Homemade Strawberry Shortcake Biscuits are seriously underrated. They are one of the easiest things to make and turn out 20 times better than anything storebought. This recipe produces a perfectly flaky, uber-buttery little bit of heaven for your filling and cream to adorn and you will find it to be every bit as good as it sounds.
A next-level Strawberry Shortcake recipe does not have to be complicated. This recipe consists of sweet, homemade biscuits, a super easy strawberry filling, and the best DIY whipped cream you've ever tasted. Amazing flavor and texture galore and you only need about 15 minutes to prep!
Homemade Strawberry Shortcake Biscuits are so easy to make and one of my favorites for whipping up when in need of a last-minute dessert. If you, too, in need of dessert inspiration this Summer, our strawberry cheesecake ice cream, strawberry trifle, and strawberry cobbler are all super easy and seasonal.
HOW TO MAKE STRAWBERRY SHORTCAKE BISCUITS
The first thing you want to do is get your strawberries macerating in sugar, so there is plenty of sweet and delicious juice to spoon over your shortcakes! It's almost like a built-in Strawberry Simple Syrup, only without any stovetop work. Yes, please!
To prep your strawberries, cut away the stem and slice them into quarter-inch rounds. If you'd prefer a more rustic look, cut larger strawberries into quarters and smaller strawberries in half.
Add the fresh strawberries to a small mixing bowl and add granulated sugar, lemon zest, lemon juice, and salt. Stir to combine and transfer to the refrigerator to chill for at least 30 minutes, but up to overnight works great as well!
While your berries are chilling, move on to the biscuits!
Strawberry Shortcake Biscuits are really just biscuits with a little extra sugar added to sweeten them up. You can make biscuits by hand or in your food processor. I will be walking you through both sets of instructions today, but know, if you have a food processor, this machine will cut your prep time in half!
The first thing we need to do is combine the dry ingredients. You will add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine.
If you are using your food processor, fit it with the blade attachment and add all of the ingredients to the bowl.
Now it's time to move on to the butter. One very important note on the butter is that it should be very cold. In order to make flaky, gorgeous biscuits, you 100% need to have cold butter on hand -- room temperature butter will, in no way, shape, or form, cut it for this recipe. You also want to make sure the butter is unsalted.
Cut the butter into small, quarter-inch cubes and sprinkle across your flour mixture. If you are making your Strawberry Shortcake Biscuits by hand, grab yourself a pastry blender, a fork, or 2 knives and cut the butter into the flour mix.
Once the butter is broken up into fine pieces and resembles coarse crumbs, and you can form a clump by squeezing the mixture in your hand, you can move on to the next step.
If you are using a food processor, sprinkle the butter cube across the top of your flour mixture, secure the food processor lid, and pulse until the butter appears finely broken up and evenly distributed throughout the flour mix.
Take care not to reach your hand into the bowl of the food processor with the blade still attached!
If making the biscuits by hand, drizzle in whole milk and stir to combine until the dough comes together. You may find that you need to gently knead the dough with floured hands in order to bring it together.
If using the food processor, remove the feed tube and drizzle in the milk with the motor running. Stop the food processor as soon as the dough comes together.
Transfer the biscuit dough to a floured work surface and pat it out so that it is 1 inch thick. Fold the dough over as if you were folding a piece of paper to fit into an envelope. This will help to create layers in your Strawberry Shortcake Biscuits!
Then, pat the biscuit dough out into a 1-inch rectangular-ish shape once more, and use a 2 ½ to 3-inch round biscuit cutter to cut out the biscuits. You can rework the scraps up to 2 more times to make more biscuits! When it's all said and done, you should have 8 biscuits total.
Transfer your biscuit rounds to a baking sheet lined with either a silicone baking mat or parchment paper. Sprinkle the tops with the remaining granulated sugar and transfer to a preheated 400°F oven and bake for 12 to 14 minutes. As soon as the tops of your biscuits are tinging golden brown. They are ready, and you can remove them from the oven. Whether you are a baker at heart or just a mom trying to whip up some crowd favorites, we've got you covered with our baking recipes!
