Easy Strawberry Shortcake With Homemade Biscuits

Name: Easy Strawberry Shortcake With Homemade Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, chilled and diced; 3/4 cup milk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Dessert Delights Co.

I absolutely love making strawberry shortcake, especially during the summer months when strawberries are at their peak. The irresistible combination of sweet, juicy strawberries layered between fluffy homemade biscuits and freshly whipped cream makes for a delightful dessert. I enjoy preparing this treat for family gatherings and outdoor picnics, as it's always a crowd-pleaser. Plus, using homemade biscuits allows me to control the texture and flavor, giving it a unique charm that store-bought versions just can’t match. This recipe will quickly become a seasonal favorite in your kitchen.

Created by

Arabella Scott

Last updated on 2026-01-24T12:07:29.130Z

Making easy strawberry shortcake from scratch has become one of my favorite summer traditions. The first time I made it, I was surprised at how simple and enjoyable the process was. I carefully selected the freshest strawberries, knowing that they would be the star of the dish. Baking the biscuits was an adventure in itself; they came out perfectly fluffy and golden brown, creating the ideal backdrop for the juicy berries.

One tip I've learned is to let the strawberries macerate in sugar for at least 15 minutes before serving. This way, they release their juices, creating a delicious syrup that seeps into the biscuits, enhancing every bite. It's these little details that transform a simple dessert into something extraordinary!

Why You'll Love This Recipe
Fluffy homemade biscuits that melt in your mouth
Sweet, seasonal strawberries bursting with flavor
Easy to make and perfect for summer gatherings

The Importance of Fresh Strawberries

Using fresh, in-season strawberries is crucial for achieving the most flavorful strawberry shortcake. When selecting strawberries, look for bright red fruits with a natural shine and a sweet smell. Avoid any that show signs of bruising or are overly soft, as these can impact the overall taste. Fresh strawberries not only provide sweetness but also a juicy texture that complements the lightness of homemade biscuits beautifully. For a twist, try using mixed berries like blueberries or raspberries for added depth of flavor and color.

To enhance the strawberries' natural sweetness further, allow them to sit with sugar for at least 15 minutes. This maceration process draws out their juices, creating a syrup that will soak into the biscuits, adding flavor and moisture. If you prefer less sweetness, adjust the sugar to taste, or consider adding a splash of balsamic vinegar for a unique touch that elevates the strawberry filling.

Mastering Biscuit Texture

Achieving the perfect biscuit texture is all about technique. When mixing in the butter, aim for a crumbly consistency rather than a fully blended dough; visible bits of butter create those delightful flaky layers we love. Avoid overworking the dough as this can develop gluten, leading to tough biscuits. Instead, mix until just combined, and then gently pat the dough into shape. I find that using a sharp cutter instead of a dull one helps create cleaner edges, which contributes to better rising during baking.

When baking, keep a close eye on the color. You want the biscuits to be golden brown with slightly browned edges, which typically takes around 12-15 minutes. Each oven varies, so starting at the lower end of the time range is wise. To maintain moisture, consider placing a pan of water in the oven to create steam, especially if your oven tends to dry out baked goods. This ensures a soft interior while keeping a nice, crunchy top.

Ingredients

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and diced
3/4 cup milk

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the hulled and sliced strawberries with the granulated sugar and vanilla extract. Stir gently and set aside for 15 minutes to allow the juices to develop.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut out biscuits with a round cutter. Place them on a baking sheet and bake for 12-15 minutes, or until golden brown.

Whip the Cream

In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form.

Assemble the Shortcake

Slice the baked biscuits in half horizontally. Spoon the macerated strawberries onto the bottom half of each biscuit, followed by a generous dollop of whipped cream. Cap with the top half of the biscuit.

Serve and Enjoy

Serve immediately to enjoy the delightful combination of flavors and textures while the biscuits are still warm. Enjoy this perfect summer treat!

Pro Tips

For an extra layer of flavor, try adding a splash of lemon juice to the strawberries or infusing the whipped cream with a hint of almond extract. Feel free to swap out strawberries for other seasonal fruits like peaches or raspberries for a delicious twist.

Make-Ahead Tips

If you're planning a summer gathering, you can prepare many components of this strawberry shortcake ahead of time. The biscuits can be made and stored in an airtight container for up to two days at room temperature. For longer storage, freeze the baked biscuits individually in a zip-top bag. When ready to serve, simply reheat in a warm oven for about 5-7 minutes to restore their fluffy texture.

The whipped cream can be whipped a few hours in advance; however, for the best texture, I recommend making it just before you plan to serve. If you need to make it ahead, store it in the refrigerator but be aware it may lose its volume over time. Stir gently before serving to reintroduce air and fluffiness.

Delicious Variations

While classic strawberry shortcake is undeniably delicious, feel free to experiment with other fruits and flavors. For instance, peaches or nectarines can be a wonderful substitution, especially in late summer when their sweetness peaks. You can also incorporate herbs like mint or basil into the strawberry mixture for an unexpected refreshment that brightens the dish.

Another fun variation is to add a bit of citrus zest, such as lemon or orange, to the whipped cream. This will create a delightful contrast to the sweetness of the biscuits and strawberries, making your dessert unique. You could also consider adding layers of lemon curd between the strawberries and cream for an added zing.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits a few hours in advance. Just store them in an airtight container at room temperature until you're ready to assemble.

→ How do I store leftover shortcake?

Store any leftover shortcake components separately in the refrigerator for up to 2 days. Assemble just before serving for best results.

→ What can I substitute for milk in the biscuit recipe?

You can use almond milk, oat milk, or any other non-dairy milk as a substitute for the milk in the biscuit recipe.

→ Can I freeze the biscuits?

Yes, you can freeze the baked biscuits. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Reheat them in the oven before serving.