Strawberry Shortcake Biscuits
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These Strawberry Shortcake Biscuits are the ultimate spring and summer dessert, featuring ultra-flaky, buttery biscuits layered with juicy, fresh strawberries and clouds of whipped cream. This simple, homemade recipe is easy to make and guaranteed to impress every time.
If you love this recipe, you should try my Easy Strawberry Tiramisu, Strawberry Tres Leches Cake, and Easy Strawberry Crumble next!
Quick Look: Strawberry Shortcake Biscuits
- Prep Time: 25–30 minutes (mixing dough, cutting biscuits, preparing strawberries)
- Cook Time: 15–20 minutes (baking the biscuits)
- Chill Time: 30 (dough resting + strawberries macerating)
- Total Time: About 1 hour 15 minutes
- Servings: 18 biscuits
- Dietary: Vegetarian, can be made gluten-free with a GF flour blend
- Method: Oven-baked (biscuits)
- Technique: Shape and bake the biscuits. Slice the biscuits and layer with the strawberries and whipped cream.
- Flavor and Texture: Light, buttery, and sweet with a rich biscuit base that’s flaky on the outside and tender inside.
Why You’ll Love This Summer Treat!
This biscuit strawberry shortcake is one of those recipes that screams “SUMMER!” to me. It’s the kind of simple, homemade dessert that celebrates fresh, seasonal ingredients at their best, especially when strawberries are perfectly ripe and sweet. I’ve made this recipe countless times, and it never fails to impress with its balance of flaky, buttery biscuits and light topping.
I love how versatile it is, too. While strawberries are classic, you can easily swap in your favorite berries depending on the season. It’s perfect for gatherings, family dinners, or even just a quiet afternoon treat. There’s something so special about serving this dessert fresh, with warm biscuits and cool whipped cream; it always brings people together around the table.
Drizzle with my Strawberry Coulis!
Made With Amore,
Table of Contents
Simple Ingredients
You only need a handful of simple ingredients to make this classic biscuit strawberry shortcake.
- Flour: The foundation of the biscuits. Use all-purpose flour and measure correctly (spoon and level) for a light, tender texture.
- Cold Butter: Essential for a flaky layer.
- Buttermilk: Adds richness and a slight tang while helping activate the leavening.
- Baking Powder & Baking Soda: Work together to create lift and fluffiness.
- Strawberries: The star topping!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Berries of Choice: Swap strawberries with blueberries, raspberries, blackberries, or a mixed berry blend, depending on the season!! Try my Best Bursting Blueberry Pie, Blueberry Galette, and Heavenly Angel Food Cake with Blueberries.
- Flour: Use a 1:1 gluten-free all-purpose flour blend for a GF version of the biscuits.
- Buttermilk: Substitute with whole milk mixed with a splash of lemon juice or vinegar if you don’t have buttermilk on hand.
- Sugar: Replace granulated sugar with coconut sugar or a mix of honey/maple syrup (adjusting liquid slightly if needed) for a different flavor profile.
How to Make Strawberry Shortcake Biscuits
This biscuit strawberry shortcake is a simple, homemade dessert with flaky biscuits, sweet strawberries, and whipped cream for a fresh, classic treat. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with small pea-sized pieces. This is the secret to flaky biscuits – do not overmix.
- Add the beaten eggs and gently stir to combine.
- Pour in the buttermilk and mix just until a soft, slightly sticky dough forms. If the dough feels dry, add buttermilk 1 tablespoon at a time.
- Cover and refrigerate for at least 30 minutes. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Turn the dough onto a lightly floured surface and gently press it into a round about ½-inch thick.
- Using a floured round cutter, cut out biscuits and place them on the baking sheet so they are just touching. This recipe makes about 18–20 biscuits, depending on the size of your cutter.
- Brush the tops with the egg and buttermilk mixture.
- In a bowl, toss the strawberries with sugar and let sit at room temperature for about 30–60 minutes until juicy and syrupy.
- Bake for 15–20 minutes, until golden brown.
- Let cool slightly. Split the warm biscuits in half.
- Spoon strawberries over the bottom half, add a generous layer of whipped cream, then place the top biscuit over. Finish with more cream, strawberries, and a mint sprig if desired.
Strawberry Shortcake Biscuits FAQs
Assemble the shortcakes just before serving to keep the biscuits flaky and fresh.
Yes, but fresh is best. If using frozen, thaw completely and drain excess liquid before using.
Store components separately in the fridge for up to 2 days and assemble fresh when ready to serve.
Serving Suggestions
I love serving this biscuit strawberry shortcake as afresh, classic dessert after enjoying comforting dishes like this Cheese and Broccoli Pasta Bake or a Classic Lasagna. It also pairs beautifully with lighter spring and summer meals such as Blackened Chicken or Grilled Filet Mignon, or simple seafood dishes like Shrimp Tacos for a bright, seasonal finish. If you want to add another sweet treat to your table, try serving it alongside Classic Italian Panna Cotta for the perfect homemade dessert spread.
My Pro Tips
Recipe Tips
- Use Very Cold Butter: This is key for flaky layers. Keep it chilled until the moment you cut it into the flour.
- Don’t Overmix: Mix the dough just until combined to keep the biscuits light and tender instead of dense.
- Assemble Just Before Serving: Build the shortcakes right before eating so the biscuits stay crisp and don’t get soggy.
More Dessert Recipes
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Biscuit Strawberry Shortcake
Ingredients
For the Biscuits
- 4 cups self-rising flour, plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ¾ pound cold butter, 3 sticks, grated or cut into small cubes
- 2 large eggs, beaten
- 1 ½ cups buttermilk, plus more as needed
- 1 egg + 1 tablespoon buttermilk, for brushing biscuits
For the Strawberries
- 2 pounds fresh strawberries, hulled and quartered
- ¼ cup sugar, or more to taste
For Serving
- Freshly whipped cream
- Fresh mint, for garnish (optional)
Instructions
Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, and baking soda. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with small pea-sized pieces. This is the secret to flaky biscuits – do not overmix.
- Add the beaten eggs and gently stir to combine. Pour in the buttermilk and mix just until a soft, slightly sticky dough forms. If the dough feels dry, add buttermilk 1 tablespoon at a time. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Turn the dough onto a lightly floured surface and gently press it into a round about ½-inch thick. Using a floured round cutter, cut out biscuits and place them on the baking sheet so they are just touching. This recipe makes about 18–20 biscuits, depending on the size of your cutter.
- Brush the tops with the egg and buttermilk mixture. Bake for 15–20 minutes, until golden brown. Let cool slightly.
Prepare the Strawberries
- In a bowl, toss the strawberries with sugar and let sit at room temperature for about 30–60 minutes until juicy and syrupy.
Assemble
- Split the warm biscuits in half. Spoon strawberries over the bottom half, add a generous layer of whipped cream, then place the top biscuit over. Finish with more cream, strawberries, and a mint sprig if desired.
Notes
- Use Very Cold Butter: This is key for flaky layers. Keep it chilled until the moment you cut it into the flour.
- Don’t Overmix: Mix the dough just until combined to keep the biscuits light and tender instead of dense.
- Assemble Just Before Serving: Build the shortcakes right before eating so the biscuits stay crisp and don’t get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect spring and summer dessert. You will love how easy it is to make.