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    Home » Desserts

    Published May 15, 2023 (Updated Apr 1, 2025) by Heather Bilyeu

    Sweet and Tender Strawberry Shortcake Biscuits

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    Sweet and tender buttermilk biscuits, baked in a cast iron skillet, form the base of this classic Southern summertime dessert - strawberry shortcake! Layered with fresh strawberries and topped with homemade whipped cream, these strawberry shortcake biscuits are the perfect southern summertime dessert! Simply follow step-by-step instructions for assembling this flavorful dessert.

    Sweet and Tender Strawberry Shortcake Biscuits assembled on a white plate with the cast iron skillet of biscuits in the background.

    I am not the biggest sweets fan (except when I was pregnant then baby really changed haha!) but there are some desserts that I just can't say no to. Pound cake or warm blueberry cobbler with vanilla ice cream and fruit pizza are all some of my favorite sweet treats - ESPECIALLY during the summer!

    And what is more classic and southern that screams summer than strawberry shortcake?! It is such an easy no-fuss recipe that everyone loves.

    • tender and sweet buttermilk biscuits
    • in-season ripe summer strawberries that have been marinated with some sugar to make a sticky sweet syrup that soaks right into the biscuits
    • and a huge pile of fluffy homemade whipped cream!

    Man oh man - this is just what is needed with a cold bubbly glass of rose after a day in the sun by the pool with friends and family. If you are throwing a summer soiree, dinner party, picnic, or any type of get-together - strawberry shortcake biscuits are the perfect sweet ending to the meal!

    Key Ingredient Notes

    As a Southern cook, strawberry shortcake is a staple summertime dessert. I have made this hundreds of times with angel food cake as a base, pound cake, the little circle cakes from the grocery, and these sweet buttermilk biscuits. Here are a couple of ingredient tips I have learned along the way.

    • Strawberries - if you can get local farm fresh strawberries this will taste 1000x better! I can eat a whole pint of them in one sitting they are so good! But if you do not have access to them or they aren't in season, fresh strawberries from the grocery will work perfectly as well.
    • Homemade Whipped Cream - trust me on this, you want to make your own whipped cream for this recipe! No Cool Whip or Ready Whip over here!! Making your own is so easy and only requires 5 minutes and 2 ingredients and it tastes 100000x better! You will never go back to the fake stuff again - promise!
    • Baking Powder - make sure you have fresh baking powder - like within the past 6 months. I write the date on the lid so I don't forget to replace it every 6 months, even if it isn't used all the way (and it usually isn't). If you have old baking powder, this will affect the rise of the biscuits - they will not turn out as tall and tender as they should.
    • Baking Soda - same as the baking powder - this needs to be fresh!
    • Buttermilk -   no need to go out and get this specifically from the store. Make your own buttermilk at home in just 5 minutes. Way easier and what I do 99% of the time I need buttermilk for a recipe - which is often in southern cooking 😉
    clear bowls of flour, salt, butter, and buttermilk on a white table.
    strawberries and sugar in separate clear bowls on a white table.
    a container of whipping cream and a bowl of powdered sugar on a white table.

    Equipment Needed

    You will need a couple of tools that will make this recipe just a bit easier.

    • Pastry Cutter - this will help cut the fat into the dough making it ultra tender and flaky
    • Food Processor - alternatively, you can also use a food processor to chop up the butter in the flour. This way is a little faster - both work and just a personal preference. I do both
    • Rolling Pin
    • Biscuit Cutter or Cookie Cutter - the tool needed for cutting out the biscuits
    • Cast Iron Skillet - the key to cooking these biscuits
    • Pastry Scraper - I use this to slice the biscuits for this recipe (a knife can also be used), but also to clean off the countertops after.

    To use a pastry cutter or a food processor for this recipe? It is a personal preference and I have done both! I grew up only using a pastry cutter and cutting in the fats by hand in a large bowl. But I have also used a food processor to make it a little faster. If using a food processor though - only use it to cut the butter into the flour! After that, transfer it to a large bowl and add the rest by hand so that the dough will not be overworked and tough. Do not the buttermilk to the food processor, and use that to mix! It will overwork it and will not result in tender tall biscuits.

    Using a cast iron skillet to bake biscuits is what has been done in my family for generations. It gives it the perfectly baked bottom and just overall better flavor - while I have no way to prove that, it's just what has been done for generations and I continue to do the same.

    Step-By-Step Instructions

    Slicing strawberries on a cutting board.
    Thinly slice strawberries and add to a bowl.
    Sliced strawberries in a clear bowl with sugar on top.
    Sprinkle sugar on top, mix, and place in the fridge to marinate for at least 2 hours but up to 8 hours before.
    A stand mixer with a whisk attachment making homemade whipped cream.
    Whip together a batch of homemade whipped cream with just 2 ingredients and 5 minutes!
    Flour, spices, and butter in a food processor.
    Place flour, sugar, baking powder, salt, baking soda, and cold butter in a food processor or a large bowl.
    Flour in a food processor after it has pulsed in cold butter.
    Pulse a couple of times to cut the cold butter into small chunks - or use a pastry cutter to do the same in a large bowl.
    Flour and buttermilk in a clear bowl on a counter top.
    Add the flour and butter mixture to a large bowl and pour in the cold buttermilk and the zest of 1 lemon.
    Sweet biscuit dough in a clear bowl with a spatula.
    Gently. mix together to form the dough. The dough will look slightly dry and crumbly and that is ok!
    Sweet biscuit dough on a counter top.
    Pour biscuit dough onto a counter and gently bring it together in a round disk about a ½" thick with your hands and a rolling pin. Be careful to not overwork!
    Cutting out biscuits with a biscuit cutter on a counter top.
    Cut out biscuits and place them in a greased cast iron skillet where they are slightly touching each other.
    Biscuits in a cast iron skillet with sugar sprinkled on top before going into the oven.
    Brush the tops with melted butter and sprinkle with coarse sugar - bake in a greased cast iron skillet in a preheated oven at 450 for 12-14 till the tops are just golden brown.
    Sweet buttermilk biscuits after baking in a cast iron skillet with slices strawberries and whipped cream around them.
    To assemble - open the biscuit in half. Spoon on the desired amount of strawberries with lots of juice to soak into the biscuits. Top with a generous amount of whipped cream and the biscuit top. Enjoy!

