Biscuits for Strawberry Shortcake

4.94 from 33 votes

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Homemade lightly sweet biscuits for strawberry shortcake that are easy to make with a little flour and butter, all you need to add are sweetened strawberries and whipped cream!

A bowl with a strawberry short cake biscuit, whipped cream, and sliced strawberries
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Sweet Strawberry Shortcake Biscuits

This sweet biscuit strawberry shortcake is summertime perfection! The addition of an egg makes the biscuit a bit more dense/sturdy than other drop biscuits. The sparkling sugar on top is optional, but makes this shortcake beautiful and extra-tasty.

Can the biscuits and cake be made ahead?

I like to make the biscuits the day of serving. The cake can be made a day in advance and kept covered.

Can I double this recipe?

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.

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

What happens when you put sugar on a strawberry?

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.

How do I make whipped cream?

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.

More strawberry recipes:

4.94 from 33 votes

Sweet Biscuit Strawberry Shortcake

If you like strawberry shortcake with a sweet biscuit-like shortcake, this recipe is for you!
Prep: 15 minutes
Cook: 14 minutes
Total: 29 minutes
Servings: 9 large shortcakes


  • 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)
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  • 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.


Serving: 1 of 9 large shortcakes, Calories: 284kcal, Carbohydrates: 34g, 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: 11g, Vitamin A: 461IU, Vitamin C: 30mg, Calcium: 127mg, Iron: 2mg
Like this recipe? Rate and comment below!

Strawberry shortcake made with sweetened biscuits is a Midwestern tradition that I love making all spring and summer. You’ll love home simple it is to put together and how satisfying it is to eat!

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Recipe Rating


  1. Kim Lewis says:

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

  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

  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?

    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.

  5. Mary Kay Porter says:

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

  6. Dale says:

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

  7. Jill says:

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

    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!!!

    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?

    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