This site runs ads and generates income from affiliate links. Read my disclosure policy.
This easy recipe for Strawberry Shortcake Biscuits is made completely from scratch. Once you try it you’ll never have store bought again!
Tender, buttery biscuits, topped with sweet strawberries, and whipped cream – this recipe is bound to be a family favorite!
When it comes to strawberry shortcake, there are two separate camps – cake based (similar to my Berry Whipped Cream Cake) and biscuit based. I’ll be honest – I’m a fan of them both, but it’s hard to beat warm, tender biscuits filled with juicy macerated strawberries and whipped cream.
Why This Recipe Works
- Warming the cream in the biscuits helps break down the fats ensuring a moist tender crumb.
- A little lemon juice and a pinch of salt used in the strawberries add a bright flavor and enhance the fresh berry flavor.
- The addition of skimmed milk powder to the cream helps keep the cream stable.
I wanted to keep this recipe homemade without making it terribly complicated. To keep things simple I used my easy recipes for drop biscuits, stabilized whipped cream, and macerated strawberries with sugar. I’m telling you all three recipes (which I combined here) are recipes anyone can make regardless of where you are in your cooking journey.
The only thing I changed was doubling the whipped cream recipe to make sure everyone has as much as they want and I made the biscuits sweeter – this is a dessert after all!
If you are serving strawberry shortcake for a summer party, you can plate up the three elements separately and everyone can assemble their own at the table.
Key Ingredient Notes
- Strawberries – Use fresh strawberries as previously frozen are already soft and broken down.
- Cream – For both the biscuits and the whipped cream, Use high-fat cream such as heavy cream (also known as double cream) or whipping cream.
- Powdered Milk – Use skimmed milk powder which is also known as nonfat powdered milk or Nonfat Instant Dry Milk.
- Baking Soda: For the biscuits, be sure to use fresh baking soda. Old or out of date baking soda won’t give the biscuits the rise you’ll want for this dish.
- Butter: I use salted butter for extra seasoning, but unsalted
Strawberry Buying Guide
Choose strawberries that smell good. The berries that smell the best will match in flavor. Also, choose berries with deep red color that have no soft spots, bruising, or signs of mold. Pick up the carton too, and look for smashed or moldy berries.
How To Make Classic Strawberry Shortcake
- Slice the strawberries and macerate with sugar.
- Make the whipped cream and store in the fridge until needed.
- Bake the biscuits and allow to cool slightly
- Cut the biscuits in half horizontally
- Layer the biscuits with strawberries and whipped cream.
- Serve and enjoy!
Step By Step Instructions
Start the strawberries as they will need to macerate for at least 30 minutes in the fridge. Slice the strawberries and place in a large bowl.
Add sugar, salt and lemon juice.
Gently toss all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes up to an hour.
Next make the whipped cream by adding the ingredients to a mixing bowl or food processor. Whip the cream until it thickens. You’ll know it’s ready to use when you can run a spoon through it, and it holds its shape without filling the gap, it’s ready to use.
Store the whipped cream in the fridge until ready to use.
Next make the biscuits by mixing the dry ingredients together in a bowl.
Melt the butter and then warm the cream in the microwave, add melted butter to the cream and mix to combine.
Add the cream mixture to the dry ingredients and mix to form the dough.
Using 1/3 cup measuring cup or a #12 ice cream scoop, drop mounds of dough onto a baking tray.
Bake for around 12 minutes until golden.
To assemble the shortcakes, using a serrated knife, cut the biscuits in half horizontally and add sliced strawberries to the bottom half.
Top with the whipped cream.
Then add the other half of the biscuit. Serve and enjoy!
Erren’s Top Tips
- To quickly hull your strawberries, simply cut the top end of the strawberries to remove the green leafy stem.
- Use Cold Cream for whipping. Chilled cream whips easiest.
- Be careful not to overwhip your whipped cream as the mixture can easily turn into butter butter.
- Bake the biscuits on the top rack of the oven to ensure an even texture.
- There’s no need to worry about over-mixing the biscuit dough. The cream provides enough fat to coat the flour, so you can mix until it’s perfectly smooth.
- Allow the biscuits to cool for about 10 minutes before assembling to avoid melting the cream.
