I can’t get enough of this sweet biscuit strawberry shortcake, with sturdy, tender biscuits that hold up beautifully under juicy berries and clouds of cream. It’s the kind of summer dessert that disappears fast.

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I’m obsessed with this biscuit strawberry shortcake because it hits that sweet spot between messy and absolutely worth it. I love a biscuit that can hold its own, and this one has just enough sturdiness to soak up all those juicy fresh strawberries without turning into sad mush.

But it still breaks apart in the best way, with tender little crumbs and buttery edges. And then there’s heavy whipping cream, because obviously I want a big, soft cloud piled on top.

Simple. Bright.

Ridiculously good. This is the summer dessert I keep thinking about long after the plate is scraped clean.

Ingredients

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All-purpose flour gives the biscuits their soft, sturdy base.
Granulated sugar adds just enough sweetness without turning them into cake.
Baking powder helps them puff up nice and tall.
Salt keeps the sweet stuff from tasting flat.
Cold butter makes flaky little pockets you’ll definitely notice.
The egg adds richness and helps hold everything together.
Milk brings moisture, so the dough doesn’t feel dry.
Vanilla makes the biscuits smell cozy and homemade.
Fresh strawberries bring juicy, bright flavor, plus a little real fruit energy.
Sugar on the berries pulls out those sweet strawberry juices.
Heavy cream whips up fluffy and makes everything feel special.
Powdered sugar sweetens the cream without making it gritty.
Basically, vanilla in the cream makes each bite taste softer and warmer.
Melted butter on top adds shine, flavor, and that bakery-style finish.

Ingredient Quantities

All purpose flour, 2 cups (250 g)

Granulated sugar, 2 tablespoons

Baking powder, 1 tablespoon

Salt, 1/2 teaspoon

Cold unsalted butter, 6 tablespoons (85 g), cut into small pieces

Large egg, 1

Milk, 2/3 cup (160 ml)

Vanilla extract, 1 teaspoon

Fresh strawberries, 1 pound (450 g), hulled and sliced

Granulated sugar for strawberries, 1/4 cup (50 g)

Heavy whipping cream, 1 cup (240 ml)

Powdered sugar for whipped cream, 2 tablespoons

Vanilla extract for whipped cream, 1 teaspoon

Optional: melted butter for brushing, 1 tablespoon

How to Make this

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1. Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.

2. Toss sliced strawberries with 1/4 cup granulated sugar in a bowl and let macerate while you make the biscuits.

3. In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

4. Add 6 tablespoons (85 g) cold unsalted butter pieces to the dry ingredients and use a pastry cutter or your fingers to cut butter in until mixture resembles coarse crumbs with some pea sized pieces.

5. In a separate bowl beat 1 large egg with 2/3 cup (160 ml) milk and 1 teaspoon vanilla extract, then pour into the flour mixture and stir just until combined and slightly sticky.

6. Drop rounded 1/4 to 1/3 cup portions of dough onto the prepared sheet about 2 inches apart to make biscuits. Optionally brush tops with 1 tablespoon melted butter.

7. Bake until golden and set, about 12 to 16 minutes, then transfer to a rack and let cool slightly.

8. Meanwhile whip 1 cup (240 ml) heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft peaks.

9. To assemble, split biscuits if desired, spoon macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the other half of the biscuit.

10. Serve immediately so the biscuits stay slightly crisp and the strawberries and cream are fresh.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or clean fingers for cutting in butter
7. Spoon or small ice cream scoop for dropping dough portions
8. Electric hand mixer or handheld whisk for whipping cream
9. Cooling rack
10. Knife and cutting board for hulling and slicing strawberries

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes. Reduce added salt slightly or omit it to taste because salted butter adds extra sodium.

Q: How do I keep the biscuits light and flaky? A: Keep the butter and liquids very cold, handle dough minimally, and use a gentle folding or patting method rather than heavy kneading.

Q: Can I make the biscuits ahead or freeze them? A: Yes. Form the biscuits and freeze on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What oven temperature and baking time should I use? A: Bake at 425 F 220 C for about 12 to 15 minutes or until golden brown on top.

