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 sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and diced; 3/4 cup buttermilk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Homemade Baking Inspiration

I absolutely love making Classic Strawberry Shortcake Biscuits, especially during the summer when strawberries are at their peak. The soft, flaky biscuits combined with fresh, juicy strawberries and whipped cream create a dessert that's not only light but bursting with flavor. While some may use store-bought biscuits, I find that making them from scratch elevates the dish. Each bite is a delightful balance of sweetness and creaminess, making these biscuits an irresistible treat for any gathering, picnic, or just a simple family dessert.

Created by

Thea Montgomery

Last updated on 2026-02-23T19:25:37.823Z

When I first attempted to create the perfect strawberry shortcake, I experimented with various types of flour and baking powders. After several trials, I finally found that a combination of all-purpose flour and a touch of baking soda yields a biscuit that's both tender and slightly crumbly. The key is in not overworking the dough; this ensures a light texture in every bite.

One specific tip I swear by is to chill the butter before cutting it into the flour. This technique helps create those delightful layers in the biscuit, making them flaky. I remember the first time I took a bite of these biscuits, the buttery flavor with the sweet strawberries took me straight to dessert heaven!

Why You'll Love This Recipe
Flaky biscuits that melt in your mouth
Fresh strawberries that burst with flavor
Whipped cream adds the perfect creamy finish

Understanding the Ingredients

The key to achieving flaky biscuits lies in using chilled butter. When incorporated into the flour mixture, the cold butter creates steam during baking, which results in those delicious layers. If you find yourself out of unsalted butter, feel free to substitute with salted butter; just reduce the added salt in the recipe slightly to balance the flavors.

Buttermilk not only contributes to the tenderness of the biscuits but also reacts with the baking powder and baking soda to create a rise. If you don’t have buttermilk on hand, a simple replacement can be made by mixing 3/4 cup of milk with a tablespoon of white vinegar. Let it sit for about 10 minutes before using to mimic the acidity.

Perfecting Your Technique

When shaping the biscuits, less is more. Over-kneading can lead to tough biscuits, so gently pat the dough down and use a light touch when cutting. I often recommend placing the biscuits close together on the baking sheet; this encourages them to rise higher and stay moist as they bake, as they won't spread out too much.

For the strawberry filling, allowing the mixture to sit for 15 minutes is crucial; this step helps to draw out the natural juices from the strawberries, making them extra luscious and flavorful. Tossing once more before serving ensures that every bite is coated in that sweet juice.

Ingredients

For the Biscuits

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

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup 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 medium bowl, combine the sliced strawberries, sugar, and vanilla extract. Toss gently and let sit for about 15 minutes to allow the strawberries to release their juices.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.

Shape the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat it down to about 1-inch thickness and cut out biscuits with a round cutter. Place them on a baking sheet lined with parchment paper.

Bake the Biscuits

Bake the biscuits in the preheated oven for about 12-15 minutes, or until golden brown. Allow to cool slightly before serving.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcakes

Slice the biscuits in half, spoon the strawberry mixture onto the bottom half, add a generous dollop of whipped cream, then top with the other half of the biscuit. Serve immediately.

Pro Tips

For an extra touch, consider adding a splash of lemon juice to the strawberries for a zesty flavor.

Make-Ahead and Storage Tips

You can prepare the biscuit dough in advance and refrigerate it for up to 24 hours before baking. Just make sure to wrap it tightly in plastic wrap to prevent drying out. If you’d like to flour your hands lightly while shaping, it can help maintain the texture. Once baked, biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.

If you want to enjoy strawberry shortcakes later, consider preparing the strawberries and whipped cream in advance; both can be stored in the refrigerator for up to 2 days. Just before serving, assemble the shortcakes to keep the biscuits from becoming soggy.

Serving Suggestions

Pair your strawberry shortcake biscuits with a scoop of vanilla ice cream for an indulgent twist on this classic dessert. You can also explore variations by adding other fruits such as blueberries or peaches for a mixed berry approach. These make for a stunning presentation at summer gatherings, showcasing the beautiful colors of the fruits.

For a slight kick, consider adding a splash of balsamic vinegar to the strawberries. This adds a depth of flavor that complements the natural sweetness while enhancing the overall dessert experience. Serving the dessert with a sprig of fresh mint or a dusting of cinnamon on top can elevate it further, making it special.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and freeze it. When ready, just bake them straight from the freezer.

→ What is the best way to store leftover shortcakes?

Store the biscuits separately in an airtight container and the strawberries and whipped cream in the fridge. Assemble just before serving.

→ Can I substitute buttermilk in this recipe?

You can use regular milk, but add a tablespoon of vinegar or lemon juice to mimic buttermilk's acidity.

→ How can I make this dairy-free?

Use a dairy-free butter alternative and substitute buttermilk with a plant-based milk combined with vinegar.