Perfect Strawberry Shortcake on Biscuits

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!

Quick Recipe Overview

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.

Jump to Recipe

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.

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.

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!.

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.