Go Back
–+ servings
A strawberry shortcake with biscuits is served on a floral-patterned plate, topped with fresh strawberries, whipped cream, almond slices, and flower petals, surrounded by blooms for a charming dessert presentation.
Print Recipe
5 from 1 vote

Strawberry Shortcake with Biscuits (Easy Homemade Recipe)

This easy strawberry shortcake with biscuits is a classic summer dessert made with flaky homemade biscuits, juicy macerated strawberries, and whipped cream. A simple, from-scratch strawberry shortcake recipe that’s perfect for strawberry season.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry shortcake with biscuits, classic strawberry shortcake
Servings: 8 shortcakes
Calories: 566kcal

Ingredients

For the Homemade Biscuits (Shortcakes)

  • 280 g all-purpose flour
  • 66 g granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp fresh rose petals (optional)
  • 113 g cold unsalted butter , cubed
  • 120 g heavy cream
  • 2 tsp vanilla extract

For the Macerated Strawberries

  • 1 quart fresh strawberries , hulled and sliced
  • 1 tbsp granulated sugar
  • 2 tbsp fresh rose petals (optional)

For the Whipped Cream

  • 1/2 cup fresh rose petals (optional)
  • 480 g cold heavy cream
  • 2 tsp vanilla extract
  • 1 pinch kosher salt

Instructions

Infuse the Cream (Optional)

  • Add rose petals to the heavy cream and refrigerate for a few hours or overnight. Strain before using.

Prepare the Strawberries

  • Place sliced strawberries in a bowl. Add sugar (and lemon juice if using). Toss gently and let sit for 15–30 minutes until juicy and syrupy.

Make the Biscuit Dough

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  • Add cream and vanilla. Stir gently until a shaggy dough forms.

Laminate the Dough

  • Turn dough onto a lightly floured surface. Press into a rectangle, cut into thirds, stack, and press down. Repeat 2–3 times to create flaky layers.

Shape and Bake

  • Cut dough into 8 squares (or use a biscuit cutter). Place on prepared baking sheet.
  • Brush tops with cream and sprinkle with sugar. Bake for 15–18 minutes, or until golden brown and risen.

Whip the Cream

  • Strain infused cream (if using). Whip with vanilla and salt until soft peaks form.

Assemble

  • Slice warm biscuits in half. Spoon strawberries and juices over the bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Video

Notes

  • Keep butter and cream very cold for flaky biscuits
  • Do not overmix dough
  • Assemble just before serving to prevent sogginess
  • Strawberries can be swapped with other fresh berries
  • Biscuits: store airtight at room temperature for 2 days
  • Strawberries: refrigerate up to 24 hours
  • Whipped cream: refrigerate up to 1 day (re-whip if needed)
  • Best served fresh and assembled right before eating

Nutrition

Serving: 1shortcake | Calories: 566kcal | Carbohydrates: 48g | Protein: 7g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 334mg | Potassium: 301mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1535IU | Vitamin C: 70mg | Calcium: 167mg | Iron: 2mg