Name: Strawberry Shortcake Biscuits with Refrigerated Biscuits
Prep time: 5 min
Cook time: 13 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1 -16 oz package of refrigerated biscuits, baked according to package instructions; 8 tbsp. granulated sugar; 3-4 cups strawberries; 1 cup whipped topping or cool whip

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Last Updated on January 20, 2024 by Allison Lancaster

There’s something undeniably delightful about the combination of ripe, juicy fresh strawberries and fluffy, buttery biscuits. Strawberry shortcake biscuits are a timeless easy summer recipe, perfect for warm weather gatherings, picnics, or simply as a delightful treat to satisfy your sweet tooth. With minimal effort and just a few simple ingredients, you can create a mouthwatering dessert that will have your taste buds singing with joy. In this blog post, we’ll walk you through an easy-to-follow recipe that will leave you with a scrumptious batch of strawberry shortcake biscuits.

How to make strawberry shortcake from refrigerated biscuits:

I personally prefer the Aldi brand of refrigerated biscuits. I love the butter-flavored ones and found that they worked well with this recipe. You can use any brand or variation you want. Once you open your biscuits, roll each one in sugar. Make sure they are fully coated (even on the edges) and place them on your baking sheet. Bake according to the package instructions. You’ll want to ensure your biscuits are golden brown so that they hold up to the weight of the strawberry sauce and whipped topping.

refrigerated biscuit baked and filled with strawberries and whipped cream for easy strawberry shortcake

How to macerate strawberries:

Macerating fresh strawberries is a simple process that involves coating the berries with sugar and allowing them to sit, which draws out their natural juices and creates a sweet syrup. Here’s a step-by-step guide on how to macerate strawberries:

Wash the strawberries: Start by washing the strawberries under cool running water to remove any dirt or debris. Gently pat them dry using a clean kitchen towel or paper towels. This is an important part of the process because if your strawberries are too damp you will end up with a very liquidy strawberry sauce.
Remove the stems: Once the strawberries are dry, remove the green stems by either twisting them off or using a small paring knife to cut them out. Discard the stems.
Slice the fresh berries: Take each strawberry and slice it into thin, uniform pieces. You can cut them into halves, quarters, or thin slices, depending on your preference. Try to keep the slices relatively consistent in size so that they macerate evenly.
Add sugar: Place the sliced strawberries in a large bowl and sprinkle them with granulated sugar. The amount of sugar can vary depending on the sweetness of the strawberries and your personal preference. As a general guideline, start with approximately 1-2 tablespoons of sugar per cup of sliced strawberries. Adjust the amount to taste.
Gently toss: Using a spoon or spatula, gently toss the strawberries and sugar together until the sugar is evenly distributed and coats the strawberries. Be careful not to crush the berries while tossing.
Let it sit: Once the strawberries are coated in sugar, allow them to sit at room temperature for about 30 minutes to an hour. During this time, the sugar will draw out the juices from the strawberries, creating a sweet syrup.
Stir occasionally: While the strawberries are macerating, gently stir them every 10-15 minutes. This helps the sugar dissolve and distribute evenly, ensuring that all the strawberries are coated in the sweet syrup.

After the maceration process, your sweet strawberries are ready to be used in various desserts, such as this strawberry shortcake recipe, pies, tarts, or served over ice cream.

Step-by-Step Instructions for Easy Strawberry Shortcake Biscuits

strawberry shortcake biscuits on cutting board with knife

Once the biscuits have cooled slightly, it’s time to bring the components together. Take each biscuit and slice it in half horizontally, creating a top and bottom layer. On the bottom half, spoon a generous amount of the macerated strawberries, ensuring you include some of the delicious syrup. Top the strawberries with whipped cream or cool whip if you desire and then finish it with the remaining biscuit half.

