Classic Strawberry Shortcake With Biscuits

Name: Classic Strawberry Shortcake With Biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Inspiration

I absolutely love making this Classic Strawberry Shortcake with Biscuits during strawberry season! The combination of fresh, juicy strawberries and light, buttery biscuits is pure bliss. I enjoy layering the strawberries with freshly whipped cream, creating a dessert that perfectly balances sweetness and texture. Each bite transports me to summer picnics and joyful gatherings, and the process of making this shortcake feels like a celebration of the season's best flavors. It’s a delightful way to share the abundance of fresh strawberries with friends and family.

Created by

Nell Abernathy

Last updated on 2026-01-24T11:19:34.827Z

When I first tried making this Classic Strawberry Shortcake, I decided to experiment with biscuits instead of sponge cake. The result surprised me! The buttery flavor of the biscuits paired perfectly with the macerated strawberries. I found that letting the strawberries sit with sugar for a while allows their natural juices to mingle beautifully, creating a luscious syrup that enhances the entire dish. I always recommend choosing the ripest strawberries you can find.

I also discovered that using heavy cream instead of light cream for the whipped topping makes all the difference. It’s rich and stable, holding its shape while still providing that lightness we crave. The satisfaction of watching the cream transform into fluffy clouds is one of my favorite moments in the kitchen!

        Why You'll Love This Recipe
        Flaky, buttery biscuits that are simple to make from scratch
Fresh, sweet strawberries bursting with flavor
Light, airy whipped cream that complements the dish perfectly

      

The Importance of Butter in the Biscuits

Using cold, unsalted butter is crucial for achieving the flaky texture characteristic of these biscuits. When you cut the cold butter into the flour mixture, it creates layers of dough that will puff up beautifully when baked. If the butter melts beforehand, the biscuits can end up dense instead of light and airy. I recommend using a pastry cutter or your fingertips to incorporate the butter quickly, maintaining its cold temperature throughout the process.

Additionally, you can opt for a combination of butter and shortening to add even more flakiness, though I personally prefer the rich flavor of straight butter. If you're looking for a dairy-free alternative, consider using vegan butter, which works remarkably well in this recipe. Just remember to adjust your baking time slightly, as vegan butter can affect the moisture content.

Perfecting the Strawberries

Choosing ripe, sweet strawberries is key to elevating your shortcake. Opt for strawberries that are vibrant red and firm to the touch; these will yield the best flavor and texture. After hulling and slicing, sprinkle them with sugar and let them macerate for about 20 minutes. This process draws out their natural juices, creating a delicious syrup that adds moisture and enhances the overall flavor of your shortcake.

For added depth, consider incorporating a splash of balsamic vinegar or a dash of lemon juice to the macerated strawberries. These ingredients can brighten the flavors and offer a delightful tang that contrasts beautifully with the sweetness of the berries and cream.

Making the Whipped Cream

When whipping the cream, ensure your mixing bowl and beaters are chilled; this will help the cream whip quicker and achieve a stable texture. I typically place them in the refrigerator for about 15 minutes before use. Start beating the cream on low speed, gradually increasing to medium-high once the cream begins to thicken. Look for soft peaks, which means the cream is ready when it holds its shape but still has a velvety texture.

If you'd like to amp up the flavor, consider infusing your cream with citrus zest or a few tablespoons of liqueur, such as Grand Marnier, before whipping. This can add a unique twist to the traditional whipped cream, making your shortcake even more special.

Ingredients for Classic Strawberry Shortcake

For the Biscuits

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

For the Strawberries

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

For the Whipped Cream

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

Instructions for Classic Strawberry Shortcake

Prepare the Strawberries

In a large bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss to coat and let them sit for about 20 minutes to release their juices.

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface and gently knead a few times. Roll out to about 1-inch thickness and cut into rounds.

Bake the Biscuits

Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown. Remove and let cool slightly.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Slice the biscuits in half. Layer strawberries and a generous dollop of whipped cream on the bottom half. Place the top half on and continue layering with more strawberries and cream. Serve immediately.

Pro Tips

For an extra touch, consider adding a splash of balsamic vinegar to the strawberries for a unique depth of flavor. If you want to make things easier, you can use store-bought whipped cream, but nothing beats homemade!

Storage Tips

If you have leftover biscuits, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the unbaked biscuits. After cutting them into rounds, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag or container. When ready to bake, there's no need to thaw; just add a couple of extra minutes to the original baking time.

For the strawberries and whipped cream, I recommend enjoying them fresh. However, you can keep the macerated strawberries in the refrigerator for up to three days. Just note that the whipped cream should be made just before serving for the best texture; if stored, it can lose its fluffiness.

Serving Suggestions

To serve, stack the biscuit halves high with layers of whipped cream and strawberries. I like to drizzle a bit of the strawberry syrup over the top for an extra burst of flavor and beautiful presentation. Alternatively, serve the components separately on a dessert platter, allowing guests to build their own shortcakes according to their preference.

For a fun variation, try adding a layer of lemon curd or a scoop of ice cream between the biscuits, which adds a delightful contrast to the freshness of the strawberries and cream. Feel free to experiment with different berries or even add a crumble topping for an added texture.

Dietary Substitutions

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum, which helps replicate the texture of traditional flour in baked goods. You may need to adjust the amount of heavy cream slightly to maintain ideal dough consistency.

For a lower-sugar alternative, you can reduce the sugar in the strawberries and whipped cream without compromising flavor too much. Consider using a natural sweetener like maple syrup or honey as substitutes for the granulated sugar in the strawberry mixture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries yield a better texture and flavor. If using frozen, thaw and drain them before using.

→ How can I make this gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

→ How do I store leftovers?

Store any leftover components separately in airtight containers in the refrigerator. Reassemble just before serving for the best results.

→ Can I make the biscuits ahead of time?

Yes, make the biscuits a day ahead and store them in an airtight container. Reheat them in the oven briefly before serving.