Classic Strawberry Shortcake Biscuits

Name: Classic Strawberry Shortcake Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 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 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Cravings

I absolutely love creating Classic Strawberry Shortcake Biscuits, especially during the summer when strawberries are at their peak. The combination of buttery, flaky biscuits paired with sweet, juicy strawberries and freshly whipped cream makes for a delightful treat. It's a recipe that brings a sense of nostalgia, reminding me of warm family gatherings where we would all enjoy dessert on the porch. The simplicity of the ingredients allows the fresh strawberries to shine, making this dish a perfect way to celebrate the fruit's natural sweetness.

Created by

Nora Ellis

Last updated on 2026-02-23T18:25:36.535Z

When I first made these Classic Strawberry Shortcake Biscuits, I was amazed at how easy they were to whip up, yet they delivered such impressive results. The key is to use cold butter and not overmix the biscuit dough, which helps create those flaky layers. Each bite is bursting with flavor, and the combination of textures is simply irresistible.

One tip I learned along the way is to macerate the strawberries with a little sugar beforehand. This process draws out the juices and enhances the sweetness, ensuring every layer of the shortcake is infused with that delightful strawberry flavor. It’s a small step that makes a huge difference!

Why You'll Love This Recipe
Flaky, buttery biscuits that practically melt in your mouth
Sweetened strawberries that enhance every bite
A playful dessert that can be assembled in minutes

The Key to Perfect Biscuits

Achieving the ideal biscuit texture is all about handling the dough with care. When mixing the butter into the dry ingredients, aim for pea-sized crumbs. This ensures pockets of butter melt during baking, resulting in flaky layers. Overmixing or warming the dough too much can lead to dense biscuits instead of the desired lightness. For a failsafe method, keep your butter cold and cut it into the flour just until combined.

Another tip is to avoid overworking the dough once you add buttermilk. Gently mix until everything comes together. Once you turn the dough onto a floured surface, give it just a couple of folds to bring it together without kneading it excessively. This keeps the biscuits tender and flaky. If you're unsure about the consistency, the dough should be slightly sticky but manageable.

Enhancing Flavor with Strawberries

The strawberries are the star of the show in this recipe, so selecting fresh, ripe strawberries is crucial. Look for berries that are bright red, firm, and have a sweet aroma. If strawberries are not in season, consider using frozen berries but allow them to thaw and drain excess liquid beforehand to prevent sogginess. You can also experiment with different berry blends, such as adding raspberries or blueberries for a mixed shortcake variation.

For an additional flavor boost, try infusing the strawberries with a splash of balsamic vinegar or orange zest along with the sugar. This enhances their natural sweetness and adds a complex flavor profile to the shortcake. Letting the strawberries macerate longer than 15 minutes can also deepen their sweetness, but be mindful not to let them sit too long, or they may become overly mushy.

Storing and Serving Suggestions

To enjoy these delightful shortcakes later, store the unassembled components separately. Keep the baked biscuits in an airtight container at room temperature for up to two days. The strawberries can be refrigerated for a similar period. Do not assemble the shortcakes until you're ready to serve, as the biscuit can become soggy when layered with the strawberries and cream too early.

If you want to make this recipe ahead of time, consider preparing the biscuits and strawberries a few hours in advance. For serving, you can add a sprinkle of freshly grated lemon zest atop the whipped cream for a refreshing twist. Alternatively, enjoy the shortcakes with a drizzle of chocolate or caramel for an indulgent variation that ups the flavor ante.

Ingredients

Gather these fresh ingredients for the perfect strawberry shortcake:

For the Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold 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 whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Once you have all the ingredients ready, it's time to make your delicious shortcakes!

Instructions

Here’s how to make your Classic Strawberry Shortcake Biscuits:

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to macerate.

Make the Biscuit Dough

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

Add Buttermilk

Pour in the buttermilk and stir just until the dough comes together. Avoid overmixing for the best texture.

Shape and Bake the Biscuits

Turn the dough onto a floured surface and gently knead it a couple of times to bring it together. Pat it to about 1-inch thick and cut out biscuits using a round cutter. Place them on a baking sheet and bake in a preheated oven at 400°F for 12-15 minutes or until golden.

Whip the Cream

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

Assemble the Shortcakes

Once the biscuits are baked and cooled slightly, split them in half. Layer with the macerated strawberries and whipped cream. Top with the biscuit half and serve immediately.

Enjoy this delightful dessert with family and friends!

Pro Tips

For best results, serve the shortcakes immediately after assembling. If preparing in advance, keep the components separate until ready to serve to avoid soggy biscuits.

Sweetening the Cream

The whipped cream adds a luscious finishing touch to the Classic Strawberry Shortcake, balancing the sweetness of the strawberries. You can adjust the sweetness of the cream according to your taste. Using powdered sugar helps it dissolve better and incorporates air for a fluffier texture. For a richer flavor profile, consider adding a tablespoon of cream cheese to the heavy cream before whipping for a tangy variation.

If you're looking to reduce sweetness or add complexity, mix in a hint of citrus zest—such as lemon or orange—to brighten the whipped cream. Additionally, using flavored extracts like almond or coconut can create unique twists that complement the strawberries perfectly.

Troubleshooting Common Issues

If your biscuits come out flat or dense, it usually means the butter was either too warm when mixed in or the dough was overworked. Always keep butter cold and work quickly. Measuring flour by fluffing it in the bag before scooping can prevent packing, which leads to dense biscuits. Ensure you use the right leavening agents; baking powder must be fresh for optimal rise.

Another common issue is soggy layers during assembly, often caused by overly juicy strawberries. To combat this, let the macerated strawberries drain a bit before layering them on the biscuits. If you're in a pinch, you can also lightly toss the strawberries with cornstarch to absorb excess juice while still maintaining their sweetness.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw them beforehand and drain any excess moisture.

→ How can I make the biscuits sweeter?

To sweeten the biscuits, you can slightly increase the amount of sugar in the biscuit dough.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and let it sit for about 5 minutes.

→ How should I store leftover shortcake?

Store leftover components separately in airtight containers in the refrigerator. Assemble just before serving to maintain freshness.