achieve soft peaks more quickly and easily.

Tips for Perfecting Your Biscuits

When making biscuits, the temperature of your butter and the way you handle the dough are key factors. Ensure that your butter is very cold; you can even freeze it for a short time before cubing. This helps create pockets of steam during baking, resulting in a flaky texture. Avoid over-kneading the dough, as this can lead to tough biscuits. Aim for a gentle touch; folding the dough a couple of times is sufficient for achieving the right consistency.

Don’t forget to check your baking time. Depending on your oven, biscuits may take slightly less or more time than the suggested 15 minutes. Look for golden-brown edges and a firm surface. If your biscuits aren't rising as much as you'd like, consider testing the freshness of your baking powder with a quick water test before starting the recipe.

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
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
1 teaspoon vanilla extract

For the 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 with 1/4 cup of sugar and vanilla extract. Stir gently and let it sit for about 15 minutes to allow the strawberries to release their juices.

Make the Biscuits

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

Shape and Bake the Biscuits

Turn the dough onto a floured surface and gently knead a few times. Pat the dough to about 1-inch thickness and cut out biscuits with a biscuit cutter. Place them on a lined baking sheet and bake for 15 minutes or until golden brown.

Whip the Cream

While the biscuits are baking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Shortcakes

Once the biscuits are cool, slice them in half. Layer the bottom half with the macerated strawberries and a generous dollop of whipped cream. Add the top half and serve immediately.

Pro Tips

For best results, use cold ingredients for the biscuits to ensure they remain flaky while baking. You can also replace strawberries with other seasonal fruits like peaches or blueberries to switch it up.

Make-Ahead Tips

You can prepare the biscuits ahead of time and freeze them. Simply cut out the biscuits, place them on a baking sheet, freeze until solid, then transfer to a sealed bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time. This is a fantastic way to have fresh biscuits ready for spontaneous summer gatherings.

The macerated strawberries can also be prepared a few hours in advance. Just store them in the refrigerator until you’re ready to assemble the shortcakes. This allows the strawberries to release more of their juices, resulting in a more flavorful filling.

Variations and Serving Suggestions

Feel free to experiment with different fruits for the shortcake. Sliced peaches or mixed berries can be delightful substitutions when strawberries are out of season. You might also consider adding a sprinkle of lemon zest or balsamic vinegar to the strawberries for an added layer of flavor.

For an elevated twist, you can infuse your whipped cream with flavors such as lemon, almond extract, or coffee. This small tweak can transform the dessert entirely. Consider serving the shortcakes in elegant glass cups for a sophisticated presentation at gatherings.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for up to 2 hours before baking them.

→ What can I use instead of heavy cream?

You can use half-and-half or a dairy-free cream alternative if you prefer.

→ How do I store leftovers?

Store the biscuits and strawberries separately in airtight containers for up to 2 days in the refrigerator.

→ Can I freeze the biscuits?

Yes, you can freeze the baked biscuits. Wrap them tightly and store them in the freezer for up to 2 months.