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    Home » Recipes » Best Dessert Recipes » Strawberry Shortcake Biscuits

    Strawberry Shortcake Biscuits

    Published: Jun 9, 2023 Modified: Jun 9, 2023 by Isabel Laessig

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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!

    Strawberry Shortcakes on a white plate with fresh strawberries
    Jump to:
    • Strawberry Shortcake Recipe
    • Shortcake Biscuits Ingredients
    • Strawberry Shortcake Ingredients
    • Strawberry Shortcake Biscuit Recipe
    • Strawberries for Strawberry Shortcake
    • Biscuits for Strawberry Shortcake Tips
    • How to Make Homemade Whipped Cream
    • Strawberry Shortcake Biscuits FAQs
    • Gluten-Free Shortcake Biscuits
    • Strawberry Desserts
    • 📋 Recipe
    • 💬 Reviews

    Strawberry Shortcake Recipe

    I can still remember the first time I had a strawberry shortcake at The Cheesecake Factory many years ago. It was absolutely amazing and one of the most memorable desserts I had ever tried.

    What sets my homemade strawberry shortcake biscuits aside from every other 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.

    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 fresh out of the oven

    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 Ingredients

    • Strawberries
    • granulated sugar
    Strawberry shortcake biscuits with fresh berries and whipped cream on a black plate

    Strawberry Shortcake Biscuit Recipe

    1. Preheat the oven to 400°F.
    2. Add flour, sugar, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
    3. 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.
    4. Mix egg, plain yogurt, milk, and 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. Sprinkle the top with plenty of turbinado sugar.
    7. Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
    Portioning shortcake biscuits onto a parchment paper sheet

    Strawberries for Strawberry Shortcake

    1. Cut off the tops of the strawberries and dice the berries into bite-size pieces.
    2. Toss with 2 tablespoons of 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.

    You can also add my delicious strawberry sauce on top. Trust me, it is amazing!

    Fresh strawberries washed in a colander

    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 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!
    • 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

    How to Make Homemade Whipped Cream

    1. 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.
    2. 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.

    Follow the step-by-step instructions on 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 whipped cream works in a pinch.

    Mixing whipped cream in a bowl with a whisk

    Strawberry Shortcake Biscuits FAQs

    Do I need to use fresh strawberries?

    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.

    What’s the difference between cake and 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

    Gluten-Free Shortcake Biscuits

    You can make gluten-free strawberry shortcake biscuits by swapping out regular flour for gluten-free flour. They taste just as delicious!

    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

    Close up of strawberry shortcake on a plate

    Strawberry Shortcake Biscuits

    Isabel Laessig
    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.
    4.49 from 157 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 17 minutes mins
    Total Time 37 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 343 kcal

    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 butter cold
    • ½ cup yogurt plain
    • 3 tablespoons milk
    • 1 large egg
    • ½ 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
    • ½ teaspoon pure vanilla extract
    Cooking Conversions

    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.
      Strawberries washed in a colander

    How to Make Biscuit Dough for Shortcakes

    • Preheat the oven to 400°F.
      Add 1 ½ 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.
      After mixing dry ingredients for strawberry shortcake biscuits dough
    • 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.
      AFter mixing wet ingredients for strawberry shortcake biscuits dough
    • Mix 1 large egg, ½ cup plain yogurt, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Beat to combine.
      Forming a well in the dry mixture for strawberry shortcake biscuits dough
    • 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.
      Dough formed in a mixing bowl for strawberry shortcake biscuits
    • 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.
      Portioning shortcake biscuits onto a parchment paper sheet
    • Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
      Strawberry shortcake biscuits fresh out of the oven

    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.
      Mixing whipped cream in a bowl with a whisk

    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!
      strawberry shortcake biscuit on a plate with a spoon

    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: 343kcalCarbohydrates: 36gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 84mgSodium: 204mgPotassium: 223mgFiber: 1gSugar: 16gVitamin A: 735IUVitamin C: 33.5mgCalcium: 84mgIron: 1.5mg
    Keyword biscuits for strawberry shortcake, shortcake biscuits, Strawberry Shortcake biscuits, strawberry shortcake recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!

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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Shelly says

      July 14, 2021 at 7:25 pm

      5 stars
      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.

      Reply
      • Isabel Laessig says

        July 19, 2021 at 11:11 am

        What a great tip, Shelly! Thank you for sharing your experience with me.

        Reply
        • Jill imler says

          January 08, 2023 at 5:18 pm

          5 stars
          Made the they were the best

          Reply
          • Em Beitel says

            January 09, 2023 at 4:28 pm

            That is awesome, Jill! Thank you so much!

            Reply
    2. Claudia says

      September 12, 2021 at 5:59 pm

      Hi! Went to the store and forgot yogurt! Is there any substitute?

      Reply
      • Em Beitel says

        October 20, 2021 at 11:20 am

        Hi Claudia! A good substitute would be sour cream – we’ve had others try this and it works great. Thank you for your question!

        Reply
    3. Cathy says

      June 19, 2022 at 2:29 pm

      5 stars
      This recipe is amazing and easy to put together. Family loves it. It will be my go to Strawberry shortcake. Thank you!

      Reply
      • Em Beitel says

        June 22, 2022 at 12:22 pm

        Thank you so much, Cathy! We’re so glad you all enjoyed it!

        Reply
    4. Danielle says

      June 27, 2022 at 3:44 pm

      How long will the biscuits keep? Could I make them a day or two ahead of time? Has anyone tried that?

      Reply
      • Em Beitel says

        June 28, 2022 at 11:13 am

        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!

        Reply
    5. Cara says

      July 18, 2022 at 3:13 pm

      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!!

      Reply
      • Em Beitel says

        July 29, 2022 at 3:54 pm

        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.

        Reply
    6. dina and bruce miller says

      March 26, 2023 at 9:23 am

      This looks amazing! Can’t wait to make!

      Reply
      • Em Beitel says

        March 31, 2023 at 1:26 pm

        We hope you love it!

        Reply
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