Southern Strawberry Shortcake
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This Southern Strawberry Shortcake has all the classic flavors you love, but swaps the cake for homemade biscuits! Juicy strawberries, whipped cream, and a flaky biscuit? Yes, please! It’s a fun twist and super easy to put together.
Homemade Strawberry Shortcake Biscuits
Strawberry season has me dreamin’ of classic strawberry shortcake. The only thing about that is, is that it requires a bit of effort with that whole cake-making thing. In order to simplify things (and bring in a little Southern flair), I’m replacing the classic sponge cake with homemade biscuits instead!
No electric mixer needed here — just a simple biscuit recipe delivering that flaky, crumbly texture and slightly sweet goodness you need for a delicious strawberry shortcake. And of course, you can’t forget the yummy strawberries! Toss them in sugar and stack them high on the biscuits with layers of whipped cream. Ooowee!
For more delicious strawberry recipes, check out my Strawberry Cream Pie, Cream Cheese Strawberry Cobbler, and Strawberry Poke Cake!
Ingredients
For the strawberries:
- Fresh strawberries
- Granulated sugar
For the sweet biscuits:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cold butter
- Buttermilk
- Vanilla extract
For the whipped cream:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Can I use frozen strawberries for this recipe?
Absolutely! Just thaw them out first before using. Fresh, in-season strawberries will still give you the best results, though.
How to Make the BEST Strawberry Shortcake
Prep the strawberries
1. In a bowl, toss sliced strawberries with 1/3 cup sugar. Cover and let them sit at room temperature for at least 30 minutes to get juicy.
Tip: For extra juiciness, you can also cover and refrigerate them overnight. This brings out even more natural syrup and deepens the flavor!
Make the biscuits
2. Preheat oven to 425°F and line a baking sheet with parchment paper.
3. In a large bowl, whisk together the dry ingredients. Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs. Then stir in the milk and vanilla just until the dough comes together.
Tip: Fold your ingredients gently into the biscuit dough to keep those biscuits light and fluffy!
4. Turn dough out onto a lightly floured surface and pat it out to about 1/2-inch thickness. Use the rim of a mason jar to cut out biscuits—this makes about 9 medium-sized rounds.
5. Place biscuits on the baking sheet. If you want, brush tops with milk and sprinkle with sugar. Bake 15-18 minutes, until golden brown. Let cool slightly. You can also brush the tops with milk and sprinkle with sugar (optional).
Whip the cream
6. Beat whipping cream, powdered sugar, and vanilla until soft peaks form.
Tip: Don’t over-whip the cream! Stop when it’s soft and billowy for that perfect topping.
Assemble & enjoy
7. Split biscuits in half. Spoon strawberries and their juice over the bottom half, add whipped cream, then place the top biscuit on. Top with extra cream and fresh berries.
Storage
This strawberry shortcake is best enjoyed fresh, but can be stored in an airtight container in the fridge for 1-2 days. Keep the biscuits, strawberries, and cream separate until ready to serve.
To reheat the biscuits, wrap them in foil and place in a 350°F oven for about 10 minutes or until warmed through.
Southern Strawberry Shortcake
This Southern Strawberry Shortcake is all about buttery, tender biscuits piled high with sweet, juicy strawberries and light, fluffy whipped cream. Easy and delicious!
Ingredients
For the strawberries:
- 1 1/2 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
For the sweet biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter (1 stick), cut into small cubes
- 2/3 cup buttermilk
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a bowl, toss sliced strawberries with 1/3 cup sugar. Cover and let them sit at room temperature for at least 30 minutes to get juicy.
- For extra juiciness: You can also cover and refrigerate them overnight. This brings out even more natural syrup and deepens the flavor.
- Make the biscuits: Preheat oven to 425°F. Line a baking sheet with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until it resembles coarse crumbs. Stir in the milk and vanilla just until the dough comes together.
- Turn dough out onto a lightly floured surface. Pat it out to about 1/2-inch thickness.
- Use the rim of a mason jar to cut out biscuits—this makes about 9 medium-sized rounds.
- Place biscuits on the baking sheet. Optional: brush tops with milk and sprinkle with sugar.
- Bake 15-18 minutes, until golden brown. Let cool slightly. Optional: Brush tops with milk and sprinkle with sugar.
- Whip the cream: Beat whipping cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split biscuits in half. Spoon strawberries and their juice over the bottom half, add whipped cream, then place the top biscuit on. Top with extra cream and berries.
