Biscuit Strawberry Shortcake Recipe

Biscuit Strawberry Shortcake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 16

Total Time: 36

Servings: people

Calories: 479kcal

Author: Becky Hardin

My quick and easy strawberry shortcake recipe combines refrigerated biscuit dough, homemade whipped cream, and fresh strawberries for a sweet party dessert that's ready in less than an hour!

Print Recipe

US Customary - Metric

Equipment

Hand Mixer

Ingredients

For the Strawberries:

1 pint fresh strawberries (rinsed, stems removed and sliced; about 2 cups sliced strawberries)
½ cup granulated sugar for macerating

For the Biscuits:

16 ounces biscuit dough (1 tube)*
1 tablespoon heavy whipping cream for brushing
2 tablespoons granulated sugar for sprinkling

For the Whipped Cream:

1½ cups heavy whipping cream chilled
¾ cup plain yogurt chilled**
3 tablespoons maple syrup chilled
1 teaspoon pure vanilla extract

Instructions

Prep:

Slice the strawberries and combine with sugar in a bowl, enough to fully coat the berries. Place in the refrigerator to macerate, until they become syrupy.
1 pint fresh strawberries, ½ cup granulated sugar

This can be done ahead of time, up to overnight.

Put the mixing bowl and beaters in the freezer for 5-10 minutes.

This helps achieve a fluffy whipped cream. Skip if you are using a store-bought option.

Preheat oven according to the directions on the can of biscuits.

Bake the Biscuits:

Take the biscuit dough out of the can and separate the biscuits. Place the biscuits on a baking sheet.
16 ounces biscuit dough
Brush each biscuit with heavy cream.
1 tablespoon heavy whipping cream
Then sprinkle the biscuit tops with sugar.
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.

Make the Whipped Cream:

Take the mixing bowl and beaters out of the freezer. Place the heavy cream and yogurt in the chilled bowl, and beat until soft peaks form.
1½ cups heavy whipping cream, ¾ cup plain yogurt
Add maple syrup to taste, then add the vanilla extract, and combine. You don’t have to worry about over-beating this whipped cream here.
3 tablespoons maple syrup, 1 teaspoon pure vanilla extract

Assemble:

Once cooled, split the baked biscuits in half crosswise.
Spoon macerated strawberries onto the bottom half of each biscuit.
Top the berries with whipped cream.

You can use a piping bag for presentation, but spooning the cream on top works just fine!

Place the other half of each biscuit on top. Serve and enjoy!

Video

Notes

*I used flaky buttermilk biscuits, but you can use any kind of canned/refrigerated biscuit dough.

**You can use plain regular or Greek yogurt at any fat content you like. I used whole milk yogurt.

Instead of making your own whipped cream, you can use Cool Whip or Reddi-wip.

Becky's Top Tips:

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.
While I highly recommend using fresh berries; if you do use frozen berries, simply let them thaw, then combine the juices with sugar. They may be a bit mushy though.
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.

Storage: Store fully assembled strawberry shortcakes in the refrigerator for up to 1 hour. Store biscuits, whipped cream, and strawberries separately in the refrigerator for up to 2 days. Assemble before serving.

Nutrition