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Simple to make and irresistibly delicious, Strawberry Shortcake Biscuits will surely become a favorite in your recipe collection.
Our updated take on the classic dessert brings a hint of nostalgia, making it an ideal recipe for any occasion, from summer picnics to elegant brunches.
Strawberry Shortcake Biscuit Recipe Ingredients
- Strawberries
- Flour
- Heavy Cream
- Whipped Cream
- Butter
- Sugar
- Lemon Juice
- Baking Powder
- Baking Soda
- Salt
How to Store Strawberry Shortcake Biscuits
Storing Strawberry Shortcake Biscuits properly ensures they stay fresh and delicious.
Store the biscuits, strawberries, and whipped cream separately to maintain their textures and freshness.
Biscuits
Room Temperature: Place the biscuits in an airtight container. They can be kept at room temperature for up to two days.
Refrigeration: If you need to store them longer, wrap the biscuits in plastic wrap and place them in an airtight container. They can be refrigerated for up to a week.
Freezing: For extended storage, wrap the biscuits in plastic wrap. Place the biscuits in a freezer-safe container or bag. They can be frozen for up to three months. Thaw the biscuits at room temperature or warm in the oven before serving.
Strawberries
Refrigeration: Store sliced strawberries in an airtight container in the refrigerator. They will stay fresh for up to two days. Add some sugar to the strawberries to help preserve their freshness and flavor.
Whipped Cream
Refrigeration: Store whipped cream in an airtight container in the refrigerator. For optimal texture and taste, it’s best used within a day or two.
Kitchen Tools to Make Strawberry Shortcake Biscuits
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Strawberry Shortcake Biscuits
Description
Strawberry Shortcake Biscuits combine sweet homemade biscuits with fresh strawberries and whipped cream for a delightful twist on a classic dessert.
Ingredients
Biscuits
- 2 cups All-purpose Flour, sifted
- 3/4 cup heavy cream
- 3/4 cup butter, cold and cubed
- 1 Tbsp., melted
- 3 Tbsp. sugar
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
Strawberries
- 2 lb. strawberries
- 1/4 cup sugar
- 1 Tbsp. lemon juice
Strawberry Shortcake Biscuits
- 1 1/2 cup whipped cream (homemade or store-bought)
Instructions
Biscuits
- Preheat the oven to 375°F.
- Sift the dry ingredients (flour, salt, baking powder, baking soda) into a large bowl or large food processor.
- Food Processor: Slowly add the cold cubed butter and pulse using the dough blade. Continue until all butter is combined.
Large Bowl: Work the cold cubed butter into the dry ingredients with a potato masher (or your hands) until all butter is combined. - Slowly pour the heavy cream into your food processor or large bowl until well combined.
- Add your dough mixture to a flour-dusted surface. Roll out the mixture until it is ½ to ¾ inches thick.
- Using a 3-inch cookie cutter, cut out your shortcake biscuits. You should have about 6 – 8 biscuits.
- Place the biscuits on a well-greased, non-stick baking pan.
- Brush the biscuits with reserved melted butter. Sprinkle with Turbinado sugar.
- Depending on your oven, bake the biscuits for 10 – 15 minutes. They should be light golden in color.
Strawberries
- Wash, hull, and slice the strawberries.
- Add ¾ cup strawberries to a large bowl and mash. Add the remaining sliced strawberries to the bowl.
- Sprinkle the sugar on top of the strawberries. Add the lemon juice. Stir until well combined.
- Set aside and let sit at room temperature for 30 minutes.
Strawberry Shortcake Biscuits
- Slice the biscuits in half. Top with strawberries and whipped cream.
Casey Moeslein
These were SO good!!!! I love strawberry shortcakes during the summer and the strawberry syrup makes these the best I have ever had!
Courtney
These Strawberry Shortcake Biscuits were easy to make and absolutely delicious. I’m looking forward to making these for friends over the summer!
Stacey Moeslein
Nothing better than strawberry shortcake with fresh ripe summer strawberries.
This is so easy and the syrup drizzled over the hot strawberry biscuits is delicious.
I also love the lightly sprinkled sugar over the biscuits.
Delicious!