Strawberry Shortcake makes a classic dessert. Made of tender biscuits, topped with sweetened strawberries, and whipped cream, this simple strawberry shortcake is a favorite!
Are you looking for a simple yet scrumptious Strawberry Shortcake recipe that is out of this world, delicious, and different from others that you’ve had before? Well, sweet friends, this is it!
This strawberry shortcake recipe is one of those recipes that is great for Easter, Mother’s Day, and all of those spring and summer get-togethers! It is definitely one that I turn to time and again when we have friends or family for dinner since it takes less than 30 minutes to make from start to finish! How great is that?
A well-loved family favorite recipe, I first shared it in the Add a Pinch cookbook. It is one of the desserts that when I serve it, people absolutely rave over it.
If you are thinking that this strawberry shortcake recipe is surely like the others you’ve had before – made with biscuit mix, ordered at a restaurant, or even made with pound cake slices – let me just tell you it isn’t!
What’s the difference? The sweetened cream cheese biscuits. They take strawberry shortcakes to a whole new level!
The cream cheese makes the biscuits tender and flakey and there is just enough sugar to give the biscuits a touch of sweetness. I think you’ll love them right by themselves, but topped with juicy strawberries and whipped cream? Yes, please!
Table of Contents
How to Make Strawberry Shortcakes with Cream Cheese Biscuits
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Fresh Strawberries:
- Strawberries – fresh, cleaned strawberries that have been hulled and quartered or sliced.
- Sugar – a little sugar helps to bring the natural sweetness out of the fresh strawberries and allows them to release their natural sugars.
For the Sweetened Cream Cheese Biscuits
- Flour – I use self-rising flour. If you don’t have any on hand, you can make your own with the easy tips I share in my How to Make Self-Rising Flour post.
- Sugar – just enough to lightly sweeten the biscuits for the shortcakes.
- Salt – just a pinch enhances the flavor of the biscuits.
- Cream cheese – cut the cream cheese into chunks and allow it to reach room temperature.
- Butter – I like to use frozen butter that has been grated.
- Milk – I use whole milk. You can substitute with your favorite type of milk or a plant-based alternative such as oat milk.
For the Shortcake Topping:
- Whipped Cream – homemade whipped cream makes the perfect addition to strawberry shortcakes.
Prepare the Strawberries
Toss the hulled and sliced strawberries with two tablespoons of sugar in a small bowl. The sugar helps the strawberries to release their sweet juices! If your strawberries aren’t especially sweet, you can add just a little bit more sugar if needed.
Make the Biscuits
I love making strawberry shortcakes with sweetened cream cheese biscuits to take the recipe to the next level. However, I’m also including the option of using my quick and easy cream biscuit recipe, which only uses two ingredients. They are delicious in this recipe as well, but I do encourage you to try the sweetened cream cheese version when you can!
Sweetened Cream Cheese Biscuits Recipe
- Combine self-rising flour, salt, sugar, softened cream cheese, and butter with a pastry blender.
- Add the milk and stir until the biscuit dough is just combined. Dust a pastry cloth (or paper towels work as well) with a little bit of flour and turn the biscuit dough out onto the floured cloth.
- Knead gently for about three turns, then fold each side of the dough into the center and roll until the dough is about 1/2 inch thick.
- Cut out rounds of the dough using a 3-inch cutter and then place the dough onto a parchment-lined baking sheet and bake until light golden brown, 10 to 12 minutes.
Two Ingredient Cream Biscuits
This shortcake recipe is also delicious with my two-ingredient cream biscuits if you prefer. You really can’t go wrong with either!
Make the Whipped Cream
I like to make my whipped cream either while the biscuits are baking or even earlier in the day to have everything ready to assemble my strawberry shortcakes!
Assemble the Strawberry Shortcakes
Shortcakes make such an eye-catching, not to mention delicious, dessert presentation so easily.
To assemble, split open the biscuits and top the bottom halves with the strawberries and some of their juice, along with a dollop of whipped cream on each. Place a biscuit top on each stack and repeat the layering of strawberries, strawberry juice, and whipped cream.
Spoon more strawberry juice over the top of the whipped cream on the assembled shortcakes.
Garnish each shortcake with a fresh ripe strawberry or a sprig of fresh mint if you wish. Then serve and enjoy!
To make ahead. Prepare all of the ingredients ahead of time and assemble when ready to serve. I like to make the biscuits up to a day ahead, the strawberries up to a day ahead, and the whipped cream the same day as serving.
To freeze. Prepare the biscuits and freeze them unbaked or baked in an airtight, freezer-safe container for up to 4 months. Prepare the strawberries and store them in an airtight, freezer-safe container for up to 3 months. Thaw all in the refrigerator overnight and then bake the biscuits if they are unbaked or reheat the biscuits if they were previously baked. I prefer to prepare the whipped cream fresh for serving. Assemble the shortcakes and serve.
To store leftovers. Store any leftovers either assembled or unassembled in an airtight container(s) in the refrigerator for up to 3 days. If assembled, the whipped cream may soften and be best with a fresh topping of whipped cream on the top of the shortcake for serving.
Frequently Asked Questions
Yes! I love to use other in-season fresh fruits like sliced peaches or even blackberries with blackberry syrup spooned over the biscuits as I’m assembling them. You can also use my fried apples recipe for an Apple Shortcake in the fall and winter.
Yes. I love to make the biscuits ahead of time and freeze them to use as I need them. Simply prepare them as directed and then either freeze them unbaked or baked and cool them completely and freeze. Then, allow them to thaw in the refrigerator overnight and bake as directed if they are unbaked or reheat them and serve if they are previously baked and then frozen.
Here’s the recipe for my Strawberry Shortcake with Sweet Cream Biscuits recipe! I think you’ll love them as much as we do!
Strawberry Shortcake Recipe
- 1 pint strawberries, hulled and quartered
- 2 tablespoons sugar
Sweetened Cream Cheese Biscuits
- Toss together the strawberries and 2 tablespoons of the sugar in a small bowl. Refrigerate while you make the biscuits and whipped cream and until ready to serve.
Sweetened Cream Cheese Biscuits Recipe
- Preheat oven to 475ºF.
- Combine the flour, 2 tablespoons sugar, salt, cream cheese, and butter with a pastry blender in a medium bowl. Pour in the milk and stir until just well combined.
- Dust a pastry cloth (or paper towels) lightly with flour. Turn the dough onto the floured cloth and knead gently about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½-inch thick. Cut out rounds of the dough using a 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an uncreased rimmed baking sheet and bake until light golden brown, about 10 to 12 minutes.
- Assemble each of the shortcakes. Split open the sweet cream cheese biscuits and top the bottom halves with the strawberries and some of their juice and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, juices and whipped cream. Spoon more strawberry juices over the whipped cream and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.