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Strawberry Shortcake with Homemade Sweet Biscuits

Sweet and flaky biscuits, topped with creamy Cool Whip and fresh ripened strawberries.

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6


  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 1/2 cup butter {cold and cubed}
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1 tbsp heavy cream {to brush on biscuits}
  • 1 tbsp sanding sugar


  • 2 cups sliced strawberries
  • 2 cups Cool Whip


  1. Preheat oven to 425 degrees. Add dry ingredients and butter to food processor and pulse until the mixture ressembles coarse crumbs.

  2. Add the milk/heavy cream and vanilla at once to processor and pulse until the dough comes together.  There may still be loose flour in bottom of processor.  On a lightly floured flat surface pat the dough out to about 1/2" thick. Cut into circles with a biscuit cutter {being sure to cut straight down through the dough and bringing the cutter straight up}. Put biscuits onto a greased or parchment lined baking sheet. 

  3. Brush the top of each biscuit with heavy cream or an egg wash {1 egg, whisked together with a teaspoon of milk} and sprinkle with sanding sugar.  Bake biscuits for 12-15 minutes or until they are lightly browned. Remove from the oven.  To serve-cut biscuits in half and top the bottom half with sliced strawberries and Cool Whip, then add top.  Store leftover biscuits in an airtight container for up to 3 days or freeze for longer storage.

Recipe Notes

  •  If you need to sweeten your strawberries then start with a tablespoon and add more as needed.  I use powdered sugar because it dissolves well and you don't have to worry about having gritty strawberries.