Make Ahead & Freezing Instructions
Each component of this recipe can be prepared ahead of time.
- The unbaked biscuits can be made ahead and refrigerated for up to 1 hour before baking. You can also freeze them for 3 months.
- The baked biscuits can be made up to 2 days in advance and store at room temperature in an airtight container.
- Freeze the biscuits for up to 3 months in an airtight, freezer-safe container or freezer bag. Thaw completely before using.
- The strawberries can be made up to 1 day in advance. Store in the refrigerator.
- The whipped cream can be made up to 2 days in advance. Store in the refrigerator.
Made ahead biscuits may lose some of their crispness, but you can crisp them back up by warming them in a 300°F/148°C oven for 10 minutes before assembling your shortcakes
Other Great Recipes
If you love strawberry based recipes as much as I do why not check out the dishes below:
Rate This Recipe
Recipe
Strawberry Shortcake Biscuits
Ingredients
For The Strawberries
- 1 lb strawberries (hulled and sliced)
- 2 tablespoons sugar (plus extra as needed)
- 1 teaspoon fresh lemon juice ( just a squeeze of lemon is needed to add brightness)
- 1 pinch salt optional
For The Whipped Cream
- 2½ cups heavy cream (also known as double cream chilled)
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons skimmed milk powder (also known as powdered milk or Nonfat, Instant Dry Milk)
For the biscuits
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1¾ cups heavy cream (or double cream or whipping cream)
- 5 tablespoons butter (2.5oz/70g melted)
Instructions
For the strawberries
- Gently toss all ingredients together in a bowl, cover and refrigerate for at least 30 minutes to an hour.
- Taste the strawberry mixture for sweetness and add extra sugar if needed.
For The Whipped Cream
- Add the cream in a medium-sized mixing bowl or food processor, then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.
- Using a food processor or mixer, whip the cream until it thickens (this doesn’t take long at all so check often).
- When you run a spoon through it, and it holds its shape without falling back into the gap, it’s ready to use.
- Store in the refrigerator until ready to use.
For the biscuits
- Adjust oven rack to middle position and heat oven to 475°F/ 245°C
- Mix the dry ingredients together.
- Melt the butter.
- Add the butter to the cream and warm in the microwave for about 60 seconds (you are looking for a temperature between 95°F/35°C-100°F/37°C).
- Mix wet and dry ingredients together until combined.
- Using an ice cream scoop or spoon, drop mounds of the mixture onto a greased baking tray (around 2 inches apart)
- Bake in the oven for 10 to 12 minutes until golden. Transfer to a wire rack to cool while you get ready to assemble your shortcakes. Allow the biscuits to cool for about 10 minutes before assembling.
- To assemble the shortcakes
- Using a serrated knife, cut the biscuits in half horizontally and layer with strawberries and whipped cream. Serve immediately.
Tips
- To quickly hull your strawberries, simply cut the top end of the strawberries to remove the green leafy stem.
- Use Cold Cream for whipping. Chilled cream whips easiest.
- Be careful not to overwhip your whipped cream as the mixture can easily turn into butter butter.
- Bake the biscuits on the top rack of the oven to ensure an even texture.
- There’s no need to worry about over-mixing the biscuit dough. The cream provides enough fat to coat the flour, so you can mix until it’s perfectly smooth.
- Allow the biscuits to cool for about 10 minutes before assembling to avoid melting the cream.
Make Ahead & Freezing Notes ❄
Each component of this recipe can be prepared ahead of time.- The unbaked biscuits can be made ahead and refrigerated for up to 1 hour before baking. You can also freeze them for 3 months.
- The baked biscuits can be made up to 2 days in advance and store at room temperature in an airtight container.
- Freeze the biscuits for up to 3 months in an airtight, freezer-safe container or freezer bag. Thaw completely before using.
- The strawberries can be made up to 1 day in advance. Store in the refrigerator.
- The whipped cream can be made up to 2 days in advance.
- Store in the refrigerator.
- Made ahead biscuits may lose some of their crispness, but you can crisp them back up by warming them in a 300°F/148°C oven for 10 minutes before assembling your shortcakes
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply