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, cold and cubed; 3/4 cup buttermilk; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Oven Treats

I absolutely love making Classic Strawberry Shortcake Biscuits for special occasions or simply as a delightful treat on a sunny afternoon. The combination of flaky, buttery biscuits with sweet, juicy strawberries and whipped cream creates a satisfying dessert that never fails to impress. Each bite is a perfect balance of textures and flavors, making it a favorite in my household. Plus, they’re surprisingly easy to prepare, allowing everyone to enjoy homemade goodness without spending all day in the kitchen.

Created by

Chelsea Payne

Last updated on 2026-02-24T08:21:37.437Z

When I first started making strawberry shortcake, I struggled to find the right biscuit texture. After trying several recipes, I discovered that using cold butter and buttermilk made all the difference, creating those perfect flaky layers. The timing is crucial too—bake them just until golden, and you'll have a light biscuit that pairs beautifully with the strawberries.

What I love most about this recipe is its simplicity. You can easily swap out strawberries for other berries or even combine a few for a mixed berry version. This versatility allows me to enjoy this dessert year-round while keeping it fresh and exciting. Who knew something so classic could be so adaptable?

Why You'll Love This Recipe
Flaky, buttery biscuits that are wonderfully light
Fresh, juicy strawberries bursting with flavor
A dollop of whipped cream adds a luxurious finish
Perfect for any occasion, from picnics to dinner parties

Understanding the Ingredients

For the biscuits, using cold, cubed butter is crucial for achieving that flaky texture. As the butter melts during baking, it creates pockets of steam that lead to a wonderfully light consistency. If you don't have buttermilk, you can easily substitute it with regular milk by adding a tablespoon of vinegar or lemon juice to sour it slightly, which aids in the biscuit's rise due to the acid reacting with the baking powder.

The choice of strawberries is equally important. Fresh, ripe strawberries will bring sweetness and juiciness to your dessert. When mixing them with sugar, allowing them to sit releases their natural juices, creating a flavorful syrup that enhances each bite. If strawberries are out of season, consider using frozen strawberries; just make sure to thaw and drain them before using to avoid excess moisture.

Perfecting Biscuit Technique

When making the biscuit dough, be cautious not to overwork it. Over-kneading can lead to tough biscuits. After combining the ingredients, I gently pat the dough out rather than rolling it, which preserves the layers of butter. For even baking, ensure your biscuit rounds are uniform in size—about 2 to 3 inches in diameter, which will help them bake evenly and rise nicely without flattening.

During baking, watch for golden brown edges, which typically indicates that your biscuits are ready. If they are not browning well, check your oven temperature; sometimes, adjusting by 25°F can make all the difference in achieving that perfect golden color.

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, cold and cubed
3/4 cup buttermilk

For the Strawberry Filling

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

For the Whipped Cream

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

Instructions

Prepare Strawberries

In a bowl, mix sliced strawberries with 1/4 cup sugar. Let them sit for about 15 minutes to release their juices.

Make the Biscuit Dough

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and mix until it resembles coarse crumbs. Stir in buttermilk until just combined.

Shape the Biscuits

On a floured surface, turn the dough out and knead gently just until it comes together. Pat it down to about 1-inch thickness and cut into rounds.

Bake the Biscuits

Place biscuits on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 12-15 minutes or until golden brown.

Whip the Cream

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

Assemble the Shortcakes

Slice the cooled biscuits in half, spoon strawberries over the bottom half, add whipped cream, and top with the other half of the biscuit.

Pro Tips

For extra flavor, consider adding a splash of lemon juice to the strawberries or a hint of almond extract to the whipped cream. You can also use gluten-free flour for a gluten-free version of the biscuits.

Make-Ahead and Storage Tips

If you want to prepare ahead, the biscuit dough can be made and frozen. Shape the biscuits, then place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-top bag for up to 3 months. Bake from frozen, adding an extra 5 minutes to the baking time for fresh, flaky biscuits whenever you want them.

The strawberries can also be prepared in advance. After mixing them with sugar, store them in the refrigerator for up to a day. This allows the flavors to meld and ensures a deliciously juicy filling when you're ready to assemble your shortcakes.

Serving Suggestions and Variations

While the classic version is delightful, feel free to mix things up! Try adding a layer of lemon curd or a sprinkle of mint to the strawberries for an added twist. For a richer flavor, consider incorporating a bit of vanilla extract into the biscuit dough, which pairs beautifully with the sweetness of the strawberries and cream.

For a more decadent version, drizzle chocolate sauce or serve with a scoop of vanilla ice cream instead of whipped cream. This turns a simple dessert into a truly indulgent treat, perfect for impressing guests at dinner parties or enjoying a luxurious afternoon snack.

Questions About Recipes

→ Can I prepare the biscuits ahead of time?

Yes! You can prepare the biscuit dough and refrigerate it for a few hours. Just bake them just before serving.

→ What can I substitute for buttermilk?

You can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5 minutes.

→ How do I store leftovers?

Store the biscuits in an airtight container for up to 2 days, and keep strawberries in the fridge separately to prevent sogginess.

→ Can I freeze the biscuits?

Absolutely! You can freeze the biscuits before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.