Biscuit Strawberry Shortcake Recipe

5 from 4 votes

This Strawberry Shortcake recipe with strawberries, whipped cream and cream biscuits! This classic dessert is made completely from scratch and the perfect way to serve fresh strawberries.

Skip the packaged shortcakes from the store and make these cream biscuits – you won’t be sorry!

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Biscuit strawberry shortcake on white plate with lots of berries and whipped cream

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.

Everyone has an interpretation of what shortcake is: is it cake? Or biscuits? Or something else? In fact, I have several “strawberry shortcake” inspired recipes here on the site. Two of my favorites are:

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.

biscuit on rack

The Best Shortcake for Strawberries

“Shortcakes” is just another way to say biscuits and I promise they are easy to make. 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.

Adding cream to the biscuit dough gives the shortcake a rich flavor and light and tender crumb. Basically, the best biscuits ever! Here’s what you will need to make them:

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Heavy whipping cream

What I love about this biscuit recipe is that there’s no cold butter that needs to be cut into the dough, which saves so much time. Instead, the cream is providing all the butterfat and it’s a lot easier to mix up.

pouring heavy cream into bowl with flour

Start by whisking the flour, baking powder, salt and sugar together in a bowl. 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.

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.

collage of dough in bowl and biscuits on cookie sheet

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.

strawberries in bowl with sugar

Preparing your strawberries

Making the biscuits is the first step and while they cool you can pull the rest of the dessert together.

Place sliced strawberries in a bowl with sugar and lemon juice. Give it a stir and then leave it for 30 minutes. The sugar and lemon juice will soften the fruit and allow the natural juices to release creating almost like a thin sauce. The fancy term is macerated strawberries and it’s really easy to do.

For the whipped cream, you can make it really easy and just use store-bought whipped topping or make a batch of homemade whipped cream.

Serving Strawberry Shortcake

  • 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!

Biscuit strawberry shortcake on white plate with lots of berries and whipped cream

Strawberry Shortcake Recipe from Scratch FAQ

Can you make the biscuits ahead of time?

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.

Can you make the strawberries ahead of time?

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.

How far in advance can I assemble the dessert? How long does it last?

I don’t recommend assembling the strawberry shortcakes ahead of time to serve later. The juice from the fruit will make the biscuits soggy. 

Can I make the biscuits rolled and cut?

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.

Can I make more than 8 biscuits?

Yes, just make them smaller.

Have you made this recipe?

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Strawberry Shortcake

Make drop cream biscuits and sandwich them with fresh juicy strawberries and whipped cream for the perfect summer dessert.
5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 8 servings
Serving Size 1 shortcake


For shortcake:

  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoon granulated sugar
  • 1 1/2 cups heavy whipping cream plus more to make whipped cream

For serving:

  • 5 cups sliced strawberries
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • Whipped cream for topping


  • 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

Nutrition Information

Serving: 1shortcake | Calories: 327kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 165mg | Potassium: 331mg | Fiber: 3g | Sugar: 12g | Vitamin A: 667IU | Vitamin C: 53mg | Calcium: 102mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword biscuits, strawberries
Biscuit strawberry shortcake on white plate with words on photo

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!

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Recipe Rating

6 CommentsLeave a comment or review

  1. I haven’t tried your recipe yet but it looks amazing. This is my favorite type of shortcake! My grandma makes them using Bisquik, and she puts it in a round cake pan and we cut it into slices. It’s nice to have a recipe to use that doesn’t involve having to buy the mix! And also I like the single serve option too.

  2. Can you use half and half instead of whipping cream, because I always have half and half on hand where I don’t have whipping cream.

    1. Unfortunately half and half won’t work well enough alone, because it doesn’t have a high enough fat content.