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Biscuit Strawberry Shortcake

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup milk
  • 2 pints strawberries, chopped
  • 1 tablespoon orange juice
  • 1-1/2 cups whipped topping


  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
  • Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.
  • Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Biscuit Strawberry Shortcake Tips

What’s the difference between shortcake and biscuits?

Shortcake is derived from an old English version of the word "short," but was not meant to imply a diminutive pastry. Back then, "short" referred a baked good that was made crisp with the addition of fat, traditionally butter or lard. Shortcake, as we know it today, is a crisp, crumbly cake usually made with butter, although some recipes may call for shortening. Its crispy exterior and soft, flaky interior have a texture similar to traditional biscuits and scones.

Does my butter have to be cold?

Yes! The secret to flaky biscuits is to keep the butter cold. Pieces of cold butter create steam pockets as they melt, lofting the dough layers. Not sure which brand of butter to buy? Here are some of the best butter brands, according to our Test Kitchen.

What other fillings or flavors can I add to this recipe?

There are so many possibilities! While strawberries are the most popular, you can easily switch up the flavors with raspberries, blueberries, cranberries or blackberries. Bananas and stone fruits such as peaches and nectarines also make divine fillers. Try Mixed Fruit Shortcakes for a delicious blend of several kinds of fruit. Keep in mind that most fruit fillings require mixing with granulated sugar to macerate—which draws out the fruit’s juices, so it become soft, sweet and saucy—and sometimes a splash of lemon or orange juice. We recommend seeking out a specific filling recipe if needed. For a chocolate twist, add a dollop of hazelnut spread to the bottom of the biscuits or mix in a few drops of chocolate syrup with your whipped cream.

What shortcuts can I use for this easy shortcake recipe?

If you need to whip up dessert in a hurry, rely on a convenient store-bought biscuit/baking mix, such as Bisquick, and follow the manufacturer’s instructions for baking. A large tube (16.3 oz.) of refrigerated buttermilk biscuits will yield equally good results. If all else fails, slices of pre-made pound cake or angel food cake work, too. We love fresh berries, but if you’re pressed for time or the berries are starting to look moldy or shriveled (fresh strawberries, in particular, have a short seasonal window), pick up a 16 oz. container of frozen sweetened sliced strawberries. Pie filling in the flavor of your choice will also work in a pinch. There’s nothing like the soft, billowy peaks of freshly whipped cream, but if time isn’t on your side, store-bought whipped topping works fine, too. —Amy Glander, Taste of Home Books Editor, contributed to this article
Nutrition Facts
1 each: 261 calories, 10g fat (6g saturated fat), 19mg cholesterol, 372mg sodium, 38g carbohydrate (12g sugars, 2g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • Nancy
    Jul 4, 2020

    These biscuits are the best I have ever made. Not kneading the dough keeps them light and fluffy. They are not too "wet"! I will try adding vanilla next time but they are perfect the way they are. Yum!

  • Karen
    Jun 2, 2020

    Will never buy biscuits for shortbread again! Was easy and just what I wanted for my strawberry shortcake. Didn’t make any adjustments, loved it just the way it is.

    May 27, 2020

    Delicious, but with a some changes: * Add 1 t. Vanilla to biscuit batter * Increase sugar in biscuit to 3 T. * instead of milk, use half

  • Donna
    Jan 29, 2018

    No comment left

  • PfaffR
    Jan 21, 2018

    Excellent biscuits for strawberry shortcake. Easy to make and complement the strawberries perfectly.

  • Melody
    Apr 19, 2017

    I just whipped this up after dinner.... I was short on milk so I added a little hazelnut creamer. Tastes great! My 3 boys and hubby approved!

  • lhmn8
    Mar 9, 2017

    I made this exactly as written. You will think it is not enough butter, but it will be just right after you add the milk. They are barely sweet and light, while still being a shortcake consistency. A keeper.

  • Redi
    Jan 27, 2015

    Biscuits are fluffy and I use the same recipe for biscuits and gravy. Just omit amount of sugar to a tbsp. Awesome!I cut the biscuits after patting out into squares.The ingredients are precise and after a three lightKneading in a half cup of flour will take care of the amount of milk that I add a Cargill of white vinegar for a little sour milk.

  • sjdik
    Jun 14, 2014

    The 3rd tablespoon of sugar gets mixed into the strawberries with the orange juice...see step 3 in the directions. Very quick and easy to mix up. Light and fluffy. Sprinkle a little sugar over the top.

  • sjdik
    Jun 14, 2014

    <p>The 3rd tablespoon of sugar gets mixed into the strawberries with the orange juice...see step 3 in the directions. Very quick and easy to mix up. Light and fluffy. Sprinkle a little sugar over the top.</p>