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Strawberry shortcake made with a golden biscuit, layered with whipped cream and fresh sliced strawberries on a floral dessert plate

Strawberry Shortcake with Biscuits

Strawberry Shortcake with Biscuits is the ultimate nostalgic dessert—rustic, beautiful, and deeply satisfying.
It captures the essence of summer with juicy, ripe strawberries nestled between buttery, golden biscuits and topped with soft whipped cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 6 shortcakes
Calories 390 kcal

Equipment

  • Mixing bowls
  • Pastry cutter or fork (for cutting butter into flour)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Round biscuit cutter (or a glass)
  • Whisk or electric mixer (for whipped cream)
  • Spatula
  • Knife (for slicing strawberries and biscuits)

Ingredients
  

For the Strawberries

  • 1½ lsb fresh strawberries, hulled and sliced
  • ⅓ cup granulated sugar

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • ¾ cup cold buttermilk
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream (for brushing tops)
  • Turbinado sugar (optional, for topping)

For the Whipped Cream

  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions
 

  • Macerate the Strawberries
    Combine sliced strawberries with ⅓ cup sugar in a bowl. Stir well. Let sit for 30 minutes to release juices.
  • Preheat Oven
    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Make the Biscuit Dough
    In a large bowl, whisk together flour, baking powder, baking soda, salt, and 2 tbsp sugar.
    Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
    Add buttermilk and vanilla. Stir gently until dough just comes together—do not overmix.
  • Shape the Biscuits
    Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold it over itself once or twice for layers.
    Cut out biscuits using a round cutter. Place on baking sheet.
    Hands press a round biscuit cutter into a flattened disc of dough on a floured marble surface
  • Bake the Biscuits
    Brush tops with cream and sprinkle with turbinado sugar if using.
    Bake for 12–15 minutes or until golden brown. Let cool slightly.
    Hands hold a freshly baked, golden-brown biscuit, showing its flaky layers, with more biscuits on a tray in the background
  • Whip the Cream
    In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
  • Assemble the Shortcakes
    Slice biscuits in half horizontally. Spoon strawberries and juices over the bottom half.
    Add a generous scoop of whipped cream. Cap with the top biscuit. Serve immediately.
    Hands use a spoon to add a dollop of whipped cream onto a shortcake filled with strawberries and cream, resting on a white plate

Video

Notes

Cooking Tips

  • Keep butter and buttermilk cold for flaky biscuits.
  • Don’t overwork the dough—gentle handling ensures tender texture.
  • For higher rise, fold the dough like a letter before cutting.
  • Use a sharp cutter—press straight down without twisting to help biscuits rise evenly.
  • Taste the strawberries—if they're tart, let them macerate longer.
Keyword Buttermilk Biscuits, Fresh Fruit, Strawberry Shortcake, Summer Dessert, Whipped Cream