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Two biscuit on top of each other topped with whipping cream and sliced strawberries on a white plate.

Strawberry Shortcake Biscuits

Erika Marucci
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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 biscuits
Calories 194 kcal

Ingredients
  

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)

EXTRAS

  • 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

Instructions
 

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!

EXTRAS

  • 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.

Notes

You could also use the Classic Tea Biscuit recipe (omit the raisins).
You may get more than 6 servings depending on how thick you cut the biscuits. 
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.
You can freeze the 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.
 

Nutrition

Calories: 194kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 156mgPotassium: 147mgFiber: 2gSugar: 6gVitamin A: 238IUVitamin C: 27mgCalcium: 73mgIron: 1mg
Keyword biscuits, shortcake, strawberry shortcake, strawberry shortcake biscuits
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