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Get ready to try the most amazing homemade Strawberry Shortcake Biscuits! One bite of these completely made-from-scratch flaky and sweet biscuits with strawberry shortcake whipped cream filling and you will fall in love. Every bite is heavenly!
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Strawberry Shortcake Recipe
I can still remember the first time I had a strawberry shortcake at The Cheesecake Factory many years ago. It was amazing and one of the most memorable desserts I had ever tried.
What sets my homemade strawberry shortcake biscuits aside from every other classic recipe is how they are made and our secret ingredient: yogurt! My homemade biscuits are more like scones.
They’re made with butter and yogurt, which makes this recipe for strawberry shortcake biscuits so soft and moist. This recipe beats a shortcake made with pound cake any day!
Well, these hold up so well to the strawberries, I have to say the shortcake is the BEST STRAWBERRY SHORTCAKE BISCUIT I HAVE EVER HAD/MADE‼️ It has a very nice flavor on its own too. I will ALWAYS make it in the future!!! 😀
Diane on Pinterest
Strawberry Shortcake Biscuits Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- butter cold
- yogurt plain
- milk
- egg
- pure vanilla extract
- Turbinado sugar, or more granulated sugar for sprinkling the top of shortcakes
Homemade Whipped Cream makes this strawberry shortcake recipe extra special.
Strawberry Shortcake Biscuit Recipe Ingredients
- Strawberries
- granulated sugar
How to Make Homemade Strawberry Shortcake
Strawberry Shortcake Filling
- Cut off the tops of the strawberries and slice the berries into bite-size pieces. Toss with granulated sugar.
- Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberry juices bursts in your mouth when you take a bite.
- Refrigerate until ready to use or at least an hour before serving.
Strawberry Shortcake Biscuits
- Preheat the oven to 400°F. Add flour, sugar, baking powder, baking soda, and salt to a large bowl. Whisk to combine.
- Cube 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 egg, plain Greek yogurt, milk, and vanilla extract in a small bowl. Mix 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 15-17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely. The biscuits should be lightly golden brown.
Homemade Whipped Cream
- Chill a mixing bowl and whisk the attachment of your mixer in the refrigerator for 15-30 minutes ahead of time. You can do this while the strawberries are soaking up the sugar.
- Add heavy whipping cream, granulated sugar, and vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
See more here: how to make whipped cream. Homemade whipped cream is the best to top any biscuit for a strawberry shortcake! But if you’re short on time, store-bought works in a pinch.
Homemade Strawberry 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 of the biscuit and enjoy right away!
You can also add my delicious strawberry sauce on top. Trust me, it is amazing!
Biscuits for Strawberry Shortcake Tips
- The best way to divide the batter for your shortcake biscuit recipe is with an ice cream scoop. I love my ice cream scoop. It’s perfect for portioning the dough!
- If you don’t have a pastry cutter, don’t run out and buy one! I always use my hands to mix in the butter. I find it quick and effective and 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!
- This tip comes from one of our readers and it is an amazing one!
I used frozen butter and ran it thru my salad shooter. Worked like a charm and made it so easy. Great biscuits! Will be making them again.
Shelly on Pinterest
Shortcake Biscuits FAQs
I would highly recommend using fresh strawberries. It makes a world of difference in the taste. There is nothing like the taste of a freshly made strawberry shortcake.
Both a cake and a shortcake are delicious with fresh strawberries but a shortcake is more crispy and crumbly. There is nothing quite like it!
Made this recipe tonight. It’s a keeper! By far the best scratch shortcake recipe I have tried.
Brenda on Pinterest
Strawberry Desserts
- Strawberry Cheesecake
- Fresas con Crema
- Strawberry Dump Cake
- Strawberry Ice Cream Shortcake
- Candied Strawberries
Absolutely amazing! Never been the biggest fan of strawberry shortcake, but I was looking to bake something new and I cannot stop eating this! Super simple, quick, and tasty. 10/10 would recommend!
Emma
📋 Recipe
Shortcake Biscuits
Ingredients
Shortcake Biscuit Dough Recipe
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup salted butter cold
- ½ cup yogurt plain, Greek
- 3 tablespoons milk
- 1 large egg
- ½ teaspoon pure vanilla extract
- turbinado sugar optional, 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
- ½ teaspoon pure vanilla extract
See our Cooking Conversions Chart for help converting measurements!
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 1½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt to a medium bowl. Whisk to combine.
- Cube ⅓ 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, ½ cup plain Greek yogurt, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Mix 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 15-17 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 ½ 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 of 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.
Shelly says
I used frozen butter and ran it thru my salad shooter. Worked like a charm and made it so easy. Great biscuits! Will be making them again.
Isabel Laessig says
What a great tip, Shelly! Thank you for sharing your experience with me.
Jill imler says
Made the they were the best
Em Beitel says
That is awesome, Jill! Thank you so much!
Claudia says
Hi! Went to the store and forgot yogurt! Is there any substitute?
Em Beitel says
Hi Claudia! A good substitute would be sour cream – we’ve had others try this and it works great. Thank you for your question!
Cathy says
This recipe is amazing and easy to put together. Family loves it. It will be my go to Strawberry shortcake. Thank you!
Em Beitel says
Thank you so much, Cathy! We’re so glad you all enjoyed it!
Danielle says
How long will the biscuits keep? Could I make them a day or two ahead of time? Has anyone tried that?
Em Beitel says
Hi Danielle! Yes, you could make them 2 days ahead of time and they should keep well. Just don’t fill them until you’re ready to serve them. Thank you for your question!
Cara says
Hi! I’m actually about to make these but have some questions. An earlier comment asked about storing the biscuits. Do they need to be stored in the fridge? If so, what’s the best way to reheat them? I don’t have an ice cream scoop and I can’t tell how big these actually are. What should I use instead? Thank you!!
Em Beitel says
Hi Cara! You can use a large serving spoon. I would say think of them as your average biscuit size. Since these are yogurt biscuits, I personally would store them in the refrigerator. I would reheat them gently in the oven at about 300°F.
dina and bruce miller says
This looks amazing! Can’t wait to make!
Em Beitel says
We hope you love it!