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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.
Jennifer Desiree Hays says
Hi, I tried this recipe, but they spread out thinly and ended up more like cookies. What do you think went wrong?
Em Beitel says
Hi Jennifer! I am so sorry to hear they didn’t work out for you. I am thinking something must have been off with the measurements when making them for them to have flattened out – either not enough flour, or too much liquid. I hope you’ll try making them again and let us know how it goes! This is one of our favorites, especially this time of year.
Alexis says
This was super yummy!! My local grocery store had a sale buy 1 pack of strawberries get 2 packs free!!! SO the search was on as to what i am going to do with all these strawberries. I picked your recipe because of the picture and title and I am soooo glad I did! My oven must run a little hotter so 17 minutes left them more “toasty” then the picture. I will have to shorten it about 3-4 minutes. Also, the store didn’t have plain yogurt in a smaller size so I got vanilla flavored yogurt and it was super yummy (I still added the vanilla extract becasue I am a HUGE vanilla lover :)! Now I am on to try your Strawberry sauce and Dole Whip!!!
Em Beitel says
Alexis, thank you so much! We are so happy to hear that you enjoyed this recipe and that’s helpful to know about your oven. I personally love vanilla too and can imagine how delicious adding a little more must be. You will LOVE our strawberry sauce and dole whip!! The sauce is really good with the biscuits, too… just saying! 😉 Thank you again for your feedback! Feel free to reach out to us any time if you ever need any help with a recipe, have any questions, or just want to give us some feedback.
Nancy Mullally says
Would using plain Greek yogurt work?
Em Beitel says
Hi Nancy! Thank you for your question! Greek yogurt is a great choice for biscuits. It has a slightly different consistency from regular yogurt, but I have no doubt it will work just fine. The only real difference I could see would be in flavor, but thanks to the other sweet ingredients, it should balance well. These biscuits are super delicious.
We would love to hear how it works for you! Feel free to let us know your thoughts!
Rosie says
Thank you so much for this delicious recipe. It is absolutely the best shortcake recipe. So easy and so yummy.
Em Beitel says
Thank you so much, Rosie! We are thrilled to hear that!
Priscilla says
Could you use sour cream in place of the yogurt?
Em Beitel says
Hi Priscilla! Yes, you could use sour cream, but it may change the flavor of the biscuits.
Heather Roberts-VanSickle says
I used Greek yogurt and it worked great!
Em Beitel says
That is awesome, Heather! Thank you for sharing! We’re glad you enjoyed them!
Vicki Smith says
This recipe is is easy and absolutely scrumptious. One of the comments mentioned using strawberry cheesecake yogurt instead of plain. I did as well and you can’t imagine the wonderful aroma coming from my oven! Thank you for sharing.
Em Beitel says
Vicki, thank you so much for your wonderful comment! That sounds absolutely delicious – we’re going to have to try that, too! We’re so happy you enjoyed it.
Joanne says
I have been looking for a recipe to try and upon reading yours and your reference to The Cheesecake Factory, I knew this would be the one to try ever since I had my first bite of theirs 🙂
But would using frozen strawberries work with this recipe or do I need to use only fresh?
Isabel Laessig says
You can use frozen strawberries for this recipe. It will change the consistency of the berries a bit but will still be delicious. Let us know how it turns out.
Natalie says
These were amazing! I was craving shortcakes and these turned out perfectly. So easy and delicious.
Isabel Laessig says
It is one of my all time favorite recipes. My family asks me to make them all the time!
Rita King says
Wondering why I only got 6 shortcakes out of this recipe. I verified that my scoop was 2 ozs., and actually undefilled each scoop. What went wrong?
Em Beitel says
Hi Rita! I really can’t be certain what went wrong for you – all I can think is that an ingredient might have been measured incorrectly or the scoops were too large. I hope you enjoyed them, and thank you for your comment!
Jennifer says
I do not like biscuits for strawberry shortcake , I always get pound cake but my husband likes biscuits. So with that being said I tried this recipe. I did not have yogurt so I made homemade buttermilk then just added 1/4 cup more flour. Wasn’t sure if it would work. Let me tell you these are the best biscuits I’ve ever tried. They have the biscuit texture but have a hint of sweetness so they are not bland. You could almost eat them as is. Next time I will make sure I have the yogurt. I will be keeping this recipe for sure
Em Beitel says
Jennifer, that is amazing! We are so happy to hear you enjoyed it. This is one of our favorite desserts of all time and we’re thrilled you had such luck with it. Thank you so much for your lovely comment!