This strawberry biscuit shortcake recipe is a delicious southern version of the classic summer dessert…and it’s heaven on a plate!

This dessert is incredibly easy and only has three main components to bring it all together: fresh biscuits, macerated strawberries, and homemade whipped cream.

It’ll impress your family, friends, and can be done in under an hour. So let’s get to it!

This post contains affiliate links.

Originally from South Carolina, I have a major soft spot for a good, buttery biscuit. However, since I’m terrible with following any form of instructions, my baking skills are not the finest.

A few years ago, my mom showed me the best hack for making fool proof biscuits: using a high quality pre-made biscuit mix (here’s the brand we use).

All you have to do is add buttermilk, mix it, roll it, cut it, and pop it in the oven. Then, in less than 15 minutes, you have delicious biscuits!

The best part about this recipe is that you can make it as homemade as you want! My recipe calls for homemade whipped cream (which is real easy) but canned whipped cream will do the trick too!

What You’ll Need To Make A Strawberry Biscuit Shortcake

Serves 6

Strawberries:

• 1 Pint of fresh Strawberries
• Juice & Zest of 1/2 a Lemon
• 1 teaspoon of sugar
• pinch of salt

Whipped Cream:

• 1/2 Cup of Heavy Whipping Cream
• 1/2 teaspoon of vanilla extract
• 1/4 Cup of Sugar

Biscuits:

• 6 large or 12 small biscuits

How To Make It

The component that requires the most time is the strawberries. In a mixing bowl, add the sliced strawberries, lemon juice, lemon zest, sugar, and a pinch of salt. Combine and place the bowl in the fridge for at least an hour to allow the juices of the strawberries to release.

Before starting the biscuits, I always take my stand mixer bowl and pop it in the freezer to chill for my whipped cream. It’s a great hack for fast homemade whipped cream!

When making the biscuits, its super important that you don’t over mix the dough. You want to have as much air as possible in your dough so your biscuits become light and airy.

If you don’t have a biscuit cutter, a measuring cup does just the trick!

After arranging the biscuits on a lined baking sheet, pop them in the freezer for about 10 minutes before transferring to a hot oven.

While the biscuits are cooking, it’s time to make the whipped cream! Pour in all the ingredients into the cold mixing bowl and start the mixer on the lowest setting. Gradually work your way to a medium high speed until the whipped cream creates stiff peaks.

Assembling Your Strawberry Biscuit Shortcake

Cut your biscuit in half and fill with the macerated strawberries. Add some homemade whipped cream and add the other biscuit half on top. Top with more strawberries, whipped cream, and a mint leaf and enjoy!

This Strawberry Biscuit Shortcake recipe is the perfect summer dessert and an easy way to feed a crowd!

Happy Cooking Y’all,