How to make fresh homemade whipped cream

Homemade whipped cream is a simple and delicious addition to strawberry shortcake or any other dessert. Here’s a straightforward recipe to make homemade whipped cream:

Ingredients:

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract (optional)

Instructions:

Chill the mixing bowl and beaters: Place the mixing bowl and beaters of an electric mixer in the refrigerator for about 15-20 minutes. Chilling the equipment helps the cream whip more easily.
Pour the heavy cream: Take the chilled mixing bowl and pour in the heavy whipping cream. The cream should be cold straight from the refrigerator.
Whip on low speed: Begin whipping the cream on low speed using an electric mixer. This helps incorporate air into the cream and prevents splattering.
Increase the speed and add sugar: After a minute or two, increase the speed to medium-high. Gradually add the granulated sugar while continuing to beat the cream. Adding sugar sweetens the cream and helps stabilize it.
Optional: Add vanilla extract: If desired, add the vanilla extract to the cream while it’s still whipping. The vanilla adds a delightful flavor to the whipped cream.
Whip until soft peaks form: Continue beating the cream until it thickens and soft peaks begin to form. Soft peaks are formed when you lift the beaters out of the cream, and the peaks gently curl over.
Check for desired consistency: Once soft peaks have formed, stop beating and check the consistency of the whipped cream. If you prefer a stiffer consistency, continue whipping for a short while longer. Be careful not to overbeat, as the cream can quickly turn into butter.
Serve or store: Spoon or pipe the homemade whipped cream onto your strawberry shortcake or desired dessert. It’s best to serve the whipped cream immediately for optimal texture and flavor. If you have any leftovers, you can store the whipped cream in a covered container in the refrigerator for a few hours, but it may start to lose its light texture.

Enjoy the velvety, homemade whipped cream atop your strawberry shortcake or any other sweet treat. Its rich, creamy goodness will elevate the dessert and leave you wanting more!

Can I use homemade biscuits?

Absolutely! If you have a homemade biscuit recipe that you prefer you can for sure use it for this recipe. I personally have an easy drop biscuits recipe that I have used for this specific strawberry shortcake and it worked out well.

strawberry shortcake assembled on small plate

What type of cake can I use for strawberry shortcakes?

You can also use sponge cake or angel food cake to switch things up. If you are hosting a party, such as a Mother’s Day brunch, you could even set out a variety of cake options and let your guests choose/build their own strawberry shortcake. Such a fun and interactive party dessert!

How to serve this easy strawberry shortcake recipe

Gently place the assembled strawberry shortcake biscuits on a serving platter or individual dessert plates. You can also sprinkle a dusting of powdered sugar on top for an extra touch of sweetness. The vibrant red strawberries peeking out from the golden biscuits will be a visual feast for your guests.

Can you make strawberry shortcake ahead of time?

I recommend that you serve the strawberry shortcake biscuits immediately, allowing everyone to experience the perfect harmony of flavors and textures. The tender biscuits will provide a satisfying crunch, while the juicy strawberries and their sweet syrup will create an explosion of fruity sweetness. If you want to prepare this classic dessert ahead of time, you could prepare your biscuits a day or two early and reheat them prior to serving.

How to store strawberry shortcake

Storing strawberry shortcake properly will help maintain its freshness and flavor. Here are some guidelines on how to store strawberry shortcake:

Refrigeration: Strawberry shortcake should be stored in the refrigerator due to their perishable ingredients. Place the assembled strawberry shortcake, covered with plastic wrap or in an airtight container, in the refrigerator. It’s best to store it as a whole cake rather than individual servings to keep the biscuits from drying out.

Separate Components: Since this strawberry shortcake recipe has separate components, such as biscuits, strawberry sauce, and cream, store them separately. Keep the biscuits in an airtight container or resealable bag to maintain their texture. Store the macerated strawberries in a covered container, and the whipped cream in a sealed container.

Assembly Before Serving: It’s ideal to assemble the strawberry shortcake just before serving to prevent the biscuits from becoming soggy. Assemble individual servings by placing a biscuit on a plate, spooning the macerated strawberries, and adding a dollop of whipped cream on top.

mini strawberry shortcake biscuits on platter

Consume within 1-2 Days: Strawberry shortcake is best enjoyed when it’s fresh. It’s recommended to consume the stored strawberry shortcake within 1-2 days to maintain its taste and texture. After this time, the biscuits may become softer, and the strawberries may release more juice, potentially making the dessert soggy.

