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: Serves 6
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Dessert Corner

I can honestly say that this Easy Strawberry Shortcake with Homemade Biscuits has become one of my favorite desserts. The combination of buttery biscuits, fresh strawberries, and whipped cream creates a delightful treat that brings joy with every bite. I love how simple it is to whip up the biscuits from scratch, ensuring they are flaky and tender. After just a little prep, the sweet strawberries shine in this classic dessert, allowing us to enjoy a summer favorite all year round.

Created by

Harper Collins

Last updated on 2026-01-24T09:10:11.924Z

Making this Easy Strawberry Shortcake with Homemade Biscuits has been a delightful experience for me. I remember the first time I tried it; fresh strawberries were overflowing at the market, and I couldn’t resist bringing some home. The method of creating the biscuits from scratch really enhances the overall textures and flavors, making each bite irresistibly good.

As I perfected the recipe, I learned that using cold butter is crucial for achieving that dreamy, flaky texture. I also experimented with sweetening the strawberries just a bit, and let me tell you, it takes it to a whole new level! This shortcake is a true delight that I love to share with friends and family.

Why You'll Love This Recipe
Flaky homemade biscuits that are incredibly easy to make
Sweet, juicy strawberries that burst with flavor
A dollop of fresh whipped cream to top it all off

Understanding the Ingredients

The key to achieving perfectly flaky biscuits lies in the cold butter. When you cut the cold butter into the flour mixture, it creates pockets of fat that steam during baking, resulting in a tender texture. I recommend using a pastry cutter or your fingertips to incorporate the butter, stopping as soon as the mixture resembles coarse crumbs. If your kitchen is warm, you may even chill your flour for about 30 minutes before starting, which can help retain the butter's solidity.

Fresh strawberries literally make or break this dessert. Choosing ripe, juicy strawberries is essential for the best flavor. Look for berries that are bright red with a firm texture—avoid any soft spots or mold. By macerating them in sugar, you draw out their natural juices, creating a syrupy coating that enhances the flavor and gives the shortcake a delightful moisture. If strawberries are out of season, consider using other berries like blueberries or raspberries, but adjust the sugar based on their natural sweetness.

Tips for Perfect Assembly

When assembling your shortcake, don’t be afraid to be generous with the whipped cream and strawberries. A good rule of thumb is to layer about 1/4 to 1/2 cup of strawberries on the bottom half of each biscuit, followed by a dollop of whipped cream that can be heaped high without toppling over. You want each bite to be a balanced mix of biscuit, strawberries, and cream to really enjoy the contrast of flavors and textures.

For added visual appeal, consider garnishing your shortcake with a few whole strawberries or mint leaves just before serving. This not only elevates the presentation but also provides an extra burst of freshness. If you are preparing this for a gathering, you can set up a shortcake bar with bowls of biscuits, strawberries, and whipped cream separately, letting guests build their own to their liking.

Ingredients

For the Biscuits:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
2/3 cup milk

For the Strawberries:

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

For the Whipped Cream:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to draw out their juices.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the cold butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Combine Ingredients

Pour in the milk gradually, stirring until the dough just comes together. Avoid overmixing for best results.

Shape and Bake

Turn the dough onto a floured surface and gently pat it down to about 1-inch thickness. Cut into rounds using a biscuit cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.

Whip the Cream

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

Assemble the Shortcakes

Slice the biscuits in half horizontally. Layer the bottom half with strawberries, add a generous dollop of whipped cream, and top with the biscuit's top half. Repeat for each serving.

Pro Tips

For a twist, try adding a splash of orange liqueur to the whipped cream for extra flavor.

Make-Ahead Tips

One great aspect of this recipe is that the components can be prepared ahead of time. The biscuits can be baked and stored at room temperature for up to two days, or you can freeze them for up to a month. To freeze, place the cooled biscuits in an airtight container layered between parchment paper. When ready to serve, simply reheat them in a warm oven at 350°F (175°C) for about 10 minutes until warmed through.

Strawberries can also be prepped in advance. After slicing and sugaring them, they can sit in the fridge for up to 24 hours, and their juices will continue to develop. Just give them a gentle stir before layering them on the biscuits. Keep in mind that the whipped cream is best when fresh; however, you can prepare it and keep it in the fridge for a couple of hours. Just be sure to re-whip it briefly before serving if it starts to separate.

Common Troubleshooting

If your biscuits don't rise as expected, it might be due to the overmixing of the dough or stale baking powder. It's essential to mix just until combined and use fresh ingredients for the best results. Remember that the oven should be preheated, as a sudden introduction to heat helps to create steam, which encourages the biscuits to go higher.

If your whipped cream doesn't hold a peak, make sure your bowl and beaters are chilled. Heavy cream that's cold whips much better, and additional powdered sugar can help stabilize if you need a firmer texture. If you're in a pinch, you can use a ready-made whipped topping to save time, but freshly whipped cream truly elevates the flavor profile of your dish.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries can be used; just ensure they are thawed and drained before sweetening.

→ How do I know when biscuits are done?

Biscuits are done when they are golden brown on the top and firm to the touch.

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits and store them in an airtight container. Reheat in the oven before serving.

→ Is there a substitute for heavy cream?

You can use half-and-half for a lighter version, but the whipped cream might not be as thick.