Looking for a simple, classic, crowd-pleasing dessert recipe? Look no further than this easy recipe for Strawberry Shortcakes made with simple drop biscuits. It’s perfect for Valentine’s Day, Mother’s Day, or anytime you want to bring a little sunshine to your table!

square white serving platter filled with strawberry shortcake biscuits layered with macerated berries and freshly whipped cream.

These homemade strawberry shortcake biscuits are buttery rich and oh-so-crumbly. They reach whole new levels of deliciousness when layered with lightly sweetened fresh strawberries and a pillowy cloud of freshly whipped cream. 

Why You’ll Love This Recipe for Strawberry Shortcake Biscuits

  • These treats are sweet, but not too sweet.
  • They’re made with a handful of ingredients plus some pantry staples.
  • They can be ready in just 30 minutes. When it comes to assembling strawberry shortcake biscuits, it’s pretty straightforward. You take a split biscuit then layer it with a generous portion of sliced strawberries before dolloping a generous amount of whipped cream on top.

What is a Traditional Strawberry Shortcake?

Classic strawberry shortcakes are a delightful dessert that combines the sweetness of fresh strawberries, the buttery crumbliness of biscuits, and the ethereal creaminess of whipped cream.

The star of the show is, without a doubt, the strawberries. A true strawberry shortcake biscuit is all about using fresh and ripe strawberries. They’re usually hulled (removing the green stem) and sliced, then lightly macerated in sugar to help release all their delicious juices.

Traditionalists usually go for a tender, crumbly biscuit, though some prefer using sponge cake as the base. Either is completely acceptable! The biscuits are generally just barely sweet and have a lovely buttery flavor, while vanilla sponge cakes flip the script with a light and airy consistency. 

While I grew up with the latter, I have to say — I prefer my strawberry shortcake with biscuits. I got my inspiration for the Southern-style biscuits that are the base of this homemade shortcake recipe from the savory galletas (biscuits) my Mom makes. The crowning jewel of this simply divine dessert is a generous dollop of heavenly whipped cream. 

So, next time you get your hands on some fresh strawberries, whip up some cream, make a batch of drop biscuit shortcakes, and indulge in the sheer simplicity of these stylish and scrumptious sweets. 

Ingredients & Substitutions

Despite boasting 3 separately stunning components, this recipe for strawberry shortcakes requires just a handful of ingredients plus some pantry staples. See recipe card below for the full recipe.

  • Strawberries: If possible, opt for fresh, fragrant, in-season strawberries for the best flavor. If the fresh ones aren’t looking too hot, go for frozen!
  • Sugar: Plain white sugar has a neutral flavor profile that allows the sweetness of the berries to shine through. It’s also the best choice for a perfectly crumbly biscuit consistency. You’re welcome to swap in your favorite sweetener alternative.
  • Whipping Cream: I recommend cold heavy cream or heavy whipping cream.
  • Vanilla Extract: While this is technically an optional ingredient, I find that it adds a lovely depth of flavor.
  • All-Purpose Flour: Plain white flour is all you need to make excellent drop biscuits!
  • Baking Powder: This raising agent is what helps the biscuits puff up. If you’re not sure your baking powder is still active, test it by mixing it with hot water. If it doesn’t foam or bubble, get a new jar ASAP or your biscuits will end up as hard as hockey pucks.
  • Salt: Yes, even sweet things need a touch of seasoning to reach their full flavor potential.
  • Shortening: While some folks insist that butter is best for making biscuits, I find that the texture is much more flaky and crumbly when you use shortening. Don’t worry, though — you’ll still get all the rich dairy flavor from the addition of sour cream.
  • Sour Cream: My Mom’s biscuit recipe calls for whey, which is similar in flavor to buttermilk. Since this isn’t an easy ingredient for everyone to find, I’ve swapped in rich, creamy sour cream instead. Feel free to swap in full-fat plain Greek yogurt or full-fat buttermilk instead. 

