My quick and easy strawberry shortcake recipe combines refrigerated biscuit dough, homemade whipped cream, and fresh strawberries for a fresh dessert that’s ready in less than an hour!
Strawberry Shortcake with Biscuits
Of all the ways to whip up a strawberry shortcake, making it easy with refrigerated biscuit dough is absolutely my favorite option. There’s something about the buttery biscuits with the sweet, thick whipped cream and juicy berries that just always makes me smile! And, yes – I use store-bought biscuits in my shortcakes. If you want to make homemade biscuits, more power to you! However, I’ve found that the tube store-bought biscuits are so delicious in this recipe and save me a ton of time.
My secret ingredient is a little yogurt in the whipped cream. It makes it delightfully thick and silky, so it’s much denser than your typical whipped cream. There’s also the lightest tangy flavor that really makes you me back for more. It’s a simple trick you just have to try!
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Don’t Use Frozen Fruit!
While I often recommend using frozen fruit to save some cash, this is one recipe where it simply doesn’t work. The strawberries just won’t taste fresh enough, and the texture will be mushy. I highly recommend using fresh berries in your shortcakes for the best results.
Strawberry Shortcake Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- 1 pint strawberries rinsed, stems removed and sliced (about 2 cups sliced strawberries)
- ½ cup granulated sugar
- 16 ounces biscuit dough (1 tube)*
- 1 tablespoon heavy whipping cream for brushing
- 2 tablespoons granulated sugar for sprinkling
- 1½ cups heavy whipping cream chilled
- ¾ cup plain yogurt chilled**
- 3 tablespoons maple syrup chilled
- 1 teaspoon pure vanilla extract
Instructions
- Put the mixing bowl and beaters in the freezer for 5-10 minutes.
- Preheat oven according to the directions on the can of biscuits.
- Slice the strawberries and combine with sugar in a bowl, enough to fully coat the strawberries. Put in the refrigerator to macerate and become syrupy.1 pint strawberries, ½ cup granulated sugar
- Take the biscuit dough out of the can and separate the biscuits.16 ounces biscuit dough
- Place the biscuits, pressed close together, on a baking sheet. Brush each biscuit with heavy cream and sprinkle the biscuit tops with sugar.1 tablespoon heavy whipping cream, 2 tablespoons granulated sugar
- Bake the biscuits for the number of minutes indicated on the can, until the bottoms of the biscuits are golden and the tops are lightly browned. Set the baking pan on a baking rack to cool.
- Take the mixing bowl and beaters out of the freezer. Put the heavy cream and yogurt in the chilled bowl and beat until soft peaks form. Add maple syrup to taste, and vanilla extract, and combine. (You don’t have to worry about overbeating this whipped cream).1½ cups heavy whipping cream, ¾ cup plain yogurt, 3 tablespoons maple syrup, 1 teaspoon pure vanilla extract
- Split the baked biscuits in half crosswise and spoon strawberries onto the bottom half of each biscuit.
- Top with yogurt whipped cream and put the other half of each biscuit on top.
Notes
- You can adjust the amount of maple syrup added to your whipped cream. I tend to like it a little less on the sweet side (with 3 tablespoons) because of the sweet strawberries. Feel free to adjust it based on your personal preferences.
- The longer the strawberries sit in the sugar, the juicier your results will be. If you want super sugary berries, macerate them overnight.
- Make sure the biscuits are room temperature before topping them with whipped cream, or the cream will melt and lose shape immediately.
- If you want to add even more berries, I recommend tossing some blueberries into the mix! That would make an adorable Fourth of July dessert.
- I recommend not assembling the shortcakes until you’re ready to serve them. If you assemble them too early, the whipped cream will soak into the biscuits and it’ll all get soggy. If you’re planning a party, you can make these shortcakes and keep them in the fridge for about an hour or so before guests arrive.
- Strawberry Shortcakes can also be assembled with angel food cake or pound cake instead of biscuits.
How to Store
Store leftover fully assembled strawberry shortcakes in the refrigerator for up to 1 hour. You can store the biscuits, whipped cream, and strawberries separately in the refrigerator for up to 2 days. I recommend assembling everything just before serving for the best texture.
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