Easy Strawberry Shortcake With Homemade Biscuits

Name: Easy Strawberry Shortcake With Homemade Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; Whipped cream

Highlighted under: Sugar-Kissed Bakes

I’ve always adored strawberry shortcake, especially when it features light and fluffy homemade biscuits. Making the biscuits from scratch not only allows me to control the texture and flavor but also fills my kitchen with an irresistible aroma. Fresh strawberries, combined with a touch of sugar, create a sweet topping that perfectly complements the buttery biscuits. I love how this dessert brings a joyful burst of summer flavors in every bite, making it perfect for gatherings or a simple family treat.

Created by

Anya Coleman

Last updated on 2026-01-24T10:37:13.267Z

Every summer, I look forward to making strawberry shortcake, and this recipe has become a cherished favorite. One of my best tips is to let the strawberries macerate in sugar for at least 30 minutes; it enhances their natural sweetness and brings out their juices, creating a delightful topping that soaks into the biscuits.

Last summer, I experimented with different biscuit recipes, and I learned that using cold butter and buttermilk results in the most tender, flaky biscuits. They rise beautifully and are so buttery that they melt in your mouth. It’s a simple recipe that never fails to impress!

Why You'll Love This Recipe
Fluffy and tender homemade biscuits that are easy to make
Bright and juicy strawberries enhance the dessert's appeal
Perfectly pairs with whipped cream for an indulgent treat

Understanding the Ingredients

The key to these homemade biscuits lies in the use of cold butter. When you cut cold butter into the flour mixture, it creates pockets of fat that melt during baking, resulting in fluffy and tender biscuits. If you remain careful during this step, you can achieve that delightful, flaky texture. Avoid overworking the dough; mixing just until combined will help maintain the biscuits' lightness.

Fresh strawberries are essential for this dessert. Using strawberries that are in season will not only enhance the flavor but also provide the best texture. When mixed with sugar, the strawberries macerate beautifully, resulting in sweet juices that elevate the dish. If strawberries aren’t available, you could substitute with other berries like blueberries or raspberries, though the flavor profile will change slightly.

Baking Perfect Biscuits

When baking your biscuits, it’s crucial to preheat your oven thoroughly to 400°F (200°C) to ensure they rise correctly. You’ll know they are done when they have a golden brown color and a light puff. For maximum freshness, serve them warm from the oven. If they cool down, simply reheat them briefly in an oven or toaster oven to refresh their texture.

To achieve uniform biscuits, use a biscuit cutter that’s around 2-3 inches in diameter. This size ensures they bake through without becoming dry. Be cautious not to twist the cutter when pressing down, as this can seal the edges, preventing them from rising properly. If you don’t have a cutter, a glass works perfectly as a substitute.

Ingredients

Ingredients for the Biscuits

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

Ingredients for the Strawberry Topping

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

For Serving

Whipped cream

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and 1/4 cup sugar. Toss gently to coat. Let them sit for at least 30 minutes, allowing the juices to develop.

Make the Biscuit Dough

Preheat the oven to 400°F (200°C). In a large bowl, mix the flour, baking powder, sugar, and salt. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk just until combined.

Bake the Biscuits

Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick round and cut out biscuits using a biscuit cutter. Place on a baking sheet and bake for 15-20 minutes, or until golden brown.

Assemble the Shortcakes

Once the biscuits are cool, slice them in half horizontally. Spoon a generous amount of the macerated strawberries (with their juices) onto the bottom half of the biscuit, add a dollop of whipped cream, then top with the other half. Serve immediately.

Pro Tips

For best results, use fresh, ripe strawberries. You can also add a splash of vanilla extract to the whipped cream for added flavor.

Make-Ahead Tips

If you want to prepare for a gathering, you can make the biscuit dough ahead of time. Once mixed, wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you're ready to bake, simply roll out the dough, cut the biscuits, and bake as directed. For the best flavor, avoid freezing the dough as it changes the texture.

The strawberry topping can be prepared in advance as well. Once mixed with sugar, the strawberries can sit for several hours at room temperature, allowing the juices to develop. If you're making them a day ahead, store the mixture in the fridge but bring it to room temperature before serving to enhance the flavor and presentation.

Serving Variations

While whipped cream is the classic topping, consider adding a splash of vanilla extract or a hint of citrus zest for a delightful twist. You could even fold in a little mascarpone or cream cheese for a richer, more decadent topping. Patting a bit of whipped cream in between the layers gives a sumptuous texture that pairs beautifully with the strawberries.

For a unique spin on the traditional shortcake, consider layering the biscuits with other scrumptious fillings. A layer of lemon curd or a drizzle of chocolate sauce can elevate this dessert tremendously. Just be careful to balance the flavors so they enhance rather than overpower the fresh strawberries.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

While fresh strawberries are best, you can use frozen strawberries. Just make sure to thaw them and drain any excess liquid.

→ How can I make the biscuits even fluffier?

Ensure your butter is very cold and don't overmix the dough; this will help keep the butter chunks intact for flaky layers.

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough and refrigerate it for a couple of hours before baking. Just be sure to bake them fresh for the best texture.

→ What other fruits can I use with this recipe?

You can substitute the strawberries with other berries like blueberries or raspberries, or even peaches and nectarines during their season!