Shortcake Biscuits (Perfect For Strawberry Shortcake)

These shortcake biscuits are tall, buttery, and fluffy with crisp golden tops and that tender, crumbly middle that soaks up strawberry juice like it was made for it. They’re not cakey, and they’re not overly sweet. They’re the perfect middle ground between a classic biscuit and a traditional shortcake, which is exactly what you want when you’re building the ultimate strawberry shortcake. If you’ve ever had shortcake that turned gummy or dense once the berries hit it, these are the fix. They hold up, stay tender, and taste like something you’d get from a really good bakery.

Why You’ll Love These Strawberry Shortcake Biscuits

The first time I tried making strawberry shortcake biscuits from scratch, I was eager to see how different they were from regular biscuits. Turns out, a lot. I tested a few versions that were too sweet, some that were too dry, and one batch that collapsed into strawberry mush the second the berries went on. Once I got the folding method right and kept the dough cold, everything clicked. These came out tall, flaky, and sturdy enough to handle strawberries and whipped cream without losing that light, tender bite.

What makes these strawberry shortcake biscuits so good is the texture. You get those buttery layers from folding, you keep the crumb tender by mixing gently, and the short bake at high heat gives you that golden top without drying out the inside. They’re the perfect biscuits for strawberry shortcake, but honestly, they’re also amazing with jam, honey, or a swipe of butter while they’re still warm.

Strawberry Shortcake Biscuits Ingredients

• 2 ⅓ cups unbleached all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• 8 tablespoons unsalted butter, cold and cut into cubes
• 1 cup half-and-half, cold
• Strawberries and whipped cream for serving

How To Make Shortcake Biscuits

Step 1: Mix the dry ingredients

Add the flour, sugar, baking powder, and salt to a large bowl and whisk to combine.

Step 2: Work in the cold butter

Scatter the cold cubed butter over the dry ingredients and toss to coat. Using your fingers, press and flatten the butter into the flour until the mixture resembles coarse breadcrumbs with a few larger butter pieces remaining. A pastry cutter works, but working by hand gives the best texture.

Step 3: Add the half-and-half

Pour in all of the cold half-and-half and gently mix with a silicone spatula until a cool, sticky dough forms.

Step 4: Fold for layers

Lightly flour your work surface and turn the dough out onto it. Dust your hands with flour and gently press the dough into a rough 6×8-inch rectangle. Fold the top half of the dough toward the center, then fold the bottom half over it. Use a bench scraper if needed. Add a little more flour if the dough feels sticky.

Rotate the dough a quarter turn and press it into a rectangle again. Repeat the folding process, then press the dough out once more until it’s about ¾ inch thick. Use the bench scraper to square off the edges.

Step 5: Cut the biscuits and chill

Cut out biscuits using a 2½-inch biscuit cutter. Gather the scraps, fold them together, press back out to ¾ inch thick, and cut again. You should end up with 6 to 8 biscuits.

Arrange the biscuits on a parchment-lined baking sheet, spacing them about ½ inch apart. Refrigerate for 30 minutes.

Step 6: Bake and serve

About 15 minutes before baking, preheat the oven to 425°F. Remove the biscuits from the fridge. Bake for 10 to 12 minutes, until the biscuits are tall, fluffy, and golden brown on top. Serve warm with whipped cream and strawberries.

Expert Tips To Make The Best Shortcake Biscuits

• Keep everything cold. Cold butter and cold half-and-half are what create steam in the oven, which gives the biscuits lift and flaky layers. If the dough starts feeling warm or greasy, pop it in the fridge for 10 minutes before cutting.
• Press the butter into flat pieces, not tiny crumbs. You want some larger butter pieces still visible in the dough. Those pockets melt in the oven and help create those tender layers that make these biscuits feel bakery-level.
• Mix gently and stop early. Overmixing makes biscuits tough. Stir just until the dough comes together, then finish it on the counter. A shaggy, slightly sticky dough is exactly right.
• Fold for height. The folding method is what gives you tall biscuits with layers. Two rounds of folding is the sweet spot. It builds structure without overworking the dough.
• Do not twist the cutter. Press straight down with the cutter into the dough and then lift straight up. Twisting seals the edges and can keep biscuits from rising as tall.
• Square the edges for a better rise. Squaring off the dough before cutting gives you more evenly shaped biscuits and better lift. The scrappy, rough edges tend to bake up shorter.
• Chill before baking. The 30-minute fridge rest helps the butter firm up again and keeps the biscuits from spreading. It also improves the final rise and makes the tops bake up more golden.
• Bake hot and watch closely. 425°F gives you a fast rise and a golden top without drying them out. Every oven is different, so start checking at 10 minutes and go from there.

Shortcake Biscuits FAQs

What is the difference between shortcake biscuits and regular biscuits?

Shortcake biscuits are slightly sweet and built to be sturdy enough to hold juicy strawberries and whipped cream without falling apart. They’re tender and buttery, but not cakey. Regular biscuits are usually more savory and meant to be eaten with butter, gravy, or dinner. They can also be flakier and saltier depending on the recipe.

Can I make shortcake biscuits ahead of time?

Yes. For the best “fresh-baked” texture, you can cut the biscuits and refrigerate them, covered, then bake them the next day. When you're ready to serve, rewarm them in a 350°F oven for a few minutes.

How do I store leftover shortcake biscuits?

Let them cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and rewarm in a 350°F oven before serving so they taste fresh again.

Can I freeze shortcake biscuits?

Absolutely. For the best results, freeze them unbaked. Place cut biscuits on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 425°F, adding 2 to 4 minutes as needed. You can also freeze baked biscuits, then rewarm in the oven until soft and heated through.

Why didn’t my biscuits rise?

The most common reasons are butter that got too warm, overmixing the dough, or twisting the biscuit cutter. Keep ingredients cold, mix gently, fold for layers, and press the cutter straight down and lift straight up. Chilling the cut biscuits before baking also helps them rise taller.

Can I use heavy cream instead of half-and-half?

Yes. Heavy cream makes the biscuits richer and slightly more tender. The dough may feel a bit softer, so use a light dusting of flour when shaping if needed, and keep the biscuits chilled so they hold their shape in the oven.

How do I keep strawberry shortcake biscuits from getting soggy?

Assemble right before serving. If you’re prepping ahead, keep the biscuits, strawberries, and whipped cream separate. Slice the biscuit, add berries and cream, and serve immediately so the biscuit stays tender but not soaked.

My Final Thoughts

If you want strawberry shortcake that actually tastes homemade in the best way, these shortcake biscuits are the foundation. They’re buttery, tall, and tender, and they hold up to juicy berries without turning soggy. They also turn any bowl of strawberries and whipped cream into an elevated dessert that's perfect for hosting or anytime you want a little treat. I hope you like these shortcake biscuits as much as I do. Please leave me a comment and review if you make them.

Biscuit Recipes To Try Next

• Bisquick strawberry shortcake
• Pancake mix biscuits
• Bo berry biscuits
• 2 ingredient biscuits
• Bisquick cheddar biscuits