Q: How do I macerate the strawberries for best flavor? A: Toss sliced strawberries with 1 4 cup 50 g sugar and let sit 20 to 30 minutes so they release juices and become syrupy.

Q: Can I substitute half and half or regular cream for heavy whipping cream for the whipped topping? A: Heavy cream whips best and gives stable peaks. If you use half and half or regular cream it will not whip well and will be lighter in texture.

Biscuit Recipe For Strawberry Shortcake Substitutions and Variations

All purpose flour: cake flour for lighter crumbs, whole wheat pastry flour for nuttier flavor and more fiber, 1-to-1 gluten free flour blend for gluten free baking
Cold unsalted butter: cold coconut oil cubes for dairy free option, cold vegetable shortening for flakier texture, chilled margarine if avoiding butter
Milk: buttermilk for tang and tender biscuits, half and half for richer dough, unsweetened almond or oat milk for dairy free substitute
Heavy whipping cream (for whipped cream): canned full fat coconut milk chilled and scooped for dairy free whipped cream, mascarpone thinned with a little milk for extra richness, whipped cream stabilizer or cream of tartar added to regular cream for firmer peaks

Pro Tips

1) Keep everything cold for flakier biscuits: chill the butter and work quickly so you still have visible pea sized bits of butter in the dough. Those bits melt in the oven and create tender layers.

2) Don’t overmix the dough: stir just until the dry ingredients are moistened. Overworking develops gluten and makes biscuits tough, so a slightly shaggy, sticky dough is what you want.

3) Macerate the berries long enough to release sweet juice but not so long they go mushy: 20 to 30 minutes is usually perfect. If you end up with extra juice, spoon a little over the biscuits for extra sauce, but reserve some to keep the berries from making the biscuit soggy.

4) Whip the cream to soft to medium peaks: it should hold its shape but still be airy. If it becomes grainy, you’ve gone too far. Chill the bowl and beaters briefly for faster, more stable cream.

5) Serve while biscuits are still slightly warm: split them just before assembling and add berries and cream at the last moment to preserve a crisp exterior and the best texture contrast.

Biscuit Recipe For Strawberry Shortcake

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

390

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or clean fingers for cutting in butter
7. Spoon or small ice cream scoop for dropping dough portions
8. Electric hand mixer or handheld whisk for whipping cream
9. Cooling rack
10. Knife and cutting board for hulling and slicing strawberries

Ingredients

All purpose flour, 2 cups (250 g)
Granulated sugar, 2 tablespoons
Baking powder, 1 tablespoon
Salt, 1/2 teaspoon
Cold unsalted butter, 6 tablespoons (85 g), cut into small pieces
Large egg, 1
Milk, 2/3 cup (160 ml)
Vanilla extract, 1 teaspoon
Fresh strawberries, 1 pound (450 g), hulled and sliced
Granulated sugar for strawberries, 1/4 cup (50 g)
Heavy whipping cream, 1 cup (240 ml)
Powdered sugar for whipped cream, 2 tablespoons
Vanilla extract for whipped cream, 1 teaspoon
Optional: melted butter for brushing, 1 tablespoon

Directions

Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
Toss sliced strawberries with 1/4 cup granulated sugar in a bowl and let macerate while you make the biscuits.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add 6 tablespoons (85 g) cold unsalted butter pieces to the dry ingredients and use a pastry cutter or your fingers to cut butter in until mixture resembles coarse crumbs with some pea sized pieces.
In a separate bowl beat 1 large egg with 2/3 cup (160 ml) milk and 1 teaspoon vanilla extract, then pour into the flour mixture and stir just until combined and slightly sticky.
Drop rounded 1/4 to 1/3 cup portions of dough onto the prepared sheet about 2 inches apart to make biscuits. Optionally brush tops with 1 tablespoon melted butter.
Bake until golden and set, about 12 to 16 minutes, then transfer to a rack and let cool slightly.
Meanwhile whip 1 cup (240 ml) heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to soft peaks.
To assemble, split biscuits if desired, spoon macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the other half of the biscuit.
Serve immediately so the biscuits stay slightly crisp and the strawberries and cream are fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.