easy strawberry shortcake biscuit recipe

Written ByJenny Smyth Posted on
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The Best easy strawberry shortcake biscuit recipe

I’ve been making strawberry shortcake for years, and it’s still one of my family’s favorite desserts. The first time I made it, I was immediately drawn to the simplicity of the recipe and the way the fresh strawberries and whipped cream complemented the sweet biscuits.

As a busy mom, I appreciate how easy it is to make and how versatile it is – whether we’re having a family dinner or a casual get-together with friends, this dessert never fails to impress. And the best part?

It’s incredibly easy to customize to your taste, whether you prefer a lighter or sweeter biscuit or want to add some extra flavor with different types of cream or even a drizzle of honey. My kids love helping me in the kitchen, measuring out ingredients and mixing batter – it’s a fun activity that teaches them about measurements and following a recipe.

Plus, they get to enjoy the fruits of their labor afterwards! As for me, I love how this dessert brings people together – there’s something special about sharing a delicious homemade treat with loved ones.

And let’s not forget about the health benefits – using fresh strawberries and real cream makes this dessert feel almost virtuous compared to some other sweet treats out there. Of course, there are always ways to make it healthier – using less sugar or substituting in some healthier alternatives – but honestly, we just can’t resist the allure of that sweet, crumbly biscuit topped with a generous helping of whipped cream and juicy strawberries.

It’s just one of those classic recipes that never goes out of style.

Easy Strawberry Shortcake Biscuits

4.8 from 785 votes

These tender, buttery biscuits are topped with sweet macerated strawberries and a dollop of whipped cream. They come together quickly for a simple yet impressive dessert perfect for any occasion.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Biscuits

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

For the Strawberry Topping

1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the Whipped Cream

1 cup cold heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3Add the cold cubed butter to the flour mixture.
4Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
5Pour the cold heavy cream into the flour-butter mixture and stir with a fork just until a shaggy dough forms.
6Do not overmix; the dough should be slightly sticky.
7Turn the dough out onto a lightly floured surface and gently knead it 2 to 3 times until it comes together.
8Pat the dough into a 3/4-inch thick rectangle, then use a 2.
5-inch biscuit cutter or a glass to cut out rounds, pressing straight down without twisting.
9Place the biscuits on the prepared baking sheet about 2 inches apart.
10Bake for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11While the biscuits bake, combine the sliced strawberries, sugar, and lemon juice in a medium bowl.
12Stir gently and let them sit at room temperature for at least 10 minutes, until the strawberries release their juices.
13In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
14Be careful not to overwhip.
15Split each warm biscuit in half horizontally.
16Spoon a generous amount of macerated strawberries and their juices over the bottom half, then top with a dollop of whipped cream and the biscuit top.
Serve immediately.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Baking sheet
Parchment paper
Whisk or electric mixer
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 420mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 4g

📝Notes

For extra fluffy biscuits, ensure all ingredients are cold and handle the dough as little as possible. You can substitute frozen strawberries, but thaw and drain them first to avoid excess liquid.

Watch Video Of How Easy Strawberry Shortcake Biscuits Works

This easy strawberry shortcake biscuit recipe is perfect for any occasion – whether it’s a casual family dinner or an impromptu gathering with friends. The beauty of this recipe lies in its simplicity and versatility; it can be made ahead of time and stored safely in an airtight container for up to three days without losing its texture or flavor.

Reheating is also easy – simply place the biscuits on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes until warm and lightly golden. Serve warm with whipped cream and sliced strawberries on top.

❓ Frequently Asked Questions About Strawberry Shortcake Biscuits

Q: What type of biscuit is best for strawberry shortcake?

A: You can use either all-purpose or self-raising flour for your biscuits – both work well depending on what you have on hand. If you want a lighter biscuit, go with all-purpose; if you prefer a more dense one, self-raising is the way to go.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, but be sure to thaw them first before using – you don’t want any excess moisture in your biscuits or they’ll end up too soggy.

Q: How do I ensure my biscuits are evenly baked?

A: To achieve even baking, make sure your oven is at room temperature before baking – this ensures consistent heat throughout.

Q: Can I substitute in some healthier alternatives for the sugar?

A: Absolutely! Consider using honey or maple syrup as natural sweeteners instead.

Q: Do I need any special equipment for this recipe?

A: No special equipment required – just a standard mixing bowl and measuring cups will do just fine.

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