Note: This strawberry shortcake on biscuits recipe was updated in April 2026 to improve the structure and flavor of the biscuits. We’ve adjusted the recipe to ensure a taller, sturdier shortcake that is versatile enough to be sliced for a classic sandwich or served rustic-style with a mountain of cream and berries piled on top.
This strawberry shortcake on biscuits is the perfect balance of buttery, flaky texture and fresh, sweet flavor. Made with homemade biscuits, juicy strawberries, and a simple whipped cream, it’s a classic dessert that feels both nostalgic and elevated. If you're looking for that iconic Cheesecake Factory strawberry shortcake, this sturdy biscuit is strong enough to hold a mountain of fresh strawberries and cream on top, or it can be easily sliced for a classic shortcake sandwich.
Why You’ll Love This Recipe
- Flaky, buttery strawberry shortcake biscuits that hold up to layers of cream and berries.
- Made with fresh strawberries for the best seasonal flavor. If you love strawberries, try our chocolate strawberry covered yogurt clusters.
- A simple, easy recipe that feels bakery-quality.
- Perfect for summer gatherings or a fresh dessert at home.
- Can be served as classic biscuit strawberry shortcakes or sliced like a sandwich.
- A versatile dessert you can customize with different fruits.
- A homemade upgrade from store-bought pound cake versions.
- No need for a biscuit cutter or rolling pin, making this an even more approachable easy recipe.
Ingredient Notes
You only need a few ingredients for this strawberry shortcake on biscuits, but a few tips make all the difference.
- Butter - Use very cold butter and cut it into the flour mixture using a pastry cutter or your hands until it forms coarse crumbs (about the size of small peas). This creates a tender, flaky biscuit texture.
- Milk - Whole milk or buttermilk both work well. Buttermilk biscuits will give a slightly richer flavor.
- Strawberries - Use ripe, sweet strawberries. Add just a little sugar to macerate them, allowing the natural juices to create a "sauce." A squeeze of lemon juice or a bit of lemon zest can also brighten the flavor.
- Whipped cream - Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
See the recipe card below for a complete list of ingredients and measurements for this strawberry shortcake biscuit recipe.
Recipe Tips & Variations
- We’ve tested this recipe in various climates to ensure your biscuits stay upright and never spread into a puddle.
- Keep ingredients cold - Cold butter is key for a tender, flaky biscuit texture.
- Don’t over mix - Mix the biscuit dough just until combined to avoid dense biscuits.
- This is a soft dough that doesn’t require rolling. Using a cookie scoop keeps the biscuits tender and prevents overworking, helping create that perfect flaky biscuit texture. Scoop two portions of dough and gently press them together to form each biscuit for an easy, no-roll method
- Bake until golden - Look for a light golden brown top for perfectly baked biscuits.
- Try different shapes - Use a biscuit cutter for classic rounds or make drop biscuits for a more rustic look.
- Switch up the fruit - Want to mix it up? Try a blueberry strawberry shortcake by adding a handful of fresh blueberries to your macerated berries.
- Serve your way - Slice with a serrated knife and layer, or build open-faced shortcakes.
How to Make Biscuits for Strawberry Shortcake Sandwiches
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by slicing the strawberries. Add 1 tsp of sugar to your sliced fresh strawberries. This will allow them to macerate and release their sweet natural juices. Set aside.
Step 2: Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, and salt).
Step 3: Add the cubed cold butter and cut it into the flour mixture using a pastry cutter or your hands.
Step 4: Mix until the mixture resembles coarse crumbs (about the size of small peas).
Step 5: Stir in the cold milk and vanilla extract until just combined.
Step 6: This will form a soft biscuit dough (do not over mix!).
Step 7: Using a cookie scoop, scoop the dough into portions. Combine two scoops and gently press them together to form one biscuit (this creates a taller, more structured strawberry shortcake biscuit). This recipe should make 12 biscuits.
Place the biscuits onto the prepared baking sheet and gently shape if needed. Sprinkle the tops generously with coarse sugar.
Bake for 13–18 minutes, until golden brown.
Step 8: In a stand mixer with a whisk attachment or separate bowl, make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 9: Serve heaped with whipped cream and strawberries, or slice and serve sandwich-style.
FAQs for Strawberry Shortcake Cake Biscuits
Store components separately for best results.
Biscuits - Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven for a few minutes to refresh.
Strawberries - Store in the refrigerator for up to 2–3 days.
Whipped cream - Store in the refrigerator and use within 1–2 days.
Flat biscuits are usually caused by butter that was too warm or a lack of structural flour. Ensure your butter is ice-cold and you are using the full 2 ¼ cups of flour.
Yes! Instead of individual scoops, you can pat the dough into one large round on a cake pan and bake it as a single strawberry shortcake biscuit cake, then slice it into wedges for serving. Because of the larger size, you will need to increase the bake time. It is done when the top is deep golden brown and a toothpick inserted into the center comes out clean.
Other Delicious Dessert Recipes
If you make this strawberry shortcake on biscuits recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
The Best Strawberry Shortcake on Biscuits (Cheesecake Factory Copycat!)
Ingredients
Strawberries:
- 4 cups sliced strawberries + 1 tsp sugar
Shortcake Biscuits:
- 2 ¼ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup cold milk (almond, regular, or buttermilk)
- 1 teaspoon vanilla extract
- Coarse Turbinado sugar or Demerara sugar
Homemade Whipped Cream:
- 1 pint heavy whipping cream
- ½ cup powdered sugar (plus more to taste)
- 1 teaspoon vanilla extract
Optional:
- Vanilla ice cream, for serving
Instructions
- Begin by slicing the strawberries. Add 1 tsp of sugar to your sliced fresh strawberries. This will allow them to macerate and release their sweet natural juices. Set aside.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, and salt).
- Add the cubed cold butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs (about the size of small peas).
- Stir in the cold milk and vanilla extract until just combined to form a soft biscuit dough (do not over mix!).
- Using a cookie scoop, scoop the dough into portions. Combine two scoops and gently press them together to form one biscuit (this creates a taller, more structured strawberry shortcake biscuit). This recipe should make 12 biscuits.
- Place the biscuits onto the prepared baking sheet and gently shape if needed. Sprinkle the tops generously with coarse sugar.
- Bake for 13–18 minutes, until golden brown.
- In a stand mixer with a whisk attachment or separate bowl, make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve heaped with whipped cream and strawberries, or slice and serve sandwich-style. You can also serve with a scoop of vanilla ice cream if desired.
Notes
- Save time/prep ahead:
- Bake the sweet biscuits ahead of time.
- Slice and macerate the strawberries ahead of time for deeper flavor.
- Whipped cream is best served immediately. We highly recommend using home whipped cream but to make it faster you can buy whipped cream from the grocery store.
- The recipe can be found on My Fitness Pal by searching "BWB Strawberry Shortcake." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Bailey
My biscuits came out flat, any idea where I went wrong?!
Olivia & Annie
Hi Bailey! Bummed to hear they turned out flat! Was your butter cold when you added it to the flour mixture? Another factor that can lead to a flatter biscuit is over mixing the dough when you add the liquid ingredients.