Classic Strawberry Shortcake With Biscuits

Name: Classic Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and diced; 3/4 cup milk; 4 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: Baked Collection

I’ve always adored the allure of a classic strawberry shortcake, and this version with homemade biscuits is simply unforgettable. The first time I baked these, I was amazed by how the flaky biscuits perfectly cradled fresh strawberries and whipped cream, turning a simple dessert into a comforting indulgence. It’s a recipe that brings together the sweetness of ripe strawberries and the buttery richness of the biscuits, creating a balance that sings of summer. Honestly, once you make it this way, you’ll never go back to store-bought versions!

Created by

Hester Lockwood

Last updated on 2026-01-24T14:59:34.528Z

When I first tried making homemade biscuits, I was nervous. Would they come out flaky? The trick I discovered was to handle the dough as little as possible, keeping everything chilled and using cold butter. The result was heavenly! There’s a richness to these biscuits that contrasts beautifully with the juicy strawberries.

This recipe has become a summer staple in my family. I love experimenting with different fruits or flavored whipped creams, but nothing beats the simplicity of strawberries. For a fun twist, try adding a splash of vanilla or a hint of lemon zest to the whipped cream for added depth.

Why You Will Love This Recipe
Flaky, buttery biscuits that are easy to make
Juicy, sweet strawberries bursting with flavor
A dollop of fresh whipped cream for the perfect finish

Understanding the Biscuit Base

The key to the perfect strawberry shortcake lies in the biscuit base. Using cold butter is essential as it helps create those flaky layers that make each bite so tender. When cutting in the butter, aim for pea-sized pieces. This promotes steam during baking, resulting in delightful flakiness. If you prefer to save some time, you can use a pastry cutter or even a food processor to achieve the desired consistency, but be careful not to overmix!

When rolling out the biscuit dough, be sure to use a light hand. Overworking the dough can lead to tough biscuits. A trick I use is to gently pat the dough into a rectangle before rolling to minimize rolling time. If the dough feels too sticky, sprinkle a bit of flour on your work surface. Additionally, feel free to experiment with flavor; adding a teaspoon of lemon zest can brighten the biscuit's flavor.

Choosing and Preparing Strawberries

The strawberries are obviously the star of this dessert, so selecting the right ones is crucial. Look for berries that are firm, plump, and deep red in color—these will have the sweetest taste. It’s best to purchase them in season for maximum flavor. If you happen to have less-than-perfect strawberries, consider macerating them a bit longer with sugar to enhance their flavor as they release more juice.

Once your strawberries are prepared, you can adjust the amount of sugar based on their natural sweetness. If you’re using particularly ripe berries, you may want to reduce the sugar a little. I also recommend letting them sit for at least 15 minutes; this not only softens the strawberries, but the syrup created is deliciously drizzled over the assembled shortcake.

Whipped Cream Tips

When it comes to whipped cream, the quality of the heavy cream makes a notable difference. Opt for organic heavy cream if possible, as it usually whips better and yields a richer flavor. For the best results, chill your mixing bowl and beaters in the refrigerator for about 10-15 minutes before whipping the cream; this helps achieve better volume and stability. If you’re aiming for a touch of decadence, consider adding a splash of almond extract alongside the vanilla.

One common issue when whipping cream is over-mixing, which can turn your cream into butter. To avoid this, start on low speed and gradually increase to medium-high. Keep a close eye on the cream; you’ll know it’s ready when soft peaks form, meaning the cream holds its shape but is still silky. If you plan to make the whipped cream ahead of time, consider stabilizing it with a teaspoon of gelatin dissolved in a tablespoon of warm water. This will keep it from deflating too quickly!

Ingredients

Gather these fresh ingredients to make a perfect strawberry shortcake.

For the Biscuits

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

For the Strawberries

4 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

Now that you have your ingredients ready, let's embark on creating this delightful dessert.

Instructions

Follow these simple steps to craft each element of your strawberry shortcake.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with sugar and let them sit for about 15 minutes until they release their juices.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and roll it out to 1-inch thickness. Cut into rounds and place on a baking sheet.

Bake the Biscuits

Bake the biscuits for about 12-15 minutes or until golden brown. Remove from the oven and let cool slightly.

Whip the Cream

In a bowl, combine heavy cream, powdered sugar, and vanilla. Beat until soft peaks form.

Assemble the Shortcakes

Slice the biscuits in half, layer the strawberries on the bottom half, add a generous dollop of whipped cream, then top with the other biscuit half.

Your classic strawberry shortcake is ready to be served! Enjoy with friends or family.

Pro Tips

For even more flavor, add a splash of balsamic vinegar to the strawberries while they macerate. It enhances their sweetness and adds complexity!

Variations on the Classic

This strawberry shortcake can easily be dressed up or down, depending on your preferences. For a luscious twist, consider adding a layer of lemon curd alongside the strawberries. The bright acidity of the lemon perfectly balances the sweetness of both the strawberries and whipped cream. Additionally, you might substitute other berries like raspberries or blueberries for a mixed berry shortcake that’s equally delightful.

If you're looking for a gluten-free option, simply swap in a 1:1 gluten-free flour blend for the all-purpose flour. I’ve found that blends containing almond flour or coconut flour work particularly well, giving the biscuits a slightly different yet delicious texture. Always check that your baking powder is gluten-free as well!

Storage and Serving Suggestions

While it's best to serve strawberry shortcake fresh, you can prepare components in advance. The biscuits can be baked a day ahead; simply store them in an airtight container at room temperature. The whipped cream can be made a few hours in advance and stored in the refrigerator. Just give it a quick re-whip before serving to restore its texture.

When assembling the shortcake, consider serving it on a chilled plate for an extra refreshing touch. For an elegant presentation, layer the strawberries, cream, and biscuit in a glass dish for a stunning dessert parfait. Not only does it look beautiful, but it also allows guests to see the delicious layers and encourages digging in!

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

While fresh strawberries yield the best flavor and texture, you can use frozen strawberries if fresh are unavailable. Just thaw and drain them first.

→ How long can I store leftover shortcake?

The assembled shortcake is best enjoyed fresh. However, you can store the individual components separately in the refrigerator for up to two days.

→ Can I make the biscuits ahead of time?

Yes! You can make the biscuits in advance, cool them completely, and store them in an airtight container for up to three days.

→ Is it possible to make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend designed for baking, and the results will still be delicious.