Freeze for Longer Storage: If you have leftover strawberry shortcake that you won’t be able to consume within a couple of days, you can freeze it for longer storage. However, keep in mind that the texture and quality may be slightly affected. Wrap the assembled cake tightly in plastic wrap and place it in a freezer bag or container. Thaw it in the refrigerator before serving.

Remember that the whipped cream may not hold its texture well after freezing and thawing, so you may want to prepare fresh whipped cream when serving the frozen strawberry shortcake.

By following these storage tips, you can enjoy the delightful flavors of strawberry shortcake for a little longer, whether it’s for a small gathering or for your own indulgence.

Classic Strawberry Shortcake

Strawberry shortcake biscuits are a perfect summer dessert that celebrates the beauty of seasonal fruits. With this simple recipe, you can create a dessert that will impress family and friends alike. Whether you’re hosting a summer gathering or simply craving a delightful treat, strawberry shortcake biscuits are sure to be a delightful dessert. The combination of tender biscuits, macerated strawberries, and a hint of sweetness is pure culinary bliss. So, roll up your sleeves, gather the ingredients, and let your taste buds experience the divine pleasure of this classic recipe. Enjoy!

Strawberry Shortcake Biscuits with Refrigerated Biscuits

Yield: 8 Shortcakes

Prep Time: 5 minutes

Cook Time: 13 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

There's something undeniably delightful about the combination of ripe, juicy fresh strawberries and fluffy, buttery biscuits. Strawberry shortcake biscuits are a timeless easy summer recipe, perfect for warm weather gatherings, picnics, or simply as a delightful treat to satisfy your sweet tooth. With minimal effort and just a few simple ingredients, you can create a mouthwatering dessert that will have your taste buds singing with joy. In this blog post, we'll walk you through an easy-to-follow recipe that will leave you with a scrumptious batch of strawberry shortcake biscuits.

Ingredients

1 -16 oz package of refrigerated biscuits, baked according to package instructions
8 tbsp. granulated sugar
3-4 cups strawberries
1 cup whipped topping or cool whip

Instructions

Open refrigerated biscuits and roll in 3 tbsp. granulated sugar

Place biscuits on a lightly greased baking sheet and bake according to package instructions

While biscuits are baking, prepare your strawberries

How to Macerate Strawberries:

Wash the strawberries: Start by washing the strawberries under cool running water to remove any dirt or debris. Gently pat them dry using a clean kitchen towel or paper towels.
Remove the stems: Once the strawberries are dry, remove the green stems by either twisting them off or using a small paring knife to cut them out. Discard the stems.
Slice the fresh berries: Take each strawberry and slice it into thin, uniform pieces. You can cut them into halves, quarters, or thin slices, depending on your preference. Try to keep the slices relatively consistent in size so that they macerate evenly.
Add sugar: Place the sliced strawberries in a large bowl and sprinkle them with granulated sugar. The amount of sugar can vary depending on the sweetness of the strawberries and your personal preference. As a general guideline, start with approximately 1-2 tablespoons of sugar per cup of sliced strawberries. Adjust the amount to taste.
Gently toss: Using a spoon or spatula, gently toss the strawberries and sugar together until the sugar is evenly distributed and coats the strawberries. Be careful not to crush the berries while tossing.
Let it sit: Once the strawberries are coated in sugar, allow them to sit at room temperature for about 30 minutes to an hour. During this time, the sugar will draw out the juices from the strawberries, creating a sweet syrup.
Stir occasionally: While the strawberries are macerating, gently stir them every 10-15 minutes. This helps the sugar dissolve and distribute evenly, ensuring that all the strawberries are coated in the sweet syrup.

Once strawberries are ready, slice slightly cooled biscuits in half and top with 1-2 tbsp of strawberries

Top with 1-2 tbsp of whipped topping, if desired

Top with remaining biscuit half