Biscuit Strawberry Shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. Easy to prepare and packed with flavor!
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Over the weekend, my hubby went to the store to get strawberries for our Whole Fruit Strawberry Margaritas. Since they were having a sale, he picked up several pounds of fresh berries!
Well, if you have seen our recipe for the drink, it only uses about 10 strawberries, so needless to say, we had quite a bit to still use up.
I prepared this dessert as a way to get rid of all the berries and it was definitely a huge hit with my family!
The biscuits have a slightly sweet flavor, and everything pairs perfectly together.
Skip the packaged shortcakes from the store and make these biscuits – you won’t be sorry! Tender, fluffy, and perfectly sweetened!
Each batch below will make about 8 biscuits, so feel free to double the recipe if you are serving to more people! These are perfect for Spring/Summer gatherings, and any/every occasion in between!
Ingredients Needed for Biscuit Strawberry Shortcake:
- Flour
- Sugar, divided
- Baking Powder
- Salt
- Cold Butter
- Milk
- Strawberries, stems removed and sliced
- Orange juice
- Whipped topping
How to prepare:
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles crumbs.
- Gradually pour in the milk until a dough forms.
- Drop the dough by tablespoons into eight mounds on a slightly greased baking sheet.
- Bake in a preheated oven, 425 degrees, for about 13-15 minutes.
- Remove from oven and cool.
- Place strawberries into a bowl and add remaining 1 tablespoon sugar and orange juice. Toss gently to coat evenly.
- Cut shortcakes in half horizontally.
- Place bottom half on serving dish and add desired amount of whipped topping.
- Scoop strawberries and place on top.
- Put the top half of biscuit on top of strawberries and enjoy!!
The BEST Strawberry Shortcake Recipe
This recipe is the BEST because:
- these can be made quickly and are easy peasy
- no need to buy store packaged cake that doesn’t taste fresh, make this entirely from scratch
- the biscuits are perfectly sweetened, fluffy, and delicious
- fresh strawberries make everything better, am I right?!
Check out these other great strawberry recipes
Incredible Strawberry Coffee Cake
Strawberry White Chocolate Pie
BEST EVER Strawberry Pretzel Salad
Tips for the best Biscuit Strawberry Shortcake:
- Don’t assemble the shortcakes with strawberries until ready to serve. The juices will make the biscuits soggy if assembled too early.
- Feel free to use ANY fruit desired in this. It isn’t limited to just strawberries, have fun with variety!
- If you have the time, make homemade whipped cream versus buying it.
- Short on time, feel free to bake biscuits up to 3 days prior to serving!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Biscuit Strawberry Shortcake
Equipment
Ingredients
Instructions
- Cut in the butter until the mixture resembles crumbs.
- Gradually pour in the milk until a dough forms.
- Drop the dough by tablespoons into eight mounds on a slightly greased baking sheet.
- Bake in a preheated oven, 425 degrees, for about 13-15 minutes.
- Remove from oven and cool.
- Place strawberries into a bowl and add remaining 1 tablespoon sugar and orange juice.
- Toss gently to coat evenly.
- Cut shortcakes in half horizontally.
- Place bottom half on serving dish and add desired amount of whipped topping.
- Scoop strawberries and place on top. Put the top half of biscuit on top of strawberries and enjoy!!
Nutrition
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