The Fluffiest Strawberry Shortcake Biscuits Recipe Ever

Sweet strawberry shortcake biscuits craft ordinary dessert moments into extraordinary culinary experiences.

Soft, crumbly biscuits create the perfect foundation for this classic treat.

Rich textures and delicate flavors merge in a delightful harmony that speaks to comfort and indulgence.

These baked wonders combine traditional techniques with modern twists, elevating a simple recipe into something magical.

Seasonal strawberries bring vibrant color and natural sweetness to every delectable bite.

Crisp edges and tender centers make these biscuits irresistibly tempting for anyone craving a delicious homemade dessert.

You’ll fall in love with this straightforward approach to creating a crowd-pleasing classic.

Tips for Soft and Sweet Strawberry Shortcake Biscuits

• Keep Butter Cold: Chill butter thoroughly before cutting into flour for flakier, more tender biscuits that hold their shape perfectly.
• Use Light Touch: Handle dough minimally to prevent tough, dense biscuits; gentle kneading ensures a soft, delicate texture.
• Check Baking Powder Freshness: Ensure your baking powder is less than 6 months old for maximum rise and fluffy biscuit results.
• Cut Straight Down: When using biscuit cutter, press directly down without twisting to help biscuits rise evenly and maintain sharp edges.
• Macerate Strawberries Early: Let strawberries sit with sugar at least 15 minutes before serving to develop deeper, sweeter flavor and release natural juices.

Best Ways to Store and Reheat Strawberry Shortcake Biscuits

• Refrigerate Leftovers: Store baked biscuits and prepared components separately in airtight containers in the refrigerator for up to 2 days. Keep whipped cream and strawberries in sealed containers to maintain freshness.
• Freeze Biscuits: Wrap plain baked biscuits individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30 minutes before serving.
• Reheat Wisely: Warm biscuits briefly in a 300°F oven for 3-5 minutes to restore crispness. Avoid microwaving, which can make biscuits soggy. Add fresh whipped cream and strawberries just before serving to maintain texture and flavor.

Side Ideas to Pair with Strawberry Shortcake Biscuits

• Pair with Chilled Rosé: A crisp, light rosé wine beautifully complements the sweet strawberries and rich cream, balancing the dessert's sweetness with its refreshing acidity.
• Match with Vanilla Bean Ice Cream: A scoop of creamy vanilla bean ice cream alongside the shortcake creates an indulgent flavor combination that elevates the dessert's natural richness.
• Serve with Lavender Earl Grey Tea: The delicate floral notes of lavender earl grey tea provide a sophisticated counterpoint to the sweet strawberries, offering a refined and elegant pairing experience.
• Accompany with Fresh Mint Lemonade: A cool, zesty mint lemonade cuts through the dessert's richness, providing a bright and refreshing contrast that cleanses the palate between bites.

Custom Options for Strawberry Shortcake Biscuits

• Berry Medley Magic: Swap strawberries with a mix of blueberries, raspberries, and blackberries for a colorful and tangy fruit combination that bursts with summer flavors.
• Lemon Lavender Sensation: Infuse the biscuit dough with dried lavender and add lemon zest to create an aromatic and sophisticated shortcake with bright citrus undertones.
• Chocolate Lovers' Dream: Fold cocoa powder into the biscuit dough and top with chocolate whipped cream for a decadent chocolate-strawberry dessert that satisfies serious sweet cravings.
• Seasonal Spice Blend: Incorporate ground cinnamon and nutmeg into the biscuit mixture, then serve with caramelized apples alongside the strawberries for a warm, comforting twist.

What Makes Strawberry Shortcake Biscuits a Treat

• Craft Bakery-Style Delights at Home: Whip up professional-quality strawberry shortcake biscuits with simple ingredients and basic kitchen skills, transforming your home into a gourmet bakery.
• Quick and Effortless Dessert Magic: Prepare this delectable treat in under 30 minutes, making it perfect for spontaneous sweet cravings or last-minute gatherings without complex techniques.
• Texture Symphony in Every Bite: Experience a delightful contrast between buttery, flaky biscuits, juicy macerated strawberries, and pillowy whipped cream, creating a multi-dimensional sensory experience that delights the palate.
• Versatile Crowd-Pleaser for All Occasions: Whether it's a summer picnic, family brunch, or romantic dessert, these strawberry shortcake biscuits appeal to all ages and bring instant smiles with their classic, comforting flavors.

Ingredients Breakdown for Strawberry Shortcake Biscuits

• All-Purpose Flour: Soft wheat flour that provides structure and tenderness to the biscuits, best when unbleached and fresh.
• Salt: Enhances the overall flavor and balances the sweetness of the dessert.
• Baking Soda, Baking Powder: Essential leavening agents that help biscuits rise and become light and fluffy.

