Say goodbye to store-bought shortcakes and try this Easy Strawberry Shortcake with biscuits recipe. I promise you will never want to buy those dried out cakes again!
With a simple ingredient list, making homemade shortcakes biscuits is a breeze and they’re so delicious!
When most people hear strawberry shortcakes they think of those little single-serve angel food cakes from the local grocery store. But have you ever tried shortcake with homemade biscuits? They are so delicious!
I know what you’re thinking, “ I can’t make homemade biscuits” or “Homemade biscuits take too long!”. Not anymore!
Today I am showing you exactly how easy it is to make strawberry shortcakes with homemade buttermilk biscuits! Not only are these homemade biscuits great for shortcakes they’re perfect for breakfast, too.
The best advice I can give you is to make strawberry shortcake biscuits during strawberry season. Because we all know fresh strawberries have the best flavor.
Here’s another serving idea: if you’re planning a DIY buffet bar for a shower or summer gathering, these are perfect and fun for everyone to make. You can even offer additional fruits and toppings for a little variety. Don’t forget sprinkles for the kids!
Show Me What I Need For Strawberry Shortcake Biscuits
Strawberries – Freshly picked strawberries are the best, but you can also get them year-round from your local market. If you are using frozen strawberries, you’ll want to let them thaw completely before using.
Butter – Make sure you keep your butter very cold until chopping it up into small pieces.
Buttermilk or Heavy Cream – Here’s a tip, if you don’t have buttermilk, pour a few dashes of lemon juice into cold regular milk and let it sit for a few minutes. It tastes exactly the same and is an easy swap when you need a substitute for recipes.
Coarse Turbinado Sugar – This coarse sugar is made from sugar cane, and is mainly used for toppings on cakes, muffins, etc.
Heavy Whipping Cream – We are making homemade whipped cream for these tasty strawberry shortcake biscuits, so don’t skip out. It’s worth the extra effort!
Other ingredients needed: sugar, flour, baking powder, salt and vanilla extract.
Tips for Making Shortcake Biscuits and Whipped Cream
- Be sure to let your strawberries “marinate” in the sugar while you are making your biscuits. This gives them a sweeter flavor.
- Use a pastry cutter or fork to cut the butter into the flour if you don’t have a food processor.
- Remember to keep your butter cold until ready to use. Cold butter gives the biscuits their flaky texture.
- Chill your bowl and whisk in the refrigerator or freezer before making your homemade whipped topping.
- If you don’t have a biscuit cutter, you can always use a glass to cut out biscuit circles.
- Keep your area well floured. I like to tape down parchment paper so the flour doesn’t make as much of a mess.
- See the tip above in the ingredient section for making your own buttermilk if you don’t have any.
Can I Swap Out the Turbinado Sugar?
Brown sugar tastes similar to coarse turbinado sugar, but the texture is different. Use a little less on top of the biscuits. You could also use coarse white sugar.
Other Easy Desserts That Everyone Will Want More Of:
I’ve shared this easy dessert recipe at: Weekend Potluck.
Strawberry Shortcake with Biscuits
- 1 pound strawberries, (16 ounces)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¾ cup unsalted butter, very cold, cut into small pieces (1.5 sticks)
- 1 cup buttermilk or heavy cream, plus more for brushing biscuits
- coarse turbinado sugar, for sprinkling
Whipped Cream for Serving
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon clear vanilla extract
- Clean and slice strawberries and add to a large bowl.
- Sprinkle with granulated sugar, cover and refrigerate.
- Preheat oven to 400 degrees. Prepare baking sheet with parchment paper or silicone mat.
- Using a food processor, add flour, baking powder, salt and sugar**(see notes).
- Pulse until well combined.
- Add butter and mix until butter is broken and the mixture resembles coarse crumbs with pea-sized chunks of butter.
- Pour milk on top of flour mixture and mix just until the dough begins to form a ball.
- Remove the dough to a lightly floured surface.
- Form the dough into a large disk.
- Roll dough out slowly, until about 1 inch thick.
- Use a floured biscuit cutter to cut circles in the dough.
- Lightly brush the biscuits with extra heavy cream or buttermilk.
- Sprinkle generously with turbinado sugar.
- Place close together on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Remove from oven and cool on a wire rack.
- Add cold heavy cream, sugar and vanilla to a large mixing bowl. Beat with an electric mixer fitted with a whisk until stiff peaks form, about 10 minutes.
- Slice cooked biscuits in half, horizontally.
- Top bottom biscuit with sweetened strawberries and whipped cream.
- Add top biscuit and more whipping cream and strawberries.
- For best results, chill your bowl and whisk chilled before making the whipped cream.
- If you don’t have a food processor, use a pastry cutter or fork to cut the butter into the flour mixture.
- Buttermilk hack: if you don’t have buttermilk, pour a few dashes of lemon juice into cold regular milk and let it sit for a few minutes. This is a great substitute for recipes and you won’t be able to taste the difference.
- Leftovers: store leftover whipped cream & strawberries separately in the refrigerator. Leftover shortcake biscuits can be stored in an airtight container on the counter. For best results, use the ingredients within 1-2 days.
- Nutritional information is provided as a reference using an online calculator. We recommend verifying the information independently.