How To Make Strawberry Shortcakes

Making homemade strawberry shortcakes is truly as easy as 1, 2, 3! First, macerate your berries. Second, make some simple drop biscuits. Third, whip up some fresh chantilly cream. If you’re feeling intimidated, don’t! Read on to see how truly approachable this recipe is.

process shot - strawberries tossed with sugar to macerate in a turquoise bowl.

Macerate Strawberries

If you’ve never heard the word “macerate” before, don’t get flustered on me. When something has been macerated, it means that it has been softened in liquid.

Hull and quarter strawberries and combine with a touch of sugar. The addition of sugar aids in extracting the delightful juices from the strawberries.

Wait for an hour or two, and you’ll come back to a saucy pile of perfectly sweet fruit. 

Make Drop Biscuits

Combine dry ingredients: Combine flour, sugar, baking powder, and salt. 

Cut in shortening until well mixed – I just crumble it with my fingers, but feel free to use a pastry cutter. Add sour cream. Knead dough with your hands or wooden spoon.

Portion dough out by using a 1/3 measuring cup and dropping it onto a lightly greased baking sheet. 

Bake for 20 to 23 minutes. Set the oven to broil and bake for 1 additional minute or until golden brown. Set biscuits aside to cool a bit.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Cover and chill up to 2 hours.

Assemble mini strawberry shortcakes: Split open a biscuit and place the bottom half. Spoon on some berries, and dollop with whipped cream and top with the other half of the biscuit. Feel free to garnish with mint leaves. Enjoy!

Optional Variations

As much as my family loves this recipe for strawberry shortcake biscuits, there are plenty of ways to make it your own. Here are just a few variations to keep in mind:

  • Low-Sugar: Keep the added sugars out of your dessert by swapping in a low-calorie sweetener like Truvia. 
  • Vegan: If you opt for a vegan shortening and trade the sour cream for unsweetened, unflavored dairy-free yogurt, your drop biscuits should be good to go. You can also sub coconut cream for the heavy whipping cream for a completely dairy-free version of this classic spring and summertime dessert.
  • Gluten-Free: While I haven’t made my homemade biscuits with GF flour, this recipe from King Arthur seems to be popular.
  • Strawberry Shortcake Bar: Set up a DIY experience where everyone creates their own delicious stacks. Incorporate juicy blueberries alongside the sweet strawberries, perfect for a patritoic summertime treat.
  • Shortcuts: There are plenty of ways for you to make these easy strawberry shortcake biscuits even easier. Consider buying store-bought refrigerated biscuits in a tube (or use Bisquick or a similar biscuit mix), use defrosted frozen whipped topping, or purchasing frozen sliced strawberries to cut back on your prep time.

Serving & Topping Suggestions

If you’re looking for some creative serving suggestions, consider any of the following:

  • Get creative with your whipped cream by adding a hint of vanilla extract, a touch of almond extract, or even a dash of citrus zest (such as lemon or orange) to give it an extra flavor boost.
  • Enhance your strawberry shortcake presentation by adding other complementary toppings like a shake of powdered sugar, a drizzle of chocolate sauce, a sprinkle of toasted nuts (I like almonds or pecans), and/or a handful of fresh mint leaves for a pop of freshness.
flat lay hero shot of a square white serving platter filled with strawberry shortcakes next to a bowl of macerated berries and a stack of drop biscuits.

Expert Tips

  • Make sure the cream itself is cold, and chill your beaters and mixing bowl in the freezer for 10 to 15 minutes before starting.
  • Consider using a spring-loaded cookie scoop or measuring cup to make portioning the biscuit dough easier. Grease it (or the measuring cup) with some extra shortening to make life simpler.
  • If you’re the kind of entertainer who likes to have all your ducks in a row before the first guest ever rings the bell, strawberry shortcakes are the way to go. You can make the biscuits up to a day in advance, macerate your berries in the morning, and then all that’s left to do is whip up some cream. And, in case you’re super type A, I have a few suggestions for how to stabilize your whipped cream below, so even that can be made ahead.
  • To pre-assemble the strawberry shortcake cups, try stabilizing your whipped cream.

