Classic Strawberry Shortcake With Biscuits

Name: Classic Strawberry Shortcake With Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 8
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, chilled and cubed; 3/4 cup milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Recipes

I've always been captivated by the beauty and simplicity of Classic Strawberry Shortcake with Biscuits. Every bite transports me to sun-soaked picnics and joyous celebrations. The fluffy biscuits, lightly sweetened strawberries, and a cloud of whipped cream combine to create a dessert that feels both nostalgic and refreshing. Whether it's for a family gathering or a casual afternoon treat, this recipe has a way of making every moment feel special. Join me in creating this impressive dessert that is surprisingly easy to make!

Created by

Amelia Roberts

Last updated on 2026-01-24T11:09:43.159Z

Creating the perfect strawberry shortcake requires a delicate balance of flavors and textures, which I absolutely love. When I first made this dessert, I experimented with different biscuit recipes and found that using chilled butter yielded a flaky, tender biscuit that absorbs the juices from the strawberries beautifully. This technique is essential to achieving that melt-in-your-mouth experience.

What really sets this shortcake apart is the use of fresh, ripe strawberries. I recommend letting them macerate in sugar for at least 15 minutes before assembling your dessert. This draws out their natural juices and enhances the sweetness, giving your shortcake a burst of flavor in every bite. It's all about layering and building excitement with each forkful!

Why You'll Love This Recipe
Tender, flaky biscuits that are light and airy.
Fresh, juicy strawberries providing a burst of sweetness.
Rich, homemade whipped cream that adds a luscious finish.

Understanding the Ingredients

The key to perfecting your Classic Strawberry Shortcake lies in using high-quality ingredients. For the biscuits, choose a good all-purpose flour—this will ensure the right structure while keeping them light and flaky. Chilled butter is crucial as it prevents the dough from becoming too warm, which would lead to dense biscuits. If you're in a pinch, you can substitute the cold butter with vegetable shortening for a non-dairy option, but keep in mind this may slightly alter the flavor.

Fresh strawberries are the star of this dessert. Opt for ripe, in-season strawberries for the best flavor; frozen berries won't provide the same refreshing quality. The macerating process not only enhances their natural sweetness but also creates a delightful syrup that soaks into the biscuits, adding moisture and flavor. If you're outside of strawberry season, try substituting with other berries such as raspberries or blueberries for a delicious twist.

Perfecting the Technique

When making the biscuits, the texture is crucial to achieving that tender, flaky result. Overmixing the dough can lead to tough biscuits, so mix just until combined. Gently knead the dough a few times on a floured surface to bring it together—this will add some layers, making the biscuits irresistibly flaky. Use a sharp cutter to achieve clean edges; a dull cutter can seal the edges, preventing them from rising properly in the oven.

Baking at the right temperature is essential for beautifully risen biscuits. Preheat your oven thoroughly to 400°F (200°C) and place the biscuits slightly apart on the baking sheet. This allows them to rise evenly, creating that desirable golden-brown crust. Keep an eye on them in the last few minutes of baking; they should be golden with a slight spring when touched. For a golden top, you can brush the unbaked biscuits with a little milk or cream before baking.

Ingredients

For the biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cubed
3/4 cup milk

For the strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the whipped cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss well, and let them sit at room temperature for about 15 minutes to macerate.

Make the biscuits

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

Shape the biscuits

On a floured surface, turn the dough out and gently knead a few times. Pat into a 1-inch thick circle, then cut out biscuits using a round cutter.

Bake the biscuits

Place biscuits on a baking sheet and bake for 12-15 minutes until golden. Let them cool slightly.

Whip the cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the shortcake

Slice the biscuits in half, layer with macerated strawberries and whipped cream, then top with the other half of the biscuit. Serve immediately.

Pro Tips

For an extra touch, consider adding a splash of lemon juice to the strawberries for brightness or infusing the cream with a hint of almond extract.

Make-Ahead Tips

For a stress-free experience, you can prepare the biscuits a day in advance. After baking, allow them to cool completely before storing in an airtight container at room temperature. When it's time to serve, you can reheat them in a 350°F (175°C) oven for about 10 minutes to restore their fresh-baked warmth. Just be careful not to dry them out—keep an eye on them as they heat.

The whipped cream can also be made ahead of time. Whip it to soft peaks, then store it in the fridge in a covered container. Remember that whipped cream is best when fresh, so if you notice it starting to separate after a few hours, simply give it a quick whip before serving to restore its fluffiness.

Serving Suggestions

This Classic Strawberry Shortcake is a versatile dessert that can be dressed up or down. Consider adding a layer of lemon curd between the strawberries and whipped cream for a zesty twist. You can also serve the shortcake alongside a scoop of vanilla ice cream for added indulgence. For those who enjoy a touch of sophistication, a drizzle of balsamic reduction over the strawberries adds a rich, tangy flavor that complements the sweetness beautifully.

For an elegant presentation, serve the assembled shortcakes on individual plates with a sprinkle of fresh mint leaves as a garnish. Adding a few whole berries around the plate not only enhances the visual appeal but also gives guests an idea of the wonderful flavor waiting for them. This dessert is sure to be a delightful centerpiece for any gathering.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but they may be softer than fresh ones. Thaw and drain them before using.

→ How do I store leftovers?

Keep the components separate in airtight containers in the fridge for up to 2 days.

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for up to 1 day before baking.

→ What can I substitute for cream?

Coconut cream or non-dairy whipped topping can be good alternatives.