Ready to celebrate summer? Look no further than these classic strawberry shortcake biscuits–one of my absolute favorite recipes that I make every year, guaranteed. Bursting with vibrant flavors of buttery biscuits, fresh local strawberries, and homemade whipped cream, this dessert is a true celebration of summer’s bounty. Plus, it’s the perfect treat for a crowd!
Aside from being delicious, the best part about this recipe is that you can double it–so if you have a big group, it’s no big deal! It’s also incredibly versatile: You can whip these up whether you’re hosting a garden party, surprising someone on their special day, or simply treating yourself. Plus, they’re a breeze to make, even for the most novice bakers among us.
Pro tip: Try and go strawberry picking if you can, the fresh local strawberries really make the recipe! Ahead, scroll on to see how to make the ultimate summer dessert–and have everyone asking for seconds.
Strawberry Shortcake Biscuits:
Prep time: 10 minutes
Total time: 25 minutes
Yield: 9 shortcakes
Ingredients:
Biscuits:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold butter, cut into cubes
- 1 cup buttermilk
- 1 Tablespoon heavy cream
- 1 Tablespoon coarse sugar
Berries:
- 4 cups strawberries, hulled
- 1/4 cup granulated sugar
Whipped Cream:
- 1 cup heavy cream
- 2 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions:
Prepare the biscuits:
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt: stir to mix.
2. With a pastry blender or 2 knives used scissor-style, cut in butter until the mixture is the size of peas.
3. Add buttermilk; stir until just combined.
4. With lightly floured hands, gather dough into a ball; flatten dough with hands or lightly floured rolling pin into roll dough into a 1/2-inch-thick square.
5. Fold one side into the center, then the other side. Turn the dough horizontally; repeat the process of folding and turning 2 more times.
6. Preheat oven to 350°F.
7. With a 3-inch round biscuit cutter, cut out dough into rounds. Reroll scraps to make 9.
8. Place on a cookie sheet, about 2 inches apart. Brush each biscuit with heavy cream; sprinkle with coarse sugar.
9. Bake for 15 minutes or until the top is golden.
Prepare the strawberries:
9. Cut strawberries into quarters (if small, cut each in half); place in a large bowl; stir in granulated sugar.
10. Cover and refrigerate until ready to use, stirring occasionally.
11. To serve, with a serrated knife, cut each biscuit in half. Top the bottom half of each biscuit with a large spoonful of berries and juice; then some whipped cream. Add biscuit tops. Serve immediately.
Did you make these strawberry shortcake biscuits? Show us on Instagram or TikTok @lulus–and head to our Summer Fashion Shop for sweet styles to wear all season!
Julianna Deschenes is a food stylist, photographer, and co-founder of Bon Vivants Creative with her husband, Evan. BNV is a creative agency specializing in food content creation. When not in the kitchen, she’s traveling the world creating content for luxury hotels and resorts. Follow along on @julianndeschenes & @bonvivantscreative for more recipes!
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