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Judy John

Biscuits Strawberry Shortcake Dessert Recipe

This biscuit strawberry shortcake dessert combines flaky layers, fresh strawberries, and cream for a simple yet indulgent treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Filling
  • 2 cups strawberries sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice
Biscuit Layer
  • 6 biscuits baked and halved
Cream Layer
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Whisk
  • Refrigerator

Method
 

  1. Mix strawberries with sugar and lemon juice until evenly coated.
  2. Let mixture sit until juicy and slightly softened.
  3. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  4. Slice biscuits in half and place bottom halves on serving plate.
  5. Layer strawberries and whipped cream over biscuit halves generously.
  6. Top with remaining biscuit halves and add extra cream if desired.
  7. Serve immediately or chill briefly for a firmer texture.

Notes

For softer texture, let biscuits absorb strawberry juices slightly. For crisp layers, assemble just before serving. Chill briefly to stabilize cream. Add chocolate or nuts for variation. Store components separately in refrigerator for up to two days to maintain freshness and texture.