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This is the only biscuit recipe for strawberry shortcake you’ll ever need. Homemade lightly sweet biscuits that are easy to make, perfect with fresh strawberries and whipped cream!
These golden-brown biscuits feature a delicate crunch on the outside while maintaining a soft, buttery interior that melts in your mouth. The subtle sweetness in the dough complements the natural flavors of fresh strawberries without overwhelming them.
What sets this recipe apart is its foolproof nature – even novice bakers can achieve professional-looking results on their first try. These homemade sweet biscuits strike the perfect balance between tender and sturdy, making them the ideal base for juicy strawberries and pillowy whipped cream.
The sparkling sugar on top is optional, but makes this shortcake beautiful and extra-tasty. Fresh whipped cream sets it over the top!
Table of Contents
- Why You’ll Love This Biscuit Recipe for Strawberry Shortcake
- Recipe Ingredients
- How to Make Biscuits for Strawberry Shortcake
- Recipe FAQs
- Expert Tips
- How to Serve and Store Biscuits for Strawberry Shortcake
- A Few Delicious Strawberry Recipes
- More Fun Dessert Recipes to Consider
- Biscuit Recipe for Strawberry Shortcake Recipe
Why You’ll Love This Biscuit Recipe for Strawberry Shortcake
- Quick Dessert: This recipe takes just 29 minutes from start to finish, making it perfect for a fast dessert option.
- Perfect Pairing: The sweet, buttery biscuit-like shortcake pairs perfectly with fresh strawberries and whipped cream.
- Just Right: You can adjust the sweetness of the strawberries and whipped cream to your liking, making it a versatile treat.
- Simple Recipe: Uses common pantry items, so you likely already have everything you need on hand.
🍓 Any dessert with strawberries is my go-to during the summer strawberry season!
Recipe Ingredients
- Flour – All-purpose
- Sugar – Granulated
- Baking powder
- Butter
- Egg
- Whole milk – Or 2% milk
- Vanilla extract
- Sprinkling sugar – I used this sparkling sugar.
- Strawberries – Fresh
- Whipped Cream – I use my homemade whipped cream.
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Biscuits for Strawberry Shortcake
- Preheat oven to 425°F and line a baking sheet. Mix dry ingredients and cut in butter.
- Add egg, milk, and vanilla to the mixture and stir.
- Drop dough onto the baking sheet and bake for 12-14 minutes. Let cool.
- Split biscuits, add strawberries and whipped cream, and enjoy.
Recipe FAQs
I had great luck doubling the cake recipe and placing it in a sheet pan. I baked it for about 15 minutes and then added a layer of strawberries, a layer of whipped cream, and then more strawberries. I took it like this to a big family party and sliced it there. It was a great and easy way to make strawberry shortcake for a crowd!
I like to add a tablespoon or two of sugar to my cut strawberries and let them sit while I make the shortcake. This gives the strawberries some time to release their juices and makes a nice syrup to drizzle on top of the shortcakes. So good.
To make whipped cream, I simply add 1-2 cups of heavy whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon of vanilla to the bowl of my stand mixer and beat until soft peaks form. SO much better than anything pre-made from the store. Very worth the 5 minutes of prep, if you ask me.
Expert Tips
- Cold Butter: Ensure the butter is cold when you cut it into the flour. This helps create a flakier texture in the biscuits.
- Just Enough: Stir the dough just until it comes together. Overmixing can make the biscuits tough.
- Scooping Tip: Use an ice cream scoop to portion out the dough evenly, ensuring all biscuits bake at the same rate.
- Last Minute: Assemble the shortcakes just before serving to keep the biscuits from becoming soggy.
How to Serve and Store Biscuits for Strawberry Shortcake
For an elegant presentation, serve them on a cake stand with bowls of strawberries and whipped cream alongside, allowing guests to build their own desserts.
Storage Tips:
- Biscuits will keep at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days, though texture is best when fresh
- Freeze unassembled biscuits for up to 3 months
- Always store components separately and assemble just before serving
- To refresh day-old biscuits, warm them briefly in a 350°F oven
A Few Delicious Strawberry Recipes
Strawberry shortcake is the definition of summer, or at least it is at my house! Here are a few other ways we fully enjoy strawberry season (although I’ve been known to use frozen strawberries to recreate this summer-y vibe in the middle of a freezing winter!)
- Strawberry Shortcake that’s an actual cake, not biscuits
- Strawberry Shortcake Sheet Cake to feed a serious crowd
- A simple-but-looks-fancy Strawberry Cake
- Easy chocolate covered Strawberry Cupcakes for days that require more fun!
More Fun Dessert Recipes to Consider
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Biscuit Recipe for Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold butter, 1/2 cup, cut into 8 pieces
- 1 large egg, lightly beaten
- 1/2 cup whole milk or 2% milk
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sprinkling sugar, optional
- 1-2 pounds fresh strawberries, hulled, sliced, and sweetened to your liking
- 2-4 cups freshly whipped cream, (sweetened if you like)
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add the butter and use a pastry blender, two knives, a fork, or your hands to cut the butter into the flour, until it resembles small crumbs with pieces of butter no larger than a pea.
- Make a well in the center of the flour mixture. Add the beaten egg, milk, and vanilla and stir just until the mixture comes together.
- Using a large spoon, place a mound of dough on the baking sheet. You should use about 1/2 cup of dough for each biscuit. Repeat with remaining dough. Sprinkle dough with sparkling sugar.
- Bake until the shortcakes are golden brown, 12-14 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.
- To serve, split the shortcake in half, add strawberries and whipped cream, and then top with the second half of the biscuit. Enjoy right away. Store leftover shortcakes at room temperature, separate from the berries and whipped cream.
Notes
- Ensure the butter is cold when you cut it into the flour. This helps create a flakier texture in the biscuits.
- Stir the dough just until it comes together. Overmixing can make the biscuits tough.
- Use an ice cream scoop to portion out the dough evenly, ensuring all biscuits bake at the same rate.
- Assemble the shortcakes just before serving to keep the biscuits from becoming soggy.
I believe the instruction in step 4 contains a typo: “You should use about 1/2 cup of dough for each biscuit.” There’s not nearly enough dough for this to yield 9 biscuits using a 1/2 cup per (without doubling the recipe). I used 1/3rd of a cup and had just enough to make 6 , which baked up to be pretty huge. To get 9 biscuits you should use a tad less than a 1/4 cup for each.
Soooo good! I used gluten free flour and this is now the only recipe I’ll use for strawberry (and other berries) shortcake! Thank you so much!
PS: I shredded the cold butter into the flour mixture which made it so much quicker.
Ohhh I love that it worked with GF flour! Thank you for letting us know Anne! I’m always adding GF recipes like that to my line up for friends!
I really like this recipe! It was the first time I tried it and was a little bit nervous about blinding it too much and as a result didn’t want it quite enough. But the biscuits are nice and moist and definitely a keeper. Thank you.
I have made these biscuits for years , to go with berries and whipped cream. My daughter’s favorite!
I love that you’ve been making them for a long while Joni!!
I made these for Mother’s Day and they came together quite easily. Everyone loved these biscuits.
Best recipe!!
So glad you liked it Carla!