    Homemade Biscuit-Making Tips

    It can be easy to mess up homemade biscuits. Here are some tips that will help you in your baking process.

    • ONE - do not overwork the dough! This is the most important tip! To keep strawberry shortcake biscuits tender and soft - so the key is you CANNOT overwork the tender dough. Bring together the dough with your hands and use gentle pressure with the rolling pin. You do not want to be squeezing, pressing, rolling hard, and bringing the dough together a bunch. This will result in dense biscuits that will not be tender and rise tall. The dough will be crumbly throughout the process and that is ok and correct.
    • TWO - use cold fats. Using cold butter will help the biscuits have a tender flaky texture. When the cold butter pieces hit the hot heat of the oven, the water in the butter will evaporate leaving pockets of air that will create the flaky layers we love. If the butter gets too warm throughout the process this will hinder this from happening. It is important that your butter and buttermilk be straight out of the fridge and that you work quickly with the dough. If it has been out a while, pop the biscuits in the freezer for 10 minutes after you have brushed them with melted butter and topped them with coarse sugar before baking to help them chill again.
    • THREE - cutting the fats into small pieces. You want to make sure the biscuit dough resembles a crumbly texture with pea-sized butter pieces cut into the dough before adding the buttermilk. By having small pieces of fat in the dough, you are ensuring a tender and flaky biscuit every time. Using a pastry cutter or a food processor will make this easy to do.
    • FOUR - prepping your skillet - on a paper towel, take some lard or shortening and rub it all around your cast iron skillet before placing the biscuits it. This helps prep the pan and prevents the biscuits from sticking to the bottom while baking.
    Spreading shortening in a cast iron skillet with a paper towel to grease for biscuits.
    Wipe your skillet with a little bit of shortening in a paper towel to grease before placing in the biscuits.

    This recipe yields 10 biscuits and is perfect for a summertime dessert after a long day in the sun with your friends and family. To make ahead of time, bake and cool the biscuits. Place on a baking sheet and place in the freezer for 30 minutes to flash freeze. Put the frozen biscuits in a freezer-safe ziptop bag sealed airtight for 6 months. To thaw - move to fridge for 24 hours before use. Make the strawberries and whipped cream up to 24 hours before serving or the day of.

    2 plates of strawberry shortcake with more biscuits, strawberries and whipped cream around it.
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    Recipe

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    Sweet and Tender Strawberry Shortcake Biscuits assembled on a white a white plate.

    Sweet and Tender Strawberry Shortcake Biscuits


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    • Author: Heather Bilyeu
    • Total Time: 2 hours 40 minutes
    • Yield: 10 biscuits
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    Description

    Sweet and tender buttermilk biscuits, baked in a cast iron skillet, form the base of this classic Southern summertime dessert - strawberry shortcake! Layered with fresh strawberries and topped with homemade whipped cream, these strawberry shortcake biscuits are the perfect southern summertime dessert! Simply follow step-by-step instructions for assembling this flavorful dessert.


    Ingredients

    Scale

    Strawberries

    • 2 Pints of Strawberries (about 4 cups)- sliced
    • ½ Cup Sugar

    Biscuits

    • 1 Recipe for Sweet Buttermilk Biscuits

    Topping

    • 4 Tablespoons Butter - melted
    • Demerara Sugar

    Whipped Cream

    • 1 Recipe for Homemade Whipped Cream


    Instructions

    Strawberries

    1. Slice strawberries thinly and add to a bowl along with sugar and mix.
    2. Place in the fridge for at least 2  hours to marinate (and up to 8 hours before).

    Biscuits

    1. Follow the instructions for the sweet biscuits linked above.
    2. Remove from the oven once baked and let cool for 10-20 minutes.

    Whipped Cream

    1. Follow the instructions for the whipped cream linked above. 

    Assembly

    1. Gently pull the biscuits apart in half. Spoon over the desired amount of strawberries and whipped cream. Enjoy!

    Notes

    • The strawberries can be made up to 24 hours in advance and kept covered in the fridge.
    • The whipped cream can be made up to 5 days in advance covered tightly in the fridge until needed.
    • Leftover biscuits can be stored in a zip-top bag for 3 days.
    • To grease, the cast iron skillet put a little bit of shortening on a paper towel and wrap around the skillet until the bottom and sides are lightly covered.

    To Make Ahead and Freeze

    • Follow the recipe for the biscuits as directed. Cool completely. Place on a baking sheet and place in the freezer to flash freeze for 30 minutes. Put in a freezer-safe ziptop bag and seal airtight. Store in the freezer for up to 6 months. Place in the fridge for 24 hours to thaw before serving. Make the strawberries and whipped cream up to 24 hours before or on the day of planning to serve.
    • Prep Time: 25 minutes
    • 2 hours:
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 biscuit
    • Calories: 206
    • Sugar: 5.5 g
    • Sodium: 234.7 mg
    • Fat: 10.3 g
    • Carbohydrates: 25.2 g
    • Fiber: 0.8 g
    • Protein: 3.5 g
    • Cholesterol: 27.1 mg

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    Filed Under: 4th of July, Biscuits, Bread, Desserts, Southern, Summer, Sweet Breakfast Tagged With: Buttermilk

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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