Strawberry Shortcake Biscuits

Every year, the syrupy heat of summer ripens strawberries until they’re ruby red to their core. Alone, they exude a refreshing sweetness, but when tossed with a little sugar and orange juice, they soften, sweeten and shine. You won’t believe how stunning those macerated berries can be when spooned into a homemade biscuit that’s filled with fluffy whipped cream. These dreamy strawberry shortcake biscuits are perfect for a summer afternoon.

Ingredients for Strawberry Shortcake Biscuits

• All-purpose flour: This type of flour makes tender, chewy biscuits. They’re a bit crispy on the outside, too, but not so thick and hearty that they’re like a bread crust.
• Sugar: Granulated sugar lightly sweetens the biscuits without making them as sugary as a dessert. You’ll want to reserve 1 tablespoon sugar to macerate the strawberries too.
• Baking powder: An entire tablespoon of baking powder fluffs up the biscuits. Since there’s so much in this strawberry shortcake biscuit recipe, it’s worth checking the expiry date and maybe even testing the baking powder for potency.
• Butter: The secret to flaky biscuits is to keep the butter cold. Pieces of cold butter create steam pockets as they melt, lofting the dough layers. Not sure which brand of butter to buy? Here are some of the best butter brands, according to our Test Kitchen.
• Milk: Use your preferred milk here. While we specify 2%, you can just as easily swap in heavy whipping cream, buttermilk, whole milk or even a nondairy milk alternative.
• Strawberries: Clean the strawberries well for the best results. Even soaking strawberries in salt water can draw out bugs hiding inside!
• Whipped topping: There’s nothing like the soft, billowy peaks of homemade whipped cream, but if time isn’t on your side, store-bought whipped topping works just perfectly.

Directions

Step 1: Make the biscuit dough

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Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, 2 tablespoons sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs, just as you would in a pie crust recipe. Then, gradually stir in the milk until a soft dough forms.

Step 2: Scoop and bake the biscuits

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Drop the biscuit dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake the biscuits until they’re lightly browned, 12 to 15 minutes. Cool the biscuits to room temperature on a wire rack.

Step 3: Macerate the strawberries

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Meanwhile, place the cut strawberries, orange juice and the remaining 1 tablespoon sugar in a bowl. Toss gently until everything is combined.

Editor’s Tip: This process is called macerating, which helps break down the strawberries so they’re juicer and sweeter.

Step 4: Assemble the biscuit strawberry shortcakes

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With a sharp serrated knife, split the shortcakes in half horizontally.

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Place the bottom halves on serving plates. Top each one with the whipped topping and the macerated strawberries.

Replace the shortcake tops and serve!

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Recipe Variations

• Switch the berries: While strawberries are the most popular, you can easily switch up the flavors with raspberries, blueberries, pitted cherries or blackberries. Bananas and stone fruits such as peaches and nectarines also make divine fillers.
• Add pistachio butter or Nutella: In place of, or in addition to, the whipped cream, smear 1 to 2 tablespoons pistachio butter or Nutella on one side of the biscuit, then add the whipped cream and strawberries. Either of these spreads create a rich, nutty flavor, with pistachio butter leaning more earthy and Nutella leaning more chocolaty.
• Pile in the pie filling: If the strawberries are too old or the fruit at the store is looking a little sad, pie filling in the flavor of your choice works in a pinch. Keep in mind that pie filling is sweeter than fresh berries, so no need to add the sugar or orange juice.
• Flavor the whipped cream: An easy way to create even more flavor is through the whipped cream. Hazelnut whipped cream would go beautifully with the strawberries, and the mint, lime and rum flavor trio of mojito whipped cream would add a touch of the tropics.

How to Store Strawberry Shortcake Biscuits

Assembled leftovers won’t hold very well, as the whipped cream will deflate and become runny, making your biscuits super soggy. If you must save your leftovers, place them in an airtight container in the fridge for up to one day. Try to assemble only the amount of biscuit strawberry shortcake you know will be eaten immediately.

Can you freeze strawberry shortcake biscuits?

You can freeze unassembled biscuits for up to three months. Once the biscuits are out of the oven, let them cool completely to room temperature, then either place them in an airtight container or resealable bag. To thaw, place them in the fridge overnight.

Strawberry Shortcake Biscuit Tips

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What’s the difference between shortcake and biscuits?

A shortcake is like a sweeter biscuit. Biscuits can be used in sweet or savory applications, but shortcakes are reserved for sweet dishes.

Shortcake is derived from an old English version of the word “short” but was not meant to imply a diminutive pastry. Back then, “short” referred to a baked good that was made crisp with the addition of fat, traditionally butter or lard. Shortcake, as we know it today, is a crisp, crumbly cake usually made with butter, although some recipes may call for shortening. Its crispy exterior and soft, flaky interior have a texture similar to traditional biscuits and scones, but shortcakes are made with a little more sugar and are, therefore, sweeter.

Can you use something other than homemade biscuits to make strawberry shortcake biscuits?

Yes, you can forgo the homemade biscuits for another bready base. If you need to whip up dessert in a hurry, rely on a convenient store-bought biscuit/baking mix, such as Bisquick, and follow the manufacturer’s instructions for baking. A large tube (16.3 ounce) of the best store-bought biscuits will yield equally good results. If all else fails, slices of premade pound cake or angel food cake work too.

Can you use frozen strawberries instead of fresh?

We love fresh berries, but if you’re pressed for time or the berries are starting to look moldy or shriveled (fresh strawberries have a short seasonal window), pick up a 16-ounce bag of frozen, sweetened, sliced strawberries. Allow them to thaw, drain the excess liquid, then assemble them into the strawberry shortcake biscuit recipe.