There’s a special kind of magic that happens when strawberry season hits. For me, it brings back memories of warm afternoons and the simple joy of a truly classic dessert. This Strawberry Shortcake with Buttermilk Biscuits, however, is a step above the ordinary. We’re ditching the spongy cake and embracing the Southern tradition of using warm, flaky, and slightly savory buttermilk biscuits as the base. The contrast between the tender, buttery biscuit, the sweet and juicy strawberry sauce, and the cool, creamy topping is an unbeatable combination that defines the taste of summer.
Why make this recipe
You might be wondering what makes this strawberry shortcake recipe stand out. It’s all about elevating a classic with incredible flavor and texture! Here’s why you’ll fall in love with it:
- The Ultimate Base: Forget bland, store-bought sponge cakes. This recipe calls for homemade Flaky Honey Buttermilk Biscuits, which provide a sturdy, buttery, and slightly savory foundation that perfectly complements the sweet toppings.
- Fresh & Flavorful Sauce: The homemade strawberry sauce comes together in minutes and uses fresh berries, a hint of lemon, and sweet jam for a vibrant, bright flavor that canned fillings just can’t match.
- Perfectly Customizable: Whether you’re a fan of classic whipped cream or prefer a scoop of rich vanilla ice cream, this dessert is easy to tailor to your tastes. Add fresh berries or a drizzle of honey for an extra special touch.
- Simple Yet Elegant: While it looks and tastes like a gourmet dessert from a rustic bakery, the components are surprisingly simple to prepare, making it perfect for everything from a weeknight treat to a summer BBQ showstopper.
Ingredients
- 4-8 Flaky Honey Buttermilk Biscuits
- 2 cups homemade strawberry sauce
- 1 cup whipped cream, homemade or store-bought
- Vanilla ice cream, optional
- Organic raw honey, for drizzle (Optional)
- Fresh strawberries, sliced (Optional)
- 3 cups fresh sliced strawberries, stems removed
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly-squeezed
- 3 Tbsps strawberry preserves/jam
- 1/4 cup water
How to make Strawberry Shortcake with Buttermilk Biscuits
This dessert is all about assembling three delicious components: the biscuits, the sauce, and the toppings. Let’s break it down!
Step 1: First, you’ll need your base. For the most incredible texture and flavor, prepare a batch of my Flaky Honey Buttermilk Biscuits. Following this recipe will give you the perfect warm, buttery, and tender biscuits that are the heart and soul of this dessert.
Step 2: While your biscuits are baking or cooling, it’s time to make the luscious strawberry sauce. In a medium saucepan, combine the sliced strawberries, cane sugar, fresh lemon juice, strawberry preserves, and water. Set the heat to medium-high and stir everything together.
Step 3: Continue stirring as the mixture heats up. You’ll see the strawberries begin to release their juices and soften. Keep stirring occasionally for about 5-6 minutes, or until the sauce begins to bubble and thicken slightly. Once it has thickened, remove it from the heat and set it aside to cool completely. The sauce will continue to thicken as it cools.
How to serve Strawberry Shortcake with Buttermilk Biscuits
Assembling this dessert is the best part! For each serving, slice a warm biscuit in half horizontally. Place the bottom half on a plate or in a shallow bowl. Spoon a generous amount of the cooled strawberry sauce over the biscuit. Add a big dollop of whipped cream or a scoop of vanilla ice cream. Place the top half of the biscuit on top, either centered or slightly askew. For a final flourish, add a few more spoonfuls of sauce, some fresh strawberry slices, and a delicate drizzle of golden honey. Serve immediately and enjoy!
How to store Strawberry Shortcake with Buttermilk Biscuits
This dessert is best enjoyed fresh, but you can easily prepare the components ahead of time. To store them, you must keep them separate.
- Biscuits: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days.
- Strawberry Sauce: The sauce can be stored in a sealed jar or airtight container in the refrigerator for up to one week.
- Whipped Cream: Homemade whipped cream is best made fresh, but can be stored in the fridge for a day.
