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5 from 1 rating

Buttermilk Strawberry Shortcake Biscuits

These homemade biscuits are made with buttermilk and strawberries, then topped with homemade whipped cream.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 313
Author: Natalie


Buttermilk Strawberry Shortcake Biscuits

  • 1-1/2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 stick salted butter very cold, cut into small pieces
  • 2 ounces cream cheese very cold
  • 3/4 cup well shaken buttermilk
  • 3 ounces about 3/4 cup strawberries hulled and diced, plus more strawberries for serving

Fresh Whip Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla


  • Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
  • In a food processor, pulse together the flour, sugar, baking powder and baking soda until well combined. Add in the cold butter pieces and cream cheese. Pulse about 20 times until the flour mixture is still dry, but has very small pea size butter and cream cheese pieces mixed in (refer to video for how it will look). Pour the flour mixture into a large mixing bowl. Stir in the buttermilk until almost combined, add in the diced strawberries, and stir to combine fully.
  • Divide the strawberry biscuit dough into 8 equal sizes. Form in your hand to make a rustic, round biscuit shape, and add to the parchment lined baking sheet.
  • Bake the biscuits about 20 minutes, until they are golden brown, rotating the trays half way thru. Allow to cool completely before serving.
  • In a stand mixer, or large bowl with a hand mixer, add the whipping cream, sugar and vanilla. Beat over medium high until stiff peaks form, about 3-5 minutes.
  • Serve the strawberry biscuits at room temperature with whip cream and additional strawberries. Biscuits will keep for 3 days.



Calories: 313 | Total Carbs: 29.2g | Protein: 4.2g | Fat: 20.3g | Fiber: 0.9g | Net Carbs: 28g