strawberry shortcake on serving platter side view
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Biscuit Strawberry Shortcake

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What could be better than flaky and tender buttermilk biscuits? Flaky and tender biscuits sandwiched with creamy whipped cream and a sweet strawberry filling, of course! This version of strawberry shortcake uses biscuits as the “cake” portion.

Strawberry shortcake!
Apple berry pie!
Who wants to give this recipe a try??

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    Sorry. I couldn’t resist an opportunity to show off my killer poetry.

    strawberry shortcake in plate head on view close up

    Okay, bad rhymes aside, have you all ever tried strawberry shortcake? Because I only tried it for the first time this year! And let me tell you, I’m glad I tried this at the beginning of berry season because you sure as heck can bet I’ll be enjoying this for many, many months to come!

    I don’t know anyone who can pass up on a flaky, tender, buttery biscuit. But imagine all that AND sandwiched with whipped cream and berries! It’s worth the hype, for sure!

    Some strawberry shortcake recipes are made with vanilla cake and some use biscuits as the “cake.” This recipe is made with biscuits.

    pouring strawberry juice over strawberry shortcake in plate (1)

    Strawberry shortcake ingredients:

    This recipe features 3 parts: a biscuit (inspired by my favorite rolled buttermilk biscuits recipe with a bit of added sweetness!), whipped cream, and a strawberry/sugar mix (call em’ macerated strawberries if you want to sound fancy).

    So all in all, you’ll need:

    flour: for the biscuit dough
    baking powder: also for the biscuits. 3 heaping teaspoons for added lift!
    salt: to balance out the sweetness
    granulated sugar: for the biscuit and to macerate the strawberries
    butter: for the biscuits. Because butter = flakes & flavaaaa!
    buttermilk: it yields extra flaky and tender biscuits. If you don’t have any, here’s how you can make your own buttermilk at home!
    heavy cream: for the whipped cream
    • powdered sugar: also for the whipped cream
    • strawberries: they put the “strawberry” in “strawberry shortcake”!

    How to make strawberry shortcake:

    1. Make the macerated strawberries. Mix together strawberries and sugar. Cover and refrigerate while you prep everything else. The strawberries should release liquid as they sit (pictured above) which you can use to drizzle onto your biscuits!
    2. Make the biscuits: Whisk together dry ingredients.
    3. Cut butter into the dry ingredients. You should have a mixture that resembles coarse breadcrumbs.
    4. Add buttermilk. Mix together until you get a rough dough. Turn dough onto a lightly floured work surface. Flatten and fold the dough 2 to 3 times to get layers (more on this below!) Cut biscuits.
    5. Arrange biscuits on a baking sheet and bake. Cool for at least 10 to 15 minutes before assembling.
    6. Whip cream and powdered sugar until you reach stiff peaks.
    7. Assemble the shortcakes! Cut biscuits in half. Layer biscuit bottom, whipped cream, strawberries, and biscuit top. Top shortcakes with more whipped cream and strawberries.

    strawberry shortcake in plate head on view
    strawberry shortcake baked biscuit

    Folding method for extra flaky biscuits:

    I mentioned above in step 4 to roll the dough out, fold it, and repeat 2 to 3 times. This method is similar to the one you’d use when making traditional croissants, and it helps create EXTRA flaky baked goods! I also use this trick when making regular rolled buttermilk biscuits.

    But take care not to repeat the rolling and folding process more than 3 times, or the butter can start to soften, and it’ll actually make the biscuit less flaky!

    strawberry shortcake assembled and on serving dish head on view

    Strawberry shortcake storage:

    Strawberry shortcake is best served fresh, but you can easily store the individual parts. The assembled shortcakes don’t keep long because the juice from the strawberries will start to soften the biscuit. So it’s best to assemble right before you plan on serving the shortcakes!

    When it comes to storing the biscuits, they’ll keep for around 3 days at room temperature or up to 1 week in the fridge. Keep in an airtight container or plastic bag for maximum freshness!

    The macerated strawberries will keep for up to 4 days in the fridge (also stored in an airtight container).

    The whipped cream is the only part that doesn’t keep for long since it isn’t stabilized. The whipped cream should keep in the fridge for maximum 1 day. Any longer, and it starts to deflate.

    strawberry shortcakes in plates overhead view

    Check out these other recipes!

    French toast
    blueberry scones
    blueberry pancakes

    homemade crepes
    blueberry muffins

    Biscuit Strawberry Shortcake Recipe

    What could be better than flaky and tender buttermilk biscuits? Flaky and tender biscuits sandwiched with creamy whipped cream and a sweet strawberry filling, of course! This version of strawberry shortcake uses biscuits as the "cake" portion.
    Prep Time 20 minutes
    Bake Time 15 minutes
    Total Time 35 minutes
    Servings 8 shortcakes


    For the macerated strawberries:

    • 3 cups fresh strawberries, washed and stems removed
    • 3 tablespoons granulated sugar

    For the buttermilk biscuit:

    • 2 & 1/2 cups all-purpose flour, plus more for rolling and cutting
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons granulated sugar
    • 1/2 cup (1 stick) cold unsalted butter, cubed
    • 1 cup cold buttermilk * see notes

    For the whipped cream:

    • 1 cup heavy cream
    • 1/4 cup powdered sugar


    • Make the macerated strawberries: Slice your strawberries and transfer to a medium sized bowl. Add sugar to the strawberries, and mix together until the sugar dissolves and the strawberries start to let out some of their juices. Cover and refrigerate for minimum 30 minutes to let them soften.
      Preheat your oven to 400°F. Line a large baking sheet with parchment paper, and set aside.
    • Make your biscuits: In a large bowl, combine flour, baking powder, salt, and sugar. Whisk to combine.
    • Add your cold, cubed butter to the flour mixture. Using a fork or pastry cutter, cut the butter into the dry ingredients until you get a mixture that resembles coarse breadcrumbs.
    • Add the buttermilk and mix until you get a rough ball of dough. Turn the biscuit dough onto a lightly floured work surface.
      Optional (for extra flaky biscuits): Flatten the dough into a rough rectangle and fold in half. Repeat the process of flattening and folding the dough 2 to 3 times to build additional flakes!
    • Using a rolling pin or your hands, roll/flatten the dough into a rectangle that's just under 1/2 an inch thick. Cut biscuits out using a 2-1/2 inch, round biscuit cutter.
    • Arrange the cut biscuits onto your parchment lined baking sheet, leaving a bit of space for the biscuits to expand. Gather up your dough scraps and repeat the rolling/flattening and cutting process until all the dough is used up.
    • Bake your biscuits in the center of your preheated 400°F oven for 15 to 20 minutes, or until puffed and golden brown. Cool for at least 10 to 15 minutes before assembling your shortcakes.
    • Make your whipped cream: In a large bowl, combine heavy cream and powdered sugar. Whip until it reaches stiff peaks.
    • Assemble the shortcakes: Using a sharp knife, cut the biscuits in half. Layer the shortcakes starting with the biscuit bottom, followed by the whipped cream and macerated strawberries, and the biscuit top. Top with more whipped cream and strawberries.


    * If you don’t have buttermilk, here’s how to make buttermilk from scratch!


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