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Judy John

Biscuits Easy Strawberry Shortcake Recipe

This easy biscuit strawberry shortcake features flaky layers, fresh strawberries, and creamy topping for a simple yet satisfying dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Base
  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/3 cup milk
Strawberry Filling
  • 2 cups strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Cream Topping
  • 1 cup whipped cream

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pastry Cutter
  • Knife
  • Cooling Rack

Method
 

  1. Preheat oven and line baking sheet for even baking.
  2. Mix flour, sugar, baking powder, and salt in bowl.
  3. Cut butter into mixture until coarse crumbs form.
  4. Add milk and stir gently to create soft dough.
  5. Shape dough into rounds and place on baking sheet.
  6. Bake until golden with slightly crisp edges and soft centers.
  7. Mix strawberries with sugar and lemon juice. Let soften.
  8. Slice biscuits, layer with strawberries and whipped cream.
  9. Serve immediately for best texture contrast and flavor.

Notes

For softer biscuits, avoid overmixing and bake slightly less. For crispier texture, bake longer until edges deepen in color. Freeze biscuits separately if needed, not assembled. Customize with flavored cream or extra fruit. Store components separately and assemble fresh for best results.