Strawberry Biscuit Shortcake

Name: Strawberry Biscuit Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Moments Studio

I absolutely adore making Strawberry Biscuit Shortcake, especially during the summer when fresh strawberries are at their peak. The combination of sweet, juicy strawberries and flaky, buttery biscuits is simply irresistible. I love how easy it is to whip up this dessert, yet it always impresses guests. Whether it's a family gathering or a dinner party, this delightful treat never fails to steal the show. Plus, the whipped cream adds a luscious touch, completing this delightful dessert harmoniously.

Created by

Elodie Brooks

Last updated on 2026-02-10T21:17:36.609Z

Making Strawberry Biscuit Shortcake became a cherished tradition in my home. I remember the first time I crafted these delightful biscuits; their flaky layers were so satisfying, and the strawberries practically burst with flavor. This recipe really shines when you use the freshest strawberries you can find. They create a wonderful contrast to the tender biscuits, elevating every bite.

One trick I learned along the way is to let the strawberries macerate in sugar for about 30 minutes before serving. This draws out their juices and intensifies their sweetness. It’s a small step, but it makes a world of difference in the final dish!

Why You'll Love This Recipe
Flaky, buttery biscuits that are easy to make
Sweet, juicy strawberries bursting with flavor
A fluffy whipped cream layer for extra indulgence

The Importance of Quality Strawberries

Using ripe, fresh strawberries is crucial for the success of your Strawberry Biscuit Shortcake. Look for berries that are vibrant red and fragrant, as they will deliver the sweetest flavor. Avoid overripe or mushy strawberries, as they can make the dessert too soupy. If fresh strawberries are unavailable, feel free to use frozen ones; just be sure to thaw and drain them well before mixing them with sugar to prevent excess liquid from ruining the texture of your shortcake.

Macerating the strawberries is a vital step that enhances their natural sweetness while creating a delicious syrup. Allow them to sit for at least 30 minutes after tossing them with sugar. This process not only brings out the juices but also softens the strawberries slightly. You can even refrigerate them if you want to serve a chilled dessert, which adds a refreshing touch during warm summer nights.

Perfecting the Biscuit Texture

Achieving flaky, buttery biscuits requires careful attention to the temperature of your ingredients. Make sure your butter is cold; this helps create steam while baking, leading to that delightful flakiness. When mixing, be cautious not to overwork the dough; stop as soon as the heavy cream is incorporated. Overmixing can lead to tough biscuits. If your dough feels a bit sticky, you can sprinkle a little more flour on the surface when shaping.

The thickness of the biscuit dough is also key. Aim for a uniform 1-inch thickness when patting it out. If the biscuits are too thick, they may not bake through, while overly thin biscuits can dry out. Watch for the color while baking; they’re done when the tops are golden brown and a light tap yields a hollow sound. For an extra touch, brush the tops with melted butter before baking for an even richer flavor.

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberries

1 pound 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 the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let them sit for about 30 minutes to release their juices.

Make the Biscuit Dough

Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add the cold 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 lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut out biscuits using a round cutter. Place on a baking sheet and bake for 15-20 minutes, or until golden brown.

Whip the Cream

While the biscuits bake, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.

Assemble the Shortcake

Once the biscuits are cool, slice them in half. Layer the bottom half with the macerated strawberries, top with whipped cream, and then add the biscuit top. Serve immediately.

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice to the strawberries when macerating. It adds a nice tang that balances the sweetness beautifully.

Storage Tips

If you have leftover shortcake components, store the biscuits, strawberries, and whipped cream separately. The biscuits can be kept in an airtight container for up to two days at room temperature, while the strawberries can be refrigerated for up to three days, maintaining their freshness and flavor. The whipped cream should be consumed within 24 hours for the best texture, as it can start to lose its firmness over time.

To reheat the biscuits, gently warm them in a 350°F (175°C) oven for about 5-10 minutes until heated through. Avoid microwaving, as it can make the biscuits rubbery. Assemble your shortcake just before serving to ensure the biscuits stay crispy and the cream remains fluffy. This way, you'll have a delicious dessert without any compromise in texture.

Variations and Serving Suggestions

While the classic strawberry shortcake is delightful on its own, consider adding a twist with other berries such as blueberries or raspberries. You can mix different fruits for a berry medley that adds various textures and flavors. Additionally, a splash of citrus juice or zest can brighten the fruit and create a refreshing balance with the rich cream.

For an elegant presentation, layer the shortcake in individual glasses instead of traditional stacking. This not only looks impressive but also makes it easier to serve at gatherings. Drizzle a bit of chocolate sauce or caramel over the top for an indulgent finish, or sprinkle with a few mint leaves to complement the berries and add a pop of color.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are best for flavor and texture, you can use frozen ones. Just make sure to thaw and drain any excess liquid before using.

→ How should I store leftover shortcake?

Store any leftover biscuits and strawberries separately in the refrigerator. Assemble just before serving for best results.

→ Can I make the biscuits in advance?

Yes, you can prepare the biscuit dough in advance and refrigerate it. Just bake them fresh before serving for the best texture.

→ What type of cream works best for whipping?

Heavy cream or whipping cream with at least 36% fat content is ideal for achieving fluffy whipped cream.