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If you’re dreaming of the perfect strawberry shortcake that is light, flaky, and just sweet enough—these Sweet Biscuits are the answer. They come together quickly, bake up golden and tender, and are the perfect base for sugared strawberries and fluffy homemade whipped cream.
I originally published this post in 2018 and have since added new photos and additional information for success.
I’ve been testing and tweaking this recipe for over 20 years, ever since I made my first batch on a summer afternoon when my oldest was just a toddler. I wanted a biscuit that could hold up to all that sweet, syrupy fruit—but still melt in your mouth with every bite. And after dozens of trials (and lots of shortcake taste tests!), I finally landed on the magic combo of ingredients.
This is the recipe I make all summer long—just add sugared strawberries and homemade whipped cream.
What goes into this Recipe
- Butter: This isn’t a recipe where margarine or shortening can be substituted. The butter is important in creating the flaky layers.
- Granulated Sugar: Used in both the biscuit itself and on top of the shortcake biscuit for texture and sweetness.
- Baking Powder: Be sure to check the expiration date. A good and active baking powder is so important in getting a good rise.
See recipe card for full information on ingredients and quantities.
NOTE: This recipe can also be made without a food processor, using the same method as these traditional biscuits.
How to make Biscuits that are Sweet
Begin by adding the dry ingredients and butter {cut into cubes} into a food processor {or mix by hand}.
Pulse the dry ingredients and butter until you have coarse crumbs.
Add the milk and vanilla to the crumbs and pulse until the mixture comes together like this.
Pour the dough out onto your lightly floured surface and pat the dough out using the palm of your hand {or you could roll out} until the dough is 1/2″ thick. Cut the dough into 8 rounds, being sure to not turn the cutter. Just push down and pull right back up.
Arrange the biscuits on a silicone mat {or parchment paper} covered baking sheet. Brush the top of each biscuits with a little heavy cream {or an egg wash=1 egg whisked together with teaspoon of milk}.
Then sprinkle the top of each biscuit with granulated sugar. I like the texture it gives the baked biscuit. Bake at 425 degrees for 12-15 minutes.
Storage and Freezing
Store any leftovers of these biscuits for strawberry shortcake in an airtight container at room temperature for up to 3 days.
These cream biscuits can also be frozen for up to 3 months. I like to add them to a freezer bag so that I can write the “made on date” on the zipper bag.
Do you love strawberry recipes? Try these–
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Strawberry Shortcake Sweet Biscuits
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- ½ cup butter , {cold and cubed}
- ½ cup milk
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1 Tablespoon heavy cream , {to brush on biscuits}
- 2 Tablespoons granulated sugar, {for top of biscuits}
Instructions
- Preheat the oven to 425 degrees. Add dry ingredients and butter to a food processor and pulse until the mixture resembles coarse crumbs.
- Add the milk, heavy cream and vanilla at once to processor and pulse until the dough comes together. NOTE: There may still be loose flour in bottom of processor.
- On a lightly floured flat surface pat the dough out to about 1/2" thickness. Cut the dough into circles with a 2 inch biscuit cutter {being sure to cut straight down through the dough and bringing the cutter straight up}. Place biscuits onto a silicone mat {or parchment} lined baking sheet.
- Brush the top of each biscuit with heavy cream and sprinkle generously with sugar. Bake the biscuits for 12-15 minutes or until they are lightly browned. Remove from the oven.
- To serve, cut the biscuits in half and top with sugared strawberries and whipped cream. Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- If you want more texture on top of the biscuits, add sanding sugar instead of granulated sugar before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were perfect for strawberry shortcakes!