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This very Big Strawberry Shortcake cake consists of two gigantic biscuits layered with fresh juicy strawberries and fluffy whipped cream. This gorgeous and simple spring dessert is perfect for any brunch, get together or Easter.
I love strawberry shortcake biscuits. It’s my absolute favorite dessert. And to no surprise my favorite thing for breakfast are these Southern Biscuits with Olive Oil Fried Eggs. I’m a biscuit girl!
Why You Need to Make this Recipe
- It’s gorgeous! She’s a stunner! Everyone will be intrigued at a biscuit in shape of a cake.
- Simple. I love simple desserts. And it doesn’t get as simple as this: biscuit layers, fresh strawberries and whipped cream. Nothing fussy.
- Versatile. If you don’t have strawberries, you can swap in any berries, peaches or a combination.
Ingredients You’ll Need to Make Big Strawberry Shortcake
- Heavy cream. I went the heavy cream route with this recipe vs. using buttermilk. I like just buying a good amount of heavy cream and use it with the biscuit to the whipped cream.
- Vanilla extract. I love using my homemade vanilla extract but store-bought is good too.
- Strawberries. Spring’s best fruit!
For the rest of the ingredients, please see the recipe index below!
How to Make Big Strawberry Shortcake
- Make the big biscuits. I love using 8-inch round cake pans. Using a box grater, grate the butter into the flour mixture. I like to press the butter into the flour. You want it to be little bits.
- Mix the heavy cream, egg and vanilla. And then pour that into the dry ingredients.
- Knead the biscuits. I like to knead (not over knead!) the dough until it forms a big ball. Split it in two and form two discs.
- Press it into the cake pans. I shape them until they’re 7-inch rounds. The cake pans are just guides.
5. Brush it with egg wash and bake.
6. Assemble. Mix the sliced strawberries with sugar and a pinch of salt. Let it stand until the biscuit layers are cooled.
7. Slice the big biscuits in half. Place the first half on a cake stand. Add a few spoonfuls of strawberries. Top with whipped cream. Then continue layering the biscuit layers with the remaining strawberries and whipped cream.
Tips and Tricks
- The biscuits are fragile. I like to make sure they’re totally cooled before slicing them in half.
- To Make Ahead. Make the biscuit dough, form them into the big biscuit shape. And wrap in plastic wrap. Transfer to the freezer and then bake from frozen. I like to add a few more minutes onto the bake time.
Recipe FAQs
Yes! Use peaches like my Peach Shortcakes. It’ll be amazing.
Sure! I would recommend using the cake layer recipes from my Strawberries and Cream Cake.
More Spring Desserts
Desserts
Strawberry and Cream Cookies
Cakes
Lemon Cake
Breakfast
Homemade Lemon Curd
Desserts
Lemon Possets
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Big Strawberry Shortcake
Equipment
- 1 box grater
- 2 (8-inch) cake pans
- 1 electric hand mixer
Ingredients
Big Biscuit:
- 4 cups all-purpose
- 1 1/2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/3 cup granulated sugar
- 2 teaspoons kosher salt
- 1 1/4 cup unsalted butter, very cold
- 1 cup heavy cream, cold and shaken
- 2 large eggs
Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
Whipped Cream:
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar, sifted
For Assembly:
- 1 pint strawberries, hulled and sliced
- 1/4 cup granulated sugar
Instructions
To Make the Big Biscuits:
- Preheat oven to 400 degrees F. Line two 8-inch cake pans with parchment. OR you can also do this on a parchment-lined baking sheet.
- In a medium bowl, add the flour, baking powder, baking soda and salt; mix until combined. Using a box grater, grate the butter atop. Transfer to the freezer to chill for about 10 minutes.
- Meanwhile, in a measuring cup, measure out the heavy cream and crack in the two eggs. Whisk until combined. Remove the bowl from the freezer and create a well in the center. Pour the heavy cream mixture into the flour mixture; mix until combined. Lightly flour your counter and dump the almost-mixed-dough onto it. Knead the biscuit dough a few times, 4 to 5 times until it comes together.
- Divide the dough in half. Transfer the first half to the cake pan and press until it almost reaches the edge. (Mine were more like 7-inches in diameter. It should be about 3/4-inch thick.)
- Repeat with the second half of dough. If youโre free-forming it, do the same thing but transfer it to the parchment-lined baking sheet. Do your best to make them the exact same size. Whisk together the egg wash ingredients (egg + water or milk) and brush the tops of the big biscuits with it. Transfer to the oven to bake for 15 to 17 minutes, until the tops are golden brown. Remove and allow to cool to room temperature.
To Make the Whipped Cream:
- Pour the heavy cream into a large bowl. Pour in the powdered sugar. Beat until very soft peaks form, about 2 minutes.
To Assemble the Strawberry Shortcake:
- Using a bread knife, slice the two biscuits in half, trying your hardest to cut it in half. Place the first bottom layer on a plate or cake stand.
- Add an even layer of strawberries side-by-side. Top with a few tablespoons of whipped cream (you can eyeball this measurement) and spread it out into an even layer so it reaches the edges of the strawberries.
- Repeat until youโve worked your way through all of the biscuit layers. Top with a generous dollop of whipped cream and a few strawberries. Slice it up (itโll be messy!) and serve in bowls.
Notes
- The biscuits are fragile. I like to make sure they’re totally cooled before slicing them in half.
- To Make Ahead. Make the biscuit dough, form them into the big biscuit shape. And wrap in plastic wrap. Transfer to the freezer and then bake from frozen. I like to add a few more minutes onto the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is in need of sugar. I knew something was off, but ignored my intuition to add sugar to the cake batter. It ended up tasting like a breakfast biscuit. Plus, the infusion made the heavy cream not whip up so I ended up making chamomile butter because of over mixing. I would not recommend this recipe to anyone. Waste of ingredients sadly.
hi cher! i’m sorry you had trouble with this recipe. but to clarify: this is NOT a cake. hence the title calling it a biscuit. this is a biscuit. NOT a cake.
Hi,
Since we have peach in season, would the chamomile whipped cream taste good with a peach shortcake or do you have any other suggestions
It tastes very very delicious I love it here I leave the link of other very good recipes