Here’s another easy and tasty dessert! Skip the spongy shortcake and make these strawberry shortcake biscuits instead.

I started making strawberry shortcake biscuits after my friend Holly shared the recipe with me. Actually, it goes further back than that…Holly’s mom, Ginny, made her strawberry shortcake like this for years. No sponge cake, no store-bought shells…just warm, buttery biscuits topped with sweet strawberries and fluffy whipped cream. It’s one of those simple recipes that feels like a big deal when you bring it to the table.

And y’all, once I tried it this way, there was no going back. Strawberry shortcake biscuits have that perfect mix of textures and flavors…crisp, sugary biscuit edges, juicy berry syrup, and soft whipped cream all layered together. It’s nostalgic, a little rustic, and way better than those squishy shortcake cups from the grocery store.

If you have followed along or read my salsa recipe blog post, you will know how dear Holly and her family are to my heart. We may not be able to talk or get together as much as we’d like, but all the love is there! Ginny even has her own blog, Ginny’s Lazy B Ranch, where she shares different recipes and about her family periodically. Check her blog out here if you’d love to get to know a sweet and sassy, all around fun lady!

Now let’s make these biscuits, y’all!

Why You Should Try Strawberry Shortcake Biscuits

There are a few things that make these strawberry shortcake biscuits stand out as one of my favorite spring and summer desserts:

You can use storebought or homemade biscuits
No overly sweet or dry sponge cake
Buttery, golden-brown biscuit crusts thanks to the melted butter and sugar coating
Strawberries make their own syrup after sitting in sugar for a few hours
Serve it warm with whipped cream and watch everyone go quiet after the first bite

This is a great dessert for last-minute guests, busy weekends, or just because the strawberries at the grocery store looked too good to pass up. And it doesn’t take much effort at all. With about 5 to 6 basic ingredients, you’ve got a crowd-pleasing dessert that tastes like it took way more time than it actually did.

Ingredients for Strawberry Shortcake Biscuits

This recipe serves about 8 people and can be doubled easily. Here’s what you’ll need:

8 raw biscuits (store-bought canned biscuits or homemade biscuit dough work great)
1 stick salted butter, melted (you will probably use less)
1/2 to 1 cup sugar, for biscuit coating
1 lb fresh strawberries, chopped
1/4 to 1/2 cup sugar, for strawberry topping
2 cups whipped cream (prepared homemade whipped cream or 1 container Cool Whip)

How to Make the Strawberry Topping

You’ll want to start your strawberries early so they have time to release all that delicious juice.

Chop strawberries into bite-sized pieces and place in a medium-sized bowl.
Add sugar (start with 1/4 cup, taste, and add more if needed).
Mash gently with a fork or potato masher to help release the juices and form a syrup. I use my meat ground chopper.
Cover and refrigerate for 3–4 hours, or overnight.

You can use more or less sugar depending on how ripe and sweet your berries are. I usually use about 1/4 cup plus a little extra if the berries are tart.

How to Make the Shortcake Biscuits

This is where the fun (and the flavor) really kicks in.

Preheat your oven to the temperature recommended on your biscuit package or recipe.
Line a baking sheet with parchment paper.
Melt the butter in a small bowl.
Place sugar for coating in a second bowl.
Dip each raw biscuit into the melted butter, coating it completely.
Roll the biscuit in the sugar so all sides are coated.
Place biscuits on your parchment-lined baking sheet.
Bake as directed. You will probably need to add 5–7 extra minutes. The sugar coating slows down the bake a bit, so just keep an eye on them until golden brown and cooked through.

Let them cool just a bit before serving. They’re best warm, but not piping hot.

Assemble Your Strawberry Shortcake Biscuits

Once your biscuits are baked and your strawberries are nice and syrupy, it’s time to build your shortcakes.

Put your biscuit on a plate or in a small bowl.
Spoon on some strawberry syrup and chopped berries.
Add a generous dollop of whipped cream.
You can also split the biscuit and serve it open faced with toppings, or sandwich style.
Serve immediately and enjoy every bite!

