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, cubed); 3/4 cup heavy cream; 4 cups fresh strawberries (sliced); 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Everyday Baking Collection

I absolutely love making Classic Strawberry Shortcake Biscuits when Summer strawberries are at their peak. There's something special about that buttery, flaky biscuit paired with fresh, juicy strawberries and whipped cream. This recipe brings out the best in each ingredient and offers a delightful balance of sweetness and tartness. It's perfect for gatherings or just a joyful treat for myself! The biscuits are easy to whip up, requiring minimal time, yet they deliver a stunning dessert that never fails to impress.

Created by

Rachel Green

Last updated on 2026-02-23T20:21:36.550Z

When I first tried making Classic Strawberry Shortcake Biscuits, I was amazed at how simple yet delicious they turned out. Using heavy cream instead of milk in the biscuits makes them incredibly tender and rich. I also learned that chilling the dough for just a few minutes before baking ensures they rise perfectly. Every bite is a celebration of fresh strawberries!

As I perfected this recipe, I discovered a delightful trick: adding a hint of vanilla to the whipped cream elevates the entire dish. The contrasting textures of flaky biscuits, sweet strawberries, and fluffy cream create an irresistible dessert that feels special for any occasion!

Why You'll Love These Biscuits
Buttery and flaky biscuits that melt in your mouth
Fresh strawberries bring a burst of color and flavor
Homemade whipped cream adds the perfect finishing touch

Mastering the Biscuit Texture

The key to achieving that perfect flaky texture in your biscuits lies in how you handle the butter. Keep it cold and work it into the flour mixture until it resembles coarse crumbs. This ensures that chunks of butter remain intact, creating steam in the oven that results in a lift and flakiness. If you find that the butter has softened while mixing, you might want to pop the dough into the fridge for about 15 minutes before cutting out your biscuits—a little chill goes a long way!

Another important aspect is to avoid overworking the dough. Once you've added the cream, mix just until the ingredients are combined. Over-kneading can lead to dense biscuits, which defeats the purpose of that tender, flaky bite. Remember, it’s okay if some dry flour remains; this will hydrate during baking, ensuring a light biscuit.

Choosing and Preparing Strawberries

Selecting ripe strawberries is essential for the best flavor and texture. Look for berries that are deep red and slightly firm, without any white patches. If fresh strawberries are out of season, you can substitute with frozen berries; just be sure to thaw and drain them to avoid excess moisture that can make your shortcake soggy.

To enhance the strawberries' natural sweetness, allow them to macerate with sugar for at least 30 minutes. This step draws out the juices, creating a delicious syrup that drizzles beautifully over your biscuit layers. If you’re adventurous, you might even try adding a splash of balsamic vinegar or a sprinkle of black pepper for a unique flavor twist!

Whipped Cream Techniques

For the whipped cream, make sure your mixing bowl and beaters are chilled before starting. I often place them in the freezer for about 15 minutes. This helps the cream whip faster and achieves those light, fluffy peaks without over-whipping, which can lead to butter. Beat until you see soft peaks forming; this usually takes about 3-5 minutes on medium-high speed. If you whip too long, you risk turning it into butter, so keep a close eye!

If you prefer a slightly sweeter whipped cream, feel free to adjust the powdered sugar according to your taste. For a richer flavor, consider adding a touch more vanilla extract. And don't forget, this whipped cream can also be used for other desserts like pies and pancakes, so make a bit extra if you’re feeling indulgent!

Ingredients

Ingredients for Classic Strawberry Shortcake Biscuits

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, cubed)
3/4 cup heavy cream

For the Strawberries

4 cups fresh strawberries (sliced)
1/4 cup granulated sugar

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss gently and set aside to allow the strawberries to release their juices.

Make the Biscuit Dough

Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Pour in the heavy cream and stir until just combined.

Form the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Cut out biscuits using a round cutter and place them onto a lined baking sheet.

Bake the Biscuits

Bake in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly.

Whip the Cream

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

Assemble the Shortcakes

Slice the biscuits in half, layer with strawberries and the whipped cream, then top with the other biscuit half. Serve immediately and enjoy!

Pro Tips

For extra flavor, you can add a hint of lemon zest to the whipped cream. Always use the ripest strawberries for the best taste.

Storage Tips

Fresh Strawberry Shortcake Biscuits are best enjoyed the same day they are made, as the texture of the biscuits remains light and fluffy. If you have leftovers, store biscuits in an airtight container at room temperature for up to two days, but they may lose some of their flakiness. To revive them, I recommend reheating them briefly in a warm oven for about 5 minutes.

As for the strawberries and whipped cream, they can be stored separately in the refrigerator for 2-3 days. Just be aware that the strawberries may release more juice over time, so it's best to layer them just before serving to avoid sogginess. If you’re preparing for a gathering, consider making the components ahead of time and assembling them right before dessert time.

Variations to Try

Feel free to experiment with different fruits! While strawberries are a classic choice, peaches or blueberries can also pair beautifully with these biscuits. You can simply adjust the sugar based on the sweetness of the fruit, and the maceration process remains the same. Consider drizzling with a fruit reduction sauce for an extra pop of flavor.

For a richer dessert, try adding a layer of pastry cream between the biscuit and strawberries. This could be a delicious custard or a flavored cream cheese filling. Your guests will be impressed with the added depth of flavor, and it makes for a great textural contrast, elevating the experience of your classic shortcake.

Scaling the Recipe

This recipe easily doubles or triples, making it perfect for larger gatherings. If you decide to scale up, make sure to use a large mixing bowl and adjust your baking sheets accordingly. You may need to bake in batches to ensure even cooking, as crowding the oven can lead to unevenly baked biscuits.

When preparing a large quantity, I suggest preparing each component separately, then assembling just before serving. This keeps the biscuits from getting soggy, maintaining their delightful texture. Adjust the macerating time for the strawberries based on quantity—larger amounts may need a little longer to release their juices.

Questions About Recipes

→ Can I make these biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for up to 24 hours before baking.

→ What type of strawberries are best for this recipe?

Ripe, fresh strawberries are ideal for sweetness and flavor. Look for strawberries that are firm and bright red.

→ Is it possible to substitute all-purpose flour?

For gluten-free options, a 1:1 gluten-free baking flour can be used, but the texture may vary slightly.

→ Can I use store-bought whipped cream?

Absolutely! Store-bought whipped cream can save time and still taste delicious.