Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits are one of my favorite spring and summer dessert. These biscuits are sky-high, super flakey and buttery. They’re layered with juicy, sweet strawberries and topped with the fluffiest sweet whipped cream.

Every summer during my wondrous childhood, my mom would buy these mini sponge cakes that they would sell in cellophane packaging. Next to it was always this strawberry fake-tasting syrup. She would buy them, along with a huge flat of strawberries. This grocery shopping day would make me joyful, truly.

That syrup was probably awful, filled with lots of corn syrup and other garbage but I didn’t care. I loved the strawberry combo with cake and syrup and whipped cream. She’s simple.

What is Strawberry Shortcake Biscuits?

Strawberry shortcake is a dessert that consists of macerated strawberries and a cake. The cake is usually in the form of a yellow cake, a sponge cake or in this case, a biscuit. It’s topped with either whipped cream or ice cream.

Sponge Cake Vs. Biscuit Shortcake

Listen, I appreciate strawberry shortcake of all kinds. I am equal opportunity when it comes to this type of dessert. I think there are positives in the sponge cake category and biscuit category. When it comes to ease, effort, vibe…I will always be team biscuit.

It’s easier, you can make it ahead, you can freeze it. And who doesn’t love a buttery, flaky biscuit? So, this is why you’re seeing this recipe with a biscuit vs. a sponge cake.

How to Make Strawberry Shortcake Ahead:

I love these biscuits and they are the first step in achieving these short cakes. What’s awesome about this combo of a recipe is the following:

1. You can make the biscuits up to two weeks before but don’t bake them. Make the dough, roll them out, stamp them out and then freeze them.
2. You can bake them off the day when you’re serving them.
3. The rest comes together in a breeze. All you’ll have to do is mix together the strawberries and the sugar an make the whipped cream.

How to Make Strawberry Shortcake Biscuits:

1. Mix the dry ingredients. In a large bowl, mix together all the dry ingredients.
2. Add the butter. Grate in the butter using a box grater then use your hands to toss the butter together with the dry ingredients and integrate until the butter is the size of small peas.
3. Add the liquids. Whisk together the buttermilk and the egg and add to the bowl with the flour and butter. Mix just until it comes together.
4. Knead. Knead the dough with your hands just to help everything evenly combine.
5. Cut it out. Dump the dough onto a lightly floured surface and pat into a 3/4″ thickness. Cut out the biscuits, then re-roll the scraps only once and cut again.
6. Egg wash. Chill the biscuits if needed then brush with egg wash and bake until tall and golden brown.
7. Make the filling. Toss the strawberries with the rest of the ingredients and set aside.
8. Whip the cream. Just until it’s holding it’s shape. Very soft peaks are key here.
9. Serve. Split the biscuits in half, top with strawberries and whipped cream and top with the other half of the biscuit.

5 from 9 votes

Print Recipe

Strawberry Shortcakes Biscuits

Author: Adrianna Adarme

Strawberry Shortcakes Biscuits are classics that are just gently amped up. The elderflower flavor comes from a liqueur that adds a nice boost of flavor to compliment the strawberries.

Course: Dessert

Cuisine: American, Southern

Keyword: easy strawberry shortcake, spring recipes, strawberry shortcake, summer recipes

Prep Time: 20 mins

Cook Time: 15 mins

Chilling Time: 5 mins

Total Time: 40 mins

Serving Size: 8

Ingredients

Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter straight from the fridge
• 1/2 cup buttermilk cold and shaken
• 1 large egg
• 1 tablespoon egg + 1 tablespoon water for egg wash

Strawberries:

• 1 pound strawberries stems removed (hulled) and quartered and sliced
• 3 tablespoons white granulated sugar
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 2 tablespoons powdered sugar
• 3/4 cup heavy cream

Instructions

To Make the Biscuits:

• Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
• Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.
• Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
• Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet.
• If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again.
• After the biscuits are cold, whisk the egg and a tablespoon of water together to create the egg wash and bake in oven or 10 to 15 minutes, until tall and medium golden brown.

To Make the Strawberries:

• In a small bowl, mix together the strawberries, sugar, vanilla and pinch of salt. Allow to stand and macerate for 10 minutes.
• Meanwhile, add sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand-up mixer for about 1 to 2 minutes, until soft and pillowy.

To Assemble the Strawberry Shortcakes:

• Assemble the shortcakes by slicing the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Repeat until you’ve worked your way through all of the biscuits.

Notes

How to Make Strawberry Shortcake Ahead:

1. You can make the biscuits up to two weeks before but don’t bake them. Make the dough, roll them out, stamp them out and then freeze them.
2. You can bake them off the day when you’re serving them.
3. The rest comes together in a breeze. All you’ll have to do is mix together the strawberries and the sugar an make the whipped cream.

Equipment:

Chef's Knife | Stainless Steel Bowls | Baking Sheets | Oxo Measuring Cups | Oxo Measuring Spoons | Box Grater | 

Nutrition

Serving: 6g | Calories: 150kcal (8%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 2mg (1%) | Sodium: 308mg (13%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 25IU (1%) | Calcium: 87mg (9%) | Iron: 2mg (11%)

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Looking for more Summer recipes? Here are some of my favorites:

• Summer Sweet Tea
• One-Pot Summer Pasta
• Late Summer Bruschetta 
• Blueberry Muffins
• Aguas Frescas 
• Tiramisu
• Mini Carrot Cake with Brown Butter Cream Cheese Frosting
• Gluten-Free Strawberry Tart
• Eton Mess