Best Homemade Strawberry Shortcake Biscuits

Scrumptious, homemade strawberry shortcake biscuits are the perfect portion and are so easy to make. Everything from the shortcake biscuit dough to the strawberry filling and the whipped cream comes down to simple prep work. You will love these strawberry biscuits!

Total Time: 37 mins

One bite of these flaky and sweet Homemade Strawberry Shortcake Biscuits, and you will fall in love. Filled with a simple whipped cream recipe and fresh strawberries, this easy shortcake recipe is heavenly!

From the first time I gave this shortcake biscuits recipe a try, I knew it was a winner. Trust me, you need this easy shortcake recipe in your life!

The sweet biscuits, homemade whipped cream, and tangy fresh strawberries all together are a masterpiece on a plate.

Best Strawberry Shortcake Recipe from Scratch

I have a love affair with fresh strawberries. From my favorite strawberry swirl cheesecake and strawberry shortcake ice cream cake to refreshing frozen strawberry drinks like strawberry Dole whip, I just can’t get enough.

The first time I had strawberry shortcake was at The Cheesecake Factory many years ago. It was a giant strawberry shortcake filled to the brim with whipped cream and fresh berries.

I loved it so much, I ordered it as a meal a few times, because it was huge! I’m sure I can still pack that giant dessert down, but nowadays I prefer these homemade strawberry shortcakes.

They are the perfect portion and are so easy to make. Everything from the shortcake biscuit dough to the strawberry filling and the whipped cream comes down to simple prep work.

You are going to love this biscuit shortcake recipe. It really is so special. One bite is guaranteed to make you swoon!

Strawberry Shortcake Ingredients

The best part about this recipe for shortcake biscuits is that it uses simple, fresh ingredients. It is one of my favorite fresh strawberry dessert recipes!

Homemade Biscuit Recipe

• 1 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/3 cup butter, cold
• 1/2 cup yogurt, plain
• 3 tablespoons milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Turbinado sugar for sprinkling the top of shortcakes

Strawberry Shortcake Filling

• 1 pound strawberries
• 2 tablespoons granulated sugar

Whipped Cream Recipe

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract

How to Make Strawberry Shortcake

Making this shortcake biscuit recipe is easy and well worth it! Follow these instructions to make a strawberry shortcake recipe from scratch.

Making the Strawberry Shortcake Filling

1. Cut off the tops of the strawberries and dice the berries into bite-size pieces.
2. Toss with 2 tablespoons granulated sugar.
3. Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberries bursts in your mouth when you take a bite.
4. Refrigerate until ready to use, or at least an hour before serving.

How to Make Biscuits for Shortcake

1. Preheat the oven to 400°F.
2. Add 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to a medium bowl. Whisk to combine.
   
3. Cube 1/3 cup cold butter and add to the flour mixture. Toss to coat all the butter pieces with flour, and rub the butter into the flour until coarse crumbs form. Work quickly so the butter doesn’t melt.
4. Mix 1 large egg, 1/2 cup plain yogurt, 3 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl. Beat to combine.
   
5. Make a well in the middle of the flour mixture and add the liquid to it.
   
   Mix with a spatula until a wet dough is formed.
   
6. Use a 2 oz. ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. This will give you 8 shortcakes.
   
7. Sprinkle the top with plenty of turbinado sugar.
8. Bake at 400°F for 17 minutes.
9. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
   

How to Make Whipping Cream

1. Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.
2. Add 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.

Assembling the Strawberry Biscuits

1. To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife.
   
2. Add a generous spoon of whipped cream.
3. Spoon strawberries along with some juice over the cream.
4. Replace the top portion of the biscuit.
5. Enjoy right away!

Tips for Making Strawberry Shortcake Biscuits

• When cutting the butter into the flour for the homemade strawberry shortcake biscuits, you can use a pastry cutter if you prefer.
• If you don’t have a pastry cutter, don’t run out and buy one! I always use my hands to cut the butter in when making these homemade strawberry shortcake biscuits. I find it quick and effective and actually prefer it over using a pastry cutter!

Only work with the tips of your fingers and work quickly to avoid melting the butter. Cold butter is key when making biscuits of any kind.

• Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon. The batter will be very wet. To keep the biscuits soft and moist, avoid adding more flour!
• The best way to divide this batter is with an ice cream scoop. I love my ice cream scoop. It’s the perfect device to portion everything perfectly! Especially with a wet batter like this homemade biscuit recipe, it keeps everything clean and the biscuits nicely domed.
• Try our homemade strawberry sauce recipe to top your biscuits. It is amazingly delicious!

Best Strawberry Shortcake Recipe

These homemade strawberry shortcake biscuits are more like scones. They’re made with butter and yogurt, which makes this recipe for strawberry shortcake with biscuits so soft and moist. This biscuit shortcake recipe is just scrumptious!

And of course, homemade whipped cream is a must to top any biscuit for strawberry shortcake! But when short on time, I’m not against store-bought whipped cream. It’ll do in a pinch!

Easy Summer Desserts

Strawberry recipes like these shortcake biscuits make some of the best summer desserts for parties like a backyard BBQ! Enjoy! For more perfect summer desserts, give these a try…

• Carlota de Limon (Charlotte Russe Dessert)
• Red White and Blue Popsicles
• Chocolate Ganache
• Key Lime Pie Squares

Did you try my favorite homemade strawberry shortcake biscuits? Let me know in the comments and with a rating! I love to hear from you. While you’re at it, you can save Strawberry Shortcake Biscuits 📌 on Pinterest for later! We even have a video pin.

Homemade Strawberry Shortcake Biscuits

🖨 Print 📌 Pin 📝 Comment

4.17 from 49 votes

👩‍🍳 Author: Trang Doan

Prep ⏱: 20 minutes

Cook ⏱: 17 minutes

Total ⏱: 37 minutes

👪 Servings: 8

🥘 Ingredients

Shortcake Biscuit Dough Recipe

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/3 cup butter (cold )
• 1/2 cup yogurt (plain )
• 3 tablespoons milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Turbinado sugar ( for sprinkling the top of shortcakes)

Strawberry Shortcake Filling Ingredients

• 1 pound strawberries
• 2 tablespoons granulated sugar

Whipped Cream Recipe Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract

🔪 Instructions

How to Make the Strawberry Shortcake Filling

• Cut off the tops of the strawberries and dice the berries into bite-size pieces. Toss with 2 tablespoons granulated sugar.
• Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberries bursts in your mouth when you take a bite.

  Refrigerate until ready to use or at least an hour before serving.

How to Make Biscuit Dough for Shortcakes

• Preheat the oven to 400°F.
• Add 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to a medium bowl. Whisk to combine.
• Cube 1/3 cup cold butter and add to the flour mixture. Toss to coat all the butter pieces with flour, and rub the butter into the flour until coarse crumbs form. Work quickly so the butter doesn’t melt.
• Mix 1 large egg, 1/2 cup plain yogurt, 3 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl. Beat to combine.
• Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
• Use a 2 oz. ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. This will give you 8 shortcakes. Sprinkle the top with plenty of turbinado sugar.
• Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.

Making Homemade Whipped Cream

• Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.
• Add 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.

Assembling the Shortcakes

• To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife. Add a generous spoon of whipped cream, then juicy strawberries. Replace the top portion fo the biscuit and enjoy right away!

Video

📋 Notes

• When cutting the butter into the flour for the homemade strawberry shortcake biscuits, you can use a pastry cutter so you don’t have to get your hands covered in flour.
• However, if you don’t have a pastry cutter, don’t run out and buy one! I always use my hand to cut the butter in when making these homemade strawberry shortcake biscuits. I find it to be quicker and more effective. Only work with the tips of your fingers and work quickly to avoid melting the butter. Cold butter is key when making biscuits of any kind.
• Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon. The batter will be very wet. To keep the biscuits soft and moist, avoid adding more flour.
• The best way to divide this batter is with an ice cream scoop. I love my ice cream scoop.

Nutrition

Calories: 343kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 204mg | Potassium: 223mg | Fiber: 1g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 33.5mg | Calcium: 84mg | Iron: 1.5mg

Tried this recipe?Mention @familyfoodie or tag #SundaySupper!

Photography by Trang Doan.