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This Strawberry Shortcake recipe from scratch with strawberries, whipped cream and cream biscuits! This classic dessert is completely homemade and the perfect way to serve fresh strawberries. Skip the packaged shortcakes from the store and make these homemade strawberry shortcake biscuits – you won’t be sorry!
Table of Contents
Easy Strawberry Shortcake Biscuits
We LOVE strawberry shortcake. I remember as a kid, my mom buying those little sponge cakes from the store and my dad savoring every bite of his dessert with fresh berries and cool whip.
But for this, I wanted to make that traditional one you see, the one made with biscuits. This recipe will have you not only skipping the packages of sponge cake at the store, but you’ll be making the biscuits ALL THE TIME, for every meal.
Why you’ll love this recipe
- What I love about this biscuit recipe is that there’s no cold butter that needs to be cut into the dough: The cream is providing all the butterfat and it’s a lot easier to mix up. The sweet cream biscuits are the best things ever!
- Easy, fast and completely from scratch. If you’ve never made biscuit shortcake before this is a fool-proof recipe. We’re making drop biscuits so you don’t have to roll out the dough – just mix it up the dough and drop it on your baking sheet.
- Freshly whipped cream and lots of fresh strawberries!
Ingredients Needed
- All-purpose flour – this is the best flour to use, make sure to spoon and level it to measure.
- Baking powder – important for nice fluffy biscuits
- Salt – important because we’re not using butter, so it adds flavor
- Granulated sugar – for a hint of sweetness
- Heavy whipping cream – Adding cream to the biscuit dough gives the shortcake a rich flavor and light and tender crumb.
How to make a Biscuit Shortcake Recipe
- Dry ingredients: Start by whisking the flour, baking powder, salt and sugar together in a bowl.
- Cream: Add the cream and stir until the dough comes together. The dough will be very thick so you may need to use your hands to finish mixing it.
- Scoop: The easiest way to get the dough onto the baking sheet is to scoop the dough with two spoons. I usually make 8 biscuits, but you can make more if want them smaller.
- Bake: Bake them for 14 to 16 minutes at 425°F until they are golden brown and cooked through. It’s a good idea to rotate the pan halfway through the baking time to ensure they bake evenly. Cool them completely before serving.
Serving a Strawberry Shortcake Recipe
- Slice each biscuit in half
- To the bottom part with the juicy strawberries and add a dollop of whipped cream
- Place the other half of the biscuit on top
That’s all you have to do! Just looking at these cute strawberry shortcake biscuits makes me think of warm summer nights – it’s so good!
Tip From Dorothy
Expert Tips
- Don’t assemble the shortcakes until you’re ready to serve them.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Use ANY fruit for this! You’re not limited to strawberries.
- Don’t want to make homemade whipped cream? Use a can or use Cool Whip.
FAQ
You can make the biscuits ahead of time, but I wouldn’t make them more than a day in advance if you don’t plan to freeze them. If you freeze them, they will last for up to two months. To thaw, just leave them out at room temperature.
For the berries, the longer they sit in the sugar and lemon juice the juicier they will be. So, you can assemble that part of the recipe ahead, but if you let them sit longer than 30 minutes there will be a lot more liquid and the strawberries will be very soft.
I don’t recommend assembling the strawberry shortcakes ahead of time to serve later. The juice from the fruit will make the biscuits soggy.
Yes, you can, but reduce the cream by 1/4 cup. The dough won’t fully stir together with your spoon, so place it on a cutting board dusted with flour and “knead” it just a few times to come together. Press it flat and cut desired size biscuits.
Yes, just make them smaller.
Fresh are best but you can use frozen, just make sure they’re thawed and drained well.
Strawberry Shortcake
Ingredients
For shortcake:
- 2 cups (248g) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 ½ cups (356ml) heavy whipping cream plus more to make whipped cream
For serving:
- 5 cups (625g) sliced strawberries
- 3 tablespoons sugar
- Juice of ½ lemon
- Whipped cream for topping
Instructions
- Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
- Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
- Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
- While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
- For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.
Recipe Video
Recipe Notes
- Don’t assemble the shortcakes until you’re ready to serve them.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Use ANY fruit for this! You’re not limited to strawberries.
- Don’t want to make homemade whipped cream? Use a can or use Cool Whip.
Recipe Nutrition
Strawberry Shortcake Recipes
Be sure to add this easy strawberry shortcake recipe to your list! Once you try it, I think you’ll make want to make it all summer long!
Last Updated on March 13, 2023
These are LOVELY! I halved the recipe for 2 days for my husband and I. The biscuits are just as soft on day 2!!! Super easy and fast. I HIGHLY recommend this biscuit shortcake recipe !
This is the first time I’ve made strawberry shortcakes and they were great! The shortcakes were soft and tender, but didn’t fall apart when the strawberries and whipped cream were added. This is a great summer dessert I’ll definitely make again!
absolutely delicious and versatile!! homemade whipped cream makes it even better. Biscuits are light and flavorful. recipe was 100% accurate, as always. my family can’t wait for me to bake this again.
Very easy, tasty and not overly sweet. We all enjoyed them!
Thank you for getting back to me, Dorothy. I measured the flour using my trusty 1 cup measuring cup. No substitutions..
Love love this amazing recipe! I have never thought of using whip cream instead of buttermilk or milk! Turned out wonderful! This recipe is a true keeper! Thank you for posting this one and I look forward to your next challenge!
Making the shortcake biscuits I found the dry to wet ratios to be off. 2 cups of flour to 1 1/2 cups of whipping cream made a very runny batter. I added another 3/4 cup of flour to make the batter workable. Unfortunately, adding the extra flour late in mixing made for tough biscuits..
I’m sorry that happened- I have made this several times and the ratios work. How did you measure your flour? Did you make any substitutions?
So good and so easy. I look forward to making this over and over this summer. And into the fall using peaches!!!
Delicious fresh dessert. Never tried a cream biscuit before…it was good. My entire family ate them up:)
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