Classic Strawberry Shortcake Biscuits

Few desserts embody the charm of summer as perfectly as Strawberry Shortcake Biscuits. With tender, buttery biscuits, sweet macerated strawberries, and fluffy whipped cream, this timeless treat is as beautiful as it is delicious. It’s simple enough for a weekday indulgence yet elegant enough to grace the table at a special gathering.

What makes this dessert so irresistible is the balance of textures and flavors: flaky shortcake biscuits, juicy strawberries with a hint of lemon, and soft pillows of lightly sweetened whipped cream. It’s refreshing, light, and endlessly satisfying.

Why You’ll Love This Recipe

• Simple ingredients: Made with pantry and fridge staples.

• Perfectly balanced: Sweet strawberries, buttery biscuits, and airy whipped cream.

• Make-ahead friendly: Biscuits and strawberry filling can be prepped in advance.

• Crowd-pleaser: Ideal for family dinners, brunches, or summer celebrations.

• Customizable: Works with blueberries, peaches, or raspberries for variety.

Ingredients

For the Shortcake Biscuits:

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cut into small pieces

• ¾ cup heavy cream

• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 4 cups fresh strawberries, sliced

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

Step 1: Prepare the Biscuits
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and cut them into the flour mixture with your fingers or a pastry cutter until the texture resembles coarse crumbs.

Stir in the heavy cream and vanilla extract just until the dough comes together. Turn the dough onto a lightly floured surface and knead gently until smooth. Flatten the dough into a 1-inch-thick round slab and cut out biscuits using a biscuit cutter. Transfer to the prepared baking sheet and bake for 12–15 minutes, or until golden brown on top. Allow to cool.

Step 2: Macerate the Strawberries
While the biscuits are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 15 minutes to macerate, allowing the berries to release their natural juices.

Step 3: Make the Whipped Cream
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the Shortcakes
Slice the cooled biscuits horizontally. Spoon a generous layer of strawberries onto the bottom halves, followed by a dollop of whipped cream. Place the biscuit tops back on and serve immediately.

Tips & Variations

• Make ahead: Bake biscuits a day in advance and store in an airtight container.

• Fruit swap: Substitute strawberries with blueberries, peaches, or raspberries for seasonal twists.

• Extra flavor: Add a splash of almond extract to the whipped cream for a nutty undertone.

• Serving idea: Dust with powdered sugar before serving for an elegant finish.

Final Thoughts

Strawberry Shortcake Biscuits are the ultimate summer dessert—fresh, light, and indulgent in all the right ways. With their buttery layers, juicy strawberries, and luscious cream, they’re a dessert that never goes out of style. Perfect for gatherings or simply spoiling yourself, this recipe is sure to become a cherished favorite.