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There's not much to say about this recipe-----My Fave Strawberry Shortcake with Buttermilk Biscuits is one for the books. Based with my most loved flaky buttermilk honey biscuits and topped with an homemade strawberry sauce and finally garnished with dollops of whipped cream or vanilla ice cream. This layered goodness creates a soft, crunchy, sweet, and scoop-able treat that everyone will love! Plus, it's incredibly simple and easy to make! Completely whipped together in 30 short minutes. Kids and adults alike will love this rich + flavorful homemade strawberry shortcake recipe! Vegan + Gluten-free Options.
I'm seriously excited to finally be remaking these My Fave Strawberry Shortcake with Buttermilk Biscuits over after years! Originally, these were made with whole wheat biscuits and just sliced fresh strawberries----however, I wanted to recreate something that truly elevates this classic dish with bolder flavor and greater texture. The best part about this recipe is that you can absolutely substitute my flaky biscuits with these Honey Butter Cornbread Drop Biscuits for a divine twist! And like I did, garnish with dollops of Vanilla Ice Cream instead of the traditional whipped cream. There's so much variety possible!
Everyone loves strawberry shortcakes! It has the components of a perfect dessert:
This all-American trio is a classic for a reason. But I wanted to add my own twist with some other classic American flavors: honey and ice cream.
Every bit of this strawberry shortcake biscuit recipe is next-level delicious! With it's sweet strawberry topping and dollops of vanilla ice cream which is perfectly sweet-----it's an absolute delight. Plus there is a gluten-free and vegan option. The end result? Incredibly light, airy, and tender biscuits, topped with a sticky-sweet sauce that guarantees sweetness in every bite and topped with your favorite cream (whipped cream or ice cream). Trust me, it's a winning combo you won't want to miss!
And if you're a lover of anything strawberry, then this Southern Strawberry Banana Pudding, Strawberry Shortcake Pancakes, Strawberry Shortcake Ice Cream, or Refreshing Strawberry Lemonade is a must! Oh and let's not forget about the delicious flavor of strawberry shortcake which can be created in so many ways like this Birthday Strawberry Shortcake Cake, Strawberry Shortcake Donuts, and Delicious Strawberry Shortcake Baked Oats. Whatever you choose, everyone in your house is guaranteed to love it!
This is not your typical strawberry shortcake recipe. The biscuits are made with layers of flakiness from the unique technique and delicious buttermilk and honey flavors. And the dollops of rich vanilla ice cream is a great substitute for the whipped cream which highlights the layers of sweet flavors in every bite.
This recipe was inspired by my recipe for Flaky Honey Buttermilk Biscuits, which are soft in the middle, crisp on the outside, buttery and have a hint of sweetness. That's a great recipe if you're looking for a buttermilk and honey-infused biscuit that works for breakfast, lunch or dinner. The honey buttermilk biscuits for this strawberry shortcake are the perfect amount of richness and savoriness that work together well with the sweeter layers on top. They're the ideal base for fresh fruit and light-as-air homemade whipped cream or velvety ice cream. However, if you're looking for a vegan version, this Vegan Strawberry Shortcake is just the thing!
The first order of business for this delicious recipe is to make the shortcakes aka biscuits. Then you'll whip together the strawberry sauce while your biscuits are in the oven baking and once ready to serve----top everything with generous amount of whipped cream or vanilla ice cream for an epic finish.
Here's what you need to make these Strawberry Shortcake with Buttermilk Biscuits from scratch:
To put the biscuits together, I like to use a pastry scrapper or pastry cutter. If you don't have one, however, you can get the job done with two forks. The goal is to work the butter into the dry ingredient mixture until you have a crumble texture. The butter should be in pea-sized balls and coated in flour.
Tip: Make sure your butter is very cold before adding it to the biscuit dough. Otherwise, it will melt quickly and pool in the oven and your biscuits may come out greasy.
Then, add the wet ingredient mixture and work the dough just until it comes together. It's very important not to overwork the dough, as it can prevent your biscuits from rising and becoming light and flaky.
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Strawberry Shortcakes. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
You might think you know everything about strawberries, especially if you've been munching on them since before you could walk. But hold on to your hats, folks, because I've got some juicy info to share with you! I spill the tea on all things Strawberry Season – from the tastiest varieties to the incredible health benefits that'll have you feeling like a superhero.
