Easy Strawberry Shortcake With Fresh Strawberry Biscuits
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Forget about those grocery end-caps of pre-made strawberry shortcake fixings. You know the ones – with the cellophane-wrapped cakes and jelly-like strawberries in a tub. Don’t get me wrong, I have been known to eat those little cakes as is, but as a professional home baker, I had to put a modern spin on the summertime dessert.
How, you ask? The biscuits themselves have strawberries in them! A double dose of strawberry combined with a buttery soft shortcake biscuit is one of my all-time favs (and if you’ve tried my mini strawberry cobbler in a cute skillet, you know what I mean!)
Sure, I like to get fancy with my desserts. But I’ve always said there is beauty in the simple things. The pretty strawberries, homemade whipped cream, and warm strawberry biscuits is stunning. And with 20 minutes of prep time, the shortcakes are super-easy. And I show you how with new step-by-step photos below!
As I type this, I crave strawberries and biscuits. Pop-in-your-mouth strawberry biscuit cookies may do the trick and the flavors are so similar to this shortcake. Or there are the soft fresh strawberry scones that we can look forward to tomorrow morning. Take your pick!
Let’s Make Strawberry Biscuit Shortcake
Reserve 1 cup of the fresh strawberries. Slice or quarter the remaining and add to a mixing bowl with maple syrup. Cover and refrigerate until ready to assemble.
Chop the reserved strawberries into small pieces. Add to a paper towel-lined mixing bowl to absorb excess liquid.
Tip! I prefer fresh strawberries for shortcake. Frozen strawberries lose texture when thawed. If all you have are frozen strawberries, try my easy individual strawberry cobblers with almond flour – which has a similar flavor profile to these shortcakes.
In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter cubes and use your fingers or a pastry cutter to cut the butter into the flour until you have small’ish pieces. It does not need to be completely mixed in.
Measure out the milk and sour cream into a measuring cup. Mix. Add to the dry ingredients and stir to a rough, shaggy dough.
Add the chopped strawberries and stir until just combined. Do not overmix or you will end up with tough biscuits and the strawberries will break up too much.
💡 These next two photos are a representation of the biscuit dough laminating steps.
Pour the dough onto a lightly floured surface and shape into a rough ball. Flatten with your fingers into a 3/4-inch thick rectangle. Fold the dough in half and flatten again. Rotate the dough 90 degrees and flatten again.
Dip the biscuit cutter into flour – I like to use a 2 1/2-inch cutter. Press down straight to cut the biscuits and place them on a baking sheet. Brush with reserved milk. Bake for about 20 minutes until golden.
How to Get Super Light And Fluffy Biscuits
There are three techniques I use to make soft and lofty biscuits.
First – Laminate the dough. It’s easier than it sounds. Laminating the dough means folding it, flattening it, rotating it, and repeat.
Second – Use your fingers to flatten the dough. This prevents the dough from being overworked, which can make the biscuits tough.
Third – Do not twist the biscuit cutter as you cut the biscuit. Doing this will seal the edges, preventing air from circulating through the biscuits and giving them a nice poof.
Split the biscuits and assemble the shortcakes with layers of sweetened strawberries and whipped cream (I give you two options in the recipe card). Enjoy right away to keep the shortcakes from getting too soggy!
Are you like me and eat the cellophane cakes too?! Let’s laugh about it in the comments below! I have an idea – we can snack on those while we wait for the real biscuits to cook. 🙂
Strawberry Shortcake with Strawberry Biscuits Recipe
INGREDIENTS
Strawberries
- 32 ounces fresh strawberries, sliced or quartered (reserve 1 cup for biscuits)
- 2 to 4 tablespoons pure maple syrup (or any sweetener; more or less to taste)
Strawberry Biscuits
- 2 cups all purpose flour
- 2 tablespoons organic cane sugar (or granulated sugar; plus more to sprinkle)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 cup whole milk, cold (reserve 1 to 2 tablespoons to brush tops)
- 2 tablespoons full fat sour cream, cold
- 1 cup fresh strawberries, diced
INSTRUCTIONS
Strawberries
- In a medium bowl, mix strawberries and maple syrup. Cover and refrigerate until ready to assemble.32 ounces fresh strawberries, sliced or quartered, 2 to 4 tablespoons pure maple syrup
Strawberry Biscuits
- Cut the reserved strawberries into 1/4-inch pieces. Place in a paper towel lined bowl to remove excess moisture. Refrigerator to keep them cool until ready to use. Don't cut the strawberries too small or they will just dissolve into the biscuits.1 cup fresh strawberries, diced
- Preheat oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter cubes. Use your fingers or a pastry cutter to cut the butter into the flour until you have pea-sized pieces. Tip – You can also grate the butter on a box grater. If you prefer this method, I recommend freezing the butter before you grate it.2 cups all purpose flour, 2 tablespoons organic cane sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 6 tablespoons unsalted butter, cold and cut into cubes
- In a liquid measuring cup, measure the milk and add the sour cream.1 cup whole milk, cold, 2 tablespoons full fat sour cream, cold
- Make a well in the center of the flour and add 2/3 cup of the liquid ingredients. Use a sturdy wooden spoon to mix the dough until it is moist. Add more if the dough is still too dry. It should be rough and shaggy. Add the diced strawberries and gently fold into the dough until just combined. Do not overmix. Important Note – Humidity can impact how much moisture the dough will need. You may not need all of the milk.
- Turn the dough onto a floured surface (I provide a link above to the rolling mat I like to use). Use your hands and gently work the dough into a ball – it doesn't have to be perfect.
- Press the dough into a rough rectangle at least 3/4-inch thick, then fold in half. With your fingertips, gently flatten the dough to 3/4-inch thick. Rotate the dough 90 degrees and fold in half again, gently flattening 3/4-inch thick. Keep the surface and the top of the dough lightly floured to avoid dough sticking to your hands or surface. If strawberries sneak out, tuck them back onto the top.
- Use a 2 1/2-inch biscuit cutter, dip it in flour, and press firmly straight down to cut the biscuits. Make your biscuit cuts as close as possible so you don't have to rework the dough too many times. Re-form leftover dough to get as many biscuits as possible. I usually get at least 6.
- Place the cut biscuits on the prepared baking sheet. Brush the tops with the reserved milk and sprinkle lightly with sugar. Bake for 20 to 25 minutes, or until the tops are golden.
- Cool the biscuits on the pan set on a wire cooling rack until ready to serve.
- Make the whipped cream as the biscuits cool. Use my stable whipped cream recipe, or whipped cream made with coconut milk.
- Slice the biscuits in half and layer with strawberries and whipped cream. Garnish with a strawberry slice or two if you like. Serve immediately.
RECIPE NOTES
- Servings – As written, the recipe will yield at least 6 shortcakes. This can vary based on the size biscuit cutter you use. The recipe is easily doubled.
- Butter – This should be very cold. Using a box grater to grate the butter is a great way to distribute it evenly into the dough.
- Strawberries In The Biscuits – Careful not to dice the strawberries too small, or they’ll just evaporate into the dough.
- Storage – Cover unassembled shortcake biscuits at room temperature for 2 to 3 days. To serve, you may want to reheat them slightly for 5 to 10 seconds – just to make them soft.
- Whipped Cream – I provide two recipes in the recipe card. Feel free to make your own version.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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