Simple Strawberry Shortcake Biscuits Recipe

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

These homemade strawberry shortcake biscuits are the perfect dessert during the spring and summer months! 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!)

Let’s get baking!

Recipe FAQs

What is the difference between a biscuit and a shortcake?

Question Number Two

Question Number Three

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. Get the strawberries prepared by washing and drying them. Hull and slice, and then add them to a small bowl. Sprinkle with 1/4 cup sugar and set aside. 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. Add in cold, cubed 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. Beat together 1/3 cup of cream and 1 egg. Add the cream and egg mixture into the dry ingredients, mixing gently. It is important to not overmix biscuit dough! This will result in lighter, fluffier biscuits.
5. Using a large cookie scoop or spoon, spoon out 6 equal balls of biscuit dough onto the prepared baking sheet.
6. Bake biscuits in preheated oven at 425 degrees for 13-15 minutes, or until light golden brown on top.
7. Allow biscuits to cool slightly before cutting in half. Add in a layer of juicy strawberries first, and then top with a hearty dollop of whipped cream. Top with the second half of the biscuit and dig in!

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 powdered sugar as a substitute.

1. Add 1 1/2 cups of heavy whipping cream, 1 tsp vanilla extract, and 3 tbsp of 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 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.
  

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Homemade Strawberry Shortcake Biscuits

Rachael

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

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 6 biscuits

Ingredients

  

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Biscuit Dough

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1/3 cup cream can substitute milk
• 1 egg
• 1 stick of very cold butter cubed

Strawberry Filling

• 1 quart strawberries hulled and sliced
• 1/4 cup sugar

Homemade Whipped Cream

• 1 1/2 cups whipped cream
• 1 tsp vanilla extract
• 3 tbsp maple syrup can substitute powdered sugar

Instructions

 

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• Get the strawberries prepared by washing and drying them. Hull and slice, and then add them to a small bowl. Sprinkle with 1/4 cup sugar and set aside. Prepping the strawberries first helps get all of those yummy juices going!
• Prepare the biscuit dough: In a large mixing bowl, add flour, salt, baking powder, and sugar. Add in cold, cubed 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.
• Beat together 1/3 cup of cream and 1 egg. Add the cream and egg mixture into the dry ingredients, mixing gently. It is important to not overmix biscuit dough! This will result in lighter, fluffier biscuits.
• Using a large cookie scoop or spoon, spoon out 6 equal balls of biscuit dough onto the prepared baking sheet.
• Bake biscuits in preheated oven at 425 degrees for 13-15 minutes, or until light golden brown on top.
• Allow biscuits to cool slightly before cutting in half. Add in a layer of juicy strawberries first, and then top with a hearty dollop of whipped cream. Top with the second half of the biscuit and dig in!

Notes

Biscuit recipes don't typically call for egg, but I recommend not omitting it. The egg gives the biscuit a sturdier texture which is needed in this recipe to hold up to the strawberry and whipped cream filling.

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.

Tried this recipe?Let us know how it was!

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