Strawberry Biscuit Shortcake (Cream Biscuits)

Classic Southern Strawberry Shortcake made with scratch cream biscuits, gorgeous summer strawberries and lightly-sweetened fresh cream. 🍓

Biscuits, fresh strawberries and dollops of whipped cream make up this simple Strawberry Biscuit Shortcake. Spring and summer are my favorite seasons, especially for sweet treats. Strawberries by far are my favorite berry and when it comes to dessert simple is always best. Strawberry Biscuit Shortcake is an easy old fashioned dessert that never goes out of style. 

Growing up I enjoyed strawberry shortcake two different ways, strawberry shortcake made with cake, and strawberry shortcake made with biscuits. My daddy was from the south and my mom was from Germany, so I always enjoyed a variety of foods prepared in so many different ways.

The best biscuits for shortcake are always made from scratch, using butter and cream. My biscuit of choice is Cream Biscuits, because they're perfect for shortcake! I also add a smidgen of sugar to the dough, but that's a personal preference. If you don't like a sweet biscuit you can always omit the sugar. 

My flour of choice is always White Lily Flour, because it makes the lightest and fluffiest biscuits you will ever taste. Did you know you can also bake cream biscuits ahead of time and freeze them?  This is one of my favorite time saver tips. Most times I bake up an extra batch of biscuits just to freeze and have on hand. 

After baking the biscuits, let them completely cool, wrap in foil or parchment paper and store in a large resealable bag. When you would like to use the biscuits, just defrost, and serve.  This method comes in so handy, especially when you need to pull a dessert together quickly for drop in guests. 

Fresh whipping cream is also the best choice with strawberry shortcake. Once you taste fresh whipping creamm you'll toss store bought whipped topping. What I love most about this dessert is that is it simple enough for an everyday dessert, and fancy enough for company.

Strawberries are in season, so look for deep red berries with a sweet strawberry scent. Make sure you pick berries that are not bruised, and inspect the berry containers on the top and bottom to ensure you have picked a good batch.  

The biscuit part of strawberry shortcake only requires three ingredients, self rising flour, whipping cream, and melted butter. Well, four if you count the added sugar (not pictured) to give the shortcake biscuits a touch of sweetness. 

To make the biscuits start by preheating the oven to 450 F. Measure the flour and sugar into a large bowl. Gradually stir in cream, adding only enough to moisten the flour and hold the dough together. Turn the dough onto a lightly floured surface. Knead gently two or three strokes.

Using a light touch, gently pat the dough to ½-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time and cut remaining biscuits.

Place biscuits on a lightly greased baking sheet, with the sides touching, for soft biscuits or close together but not touching, for more crisp sides. Brush with melted butter and sprinkle additional granulated sugar on top of biscuits before baking. Bake for 10 to 12 minutes or until golden brown.  

Assemble the shortcakes and serve. I hope you enjoy my recipe for this Simple Strawberry Biscuit Shortcake.

Pin to your Favorite Pinterest Board 

White Lily products are available in local grocery stores in most southern states, but not all. I live in Texas and White Lily flour is only available at my local Central Market. If you're unable to find White Lily Flour in your area you can purchase White Lily products online at Amazon, Smuckers or Soap.com. 
 

Disclosure: I’m excited to be working with White Lily® flour on a mission to #SavetheBiscuit. Together we want to help bring back the art of biscuit making by learning, teaching and sharing the joy of biscuits for generations to come.