Easy Strawberry Shortcake With Homemade Biscuits

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

Highlighted under: Sweet Comfort Classics

I absolutely love making this Easy Strawberry Shortcake with Homemade Biscuits! The combination of flaky, buttery biscuits and sweet, juicy strawberries creates a dessert that feels both indulgent and comforting. I appreciate how easy it is to mix up the biscuit dough and layer it with fresh strawberries and whipped cream. It's the perfect way to showcase summer's sweetest bounty. This recipe is not only quick but also brings a touch of nostalgia, reminding me of family gatherings and sunny afternoons spent enjoying dessert together.

Created by

Poppy Walsh

Last updated on 2026-01-24T09:01:20.697Z

Every time I prepare this Easy Strawberry Shortcake, I'm reminded of my childhood summers spent at my grandmother's house. She would always use the ripest strawberries from her garden, and I knew I had to replicate that freshness with each batch I make. The homemade biscuits are the star of the show, and the addition of a little sugar elevates their flavor beautifully.

Recently, I decided to experiment with the whipped cream by adding a hint of vanilla extract, and it made a significant difference in taste. The blend of the light, airy cream with the strawberries and biscuits is truly a divine combination. I encourage you to try this little twist when making your own at home!

Why You Will Love This Recipe
Flaky, buttery biscuits that melt in your mouth
Fresh strawberries add a burst of flavor and sweetness
A delightful combination of textures from cream, biscuit, and fruit

Understanding the Ingredients

The key to achieving flaky, tender biscuits lies in using cold butter. When mixing the butter into the flour, you want to work quickly to prevent it from warming. This keeps the butter solid during baking, creating steam pockets that lead to that desirable flakiness. If you're in a warmer kitchen, consider chilling your mixing bowl and even the flour for about 15 minutes before starting. This simple step can make a significant difference in texture.

Buttermilk is another crucial component of this recipe. It not only adds moisture but also reacts with the baking powder to create a tender crumb. If you don't have buttermilk on hand, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken slightly before adding it to your dough.

Baking Tips for Perfect Shortcakes

When shaping your biscuits, avoid overworking the dough, as this can lead to tough biscuits. Gently knead and pat the dough to a uniform thickness before cutting. Use a sharp biscuit cutter to ensure clean edges—this helps them rise more evenly. For an extra golden finish, brush the tops with a little melted butter before baking. Keep an eye on them while they bake, as ovens can vary; you're looking for a light golden hue at the edges, typically around 12-15 minutes.

While the biscuits are baking, prepare your strawberries. Allowing them to macerate in sugar and lemon juice enhances their sweetness and infuses them with a refreshing flavor. If you want a more intense strawberry flavor, consider macerating them for up to an hour in advance. This not only makes a delicious filling but also creates a delightful syrup to drizzle over the finished shortcakes.

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, cold and cubed
3/4 cup buttermilk

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon lemon juice

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and set aside to macerate while you make the biscuits.

Make the Biscuit Dough

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

Shape and Bake Biscuits

Turn the dough out onto a floured surface and gently knead it for about 30 seconds. Roll or pat the dough to a 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes, or until golden brown.

Make the Whipped Cream

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcakes

Slice the warm biscuits in half. Layer the bottom half with macerated strawberries, add a generous dollop of whipped cream, and top with the other half of the biscuit. Serve immediately.

Pro Tips

For best results, use cold butter and buttermilk for the biscuit dough. You can also experiment with different fruits like raspberries or peaches for a twist on this classic dessert.

Make-Ahead and Storage

These biscuits can be made ahead of time and stored in an airtight container at room temperature for up to two days. If you need to keep them longer, consider freezing the uncooked dough. Just shape the biscuits, place them on a baking sheet in the freezer until firm, and then transfer them to a zip-top bag for up to three months. When you're ready to bake, simply add a couple of minutes to the baking time.

The macerated strawberries should ideally be used on the same day they're prepared, as they can become too soft and lose their texture if left overnight. However, if you have leftovers, store them in the fridge for up to two days and use them in smoothies or over yogurt.

Serving Suggestions

These shortcakes are delicious on their own or served with a variety of toppings. For a twist, try adding a layer of sliced peaches or blueberries along with the strawberries. A sprinkle of fresh mint can also add a lovely aromatic element that complements the sweetness of the fruit.

For an elegant presentation, consider layering the shortcake in a glass. Start with a layer of biscuit, followed by strawberries and whipped cream, then repeat the layers. This not only enhances the visual appeal but also provides an exciting texture with each spoonful.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for a couple of hours before baking.

→ What if I don't have buttermilk?

You can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes.

→ How do I store leftover shortcake?

Store the components separately in airtight containers in the fridge for up to two days. Assemble just before serving.

→ Can I use frozen strawberries?

Yes, but fresh strawberries are recommended for the best flavor and texture. If using frozen, thaw them gently and drain excess liquid.