Classic Strawberry Shortcake With Biscuits

Name: Classic Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Home Baking Inspiration

I absolutely adore making Classic Strawberry Shortcake with Biscuits! There's something magical about combining sweet ripe strawberries with freshly made biscuits and whipped cream. Every bite offers a delightful balance of textures and flavors that simply sings of summer. Each layer brings its unique charm, from the crumbly biscuit to the juicy strawberries. We've perfected this recipe over time, ensuring that every component complements the others perfectly, making it a standout dessert at any gathering.

Created by

Rebecca Turner

Last updated on 2026-01-24T14:37:34.707Z

When I first discovered the magic of Classic Strawberry Shortcake, it was during a summer cooking class. I learned how to make those tender biscuits from scratch, and it opened my eyes to how much better homemade can be compared to store-bought. The importance of using fresh strawberries can’t be overstated; they should be sweet, juicy, and perfectly ripe for the best flavor.

Since then, I’ve refined my method, emphasizing the balance between biscuit and cream. A secret I found is to chill your mixing bowl and beaters before whipping the cream, resulting in an airy, fluffy topping that holds its shape beautifully. It’s these little tips that really elevate the dish!

Why You Will Love This Recipe
Flaky, buttery biscuits that melt in your mouth
Sweet, juicy strawberries bursting with flavor
Light and fluffy whipped cream for the perfect finish

Mastering Biscuit Texture

Achieving the perfect biscuit texture is key to a successful strawberry shortcake. Start by using cold butter; this helps create those precious flaky layers. When cutting in the butter, aim for pea-sized pieces. If the mixture becomes too grainy, it can compromise the flakiness. Lightly kneading the dough just a couple of times ensures the biscuits rise well without becoming tough.

Be mindful not to overwork the dough after adding the milk. Just combine until you see no dry flour. Overmixing can lead to dense, heavy biscuits. Instead, look for a dough that is slightly sticky and soft. If it seems too wet, sprinkle in a little extra flour—but avoid making any significant substitutions at this stage.

Perfecting the Strawberries

Using fresh strawberries is essential for the best flavor; look for ones that are bright red and fragrant. After slicing, tossing them with sugar not only sweetens but also helps to draw out their natural juices, creating a delicious syrup that will moisten the biscuits when assembled. Allow them to sit for at least 15 minutes, but not much longer, as too much time can lead to mealy strawberries.

For an added twist, consider macerating the strawberries with a splash of balsamic vinegar or a sprinkle of lemon zest. Both enhance the sweetness and complexity of flavor, elevating the overall dessert experience. Just a teaspoon of either will do the trick without overpowering the strawberries.

Whipped Cream Tips

When whipping cream, temperature matters. Ensure your bowl and beaters are chilled; this helps the cream whip up faster and achieve a stable consistency. Start at low speed to avoid splattering, then increase to medium-high once bubbles form. Aim for soft peaks—this should take around 3 to 5 minutes. Over-whipping can turn your cream into butter, so keep a close watch.

If you need a dairy-free option, try substituting heavy cream with coconut cream, which can be whipped as well. Make sure to chill a can of full-fat coconut milk overnight; this will allow the cream to separate easily from the liquid. Just blend in the powdered sugar and vanilla as you would with regular whipping cream.

Ingredients

Gather all the necessary ingredients before you start for a seamless cooking experience.

For the Biscuits

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

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Once you have your ingredients ready, you’re all set to create this scrumptious dessert!

Instructions

Follow these steps closely for a perfectly delectable strawberry shortcake.

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to release their juices.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in the milk just until combined.

Shape and Bake

Turn the dough onto a floured surface and gently knead it a couple of times. Pat it into a 1-inch thick round, then cut out biscuits using a cutter. Place them on a baking sheet and bake for 15-20 minutes or until golden brown.

Whip the Cream

In a chilled bowl, use an electric mixer to beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to over-whip.

Assemble the Shortcakes

Slice each biscuit in half horizontally. Layer the bottom half with strawberries, then add a generous dollop of whipped cream before topping with the other half of the biscuit. Serve immediately.

Enjoy your freshly made Strawberry Shortcake with Biscuits right away for the best experience!

Pro Tips

For an added flavor twist, consider adding a splash of orange liqueur to the strawberries. It complements the sweetness beautifully!

Make-Ahead Tips

This strawberry shortcake can be a great make-ahead dessert. You can prepare the biscuits a day in advance; simply store them in an airtight container at room temperature. They’ll keep their texture for a couple of days, but you can reheat them in a warm oven for a few minutes to refresh their flaky goodness.

The whipped cream can also be whipped a few hours ahead of time. Just keep it covered in the refrigerator. If you're serving larger crowds, consider doubling the recipe; a good ratio is one cup of cream per four servings of shortcake, allowing everyone a generous topping.

Serving Suggestions

To elevate your shortcake, try serving it with a drizzle of chocolate sauce or a sprinkle of crushed nuts on top. A few mint leaves can also add a pop of color and a refreshing flavor contrast to the creamy whipped cream. Some even enjoy a hint of citrus zest for a unique twist.

Pairing your strawberry shortcake with a scoop of vanilla ice cream can offer an extra layer of indulgence. The cold ice cream complements the warm biscuits and juicy strawberries beautifully, creating a delightful temperature contrast that enhances each bite.

Storage and Freezing

If you have leftover strawberry shortcake, store the components separately. Biscuits can last for a couple of days in a sealed container. Keep the strawberries and whipped cream in the refrigerator but consume within 1-2 days to enjoy maximum freshness. As the strawberries sit, they’ll continue to release juice, which may make them soggy if left for too long.

For longer storage, consider freezing the biscuits before baking. Just freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, you can cook them from frozen; just add a few extra minutes to the baking time for a deliciously fresh biscuit whenever the craving hits.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries offer the best flavor and texture, you can use frozen strawberries if necessary. Just ensure they are thawed and drained well.

→ How can I make the biscuits ahead of time?

You can prepare the biscuit dough in advance, refrigerate it, and bake shortly before serving to maintain their freshness.

→ What can I substitute for heavy cream in the whipped topping?

You can use coconut cream or any non-dairy whipped topping, although the texture and flavor may differ.

→ How do I store leftover shortcake?

Store any leftover components separately in the refrigerator, and assemble just before serving to prevent sogginess.