Strawberry Shortcake Biscuits
Strawberry shortcake biscuits are buttery, crumbly biscuits layered with sweet strawberries and luscious whipped cream. This classic summer dessert is a welcome addition to any special occasion or as a snack with your afternoon tea!
You’re going to love this delicious homemade strawberry shortcake biscuits recipe! These elegant little treats are so easy to make with just a few simple ingredients so, there is no need to buy store-bought biscuits for this recipe.
It’s a classic treat to have throughout the summertime, especially when fresh strawberries are in abundance! It’s a dessert that is great for showing off your strawberry haul, however, this is a biscuit recipe you can use with all kinds of fillings and toppings.
These instructions are super easy to follow, very similar to my classic tea biscuit recipe, without the raisins. The result is a batch of fluffy, buttery biscuits that are perfect for layering with fresh juicy strawberries and homemade whipped cream.
They’re light, fluffy, and ready to absorb all of the delicious juices that make every bite so soft without falling apart.
Serve them at any special occasion breakfast, brunch, wedding shower, baby shower, or a Mother’s Day breakfast in bed!
Table of Contents
Shortcake vs. Cake
The difference between a shortcake and a traditional cake is in the texture. Shortcake, like shortbread, has an increased amount of butter or lard (fat) which helps give it that crumbly crispy texture that regular cake doesn’t have. It’s not spongy, or light, it’s biscuit-like.
FOR THE BISCUITS
- All-purpose flour: A neutral-tasting flour that is the base of the entire biscuit that helps to create structure.
- Baking powder & Baking soda: These leavening agents will react with the acid in the Greek yogurt and give these biscuits some height!
- Salt: A flavor booster in any recipe!
- Butter: Make sure it’s cold butter, straight from the fridge. Cut it into cubes.
- Greek yogurt: I use whole fat. The higher the fat content the richer the texture. It serves a similar purpose to what buttermilk would do.
- Melted butter: To brush the biscuits before baking for a slightly golden finish.
- Fresh strawberries & granulated sugar: When combined, the sugar will help to extract the juices from the strawberries, making a syrupy mixture.
- Cream: I usually use heavy cream because it whips better than actual whipping cream, but you can use which you prefer. Use at least 30% fat.
How to Make Them
These strawberry shortcake biscuits are easy and fun to make. They only require one bowl and come together in no time at all.
Depending on the time you have there are 2 different versions of making them. Either way, you’ll have a fun delicious strawberry shortcake dessert made in no time at all!
Into a large bowl, add the dry ingredients, and then cut in the butter. This means you’ll want to use a pastry cutter or fork to mash the cubes of butter into the flour mixture until coarse crumbs start to form.
Make a well in the middle of the dry ingredients and add the Greek yogurt. Mix gently until almost combined, so it’s important not to overmix. Dense, dry biscuits are not what we want!
Transfer the dough to a floured surface and knead it gently until it forms a cohesive dough. Then pat it down into a disk, about 1/4 – 1/2 inch thick.
The following can be done in a couple of ways.
Option 1: The Way My Mom Made Them
Pat the dough to 1/4 – 1/2 inch thickness. Use a cookie cutter 2 1/2 inches in diameter. Place half of the rounds on a prepared cookie sheet and brush them with melted butter. Stack another round on top and brush it with melted butter. Bake the double-stacked rounds and allow them to cool before separating them.
Option 2: The Easier Way
Pat the dough to 1-inch thickness and cut out rounds with the cookie cutter. Place them onto a prepared baking sheet, brush with melted butter, and bake.
Place one biscuit on dessert plates, topped with whipped cream and sliced strawberry mixture, then top with a second biscuit. Add another layer of strawberries and whipped cream, and enjoy!
Pair it with a refreshing strawberry lemonade to wash it down!
- Use cold butter. When baking the biscuits the butter will melt and create pockets of air. This is what makes the biscuit fluffy. It will also not melt too quickly and give the rest of the biscuit time to bake and expand. Using melted butter or room temperature butter will result in denser biscuits.
