Simple Strawberry Shortcake Biscuits Recipe

These rustic strawberry shortcake biscuits are the perfect summer dessert! Warm buttery biscuits topped with sweetened strawberries and fresh homemade whipped cream… what’s not to love?

Strawberry Shortcakes: Adorable & Delicious.

These homemade strawberry shortcake biscuits are one of our family’s favorite desserts during the spring and summer months, especially during peak strawberry season! They may seem like a lot of work, but they come together quickly and easily. You can feel confident skipping the store-bought biscuits and making your own dough at home. For the filling, all you need is strawberries and whipped cream. Making homemade whipped cream is also easy peasy (seriously, no need for store-bought whipped cream- it takes two seconds to make!)

How to Make Strawberry Shortcake Biscuits

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Prep the strawberries: Chop the strawberries and add to a small mixing bowl. Add in the sugar and stir until they are nice and evenly coated. Cover and set in the fridge until ready to use. Prepping the strawberries first helps get all of those yummy juices going!
3. Prepare the biscuit dough: In a large mixing bowl, add flour, salt, baking powder, and sugar. Grate in cold butter and work into the dough using a fork, pastry cutter, or by simply using your hands. You could also add the ingredients to a food processor and pulse a few times. The mixture should appear crumbly, with small pea sized cubes of butter throughout.
4. In another small mixing bowl, beat together the heavy cream and egg. Add the mixture into the dry ingredients, being careful not to overmix! This will result in lighter, fluffier biscuits.
5.  Turn out the dough onto a floured work surface and gently bring together with your hands. Using floured hands or a floured rolling pin, flatten into a thick rectangle, about ¾ inch thick. Fold one side into the center, then the other side, then turn the dough horizontally. Gently flatten into another rectangle and repeat the folding again. Repeat this process one more time before flatting out one last time and cutting out the biscuits.
6. Using a biscuit cutter or the top of a mason jar, cut the biscuit dough out into small circles and place on a baking sheet, making sure the biscuits are touching. Brush the top of each biscuit with a small amount of heavy cream before placing in the oven.
7. Bake biscuits in preheated oven at 425 degrees for 11-13 minutes, or until light golden brown on top.
8. Allow biscuits to cool slightly before beginning to layer the strawberries and whipped cream. Add a small dollop of whipped cream onto the top of the biscuit first, then add a layer of the juicy strawberries. If preferred, you can repeat this process once more to create a beautifully layered shortcake. Enjoy!

Sweetened Whipped Cream

I like to sweeten whipped cream with maple syrup. If you don’t want to use maple syrup or don’t have any on hand, you can use regular granulated sugar as a substitute.

1. Add the heavy whipping cream, vanilla extract, and maple syrup into the bowl of stand mixer fitted with a whisk attachment. You could also use a hand mixer!
2. Begin beating the whipped cream mixture on high speed. Keep mixing until the cream begins to form soft peaks, around 2-3 minutes.
3. Set aside in the fridge until ready to use.

Storage and Make Ahead Instructions

Although these strawberry shortcake biscuits are best enjoyed immediately, there are a few storage and make ahead options for this dessert- making it great to prep ahead of time!

• Storage: Baked biscuits will store well (without the strawberry filling and whipped cream) in an airtight container at room temperature for up 3 days.
• Make Ahead: Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months in an airtight, freezer-safe container. Thaw completely on the counter at room temperature before using. Prepare the strawberries in up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator until ready to serve.
  

More Summer Dessert Recipes

Homemade Strawberry Shortcake Biscuits

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Rachael
• Total Time: 35 minutes
• Yield: 12 biscuits 1x

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Description

This rustic strawberry shortcake biscuit recipe is the perfect summer treat! Warm buttery biscuits topped with sweetened strawberries and fresh homemade whipped cream… what’s not to love?

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Ingredients

Units USM Scale 1x2x3x

Biscuit Dough

• 1 ½ cups all purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup sugar
• ⅓ cup cream (can substitute milk)
• 1 egg
• 1 stick of very cold butter (cubed)

Strawberry Filling

• 1 quart strawberries (hulled and sliced)
• ¼ cup sugar

Homemade Whipped Cream

• 1 cup whipped cream
• 1 tsp vanilla extract
• 2 tsp maple syrup or cane sugar

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Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Prep the strawberries: Chop the strawberries and add to a small mixing bowl. Add in the sugar and stir until they are nice and evenly coated. Cover and set in the fridge until ready to use. Prepping the strawberries first helps get all of those yummy juices going!
3. Prepare the biscuit dough: In a large mixing bowl, add flour, salt, baking powder, and sugar. Grate in cold butter and work into the dough using a fork, pastry cutter, or by simply using your hands. You could also add the ingredients to a food processor and pulse a few times. The mixture should appear crumbly, with small pea sized cubes of butter throughout.
4. In another small mixing bowl, beat together the heavy cream and egg. Add the mixture into the dry ingredients, being careful not to overmix! This will result in lighter, fluffier biscuits.
5.  Turn out the dough onto a floured work surface and gently bring together with your hands. Using floured hands or a floured rolling pin, flatten into a thick rectangle, about ¾ inch thick. Fold one side into the center, then the other side, then turn the dough horizontally. Gently flatten into another rectangle and repeat the folding again. Repeat this process one more time before flatting out one last time and cutting out the biscuits.
6. Using a biscuit cutter or the top of a mason jar, cut the biscuit dough out into small circles and place onto the prepared baking sheet, making sure the biscuits are touching. Brush the top of each biscuit with a small amount of heavy cream before placing in the oven.
7. Bake biscuits in preheated oven at 425 degrees for 11-13 minutes, or until light golden brown on top.
8. Allow biscuits to cool slightly before beginning to layer the strawberries and whipped cream. Add a small dollop of whipped cream onto the top of the biscuit first, then add a layer of the juicy strawberries. If preferred, you can repeat this process once more to create a beautifully layered shortcake. Enjoy!

Notes

• Make sure to use cold butter-you can even pop it in the freezer for 10-15 minutes before adding to your dough. The colder the butter the flakier the biscuit!
• For the best results, start with very cold heavy whipping cream and only beat the cream and sugar mixture until soft peaks form. 
• Storage: Baked biscuits will store well (without the strawberry filling and whipped cream) in an airtight container at room temperature for up 3 days.
• Make Ahead: Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months in an airtight, freezer-safe container. Thaw completely on the counter at room temperature before using. Prepare the strawberries in up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator until ready to serve.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert Recipes
• Method: Baking
• Cuisine: American

If you enjoyed this recipe for easy homemade strawberry shortcakes, make sure to come back and leave a comment and a 5 star review! I would love to hear how this recipe turned out for you.

Happy baking,

rachael