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Sliced homemade biscuit with whipped cream & strawberries on a white plate with Strawberry Shortcake graphic | A Reinvented Mom
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Strawberry Shortcake with Biscuits

Say goodbye to store-bought shortcakes and try Easy Strawberry Shortcake with biscuits. I promise you'll never want to buy those again. With a simple ingredient list, making homemade shortcakes biscuits is a breeze and oh-so delicious!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Brunch, Dessert
Cuisine: American
Keyword: biscuits for shortcake, easy shortcake recipe, strawberry shortcake with homemade biscuits
Servings: 10
Calories: 504kcal
Author: Lori @ A Reinvented Mom

Ingredients

Strawberries

  • 1 pound strawberries (16 ounces)
  • 1/4 cup granulated sugar

Shortcakes

  • 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

Instructions

Strawberries

  • Clean and slice strawberries and add to a large bowl.
  • Sprinkle with granulated sugar, cover and refrigerate.

Shortcakes

  • 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.

Whipped Cream for Serving

  • 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.

Notes

  • 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.

Nutrition

Calories: 504kcal | Carbohydrates: 48g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 104mg | Sodium: 281mg | Potassium: 424mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1170IU | Vitamin C: 27mg | Calcium: 179mg | Iron: 2mg