- Use parchment paper. Lining your baking sheet will give you a smooth consistent area for your biscuits and makes removal much easier, keeping the biscuits intact.
- Measure your flour correctly. If you use too much, or not enough flour it will affect the outcome of your delicious strawberry shortcake. The proper way to measure it out is by spooning flour into the measuring cup and levelling it out using the straight edge of a knife.
- Chill the bowl and beaters in the fridge or freezer before whipping the cream. It helps to get stiff peaks a lot faster.
These biscuits are best enjoyed on the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 24 hours.
Yes! You can make the biscuit dough and refrigerate it overnight. Just bring it to room temperature before baking.
You can also make the whipped cream and strawberry topping ahead of time. Store them in separate airtight containers in the fridge for up to 24 hours.
Assemble the biscuits just before serving.
You can use frozen if that’s what you’ve got. Once they’re thawed and sitting in the sugar, they will become much soggier than fresh strawberries because of the higher water content.
Yes, you can use a glass or any other object with a round edge. Just make sure it’s about the same size as a biscuit.
Can I freeze these strawberry shortcakes?
Yes! You can freeze the biscuit dough raw or freeze the baked biscuits.
How to Freeze Biscuit Dough
Form the dough into a disk and wrap it in plastic wrap. Place it in a freezer-safe bag and freeze for up to three months. Thaw in the fridge overnight before baking.
You can also form the biscuits, freeze them, and then bake from frozen adding on a little extra bake time.
Freezing Baked Biscuits
Place the cooled biscuits on a baking sheet and freeze for about an hour, or until solid. Transfer to a freezer-safe bag and freeze for up to three months. Thaw at room temperature for about an hour before serving.
Strawberry Shortcake Biscuits are a summertime classic dessert! This homemade recipe is easy to make and so delicious! Fresh strawberries, whipped cream, and flaky biscuits come together to create the perfect sweet treat! Serve this Strawberry Shortcake Biscuit recipe for a summer barbecue, potluck, or picnic!
More Biscuit Recipes here:
- Mascarpone Biscuit Recipe
- Classic Tea Biscuits
- Quick and Easy Sourdough Biscuits
- Cranberry Cream Biscuits
- Simple Drop Biscuits
Strawberry Shortcake Biscuits
FOR THE BISCUITS
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 2 tablespoons butter cold
- 1 ¼ cups greek yogurt (whole fat)
- 2 tablespoons butter (melted)
- 1 pound fresh strawberries sliced
- 2 tablespoons granulated sugar
- 1-1½ cups cream (heavy/whole or whipping at least 30% fat) whipped
FOR THE BISCUITS
- Pre-heat the oven to 400F (200C). Line a cookie sheet with parchment paper.
- In a large bowl whisk together the four, baking powder, baking soda and salt, cut in the butter to form coarse crumbs, make a well in the middle add the greek yogurt and mix gently until almost combined.
- Move the dough to a floured flat surface and gently knead a few times to bring the dough together, then pat into a ¼-½-1 inch thick. This can be made a couple of ways.1. Pat the dough to ¼-½ inch thick and cut out with a round 2½ inch (7cm) cookie cutter. Place half of the rounds on the prepared cookie sheet and brush the tops with melted butter. Stack another round on top and brush it with melted butter as well. Bake for 15 minutes. Let the biscuits cool on a wire rack. Separate the two biscuits. Place one half on dessert plates, top with whipped topping and sliced strawberries then place the other half on top and repeat with whipped cream and strawberries. Enjoy! (this is the way my Mom made them). or this easier way!2. Pat the dough to 1 inch thickness, cut out with the round cookie cutter, place on prepared cookie sheet, brush with melted butter and bake for 15 minutes or until golden. Let cool on a wire rack. Place one biscuit on dessert plates, top with whipped topping and sliced strawberries. Place the second biscuit on top and repeat with whipped cream and strawberries. Enjoy!
- Clean the strawberries and slice, place the slices in a medium/large bowl and sprinkle with the sugar. Gently stir to combine. Let sit 1-2 hours (chill if leaving out more than 2 hours).
- Whip the cream until stiff in a large bowl.