So if you're ready to add a little sweetness to your life, head on over to my blog post Strawberry Season. Your taste buds (and your body) will thank you.
Baking is such a science, but more importantly, certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana cake (and other baked goods) fully rises and bakes through nicely.
In case you weren't aware, it's easy to double-check both the baking powder and baking soda. Here's what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.
BAKING POWDER:
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.
As you can see, I’m no stranger to homemade crusts, pop tarts, or pastries of any sort. With practice, I've managed to learn a thing or two about creating the perfect dough and so, here’s my hidden secret to super flaky buttermilk biscuits:
GRATE + CUBE THE BUTTER!
Yes—I know. You might be wondering why I’ve stated this but it works. Since we’ll be using 2 sticks in this recipe, I simply grate 1 stick of butter and cube the other. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other.
To take it a step further, you can add the cubed butter to the dry ingredients and blend it into “peas-like” pieces–leaving out the grated butter for now. Then add the grated butter in, fold a few times and then roll it out. This creates butter in more than one layer which creates a heavenly texture too.
Best when strawberry shortcake is enjoyed the same day. Leftovers can be stored separately (sauce + biscuits) in an airtight container for 2-3 days in the refrigerator. To serve, warm the biscuits in the oven and heat the sauce over the stovetop or in the microwave. You may need to add a splash of water to the sauce when reheating to create a syrup like consistency.
Yes! For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
Absolutely! To make these strawberry shortcake biscuits vegan, simply ensure that the biscuits are using the dairy-free/vegan option (using vegan butter and omitting the honey or subbing with maple syrup) for my Flaky Honey Buttermilk Biscuits and also substitute coconut whip or dairy-free ice cream instead of regular for the topping. You can also follow my Vegan Strawberry Shortcake recipe!
Of course! For easier biscuits, I'd use my Honey Butter Cornbread Drop Biscuits for a nice twist!
Yup! To make this recipe GF-friendly, simply substitute the biscuit ingredients with gluten-free ones. See the biscuit recipe for that option in detail.
Absolutely! If you choose to opt out of cane sugar, you can always substitute with maple syrup, honey, date syrup, coconut sugar, or brown sugar.
Yes! You can definitely keep it more traditional with fresh sliced strawberries tossed in sugar instead. Totally up to you!
Absolutely! If you'd like to make this recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob's Red Mill.
If you love this strawberry shortcake recipe and other summer flavors, then these are the treats you should be making all summer long based on reader favorites:
If you tried this Strawberry Shortcake with Buttermilk Biscuits recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
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This is my favorite recipe for a nice and simple dessert. Strawberries paired with buttery shortbread is a delight!!
This is a great biscuit recipe, and it went perfect with my backyard strawberry patch harvest. I will be making this every uear to kick off strawberry season!
Hi Heather! I'm so thrilled that you enjoyed this recipe! I'm so honored to have this one be apart of your yearly tradition! 🙂
I'm in the middle of making these and am at the step of cutting in the butter (which was instructed to keep cold) --- only to find that this butter is missing from the ingredient list!!!! How much butter is used? (not talking about the 1 Tbl. to be melted!!)
Hi Sharron! I'm so sorry for the confusion! It's 1/2 cup vegan butter! I've updated everything!
Oh my they look incredible, they almost tower like scones... A perfect topping too!
Thanks so much Brian! I know, they are the perfect sweet treat indeed!
I love maple flavor!! These biscuits look super delicious!! Thanks for sharing! nice pics too!
Thanks so much Camila! I love maple too! Ha ha!
These look amazing. I love your use of the wholegrain ingredients, so can almost taste how delicious these are.
Thanks so much Tania! Yes, the whole grains add a nice touch for sure!
These are so creative and delicious looking! Love all those strawberries!
Thanks so much Amy! Yes, you can never have too many strawberries, right?! Haha.
I love that you made a healthier alternative for this dessert. This is one of my son's favorites and I can make this for him and not feel guilty.
Yes, I try to make healthier sweets for my little guy as well! I hope that you both enjoy, Sondria!
I love strawberry shortcakes and these sound so amazing! Love the addition of maple syrup and whole wheat flour to make them a bit healthier 🙂
Thanks so much Stephanie! The maple elements definitely add a nice touch to these Strawberry Shortcakes for sure!