Do not store assembled shortcakes, as the biscuits will become soggy. When ready to serve, simply warm the biscuits slightly and assemble with the chilled sauce and cream.
Tips to make
- Don’t Overcook the Sauce: To maintain some nice texture from the berries, cook the sauce just until it starts to thicken. It will set up more as it cools. If you prefer a smoother sauce, you can use a potato masher to gently break down the berries in the pot.
- Warm Your Biscuits: For the ultimate experience, serve the shortcakes with slightly warmed biscuits. This creates a delightful temperature contrast with the cool sauce and cream. A few seconds in the microwave or a few minutes in a low-temperature oven will do the trick.
- Use Ripe Strawberries: The better your berries, the better your sauce! Use fresh, ripe, in-season strawberries for the most vibrant color and sweetest flavor.
FAQs About Strawberry Shortcake with Buttermilk Biscuits
Can I use store-bought biscuits for this recipe?
Absolutely! If you’re short on time, you can use store-bought buttermilk biscuits. Look for a high-quality brand from the refrigerated or freezer section for the best results. However, the flavor and flaky texture of the homemade honey buttermilk biscuits are truly what makes this recipe special.
What is the difference between shortcake and a biscuit?
Traditionally, a “shortcake” is a sweet, crumbly cake or biscuit, with the name deriving from the old English definition of “short” meaning crisp or tender (due to the fat). In the US, many modern recipes use a light sponge cake. This recipe embraces a more rustic, Southern-style approach by using a savory-leaning buttermilk biscuit, which provides a sturdier, flakier texture that holds up beautifully to the juicy sauce.
Can I use frozen strawberries for the sauce?
Yes, you can. If fresh strawberries aren’t in season, frozen sliced strawberries are a great substitute for making the sauce. You may need to cook the sauce for a few extra minutes to allow the berries to thaw completely and for the excess water to cook off.
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Final Thoughts
This Strawberry Shortcake with Buttermilk Biscuits is more than just a dessert; it’s an experience. It’s the perfect celebration of summer, combining simple, fresh ingredients in a way that feels both comforting and incredibly special. Each bite is a perfect harmony of flaky, buttery, sweet, and creamy. I hope you’ll give this recipe a try and create your own sweet summer memories!
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Easy Strawberry Shortcake with Buttermilk Biscuits
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring flaky buttermilk biscuits topped with a simple, homemade strawberry sauce and a dollop of whipped cream or ice cream.
Ingredients
For the Strawberry Sauce:
3 cups fresh sliced strawberries, stems removed
1/4 cup organic cane sugar
1/2 lemon, freshly-squeezed
3 Tbsps strawberry preserves/jam
1/4 cup water
For Assembly:
4–8 Flaky Honey Buttermilk Biscuits
1 cup whipped cream, homemade or store-bought
Vanilla ice cream (optional)
Organic raw honey, for drizzle (optional)
Fresh strawberries, sliced for garnish (optional)
Instructions
- Step 1: To make the strawberry sauce, combine 3 cups of sliced strawberries, organic cane sugar, lemon juice, strawberry preserves, and water in a saucepan over medium-high heat.
- Step 2: Stir until all ingredients are combined. Continue stirring as the strawberries soften, cooking until the mixture begins to thicken, which takes about 5-6 minutes.
- Step 3: Remove the saucepan from the heat and let the sauce cool completely.
- Step 4: To assemble the shortcakes, place one or two buttermilk biscuits on a plate.
- Step 5: Spoon about 2 tablespoons of the cooled strawberry sauce over the biscuit.
- Step 6: Add dollops of whipped cream or a scoop or two of vanilla ice cream.
- Step 7: If desired, garnish with a few fresh strawberry slices and a drizzle of honey.
- Step 8: Repeat the process for all servings and serve immediately.
Notes
To make your own biscuits, this recipe recommends using a Flaky Honey Buttermilk Biscuits recipe.
Vanilla ice cream can be used as an optional alternative to whipped cream.
Ensure the strawberry sauce is completely cool before assembling to prevent the whipped cream from melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American