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This is the only strawberry shortcake on biscuits recipe you’ll ever need. Homemade lightly sweet biscuits that are easy to make, perfect with fresh strawberries and whipped cream!

A bowl with a strawberry short cake biscuit, whipped cream, and sliced strawberries featuring a biscuit recipe for strawberry shortcake.


 

Quick Recipe Overview

A bowl with a strawberry short cake biscuit, whipped cream, and sliced strawberries with a fork and short cake biscuits in the background.

WHAT: Tender, flaky homemade biscuits split and layered with sweetened juicy strawberries and billowy whipped cream.

WHY: This classic dessert showcases summer berries perfectly while remaining simple enough for any home baker to master.

HOW: Mix biscuit dough, bake until golden, then split and fill with macerated strawberries and fresh whipped cream.

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Table of Contents

Why I Love Making Strawberry Shortcake on Biscuits

Growing up, strawberry shortcake meant summer had officially arrived. My mom would make these tender biscuits every June when local strawberries came into season, and we’d eat them warm on the back porch. The combination of buttery biscuits with juicy berries and whipped cream never gets old.

What makes this version stand out is the biscuit itself. Unlike cake-based versions, these have a rustic, homemade quality. They’re sturdier than traditional biscuits—sweet enough to complement the berries but not so sugary that they compete with the fruit. The texture strikes the perfect balance between tender crumb and enough structure to hold the strawberries.

This straightforward recipe doesn’t require fancy equipment or hard-to-find ingredients. The biscuits bake up golden in just 12-14 minutes, and the whole dessert comes together quickly. Whether I’m hosting a barbecue or treating my family on a weeknight, this dessert delivers.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Let’s get baking! You’ll have golden, flaky biscuits on the table in under 30 minutes.

These come together quickly and fill your kitchen with an irresistible buttery aroma.

Whether you’re hosting guests or just craving something homemade, you’re about to pull biscuits out of your oven that’ll disappear before they even cool.

Ingredient Notes

Baking powder: Make sure yours is fresh (check the expiration date) for proper rise. Old baking powder won’t give you the lift these biscuits need.

Vanilla extract: Pure vanilla extract adds wonderful depth, but imitation works fine if that’s what you have.

Sparkling sugar: This coarse sugar creates a beautiful, crunchy topping that adds texture. Regular granulated sugar works too, or skip it entirely for a more rustic look.

Whole milk: The fat content in whole milk creates the richest biscuits, though 2% milk works as stated in the recipe. Avoid skim milk.

See the recipe card below for full information on ingredients and quantities.

Featured Review

Anne⭐️⭐️⭐️⭐️⭐️

June 6, 2025

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.

4.89 from 44 votes

Perfect Strawberry Shortcake on Biscuits

By: Melissa Griffiths
This is the only strawberry shortcake on biscuits recipe you'll ever need. Homemade lightly sweet biscuits that are easy to make, perfect with fresh strawberries and whipped cream!
Prep: 15 minutes
Cook: 14 minutes
Total: 29 minutes
Servings: 9 large shortcakes
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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.
    2 cups all-purpose flour, 5 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 stick cold butter
  • 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.
    1 large egg, 1/2 cup whole milk or 2% milk, 1/2 teaspoon vanilla extract
  • Using a large spoon or biscuit cutter, 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.
    1-2 tablespoons sprinkling 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 strawberry filling 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.
    1-2 pounds fresh strawberries, 2-4 cups freshly whipped cream

Notes

  • Ensure the butter is cold when you cut it into the flour. This helps create flaky layers 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.

