Classic Strawberry Shortcake With Biscuits

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

Highlighted under: Classic Baking Collection

I absolutely love making Classic Strawberry Shortcake with Biscuits, especially during the summer when strawberries are at their peak. The combination of flaky, buttery biscuits and vibrant, juicy strawberries makes for an irresistible dessert. I've perfected my technique over time, ensuring the biscuits are light and airy, which allows them to soak up the strawberry juices beautifully. Topped with a dollop of freshly whipped cream, this treat has become a family favorite that brings smiles to every gathering.

Created by

Nola Patterson

Last updated on 2026-01-24T10:56:36.750Z

When I first attempted to make Classic Strawberry Shortcake, I remember feeling daunted by the thought of making my own biscuits. However, after several tries, I discovered that the key is to handle the dough as little as possible to maintain that tender texture. Using cold butter and buttermilk adds a richness that elevates the dish. I personally love using ripe, sweet strawberries; they not only enhance the flavor but also add a beautiful pop of color to the dessert.

Every time I serve this dessert, it elicits pure joy from my friends and family. I always recommend leaving the strawberries to macerate in sugar for about 15-20 minutes before assembly, allowing the juices to develop. This simple step makes a world of difference, giving each bite a burst of sugary strawberry goodness that pairs perfectly with the cream and biscuits.

Why You Will Love This Recipe
Flaky biscuits that melt in your mouth
Fresh strawberries bursting with flavor
Light and airy whipped cream topping

Perfecting the Biscuit Texture

Achieving the ideal biscuit texture is crucial for a successful strawberry shortcake. The key lies in the cold butter. When cutting in the butter, it should remain in small, pea-sized pieces, which create pockets of steam during baking. This steam results in flaky layers, so avoid over-mixing the dough. Aim for a dough that is still slightly crumbly; when pressing it out, use minimal pressure to keep the lightness intact.

It's also important to handle the dough as little as possible. Kneading for just 3-4 turns will help maintain its delicate texture. If you prefer a slightly sweeter biscuit to complement the berries, consider increasing the sugar to a third of a cup. You can also substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor, but keep in mind this may slightly alter the texture.

Enhancing the Strawberries

The process of macerating the strawberries not only infuses them with flavor but also helps in achieving the right consistency. Make sure to let them sit for at least 15-20 minutes, which allows the sugar to draw out the juices, creating a delicious syrup. For a unique twist, try adding a splash of balsamic vinegar or a couple of teaspoons of lemon juice to the strawberries; this brightens their flavor and adds complexity to the dish.

Just before assembling your shortcakes, give the strawberries a gentle stir to redistribute the syrup evenly. If you find the strawberries are too firm or unripe, you can consider using a different berry, like raspberries or blueberries, which can also work beautifully in this recipe.

Whipped Cream Tips

For the whipped cream to reach the perfect consistency, ensure your mixing bowl and beaters are adequately chilled. This helps the cream whip faster and more evenly. Start whipping at a low speed until foamy, then increase to medium-high to achieve soft peaks, which should take about 2-3 minutes. If you prefer a sweeter whipped cream, feel free to adjust the powdered sugar to taste; just make sure it's fine to prevent a grainy texture.

If you're preparing this dessert ahead of time, consider whipping the cream just before serving to maintain its lightness. You can also add a touch of cream cheese to the whipped cream for a richer flavor and enhanced stability, which can help it hold up for several hours.

Ingredients

For the Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
3/4 cup buttermilk

For the Strawberries

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

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a large bowl, and mix as directed.

Steps

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Stir gently and let them sit for 15-20 minutes to create a syrup.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and knead gently 3-4 times. Pat out to a 1-inch thickness and cut into circles. Bake on a lined baking sheet for 12-15 minutes until golden.

Whip the Cream

While the biscuits bake, chill a mixing bowl and beaters. Add heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Assemble the Shortcakes

Split the biscuits in half, and layer with strawberries and whipped cream. Top with the biscuit top and more cream. Serve immediately.

Enjoy your delicious homemade strawberry shortcake!

Pro Tips

For the best results, use the freshest strawberries you can find. You can also substitute with other berries for a mixed berry shortcake.

Storage and Make-Ahead Options

While strawberry shortcake is best enjoyed fresh, you can make certain components ahead of time to save on prep. The biscuits can be baked and stored in an airtight container for up to 2 days, or they can even be frozen for up to a month. To reheat frozen biscuits, pop them in a 350°F (175°C) oven for about 10-15 minutes until warm and flaky again.

As for the strawberries, you can prepare them a few hours in advance; just store them in the refrigerator. However, avoid mixing the strawberries with sugar too long before serving to prevent the biscuits from becoming soggy. For optimal flavor, serve the assembled shortcake immediately after topping with whipped cream.

Serving Suggestions and Variations

Serving strawberry shortcake can be delightful with various presentations. Consider layering the components in individual glass cups for an elegant touch at gatherings. This not only looks appealing but also ensures that every layer is perfectly balanced with strawberries and cream.

Feel free to experiment with different flavors in your whipped cream, such as adding citrus zest or a splash of liqueur like amaretto for an adult twist. Other berry combinations, like mixed berries or peach slices, can also work well, bringing new dimensions to the classic recipe while still retaining that signature shortcake texture you’ll love.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes! You can bake the biscuits a day in advance. Just reheat them slightly before assembling.

→ What can I substitute for buttermilk?

You can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk and letting it sit for 10 minutes.

→ How long will the assembled shortcakes keep?

It's best to assemble them just before serving, but leftovers can be stored in the fridge for up to a day.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor, but if using frozen, thaw and drain excess liquid.