Set the biscuits aside to cool while you make the whipped cream!
The most important thing when it comes to making homemade whipped cream is that your heavy cream is very cold!
Add your heavy whipping cream, powdered sugar, and salt to the bowl of a stand mixer fitted with the whisk attachment. You could also use a large mixing bowl and a handheld mixer to make the whipped cream.
Mix your ingredients for about 4 to 5 minutes on medium speed until peaks form. You don't want to over-whip the cream, so watch closely! Soft peaks or medium peaks are best for this recipe.
You have options when it comes to your Strawberry Shortcake Biscuits assembly! You can create 2 Strawberry Shortcakes out of 1 biscuit by using each half as the base topped with strawberries and whipped cream, or you can create 1 mega strawberry shortcake biscuit, with the biscuit bottom as your base and the biscuit top as you're finishing touch!
Either way, you'll begin with a biscuit base, and spoon a generous serving of strawberries right over the top. Make sure you get plenty of that juicy goodness on there as well!
Next, add a layer of whipped cream, topped with more strawberries, and either serve or finish off with the top half of your biscuit! For more fruity dessert ideas, check out our fruit dessert recipes!
6 MORE SUMMER DESSERTS YOU’LL LOVE
- Strawberry Cupcakes
- Banana Pudding Cheesecake
- Blueberry Crisp
- Key Lime Cake
- Strawberry Shortcake Cupcakes
- Peach Cobbler Pound Cake
Strawberry Shortcake Cupcakes
Strawberry Cupcakes
Banana Pudding Cheesecake
Blueberry Crisp
Key Lime Cake
Peach Cobbler Pound Cake
Strawberry Shortcake Biscuits
Ingredients
FOR THE STRAWBERRY FILLING:
- 3 cups strawberries, stem end removed and sliced
- ½ cup granulated sugar
- Zest and juice of half a lemon
- Pinch of salt
FOR THE BISCUITS:
- 2 cups all-purpose flour, plus extra for working with dough
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- ¾ cup whole milk
FOR THE WHIPPED CREAM:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- ¼ teaspoon fine sea salt
Instructions
MAKE THE STRAWBERRY FILLING:
- Add the sliced strawberries, granulated sugar, lemon zest and juice, and salt to a small bowl. Stir to combine and transfer to the refrigerator for at least 30 minutes or up to overnight.
MAKE THE BISCUITS:
- Preheat the oven to 400°F and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
- In a large mixing bowl, combine 2 cups flour, sugar, baking powder, baking soda, and salt and whisk to combine. You could also use a food processor fitted with a blade attachment to mix these ingredients.
- Scatter the cubes of butter across the dry mixture, and using a pastry blender, cut in the butter until the cubes are the size of peas. If using a food processor, add the butter cubes and pulse until broken up.
- Add the milk and stir with a wooden spoon until the dough comes together. Lightly knead the mixture a bit with your hands (only if necessary) to bring it all together. If using a food processor, slowly drizzle in the milk through the feed tube with the motor running.
- Transfer the dough to a work surface dusted with flour and pat out so that it is 1" thick. Fold the sides of the dough over and onto itself, just as if you were folding a piece of paper to place in an envelope. Pat out into a rectangle once more and cut into 2 ½ - 3" rounds with a biscuit cutter. You can re-work the scraps up to 2 times to make more biscuits.
- Transfer to the prepared baking sheet and sprinkle the tops with sugar. Bake for 12-14 minutes, or until the biscuits are golden brown. Serve and enjoy.
MAKE THE WHIPPED CREAM:
- Add all of the ingredients to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for about 4-5 minutes.
ASSEMBLE:
- Cut your biscuits in half, add a generous spoonful of strawberries, and top with whipped cream. Top with the other half or use the other half to create another short cake.
Video
Notes
Nutrition
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