Nutrition

Serving: 1 of 9 large shortcakes, Calories: 289kcal, Carbohydrates: 36g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 57mg, Sodium: 366mg, Potassium: 157mg, Fiber: 2g, Sugar: 12g, Vitamin A: 461IU, Vitamin C: 30mg, Calcium: 127mg, Iron: 2mg
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How To Make Strawberry Shortcake on Biscuits

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut cold butter into small pieces and work it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with pea-sized butter pieces throughout.
  2. Create a well in the center of your flour mixture. Pour in the beaten egg, milk, and vanilla extract. Stir gently with a fork just until the dough comes together—it should look shaggy but hold together when pressed.
  3. Using a large spoon or 1/2-cup ice cream scoop, drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with coarse sparkling sugar if desired for extra sweetness and crunch.
  4. Bake for 12-14 minutes, until the shortcakes are golden on top and cooked through. They should spring back when gently pressed. Remove from the oven and let cool on the pan for at least 10 minutes.
  5. While biscuits cool, hull and slice your fresh strawberries. Toss with 2-3 tablespoons of sugar and let sit for 15-30 minutes. Whip heavy cream with a touch of sugar and vanilla until soft peaks form.
  6. Split each cooled shortcake in half horizontally. Place the bottom half on a plate, spoon strawberries and their syrup over top, add a generous dollop of whipped cream, then cap with the biscuit top. Serve immediately and enjoy!.
A bowl of cookie dough with a spoon, fresh strawberries, two brown eggs (one cracked), and a stick of butter on a white surface—perfect ingredients for an easy strawberry shortcake recipe.

Substitutions &Variations

Make it dairy-free

Use cold coconut oil instead of butter, and substitute oat milk or almond milk for the dairy milk. Top with coconut whipped cream.

Add lemon zest

Fold 1-2 teaspoons of fresh lemon zest into the biscuit dough for a bright, citrusy note that complements the strawberries beautifully.

Try mixed berries

While strawberries are classic, a combination of raspberries, blueberries, and blackberries creates a stunning mixed berry shortcake.

Make mini shortcakes

Use a small ice cream scoop (about 1/4 cup) to create bite-sized versions perfect for parties. Reduce baking time to 10-12 minutes.

Add almond flavor

Swap vanilla extract for almond extract for a subtle nutty undertone that pairs wonderfully with berries.

Create chocolate shortcakes

Add 3 tablespoons of cocoa powder to the dry ingredients for chocolate biscuits—divine with strawberries!

A serving of strawberry shortcake made from an easy strawberry shortcake recipe, featuring two layers of yellow cake, sliced strawberries, and whipped cream on a white plate. More cake is visible in the background.

FAQs for Strawberry Shortcake on Biscuits

What’s the difference between shortcake and regular biscuits?

Shortcake biscuits contain more sugar and sometimes butter than traditional biscuits, giving them a slightly sweeter, richer taste that pairs beautifully with fruit. They’re also often made with egg, which creates a more tender crumb.

Do I need to sweeten the strawberries?

I highly recommend it! Tossing sliced strawberries with 2-3 tablespoons of sugar and letting them sit for 15-30 minutes creates a naturally sweet syrup that soaks into the biscuit. This step intensifies the berry flavor dramatically.

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe because frozen berries release too much liquid and can make the biscuits soggy. If you must use frozen, thaw them completely and drain excess liquid before assembling.

Why are my shortcake biscuits tough?

Overworking the dough is the main culprit. Mix just until the ingredients come together—you should still see small butter pieces. Also, make sure your butter stays cold throughout the process for the flakiest texture.

Eight golden-brown drop biscuits, perfect for a Biscuit Recipe for Strawberry Shortcake, are arranged on a parchment-lined white baking tray, fresh out of the oven. A white cloth is partially visible in the background.

My Best Tips for Making Strawberry Shortcake on Biscuits

☞Keep everything cold: The secret to flaky, tender biscuits lies in cold butter. Cut your butter into pieces and pop it back in the fridge while you measure other ingredients. Cold butter creates steam pockets during baking, resulting in those beautiful layers.

☞Don’t skip the resting time for strawberries: Macerating your berries (letting them sit with sugar) for at least 15 minutes creates a natural syrup that’s essential to the dessert. The sugar draws out the strawberry juices, concentrating the flavor and creating that gorgeous pink liquid.

☞Use a light hand when mixing: Stir the dough just until it comes together—you should see streaks of flour and pea-sized butter pieces. Overmixing develops gluten, which makes biscuits dense and tough instead of light and fluffy.

☞Portion evenly with an ice cream scoop: A 1/2-cup ice cream scoop ensures all your shortcakes are the same size, so they bake evenly. This also speeds up the assembly process since you won’t have mismatched pieces.