Tips for the Best Strawberry Shortcake Biscuits

If you’re using homemade biscuits, make sure they’re flaky and tender—this helps soak up all that juicy strawberry syrup.
Want a stronger strawberry flavor? Add a splash of vanilla extract or lemon juice to the berries.
For a decorative twist, add a few sprigs of mint or a light dusting of powdered sugar right before serving.
If you’re feeding a crowd, let folks build their own! Just set out the biscuits, strawberries, and whipped cream buffet-style.

Why We Skip the Sponge

I know, traditional strawberry shortcake recipes usually use sponge cake or those store-bought dessert cups…but they just don’t do it for me. I’m just not a big fan. These strawberry shortcake biscuits give you texture, flavor, and that fresh-from-the-oven warmth that makes dessert feel a little extra special.

This version is closer to what many Southern families serve as strawberry shortcake. And since it came from Holly and her mama Ginny, I think it carries that generational charm that makes the best recipes what they are… classic hand-me-downs that hold up over time.

Make-Ahead Tips and Storage

If you’re prepping ahead, you can make the strawberry syrup and even bake the biscuits a few hours early. Just store everything separately:

Strawberries: Keep in the fridge in an airtight container.
Biscuits: Once cooled, store loosely covered at room temperature. You can rewarm them in the oven at 300°F for a few minutes if needed.
Whipped Cream: Make fresh or keep in the fridge until ready to serve.

Assembled biscuits don’t store well, so always build them fresh right before serving.

Final Thoughts on Strawberry Shortcake Biscuits

If you’ve been buying store-bought sponge cakes and wondering why strawberry shortcake never hits the spot the way you remember it…this recipe is your answer. These strawberry shortcake biscuits are easy to make, loaded with real flavor, and they’re one of those desserts that just makes people happy.

I’ll always think of Holly and her mama Ginny when I make these, and now, hopefully, you’ll think of them too when you whip up your own batch.

Next time you need a quick but fun and slightly impressive dessert, swap that shortcake and serve these biscuits instead. You won’t regret it!

Happy baking, y’all!

Farmhouse 181 Recommendations

Use the following recipes for biscuits and whip cream to take this dessert to the next level!

Print Recipe

Strawberry Shortcake Biscuits

Here's another easy and tasty dessert! Skip the spongy shortcake and make these strawberry shortcake biscuits instead.

Course:Dessert

Keyword:strawberry shortcake biscuits

Servings:8 people

Ingredients

8 Raw Biscuits use canned or homemade
1 Stick Salted Butter
½ to 1 Cup Sugar, for biscuits
1 lb Strawberries, chopped
¼ to ½ Cup Sugar, for strawberry topping
2 Cups Whipped Cream, prepared or 1 container cool whip

Instructions

Strawberry Syrup/Topping

About 3-4 hours before you plan to cook your biscuits, prepare your strawberry topping.
Combine the chopped strawberries and sugar specified for the strawberries.
Mash until they start to form juice/syrup.
Taste test for the right amount of sugar. How much sugar you use will depend on if your strawberries are very fresh, or pretty ripened. I used about 1/4 cup plus 1 Tbsp.
Leave your strawberry mixture in the fridge for 3-4 hours or overnight for the strawberries to release more of their juices.

"Shortcake" Biscuits

Preheat your oven to the temp designated for the raw biscuits you use.
Line your pan with parchment paper.
Melt the stick of butter in a bowl until liquid.
Dip your biscuits in the melted butter coating them entirely.
Once dipped in the butter, dip your biscuits in the bowl of sugar designated for your biscuits. Coat each side and edges of the biscuit in sugar and put on your lined baking sheet.
Bake your biscuits for the time designated for the biscuits and check at that time. These typically take 5-7 minutes longer to cook when coated with the butter and sugar. Use your judgement.
Once the biscuits are finished, top with your strawberry syrup and whipped cream.
Serve while biscuits are still warm and enjoy!