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This is the best Homemade Strawberry Shortcake Biscuits recipe you will ever try! One bite of these flaky and sweet biscuits with strawberry shortcake whipped cream filling and you will fall in love. It is heavenly!
🍓 What makes this the best strawberry shortcake recipe?
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, and it instantly became one of my favorite strawberry desserts.
I loved it so much, I ordered it as a meal a few times! I’m sure I can still pack that giant dessert down, but nowadays I prefer these homemade yogurt biscuits.
From the first time I gave this shortcake biscuits recipe a try, I knew it was a winner. Trust me, you need it in your life!
The sweet yogurt biscuits, homemade whipped cream, and tangy fresh strawberries all together are a masterpiece on a plate. It is the perfect strawberry shortcake recipe! Just try it – I know you’ll agree!
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.
Our readers are loving this recipe for yogurt biscuits on Pinterest.
Take it from our readers – they are loving this recipe! Here’s what they’re saying:
“This recipe was delicious! I followed the directions exactly and it turned out perfectly!” – @slay86
“Excellent recipe..I used strawberry cheesecake Greek yogurt as a substitute for the plain yogurt and it just gave a richer strawberry flavor!” – @dbrnusak
“So easy to make. It was delicious. I will be making again but will try with different fruits. 🍓🍓😋😋♥♥” – @rochelle1061
“I added lemon zest to the batter, it was soooo goooood!! Smelled amazing and tasted better then any shortcake i ever tried. Definitely a keeper 🍓🍨” – Vera
“These turned out pretty good. I had to use sour cream instead of yogurt. 😋” – @asyacsure
“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!” – @ezdisney
“Thank You so much for the recipe, these are amazing ‼️‼️‼️ ‼️‼️ l doubled the recipe and made them a bit bigger (2 sheets of 6 to a 1/2 sheet size (13 x 18 )baking sheet) yielding 12 shortcakes. I didn’t have yogurt so I used full fat sour cream.
They are so tender but hold together very well not crumbly like a biscuit at all. 😍
Well, these hold up so well to the strawberries, I have to say the shortcake is the BEST 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!!! 😀” – @wildflr48
Thank you all for sharing your photos and reviews with us! Did you try this recipe? Share it with us on Pinterest! We love to see your creations!
🍓 Strawberry Shortcake Biscuits Ingredients
Homemade Biscuit Recipe
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Butter, cold
- Yogurt, plain
- Milk
- Egg
- Vanilla extract
- Turbinado sugar for sprinkling the top of the biscuits
Strawberry Shortcake Filling
- Strawberries
- Granulated sugar
Whipped Cream Recipe
- Whipping cream
- Granulated sugar
- Pure vanilla extract
🍰 How to Make Strawberry Shortcake
This is the easiest shortcake biscuit recipe you will ever make. Follow these instructions to make these delicious yogurt biscuits and sweet whipped cream filling from scratch!
Making Strawberry Shortcake Filling
- Cut off the tops of the strawberries and dice 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 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 Strawberry Shortcake Biscuits
- Preheat the oven to 400°F. Add all-purpose flour, granulated sugar, baking powder, baking soda, and salt to a medium bowl. Whisk until well combined.
- 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 yogurt, milk, and 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 biscuits.
- Sprinkle the top with plenty of turbinado sugar. Bake at 400°F for 17 minutes. Remove from the oven and transfer onto a wire rack to cool completely.
How to Make Whipping 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 heavy whipping cream, granulated sugar, and vanilla extract to the chilled mixing bowl. Then mix on medium-high speed until it forms stiff peaks.
Assembling the Strawberry Biscuits
- To assemble the shortcakes, cut them 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 of the biscuit. Enjoy right away!
⭐ Family Foodie Tips
- When cutting the butter into the flour for the homemade strawberry 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 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!
- Try our homemade strawberry sauce recipe to top your biscuits. It is amazingly delicious!
These homemade 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 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 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
Love strawberries? Try our Fresas con Crema! It’s a Mexican strawberries and cream dessert you will love.
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.
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📋 Recipe
Homemade Strawberry Shortcake Biscuits
🥘 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
Photography by Trang Doan.
Michelle Bennetts Heumann says
Do you think you could substitute sour cream for yogurt?
Marion Myers says
Sour cream should work, but it will affect the flavor and texture. The biscuits might be more tender with a richer taste. I hope that helps!
Mary says
I couldn’t find plain yogurt so used strawberry without the stuff on the bottom of the container. The biscuits are fabulous!
Em Beitel says
That sounds like it worked out well, Mary! We’re so glad you like them, thank you for letting us know!
Ashlie says
Hello,
Made this recipe for an event later today. Can I leave the biscuits out of refrigerator? Cannot wait to try!
Thank you!
Em Beitel says
Hi Ashlie! I’m so excited to hear you made this recipe, and can’t wait for you to try it! It’s one of my favorites.
I wouldn’t recommend leaving the biscuits out of the refrigerator for too long before serving, since they’re made with yogurt and milk and are topped with whipped cream. It may be fine for a little while, but I recommend keeping them refrigerated until just before you’re ready to serve.
Layne says
Hello! I’m a new baker but looking to prep something for next week. Will the biscuits or dough do okay frozen?
Em Beitel says
Hi Layne! We’re so glad you’re going to try this recipe out- it’s one of our favorites.
We recommend portioning the dough out before freezing. Once it’s frozen, you can store the dough in a ziploc bag or an airtight container in the freezer. Thaw the dough in the fridge the night before the day you plan to bake. When you thaw it, make sure to separate each portion on a baking tray so they don’t stick together.
Let us know if you have any other questions!
Grammasue says
I thought your pics were beautiful so I made these last night (especially since the Lemoncello Tart I made yesterday for Easter was completely gone! LoL) These shortcake biscuits are the BEST I have ever made!! I only had half of the plain yogurt called for, so I substituted light sour cream for the rest. They turned out wonderful and light with a nice crisp top. I did sprinkle sugar on top before baking. My husband and I love these. Just sliced in half added cool whip and plenty of fresh (unsweetened) strawberries. Best dessert out there! Thanks so much for sharing your YUMMY recipe with us! Cheers!
Em Beitel says
Thank you so much for this absolutely lovely comment. We are SO glad to hear these turned out so well for you and that you and your husband both liked them so much. Happy belated Easter!
Sue Keefer says
Just made these tonight! Quick, easy, and very delicious, even without the whipped cream, which I forgot to buy. Husband and I agree that this recipe is a keeper!
Em Beitel says
Thank you so much, Sue! I made these the other day too. So yummy. Very glad to hear you and your husband enjoyed them!
Synthia says
Could I make the dough today and leave in the fridge since I am going to make it tomorrow for a party?
Em Beitel says
Hi Synthia! Yes, you could absolutely do that! Wrap the dough tightly in plastic wrap and store in the fridge until you’re ready to use it.
Wendy says
Divinely delicious!
Em Beitel says
Thank you so much, Wendy!
Melinda T says
OH MY GOODNESS! These are heavenly! The best I’ve ever tasted! I did substitute sour cream for the yogurt as it was what I had on hand.
Thank you for this amazing recipe!
Em Beitel says
Melinda, thank you so much! We are so happy you enjoyed them!
Kathie says
This recipe is excellent. I did use sour cream instead of yogurt and heavy cream instead of milk. This recipe is a keeper and so easy to make!
Em Beitel says
Thank you so much, Kathie! We are so glad to hear it! And thank you for letting us know about the substitutions you used – that is so helpful. 🍓