Storage Instructions 

If you have leftovers, make sure to store all your components separately to make sure the biscuits don’t get soggy. 

  • Macerated strawberries should keep well in the fridge for up to 5 days. 
  • Biscuits can be cooled to room temp, then stored in an airtight container on the counter for 3-4 days, or in the freezer for up to a month. 
  • Whipped cream should be kept chilled and served within a few hours of whipping for the best consistency. You can also extend the shelf-life by either stabilizing the whipped cream (e.g. with gelatin), or re-whipping the cream prior to serving the leftovers.

Frequently Asked Questions

Do strawberry shortcakes need to be refrigerated?

Once assembled, strawberry shortcake biscuit cups are best served within an hour. If possible, keep all components of the dessert separate until you’re ready to serve. Macerated strawberries and whipped cream should be kept refrigerated until just before serving.

What is the difference between shortbread and shortcake?

In a nutshell, shortbread is a buttery, crumbly Scottish cookie, while shortcake is a tender, slightly sweet Southern-style biscuit or scone used as a base for fruit-based desserts like strawberry shortcake.

Can I macerate the strawberries ahead of time?

Sure thing! I’d recommend giving them at least two hours to rest, but macerated berries should be fine in the refrigerator for up to five days.

Can I sub other types of berries in a strawberry shortcake?

Of course! While strawberry shortcake is a classic, you can opt for any berries you prefer. Blackberries, raspberries, and blueberries all work.

Can I use frozen berries to top strawberry shortcakes?

Absolutely! In fact, the frozen berries will tend to release their juices naturally as they defrost, so you can opt to omit the extra sweetener if you prefer.

How long will shortcakes last?

As with most baked goods, these shortcakes are best served on the day they are made. That said, any leftover drop biscuits should keep in an airtight container for up to three days. If they are starting to feel a little stale, I recommend warming them in the oven for about 10 minutes at 200 degrees F.

Can I make a vegan version of strawberry shortcakes?

Absolutely! If you opt for a vegan shortening and trade the sour cream for unsweetened, unflavored dairy free yogurt, your drop biscuits should be good to go. You can also sub coconut cream for the heavy whipping cream for a completely vegan version of this classic springtime dessert.

More Spring-Inspired Recipes

I hope you give this recipe for easy Homemade Strawberry Shortcake a try. It is the perfect ending to any meal! If you do give it a go, please comment below to let me know how it turned out, or tag me on Instagram so I can see your beautiful creations!

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homemade strawberry shortcakes on a white platter with a turquoise linen

Easy Homemade Strawberry Shortcakes

5 (2 ratings)
Lightly sweetened biscuits are piled high with macerated strawberries and freshly whipped cream for a perfectly satisfying dessert. 



Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract, optional




  • Combine strawberries and sugar. Cover berry mixture, and let stand 2 hours.

Whipped Cream

  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Cover and chill up to 2 hours.


  • Preheat oven to 350 degrees F.
  • In a large bowl mix flour, sugar, baking powder, and salt. 
  • Cut in shortening until well mixed. Make a well in center of mixture and slowly add sour cream. Knead dough with your hands or wooden spoon. 
  • Portion dough out by using a 1/3 measuring cup and dropping it onto a lightly greased baking sheet. (Coat cup with vegetable shortening)
  • Bake on greased sheet, bake for 20 to 23 minutes and then set the oven to broil and bake for 1 additional minute or until golden brown.


  • Split shortcakes in half horizontally. Spoon berries onto each shortcake bottom; top each with whipped cream, and cover with tops. Garnish with mint leaves, if desired.


  • Macerated strawberries will keep for up to 5 days in the refrigerator
  • Baked shortcakes will last for up to three days in an airtight container. Reheat in the oven if they are beginning to feel stale.
Calories: 394kcal, Carbohydrates: 31g, Protein: 5g, Fat: 29g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 121mg, Potassium: 279mg, Fiber: 2g, Sugar: 4g, Vitamin A: 713IU, Vitamin C: 34mg, Calcium: 113mg, Iron: 2mg

Originally published: March 2021.