• Unsalted Butter: Chilled butter creates flaky layers in the biscuits, provides rich flavor and tender texture.
• Buttermilk: Tangy dairy product that adds moisture and helps activate the leavening agents for a soft crumb.

• Fresh Strawberries: Ripe, bright red berries with sweet-tart flavor, key to the classic shortcake dessert.
• Granulated Sugar: Sweetens the strawberries and helps draw out their natural juices.
• Lemon Juice: Brightens the strawberry flavor and prevents browning.

• Heavy Whipping Cream: Full-fat cream that whips into light, airy peaks for a luxurious topping.
• Powdered Sugar: Dissolves easily and sweetens the whipped cream smoothly.
• Vanilla Extract: Adds warm, classic flavor to the whipped cream.

How to Bake Strawberry Shortcake Biscuits

Step 1: Warm Up the Oven

Crank the oven to a toasty 450°F (230°C). Line a quarter sheet pan with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients

• Flour
• Salt
• Baking soda
• Baking powder

Step 3: Create Crumbly Butter Mixture

Slice chilled butter into tiny pieces. Use a pastry cutter or two knives to blend butter into the flour mix until it looks like coarse crumbs.

Step 4: Form the Dough

Slowly pour in buttermilk and gently knead until a soft dough comes together. Don’t overwork the mixture.

Step 5: Shape Beautiful Biscuits

Dust a clean surface with flour. Softly knead the dough 3-4 times. Pat it down to a 1-inch thick rectangle. Use a 3-inch biscuit cutter to create round biscuits.

Step 6: Bake Golden Delights

Place biscuits on the prepared baking sheet. Slide into the oven and bake for 9-10 minutes until edges turn golden brown.

Step 7: Prepare Juicy Strawberries

• Chopped strawberries
• Sugar
• Pinch of salt
• Freshly squeezed lemon juice

Let the mixture sit and get deliciously syrupy.

Step 8: Whip Up Dreamy Cream

• Powdered sugar
• Vanilla extract

Continue beating until the cream becomes light and fluffy.

Step 9: Assemble Mouthwatering Shortcakes

• Generous dollop of whipped cream
• Spoonful of macerated strawberries

Top with the other half of the biscuit. Serve immediately and enjoy the delightful summer treat!

Strawberry Shortcake Biscuits Recipe

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• Total Time: 30 minutes
• Yield: 8 1x

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Description

Homemade strawberry shortcake biscuits bring Southern charm to classic desserts. Buttery, flaky biscuits cradle sweet macerated strawberries and billowy whipped cream, delivering pure summer nostalgia that will delight your senses.

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Ingredients

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Strawberry Shortcake Biscuits

Dry Ingredients:

• 1 ⅓ cup (160 grams) all-purpose flour
• ¼ teaspoon salt
• 1/8 teaspoon baking soda
• 1 ½ teaspoons baking powder

Fat Ingredient:

• 4 tablespoons unsalted butter, chilled

Liquid and Dairy Ingredients:

• ½ cup buttermilk (plus extra if needed)

Strawberry Topping:

• 1 cup chopped fresh strawberries
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice
• 1 pinch of salt

Whipped Cream Ingredients:

• ½ cup heavy whipping cream (very cold)
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract

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Instructions

1. Craft the foundation for your biscuits by combining dry ingredients in a mixing bowl, ensuring an even distribution of flour, salt, baking soda, and baking powder.
2. Incorporate chilled butter into the flour mixture, using a pastry cutter to create a crumbly texture that resembles coarse sand.
3. Slowly introduce buttermilk, gently folding and kneading until a cohesive dough emerges, being careful not to overwork the mixture.
4. Dust a clean work surface with flour and delicately roll out the dough to a uniform one-inch thickness.
5. Utilize a floured biscuit cutter to carefully shape uniform rounds, transferring them to a parchment-lined baking sheet.
6. Position the baking sheet in a preheated oven at 450°F, allowing the biscuits to transform into golden, flaky treasures in approximately 9-10 minutes.
7. While biscuits bake, macerate strawberries by combining them with sugar, a hint of salt, and a splash of lemon juice, creating a vibrant, syrupy mixture.
8. Prepare the whipped cream by whisking cold cream until soft peaks form, then gently fold in powdered sugar and vanilla extract for a luxurious, airy texture.
9. Once biscuits have cooled slightly, slice them horizontally and layer with a generous dollop of whipped cream and macerated strawberries.
10. Crown the creation with the biscuit’s top half, serving immediately to capture the perfect balance of warm, flaky biscuit, sweet cream, and juicy strawberries.

Notes

• Whip cream with precision, ensuring soft peaks form before adding sweetness and vanilla for extra deliciousness.
• Carefully macerate strawberries with sugar, creating a glossy, syrupy mixture that enhances their natural bright flavor.
• Create tender, flaky biscuits by working cold butter into flour quickly and minimizing handling to maintain a delicate texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280
• Sugar: 9 g
• Sodium: 130 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg