STRAWBERRY SHORTCAKE | made with biscuits
- WineCheeseScallops
- 7 hours ago
- 5 min read
This Strawberry Shortcake made with Biscuits is the ultimate dessert mash-up—fluffy, buttery biscuits layered with juicy, sugared strawberries and soft pillows of homemade whipped cream. It’s Southern charm meets summer sweetness, with a texture-rich bite that’s nostalgic and irresistible. 🍓
Forget the sponge cake—this version uses real buttermilk biscuits for a sturdier, more flavorful foundation that soaks up all the strawberry juices without falling apart. The contrast between flaky biscuit layers, airy cream, and syrupy berries makes each bite feel indulgent and fresh. Perfect for backyard cookouts, brunch tables, or just a weekend treat, this recipe captures everything you love about strawberry shortcake—but better.
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Two Ingredient Highlights
Fresh Strawberries
The soul of any strawberry shortcake lies in its berries. Fresh strawberries macerated with sugar release their natural juices and develop a sweet, jammy syrup. The longer they sit, the more intense and syrupy they become. This simple technique draws out the bright, fruity essence of peak-season strawberries, making every bite pop with summer flavor.
Homemade Whipped Cream
Forget the tub—homemade whipped cream is light, lush, and only takes a few minutes. With just heavy cream, sugar, vanilla, and a pinch of salt, you get a silky topping that holds its shape while adding subtle sweetness and a hint of vanilla warmth. The salt enhances flavor while balancing the richness, and soft peaks ensure it’s spreadable and spoonable.
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Recipe Origin Story
This version of Strawberry Shortcake came to life after a family biscuit-making session that left us with extra buttermilk biscuits—and a craving for dessert. Inspired by the classic but wanting something a little more rustic and homey, we swapped sponge cake for biscuits and let the strawberries do the heavy lifting. The result? A not-too-sweet, perfectly balanced dessert with personality.
The idea of layering biscuits with fresh whipped cream and syrupy strawberries isn't new, but making everything from scratch brings a homemade magic that elevates this simple dessert into something unforgettable. Whether it's a backyard BBQ or Sunday brunch, these shortcakes have earned a permanent spot on our warm-weather menu.
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Tips, Serving Suggestions, or Storage Advice
Use ripe strawberries for maximum sweetness and juiciness—taste one before sugaring.
Macerate the strawberries for at least 1 hour to let the juices develop into a natural syrup.
Chill the bowl and beaters before whipping cream for faster results.
Don’t overwhip the cream—stop when you reach soft peaks so it stays smooth and spoonable.
Split biscuits just before assembling to keep them from getting soggy.
Use a serrated knife to halve the biscuits without crushing them.
Serve immediately after assembling for the freshest flavor and texture.
Garnish with fresh mint or lemon zest for a pop of color and brightness.
Store macerated berries and whipped cream separately in airtight containers in the fridge for up to 5 days.
Toast leftover biscuits lightly and top with ice cream for a next-day treat.
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Unique Recipe Qualities | STRAWBERRY SHORTCAKE | made with biscuits
Uses homemade buttermilk biscuits instead of sponge cake for a heartier, flakier dessert.
The macerated berries create their own natural syrup—no need for cooking.
Whipped cream made from scratch in minutes, with only 4 ingredients.
A perfect make-ahead dessert: the components can be prepped and stored in advance.
Balanced sweetness—each element complements rather than overwhelms.
Can be served plated individually or family-style for gatherings.
Rustic, comforting presentation that feels nostalgic and homemade.
Easily adaptable—swap strawberries for peaches or mixed berries.
Great use of leftover biscuits from breakfast or brunch.
Loved by kids and adults alike—simple ingredients, stunning result.
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Strawberry Shortcake Made with Biscuits
Ingredients
2 pounds fresh strawberries, hulled and quartered
½ cup white sugar
1 batch of Homemade Buttermilk Biscuits
Mint sprigs, for garnish (optional)
Homemade Whipped Cream
1 pint heavy cream
¼ cup white sugar
1 teaspoon pure vanilla extract
Pinch of sea salt
Instructions
Prepare a batch of homemade buttermilk biscuits and let them cool.
In a medium bowl, combine the quartered strawberries and ½ cup sugar. Stir well and let sit for at least 1 hour at room temperature or covered in the refrigerator. This allows the strawberries to release their juices.
In a chilled mixing bowl, combine the heavy cream, sugar, vanilla, and salt. Beat on high speed with a stand or hand mixer until soft peaks form—when the whipped cream holds its shape but is still smooth and fluffy.
To assemble, split each biscuit in half horizontally.
Place the bottom halves on serving plates. Spoon a generous dollop of whipped cream over each, followed by a scoop of strawberries and their juices.
Top with the remaining biscuit halves. Garnish with a sprig of mint if desired.
Serve immediately.
Store any leftover strawberries and whipped cream in separate airtight containers in the refrigerator for 3–5 days.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use store-bought biscuits?
You can, but homemade buttermilk biscuits really elevate the texture and flavor of this dish.
How long do the strawberries need to sit with the sugar?
At least 1 hour is ideal, but even 30 minutes can work in a pinch. The longer they sit, the more syrupy they get.
Can I make the whipped cream ahead of time?
Yes! Store it covered in the fridge for up to 3 days. Rewhip briefly if it loses volume.
What if I overwhip the cream?
If the cream starts to turn grainy, add a splash of fresh cream and gently mix to smooth it out.
Can I use other fruit?
Absolutely! Peaches, raspberries, or blueberries all work beautifully in this recipe.
Is this recipe kid-friendly?
Very much so—kids love assembling their own shortcakes!
Can I freeze the components?
You can freeze the biscuits, but avoid freezing whipped cream or macerated strawberries, as they don’t thaw well.
Can I make this vegan?
Try using coconut whipped cream and a plant-based biscuit recipe to make a dairy-free version.
Can I toast the biscuits before serving?
Yes! A quick toast adds a light crunch that contrasts nicely with the soft berries and cream.
How many servings does this recipe make?
About 8–10 servings, depending on biscuit size and berry distribution.
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