Biscuits for Strawberry Shortcake
on Mar 31, 2021, Updated Jul 14, 2024
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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!
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. Fresh whipped cream sets it over the top!
Table of Contents
Why You’ll Love This Recipe
- This recipe takes just 29 minutes from start to finish, making it perfect for a fast dessert option.
- The sweet, buttery biscuit-like shortcake pairs perfectly with fresh strawberries and whipped cream.
- You can adjust the sweetness of the strawberries and whipped cream to your liking, making it a versatile treat.
- Uses common pantry items, so you likely already have everything you need on hand.
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
Step 1. Preheat oven to 425°F and line a baking sheet. Mix dry ingredients and cut in butter.
Step 2. Add egg, milk, and vanilla to the mixture and stir.
Step 3. Drop dough onto the baking sheet and bake for 12-14 minutes. Let cool.
Step 4. 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
- 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.
How to Serve and Store Biscuits for Strawberry Shortcake
This is a classic midwestern summertime dessert. It could be served after eating pork chops, crockpot BBQ pulled pork, Mississippi pot roast, or fried chicken for dinner.
The biscuits can be stored at room temperature for two day or in the fridge for five. Store all the ingredients separately to keep the biscuits from getting soggy.
More Summertime Recipes to Consider
Smoothies
Blueberry Smoothie
Soups, Stews & Chowders
Cornstarch Slurry for Thickening
Snacks for Kids
How to Tell if a Pineapple Is Ripe
Side Dishes and Salads
Italian Pasta Salad
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Sweet Biscuit 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.
This recipe is way too simple to be the best short cake biscuits I have ever had! Perfect crusty and crunchy outside with light and tender in the middle!
Delicious on their own too! Thanks for sharing this recipe!
Delicious and followed this recipe as written. I used Fairlife milk which isn’t quite the same as whole milk and still wonderful. Thanks for this GREAT recipe.
Delicious! Made with fresh Pa. Sun ripened strawberries. My only switch was coconut milk for the regular milk. It turned out great! Thanks for the recipe!
These are definitely quick & easy and truly just what I was looking for!! I would have paid you for this recipe!! Thank you for kindly sharing this with the whole world.
Delicious!!!
Best biscuit recipe I have used to date! Easy and delicious with just the right amount of sweetness
This recipe is easy and the biscuits tasted great. They were soft in the middle with perfect crust on the outside. The vanilla gave them a nice touch. The last batch I made contained baking soda and required rolling out and cutting. They did not compare with this recipe!
This is the best – and easiest recipe I’ve ever used to make shortcake biscuits. I made a batch on Easter to serve as our main dessert. What a hit! Never will I use Bisquick for shortcakes again.
Unbelievably good!! So simple you can make it in a flash for a last minute dessert. I’ve made twice and ate them all myself. lol I even made a 1/2 recipe with good results.
Some recipes do not call for egg but I think it adds a richness that might be missing otherwise.
My go-to dessert shortcake.
I made this for strawberry shortcake but my husband decided to have it with butter. He LOVED it!