☞Let biscuits cool slightly before assembling: While warm biscuits are tempting, letting them cool for 10 minutes prevents the whipped cream from melting instantly and gives you cleaner splits when you cut them in half.

What to Serve with Strawberry Shortcake on Biscuits

This dessert shines as the star of any summer meal. Serve it after grilled chicken, burgers, or barbecue ribs for a classic cookout finish. It pairs beautifully with iced tea, lemonade, or coffee.

For a complete summer spread, serve alongside grilled corn on the cob, potato salad, and coleslaw. The light, fruity dessert provides a refreshing contrast to savory mains.

Consider making this for brunch! The biscuits work wonderfully as a sweet ending to eggs, bacon, and fresh fruit. Add a pitcher of mimosas and you’ve got the perfect weekend gathering.

Storage & Reheating Tips

Room temperature

Store unfilled biscuits in an airtight container at room temperature for up to 2 days. They’re best eaten fresh but will stay relatively tender if sealed properly.

Refrigerator

Once assembled with strawberries and cream, homemade strawberry shortcake doesn’t store well—the biscuits become soggy. Keep components separate until ready to serve. Prepared strawberries can be refrigerated for 2-3 days, and whipped cream holds for 24 hours covered in the fridge.

Freezing strawberry shortcake on biscuits

Freeze baked, unfilled biscuits in a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes, then warm in a 300°F oven for 5-7 minutes before assembling.

Make-Ahead Tip

Prepare the biscuit dough from scratch and portion it onto a baking sheet. Freeze the unbaked biscuits on the sheet, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the original baking time.

Reheating Strawberry Shortcake Biscuits

Warm leftover biscuits in a 300°F oven for 5-8 minutes to restore their texture before filling with fresh strawberries and heavy cream.

Similar Recipes to Try

A white plate with strawberry shortcake, featuring sliced strawberries and whipped cream between two halves of a biscuit, with a fork beside it. A stack of biscuits is visible on a plate in the background.

More Desserts Recipes To Try

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About Melissa Griffiths

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4.89 from 44 votes (7 ratings without comment)

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58 Comments

  1. Kim Lewis says:

    5 stars
    thanks so much – this recipe was perfect! They were as good as my mom’s or better!!

    Reply
  2. Ann Marie Meilbeck says:

    In the biscuits for strawberry shortcake my Nona used shortening instead of butter. She said it made them extra light and used 1/2 top of baking soda. What do you think, also no egg, buttermilk instead of regular milk but same amounts

    Reply
  3. Verna Qualls says:

    I made this and they were wonderful. Thank you. I need to make about 2:00 for a wedding. It says you can freeze them but do I freeze them baked or unbaked?

    Reply
    1. Melissa says:

      Freeze them baked! I’d give it a trial run before the big day!

  4. Carole says:

    5 stars
    These are fabulous.

    Reply
  5. Mary Kay Porter says:

    5 stars
    This is wonderful shortcake. Best I’ve ever made!

    Reply
  6. Dale says:

    5 stars
    First time trying these and they turned out brilliantly! Easy to follow and execute – thanks!

    Reply
  7. Jill says:

    I’m having dinner guests two weeks apart. Can I freeze half of these biscuits to thaw for the second group?

    Reply
    1. Melissa says:

      Yes! Just thaw the night before in the fridge!

  8. Colleen says:

    5 stars
    These biscuits were delicious!!! Plus they were easy to make. I made them in my food processor because I keep my butter in the freezer. Frozen butter (cut into small tablespoon-size pieces) worked out great! I don’t want to lose this recipe!!!

    Reply
    1. Linda says:

      4 stars
      I followed the recipe exactly and the shortcakes were delicious…my only complaint is that I only got 6 large biscuits from the dough, not 9 as the recipe states.
      Thank you

  9. Raeanne says:

    The ingredients list calls for vanilla but the instructions don’t mention it?

    Reply
    1. Melissa says:

      I just fixed that, thank you for pointing it out. It goes in with the milk!

  10. linda marie hanson says:

    5 stars
    The biscuit recipe is excellent, only change is that I use heavy cream instead of milk, brush with cream and sprinkle heavily with raw sugar

    Reply