Strawberry Shortcake with Biscuits

Strawberry Shortcake – A Sweet Treat with a Biscuit Base

We were always excited when Mom made her homemade baked beans. Not only were they delicious, but we knew she was also going to make homemade biscuits. And what was leftover for biscuits was usually turned into strawberry shortcake for dessert. It was one of those meals that stuck in your memory – simple, satisfying, and full of love.

This Strawberry Shortcake recipe brings that memory to life with buttery, tender biscuits, juicy strawberries, and fluffy whipped cream. It’s a dessert that’s light but rich, nostalgic but fresh. Whether you’re making it for a summer cookout or a cozy family dinner, it’s one of those dishes that always hits the spot.

Why You’ll Love This Recipe

Strawberry shortcake feels fancy but is incredibly easy to make. It’s made with real ingredients – nothing complicated – and the balance of sweet fruit and flaky biscuit is something special.

• Real Ingredients – No store-bought pound cake or overly sweetened berries.

• Customizable – Adjust the sweetness, swap the berries, or add herbs like mint.

• Great for Gatherings – Serve components separately for a DIY dessert bar.

• Fresh and Light – A refreshing finish to heavier meals.

• Nostalgic and Comforting – Feels like a memory in every bite.

What Makes This Strawberry Shortcake Stand Out?

A lot of strawberry shortcakes rely on sponge cake or store-bought cake rounds, but this version uses homemade biscuits. They’re soft on the inside, golden on the outside, and have just a touch of sweetness to balance the berries.

The strawberries are macerated with sugar until they release their juices and create a light syrup. Heating them slightly helps intensify the flavor and makes a saucy base that soaks into the biscuit layers. The whipped cream on top can be homemade or store-bought, but freshly whipped always feels like the right choice for a dessert this simple.

You can even add a second spoonful of strawberries on top if you’re feeling indulgent – or toss in a few extra slices for garnish.

Tips for Assembling the Perfect Strawberry Shortcake

This dessert comes together quickly once everything is prepped. Here’s how to make sure it looks as good as it tastes:

• Use a Serrated Knife – To gently cut the biscuits in half without tearing.

• Spoon on the Juicy Strawberries First – Let the juices soak into the bottom half.

• Don’t Skimp on Whipped Cream – It balances the tartness of the berries.

• Add More Strawberries on Top – For presentation and a fresh bite.

• Serve Immediately – Best enjoyed while the biscuits are warm and the whipped cream is soft.

If you’re prepping ahead, keep everything separate until ready to serve to avoid sogginess.

Equipment You’ll Need

• Mixing bowls – For preparing the berries and biscuit dough

• Pastry cutter – For working butter into the biscuit flour

• Baking sheet – Even baking and easy cleanup

• Saucepan – To gently heat strawberries if desired

• Cooling rack – Keeps biscuits from getting soggy

• Spatula – Helpful for transferring biscuits

• Serrated knife – For clean biscuit slicing

Serving Suggestions

Strawberry shortcake is wonderful as is, but a few extra touches can elevate the experience:

• Top with Mint Leaves – Adds color and a refreshing note.  And who doesn’t want their dessert to look fancy?

• Drizzle with Balsamic Glaze – For a gourmet twist.

• Swap in Blueberries or Peaches – If strawberries aren’t in season.

• Use Greek Yogurt Whip – For a tangy, lower-sugar option.

• Serve in Mason Jars – Great for picnics or portion control.

This is the kind of dessert that can be rustic or elegant depending on how you serve it.

Other Recipes to Try

If you love fruit-forward desserts or anything with a nostalgic flair, try these favorites from Sisters Know Best:

• Easy Healthy Homemade Strawberry Shortcake – A lighter take on this classic treat.

• Lemon Bars – Bright and zesty with a buttery crust.

• Pumpkin Whoopie Pie Recipe – Soft and sweet with a hint of spice.

• Stovetop Cinnamon Apples – A cozy fruit topping that pairs well with desserts or breakfast dishes.

Strawberry shortcake is more than just dessert.  It’s a memory on a plate. The combination of warm biscuits, sweet berries, and whipped cream is simple, nostalgic, and always welcome at the table.

Whether you’re making it for a holiday, a backyard cookout, or just because strawberries looked good at the store, this dessert delivers every time.

Strawberry Shortcake

A nostalgic dessert with buttery biscuits, sweet macerated strawberries, and fluffy whipped cream—perfect for summer or any time you need a simple, satisfying treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Macerating Strawberries 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 6 Servings

Equipment

• Mixing Bowls For preparing strawberries and biscuit dough
• Pastry cutter For cutting butter into the biscuit mixture
• Baking sheet For baking the biscuits evenly
• Saucepan To gently heat the strawberries and sugar
• Cooling rack To cool biscuits before assembling
• Spatula For transferring biscuits
• Serrated knife For cutting biscuits cleanly in half

Ingredients

  

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For the Strawberries:

• 1½ pounds fresh strawberries hulled and sliced
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice optional, to brighten flavor

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• ½ cup cold unsalted butter cubed
• ¾ cup cold buttermilk plus extra for brushing

For Assembly:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• extra sliced strawberries for topping optional

Instructions

 

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice (if using). Toss well and let sit for at least 30 minutes, stirring occasionally, to create a juicy syrup.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Add the cold buttermilk and stir just until combined—do not overmix.
• Turn dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out 6 rounds. Place them on the prepared baking sheet and brush tops with a bit of buttermilk.
• Bake for 12–15 minutes or until golden brown. Remove from oven and cool slightly on a wire rack.
• In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• To assemble, split each biscuit in half horizontally. Place the bottom half in a bowl, spoon a generous amount of strawberry mixture over it, add the top half of the biscuit, and top with whipped cream and more strawberries if desired.

Notes

• Make-Ahead Tip: Biscuits can be made a day in advance and stored in an airtight container.
• Short on Time? Use store-bought whipped cream or even canned biscuits in a pinch.
• Flavor Boost: A touch of almond extract can be added to the whipped cream for something different.
• Gluten-Free Option: Substitute with your favorite 1:1 gluten-free flour blend.

Keyword dessert, strawberry

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