Strawberry Shortcake Biscuits

These strawberry shortcake biscuits are tender, flaky, sweet, and buttery! Perfect with juicy berries and clouds of freshly-whipped cream.

Course Dessert

Cuisine American

Keyword biscuit strawberry shortcake, biscuits for strawberry shortcake, strawberry shortcake biscuits, strawberry shortcake recipe

Prep Time 30

Cook Time 15

Chilling Time 1 15

Total Time 2

Servings biscuits

Calories 387kcal

Author Blair Lonergan

Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).

Cut the berries into ¼-inch-thick slices and place them in a large bowl. Toss with granulated sugar and lemon juice; set aside and let sit for at least 1 hour.

Preheat oven to 475°F.
Place self-rising flour and sugar in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour and sugar. Use your fingers to coat all of the butter with the flour, and then work the butter into the flour with your fingertips for about 2 minutes. Chill in the freezer for 10 minutes.
Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that’s about ¾ inch thick. Use a 2 ¼-inch or 2 ½ -inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits on a baking sheet lined with parchment paper or in a 10-inch cast iron skillet with sides touching. Re-roll the scraps and cut out additional biscuits until all of the dough is used. Brush tops with additional buttermilk; sprinkle with coarse sugar.
If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
Bake for 12-16 minutes, or until golden brown. Let the biscuits cool for at least 10-15 minutes before using as shortcakes.

Using the chilled whisk or electric mixer attachment and bowl, whip the cream with the vanilla and the confectioners’ sugar until it holds soft peaks (about 3 minutes).

Slice the biscuits in half and fill with strawberries and whipped cream. Serve immediately.

Keep the butter very cold. It doesn’t need to be frozen before grating, since I find that frozen butter is much harder to work with. Just a really firm, chilled stick works perfectly.

Properly measure the flour. Always spoon and level the flour — do not scoop it out of the package. Incorrectly measuring the flour packs it too tightly into the measuring cup and results in dense, dry biscuits.

Keep the dough cold. I’ll say it again — the key to tall, fluffy, and flaky biscuits is cold ingredients. Don’t forget to chill the dough in the freezer for 10-15 minutes before baking.

Arrange the Biscuits with Sides Touching. Place the biscuits on the baking sheet so that they’re all touching their neighbors. This will help them “climb” in the oven so that you get that great, high rise.

Don’t twist the round cutter. Firmly press the cutter down into the dough, and then pull it straight back out. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.