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strawberry shortcake with homemade biscuits on a plate with fresh juicy strawberries and whipped cream
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Shortcake Biscuits

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.
Course Dessert
Cuisine American
Keyword shortcake biscuits, shortcake biscuits recipe, Strawberry Shortcake biscuits, strawberry shortcake recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 8
Calories 343kcal

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
  • 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

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.
    mixing dry ingredients for strawberry shortcake biscuits in a bowl
  • 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.
    adding cubed butter to flour mixture in bowl
  • Mix 1 large egg, ½ cup plain Greek yogurt, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Mix to combine.
    mixing wet ingredients for strawberry shortcake biscuits batter in a bowl
  • Make a well in the middle of the flour mixture and add the liquid to it.
    adding wet ingredients to dry ingredients for strawberry shortcake biscuit batter
  • Mix with a spatula until a wet dough is formed.
    mixing batter for strawberry shortcake biscuits in a bowl
  • 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.
    strawberry shortcake biscuit dough on parchment paper on a baking sheet
  • Bake at 400°F for 15-17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
    baked strawberry shortcake biscuits on a cooling rack

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 for strawberry shortcake biscuits in a large metal bowl with an electric mixer

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!
    adding a strawberry to the top of a shortcake on a plate

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: 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