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; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup whole milk; 2 cups fresh strawberries, sliced; 2 tablespoons granulated sugar; 1 cup heavy whipping cream; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Creations Studio

I absolutely love making this Easy Strawberry Shortcake with Homemade Biscuits on sunny afternoons. The sweet fragrance of strawberries paired with the buttery biscuits makes my heart sing! I’ve spent years perfecting this recipe, tweaking the biscuit texture to be light and fluffy while still holding up to the fresh strawberries and whipped cream. It’s incredibly satisfying to serve this delightful dessert to friends and family and watch their faces light up with joy as they take that first bite.

Created by

Heidi Lawson

Last updated on 2026-01-24T11:01:20.943Z

When I first experimented with homemade biscuits, I was surprised by how easy it was to achieve that perfect flaky texture. By using cold butter and minimal handling of the dough, I found that I could create lighter biscuits that were ideal for layering with strawberries and whipped cream. I also learned that you can enhance the strawberry flavor by tossing them in a bit of sugar and letting them sit, creating a warm, juicy topping.

This recipe became a staple at our family gatherings. I usually let everyone customize their shortcake with the desired amount of whipped cream and strawberries, which adds a personal touch. Whether it’s a picnic in the park or a birthday celebration, this dessert always brings smiles to our faces.

Why You'll Love This Recipe
Fresh strawberries bursting with flavor
Fluffy, homemade biscuits that are easy to prepare
A classic dessert that's perfect for any occasion

Perfecting the Biscuit Texture

Achieving the ideal biscuit texture is crucial for the success of your strawberry shortcake. The key lies in using cold butter, which creates steam during baking, giving the biscuits their fluffy texture. Be cautious not to overwork the dough; mix until just combined to avoid tough biscuits. The goal is for the mixture to resemble coarse crumbs before adding the milk. If you find the dough too sticky, you can lightly dust it with additional flour to make it more manageable without impacting the final product.

When shaping the biscuits, pat the dough rather than rolling it out. This method helps maintain the layers, resulting in a light and flaky biscuit. If you want to experiment, try adding a pinch of lemon zest for a refreshing hint of citrus that complements the strawberries beautifully. As you cut the rounds, use a sharp cutter and avoid twisting to ensure even rising.

Selecting and Preparing Strawberries

The star of your strawberry shortcake is, of course, the strawberries. For the best flavor, opt for in-season, fresh strawberries that are bright red and firm; these will provide the intense sweetness your dessert deserves. If fresh strawberries aren’t available, frozen strawberries can be used, but be sure to thaw and drain them, as they tend to release more liquid. This might dilute the flavor when combined with sugar, so adjust the amount accordingly.

To prepare the strawberries, slice them just before you plan to use them. This keeps them fresh and prevents excess moisture from building up. Letting them sit with sugar for at least 10 minutes not only draws out the juices but also creates a sweet syrup, making each bite of shortcake even more delicious. For an added layer of flavor, consider mixing in a splash of balsamic vinegar or a sprinkle of fresh basil.

Ingredients

For the Homemade Biscuits

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

For the Strawberry Topping

2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

Mix the strawberries with sugar and let them sit for at least 10 minutes to release their juices.

Instructions

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and pat to a 1-inch thickness. Cut into rounds and place on a baking sheet.

Bake the Biscuits

Bake for 12-15 minutes or until golden brown. Allow them to cool slightly before assembling the shortcakes.

Prepare the Strawberry Topping

In a separate bowl, combine the sliced strawberries with granulated sugar. Set aside for at least 10 minutes to allow the juices to develop. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Shortcakes

Slice the biscuits in half. Layer the bottom half with a generous portion of strawberries and a scoop of whipped cream. Top with the other half of the biscuit and add more strawberries and cream if desired.

Serve immediately, and enjoy this delicious dessert with family and friends!

Pro Tips

For extra flavor, consider adding a splash of lemon juice to the strawberries. You can also experiment with different berries for a mixed berry shortcake.

Make-Ahead and Storage Tips

You can prepare the biscuits in advance to save time. Bake them in the morning, allow them to cool, and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits. Just allow them to cool completely, then wrap tightly in plastic wrap and store in a freezer bag. They can last up to 3 months in the freezer; simply reheat directly from frozen in a 350°F (175°C) oven for about 10 minutes.

The strawberry topping can also be prepared a few hours in advance. Just toss the sliced strawberries with sugar and let them sit in the refrigerator. The whipped cream, however, is best made fresh—whipped cream tends to lose its fluffiness over time. If you need to prepare it ahead, whip the cream and store it in the fridge for a few hours, but give it a gentle re-whip before serving.

Serving Suggestions and Variations

While classic strawberry shortcake is a beloved choice, feel free to experiment with variations. Fresh peaches or blueberries can be swapped in place of strawberries for a delightful twist. You can also enhance the whipped cream with flavors like almond extract or cocoa powder for a chocolatey version. Alternatively, a scoop of vanilla or strawberry ice cream can take this dessert over the top on hotter days.

For an elegant touch, consider serving the shortcakes with a drizzle of chocolate sauce or a sprinkle of crushed nuts. If you're entertaining, layer the strawberries and cream in individual cups or jars for a beautiful presentation that guests will love. Just remember that however you choose to serve it, the key is to enjoy each layer of flavor!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries can be used. Just make sure to thaw and drain them before mixing with sugar.

→ How can I store leftover shortcake?

Leftover shortcake can be stored in the refrigerator for up to 2 days. However, it's best to keep the components separate until ready to serve.

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough in advance and store it in the refrigerator for up to 2 hours before baking.

→ What can I substitute for heavy cream?

You can substitute heavy cream with coconut cream or use a whipped topping for a lighter version.