Homemade Strawberry Shortcake Biscuits

Don’t go through summer without making this easy strawberry shortcake recipe! Our scrumptious Homemade Strawberry Shortcake Biscuits are filled with a simple whipped cream recipe and sweet, fresh strawberries. They will make you swoon with just one bite!

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 giant! I’m sure I can still pack that giant shortcake down, but nowadays I prefer these reasonably sized homemade Strawberry Shortcakes.

Strawberry Shortcake Recipe from Scratch

The best part about this recipe for shortcake biscuits (aside from the incredible flavor) is that it uses simple, fresh ingredients you can find easily at the store. It is one of our favorite 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 tablespoon milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Turbinado sugar for sprinkling the top of shortcakes

Strawberries for Shortcake Recipe:

• 1 pound strawberries
• 2 tablespoon granulated sugar

Whipped Cream Recipe:

• 1 cup heavy whipping cream
• 2 tablespoon 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, including the biscuits, strawberry filling, and whipped cream recipe:

Making Strawberry Shortcake Biscuits:

1. Hull and dice the strawberries into bite-size pieces and toss with sugar. Refrigerate until ready to use.
2. Preheat the oven to 400°F.
3. Add flour, sugar, baking powder, baking soda, and salt to a medium bowl and whisk to combine all the dry ingredients.
4. Cube the 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, working quickly so the butter doesn’t melt.
5. Mix the egg, yogurt, milk and vanilla in a small bowl and beat to combine.
6. 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.
7. Use a 2 oz. ice cream scoop to portion the dough onto a parchment paper lined baking sheet. This will give you 8 shortcakes.
8. Sprinkle the top with plenty of turbinado sugar.
9. Bake at 400°F for 17 minutes.
10. 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 in the refrigerator for about 15 – 30 minutes before making whipped cream.
2. Add the heaving whipping cream, sugar and vanilla extract to the chill mixing bowl and mix on medium-high speed until stiff peak.

Assemble Shortcake Biscuits Recipe:

1. To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, add a generous spoon of whipped cream, spoon strawberries along with some juice over the cream, replace the top portion. Enjoy right away.

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 and absolutely scrumptious overall.

And of course homemade whipped cream is a must to top any biscuit for strawberry shortcake, but I’m not against store-bought if you’re tight on time. Also, the strawberry shortcake filling is made with macerated strawberries in a little bit of sugar an hour or two before serving to release all the wonderful juice.

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 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, 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.

Strawberry Recipes are one of the best summer desserts for parties like a backyard BBQ! Enjoy!

Easy Summer Desserts with Few Ingredients

• Peach Shortcakes
• Spiderman Web Berry Dessert
• Strawberry Dole Whip
• Carlota de Limon (Charlotte Russe Dessert)
• Red White and Blue Popsicles
• Chocolate Ganache Covered Strawberries
• Berry Compote Recipe
• Lemon Jello Poke Cake with Raspberry Filling
• Key Lime Pie Squares
• Low Carb Cake with Strawberry Glaze
• Peach Cobbler with Cake Mix
• Rhubarb Cake

📌 Pin Homemade Strawberry Shortcake Biscuits to Save for Later!

Homemade Strawberry Shortcake Biscuits

Don’t even think about going through summer without making this classic homemade strawberry shortcake recipe! Our scrumptious Homemade Strawberry Shortcake biscuits are filled with fluffy whipped cream and sweet juicy strawberries that will make you swoon with just one bite!

4.09 from 45 votes

Print Pin Comment

Course: Dessert

Cuisine: American

Keyword: Strawberry Short Cake

Prep Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 8

Calories: 343kcal

Author: Trang Doan

Ingredients

For the shortcakes

• 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 tablespoon milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Turbinado sugar for sprinkling the top of shortcakes

For the strawberry filling

• 1 pound strawberries
• 2 tablespoon granulated sugar

For whipped cream

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

Instructions

• Hull and dice the strawberries into bite size pieces and toss with sugar. Refrigerate until ready to use.
• Preheat the oven to 400°F.
• Add flour, sugar, baking powder, baking soda and salt to a medium bowl and whisk to combine all the dry ingredients.
• Cube the 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, working quickly so the butter doesn’t melt.
• Mix the egg, yogurt, milk and vanilla in a small bowl and 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.
• Chill a mixing bowl and the whisk attachment in the refrigerator for about 15 – 30 minutes before making whipped cream.
• Add the heaving whipping cream, sugar and vanilla extract to the chill mixing bowl and mix on medium high speed until stiff peak.
• To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, add a generous spoon of whipped cream, spoon strawberries along with some juice over the cream, replace the top portion. Enjoy right away.

Video

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

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Post updated and republished on July 8, 2019.