Quick Strawberry Shortcake Made with Biscuits

When the sun is shining and berries are in season and bursting with flavor, there is no better treat than this Quick Strawberry Shortcake. It’s made with warm, buttery biscuits, sweet and juicy berries and pillowy homemade whipped cream.

This dessert is light, fresh, beautiful, nostalgic and comes together in not time! This is the kind of dessert you will want to bring to every summer BBQ, pool party or last minute gathering. And trust me when I say that people will be begging for your recipe! (so just send them here 😉

I love this recipe for so many reasons. The first is that it can be made ahead of time and eaten whenever. All the ingredients last a few days in the fridge, so making ahead saves you time.

It can also be made super quickly if you have a last minute invite somewhere and need a quick and impressive dessert. The biscuits can be made in 20 minutes, then you just need to cut the fruit and make whipped cream which can all be done in 30 minutes. But everyone will think you spent a long time making it because it’s so gourmet.

This dessert is also endlessly customizable. Swap the strawberries for blueberries, blackberries or raspberries. Or mix several berry varieties together to make a colorful berry medley. Whatever you choose, this dessert is guaranteed to be a showstopper.

Each bite of this dessert is the perfect balance of textures. From the tender biscuit to the juicy fruit and the fluffy creamy topping. It’s a charming dessert that truly embodies the essence of summertime!

So, are you ready to make the dessert of the summer?

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Ingredients to make Quick Strawberry Shortcake Made with Biscuits

Biscuits:

1. Flour
2. Baking Powder
3. Sugar (I love honey)
4. Butter
5. Milk or Buttermilk
6. Salt

Fruit:

1. Fruit
2. Sugar (I love maple syrup)

Whipped Cream:

1. Raw or Heavy Whipping Cream
2. Sugar (I love maple syrup)
3. Vanilla

How to make Quick Strawberry Shortcake Made with Biscuits

• Preheat oven to 450 degrees F.
• Biscuits: In a medium size bowl mix together flour, baking powder, sugar, and salt. Finely grate your butter using a cheese grater then add into the flour, OR cut butter into small pieces and cut the butter into the flour with a pastry cutter. You want to make the butter about the size of small pea’s. *Mixture will be crumbly.
• Gently mix in the milk or buttermilk. *Do not over mix. Just mix until there is no more dry flour and everything is incorporated together.
• Add a thin layer of oil or flour to your surface and add dough on top. Grease or flour your rolling pin and roll the dough out to 3/4 inch thick.
• Divide dough in half and stack on top of each other. Using a bench scraper cut dough down the center to make 2 more halves. Stack one on top of the other and press dough down. Continue this halving and stacking process several times. This is making the layers for the biscuits and you won’t be disappointed with your extra effort.
• After creating the layers, roll biscuits out to just over 1 inch thick.
• Using a 3 inch biscuit cutter, cut dough as many times as you can. Place dough rounds onto a parchment lined cookie sheet. Gather dough scraps and roll back out continuing to cut biscuits until all the dough is used.
• Place biscuits 1 1/2 inches apart and bake at 450 degrees F for 10-12 minutes until golden brown.
• Fruit: While biscuits are baking, cut your desired fresh fruit and add to a medium size bowl. Add sugar overtop of your fruit and mix together. Cover and add back to the fridge until you’re ready to serve. *berries will release their juices and become syrupy.
• Whipped Cream: Using either a stand or hand mixer, add the heavy whipping cream to a large bowl along with the sugar and vanilla. Turn mixer on slow then increase to high within a few seconds. Whip cream until stiff peaks form. Do not over mix!
• Assemble: Top your biscuit with berries and whipped cream. Or make a sandwich, opening the biscuit to add the toppings inside. Top with more whipped cream and berries.
• Listen to the Ooo’s and Ahh’s as you indulge in this delight. Enjoy 🙂

Substitutions:

1. Sugar Sub: I love to use maple syrup, coconut sugar or honey as a natural alternative to refined sugars in this recipe.
2. Berry Medley: Instead of just using strawberries, switch it up and use a combo of strawberries, blackberries, blueberries and raspberries.
3. Flavored Cream: Add lemon zest or cinnamon to the whipped cream for an added delicacy.

Like saving time? Make these ahead

Even though this recipe is quick and easy to whip up in no time, it’s nice to plan ahead, especially if you have other food to prepare.

You can make all the layers ahead of time: the biscuits, berries and whipped cream. But I recommend making ahead a max of 2 days so that the berries don’t get over soggy.

If you go this route, don’t forget this step! Re-crisp your biscuits! They will be soft if you make them ahead and they’re best with a golden crisp to them. So preheat your oven to 350 degrees F and add your biscuits for about 5-8 minutes until they’re nice, crispy and slightly warmed again. No one wants to eat a soft biscuit 😉 !

Why you will love this dessert and bring it everywhere!

This is the kind of dessert that feels effortless but elegant. It looks beautiful and tastes like summer in every bite! No matter how many fancy cakes or pies show up at a gathering, this strawberry shortcake recipe always disappears first!

With its quick biscuit base, simple, real food ingredients and customizable toppings, it’s a recipe that fits into your busy summer life. And I promise you will make it once, and you’ll be making it again all summer long!

Let’s Make Quick Strawberry Shortcake Made with Biscuits

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Cheese Grater

Pastry Cutter

Bench Scraper

Biscuit Cutter