Strawberry Shortcake Biscuits

There’s something magical about strawberry shortcake. The combination of fluffy biscuits, sweet and juicy strawberries, and rich whipped cream is irresistible. This recipe for strawberry shortcake biscuits is the perfect way to enjoy fresh summer strawberries.

You’ll need:


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, straight from the fridge
  • 1/2 cup buttermilk, cold and shaken
  • 1 large egg
  • 1 tablespoon egg + 1 tablespoon water for egg wash


  • 1 pound strawberries, stems removed (hulled), quartered, and sliced
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 tablespoons powdered sugar
  • 3/4 cup heavy cream

To make:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Mix Dry Ingredients: In a large bowl, mix together the all-purpose flour, baking powder, baking soda, and kosher salt.
  3. Grate Butter: Grate the cold butter into the flour mixture using a box grater. Transfer the bowl to the freezer for 5-7 minutes while you prepare the wet ingredients.
  4. Prepare Wet Ingredients: Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash by whisking together the egg and water. Transfer both to the refrigerator.
  5. Combine Ingredients: Remove the bowl from the freezer. Using your hands, gently break up the butter and combine it with the flour until the mixture resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined, then lightly knead the dough until it forms one solid mass.
  6. Shape the Dough: Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
  7. Cut Biscuits: Use a 2 1/2-inch biscuit cutter to cut out the biscuits, yielding about 6 biscuits. You can recombine the scraps to get 2 more biscuits. Transfer them to the prepared baking sheet.
  8. Chill the Biscuits: If you’ve been moving slowly, place the baking sheet in the freezer for 5 minutes to get the bits of butter nice and cold again.
  9. Bake: After chilling, brush the tops of the biscuits with the egg wash. Bake in the preheated oven for 10 to 15 minutes, until tall and medium golden brown.
  10. Macerate the Strawberries: In a small bowl, mix together the strawberries, granulated sugar, vanilla extract, and a pinch of salt. Allow to stand and macerate for 10 minutes.
  11. Whip the Cream: Sift the powdered sugar into a medium bowl. Pour in the heavy cream and beat using a hand-held electric mixer or a stand mixer for about 1 to 2 minutes, until soft and pillowy.

Slice the biscuits in half. Add a spoonful of strawberries and top with a big dollop of whipped cream. Serve and enjoy!

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