Fluffy biscuits layered with juicy strawberries and pillowy whipped cream — this nostalgic summer dessert is as simple as it is stunning.
🕒 Servings & Timing
Yield: Makes 8 shortcakes
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: 35 minutes
Dietary Tags: Vegetarian, Kid-Friendly
✅ Ingredients Checklist
For the Biscuits
All-purpose flour
Granulated sugar (for dough + topping)
Baking powder
Salt
Cold heavy cream
For the Strawberries
Fresh strawberries, chopped
Granulated sugar
Vanilla extract
For the Whipped Cream
Cold heavy whipping cream
Powdered sugar
Vanilla extract
🔪 Instructions
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Mix biscuit dough: In a large bowl, whisk flour, 4 tbsp sugar, baking powder, and salt. Add in cold heavy cream and stir gently until combined — don’t overmix.
Shape and sugar: Scoop dough using a large cookie scoop or ¼ cup measure onto prepared sheet. Flatten slightly with a glass or your fingers. Sprinkle ½ tsp sugar on each.
Bake for 12–15 minutes or until golden brown. Let cool on a wire rack.
Prep strawberries: In a bowl, mix chopped strawberries with sugar and vanilla. Let macerate while biscuits bake and cool.
Make whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla until soft peaks form.
Assemble shortcakes: Slice each biscuit in half. Layer the bottom with whipped cream and strawberries. Top with the other half and a dollop of cream or extra berries if desired.
💡 Notes
The biscuits are intentionally not too sweet — the strawberries and cream bring perfect balance.
Use cold cream for best biscuit texture and chilled metal bowl for fastest whipped cream.
These shortcakes are best served fresh — assemble right before serving for the fluffiest results.
🖼️ Hero Image & Intro
Strawberry shortcake is one of those timeless desserts that always brings joy. With buttery cream biscuits, syrupy strawberries, and luscious whipped cream, every bite is soft, sweet, and refreshing. Perfect for spring and summer gatherings, these shortcakes are easy enough for a weeknight but fancy enough for a party.
👩🍳 Step-by-Step Baking Guide
1. Mix the Biscuit Dough
Whisk the dry ingredients, then stir in cold cream just until combined.
Tip: Avoid overmixing to keep biscuits tender, not tough.
2. Portion and Press
Drop the dough onto the lined baking sheet and gently flatten the tops.
Tip: Dip your glass in flour first to prevent sticking.
3. Sugar & Bake
Sprinkle each with sugar and bake until golden.
Tip: Rotate the pan halfway through for even browning.
4. Macerate Strawberries
Mix strawberries with sugar and vanilla — they’ll release their juices and become naturally syrupy.
Tip: Let sit at least 15 minutes for best results.
5. Whip the Cream
Beat until soft peaks form — smooth, not stiff.
Tip: Don’t over-whip or it’ll turn grainy or buttery.
6. Assemble the Shortcakes
Split each biscuit, add whipped cream and berries, and cap with the biscuit top.
Tip: Serve immediately so biscuits stay crisp on the edges.
🧂 Ingredient Tips & Substitutions
Flour: All-purpose works best. For gluten-free, try a 1:1 baking blend.
Cream: Cold heavy cream is key — it gives moisture and rise without butter.
Sugar: You can sub coconut sugar or maple sugar for a slightly different flavor.
Strawberries: Ripe, in-season berries are best. You can also use mixed berries (raspberries, blueberries) for variation.
Quick Swaps:
No powdered sugar? Use granulated, but beat longer to dissolve.
No fresh berries? Use frozen (thawed and drained) or fruit preserves.
🍽️ Variations & Serving Ideas
Flavor Variations
Add lemon zest or almond extract to the whipped cream.
Use chocolate whipped cream for a decadent twist.
Replace strawberries with peaches for a Southern-style shortcake.
Dietary Tweaks
Vegan: Use coconut cream for the whipped topping and a plant-based heavy cream in the biscuits.
Lower-Sugar: Reduce sugar in strawberries and whipped cream; sweeten with stevia or monk fruit.
Serving Suggestions
Dust the tops with powdered sugar before serving.
Add a drizzle of strawberry syrup or balsamic glaze.
Serve with mint sprigs for a fresh, fancy finish.
🧊 Storage & Make-Ahead Tips
Biscuits: Can be baked 1 day ahead. Store in an airtight container at room temp.
Strawberries: Prep a few hours ahead and refrigerate.
Whipped Cream: Best made fresh, but can hold in fridge up to 6 hours.
Fully Assembled Shortcakes: Best eaten immediately — biscuits will soften if stored.
🔍 Nutrition (Per Serving, Estimated)
Calories: ~370 kcal
Carbs: 35g
Protein: 4g
Fat: 24g
Sugar: 18g
Fiber: 2g
Allergens: Dairy, gluten
Diet Tags: Vegetarian, Classic Dessert
❓ FAQs
Q: Can I make the biscuits ahead of time?
A: Yes — bake and store in an airtight container for up to 24 hours. Reheat lightly if desired.
Q: Can I freeze the biscuits?
A: Absolutely! Freeze after baking and thaw at room temp before using.
Q: What if I don’t have a cookie scoop?
A: A ¼ cup measuring cup works perfectly for portioning.
Q: Can I use store-bought whipped cream?
A: Sure, but homemade has a richer texture and fresher flavor.
Q: Can I use other fruit besides strawberries?
A: Yes! Try blueberries, blackberries, peaches, or even roasted rhubarb.
📝 Personal Note
This recipe brings back memories of summer picnics and family barbecues — the kind of dessert that disappears fast and leaves everyone smiling. The biscuits are my favorite part: crumbly on the outside, tender inside, and the perfect base for juicy berries and cream. It’s a crowd-pleaser that never fails.
💬 Share Your Sweet Creations!
Did you make these Strawberry Shortcake Biscuits? I’d love to see! Share your version in the comments or tag @yourbloghandle on Instagram so I can feature your baking brilliance! 🍓✨