12 Biscuit Strawberry Shortcake Recipes

Nothing beats the nostalgia of strawberry shortcake on a warm summer evening—it’s the dessert that transports me straight back to my grandmother’s sun-drenched kitchen in rural Georgia. As a kid, I’d perch on a stool, watching her layer fluffy biscuits with macerated strawberries and clouds of whipped cream, the air thick with the scent of fresh berries from the backyard patch. Those simple joys sparked my lifelong love affair with this classic treat, and now, as a food blogger, I experiment endlessly to keep it fresh.

Lately, I’ve been on a biscuit binge in my own kitchen, tweaking the traditional recipe with global twists, healthier swaps, and unexpected flavors. With strawberries at their peak juiciness right now, I’ve whipped up these 12 biscuit-based variations that honor the original while adding excitement. Whether you’re hosting a picnic or craving a cozy night in, these recipes prove strawberry shortcake is timeless, versatile, and endlessly delicious—perfect for celebrating the season’s bounty.

Classic Buttermilk Biscuit Strawberry Shortcake

This timeless version uses flaky buttermilk biscuits as the base, piled high with juicy strawberries and homemade whipped cream. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp cold butter, 1 cup buttermilk, 4 cups strawberries (sliced and tossed with 1/4 cup sugar), 1 cup heavy cream (whipped with 2 tbsp sugar).
Bake biscuits at 450°F for 12-15 minutes after cutting into rounds and brushing with buttermilk. Macerate strawberries for 30 minutes, then layer: split biscuit, strawberries, whipped cream, top biscuit. It’s quick (under 45 minutes), uses pantry staples, and delivers that perfect sweet-tangy crunch everyone loves.

Gluten-Free Almond Flour Biscuit Strawberry Shortcake

A nutty, grain-free twist perfect for dietary needs. Ingredients (serves 6): 2 cups almond flour, 1/4 cup tapioca starch, 1 tbsp baking powder, 1/4 tsp salt, 1/3 cup cold butter, 1/2 cup almond milk, 4 cups strawberries (with 1/4 cup sugar), whipped coconut cream.
Mix dry ingredients, cut in butter, add milk to form dough; bake at 425°F for 15 minutes. Assemble with macerated berries and coconut whipped cream. Lower carb, naturally sweet from almonds, and just as tender—ideal for gluten-free indulgence without sacrifice.

Lemon Zest Biscuit Strawberry Shortcake

Bright citrus elevates the berries’ flavor in this zingy delight. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, zest of 2 lemons, 1/2 tsp salt, 6 tbsp butter, 3/4 cup milk + 1 tbsp lemon juice, 4 cups strawberries (1/4 cup sugar + 1 tsp lemon zest), whipped cream.
Incorporate zest into dough, bake biscuits at 450°F for 12 minutes. Layer with lemon-macerated strawberries. The vitamin C boost from lemon pairs with antioxidants in strawberries for a refreshing, immunity-supporting treat that’s ready in 40 minutes.

Vegan Coconut Biscuit Strawberry Shortcake

Creamy coconut milk makes this plant-based version lush and dairy-free. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup coconut oil, 1 cup coconut milk, 4 cups strawberries (1/4 cup sugar), whipped aquafaba or coconut cream.
Chill coconut oil, cut into dry mix, add milk; bake at 425°F for 15 minutes. Stack with sweetened berries. Heart-healthy fats from coconut, fully vegan, and tropically flavored—great for allergies and lighter on the gut.

Chocolate Chip Biscuit Strawberry Shortcake

Decadent chocolate bits melt into buttery biscuits for a crowd-pleasing upgrade. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 5 tbsp butter, 1/2 cup mini chocolate chips, 3/4 cup milk, 4 cups strawberries (1/4 cup sugar), whipped cream.
Fold chips into dough, bake at 450°F for 12-14 minutes. Layer generously. Antioxidants from dark chocolate and berries make it feel indulgent yet nutritious, perfect for chocolate lovers in under 45 minutes.

Lavender-Infused Biscuit Strawberry Shortcake

Delicate floral notes from lavender create an elegant, summery vibe. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp butter, 1 tsp dried lavender (ground), 1 cup milk, 4 cups strawberries (1/4 cup sugar + lavender honey drizzle), whipped cream.
Infuse lavender in milk, then make dough; bake at 450°F for 12 minutes. Assemble with honeyed berries. Calming herbal benefits, sophisticated flavor, and visually stunning—ideal for brunches or date nights.

Whole Wheat Honey Biscuit Strawberry Shortcake

Hearty whole grains sweetened naturally with honey for wholesome appeal. Ingredients (serves 6): 1 cup whole wheat flour, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp butter, 1/2 cup milk + 2 tbsp honey, 4 cups strawberries (1/4 cup sugar), whipped cream.
Mix honey into wet ingredients, bake at 425°F for 14 minutes. Layer with berries. Fiber-rich for better digestion, naturally sweetened, and rustically delicious—family-friendly and blood-sugar friendly.

Cinnamon Spiced Biscuit Strawberry Shortcake

Warm spices turn this into a cozy, fall-inspired shortcake anytime. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 6 tbsp butter, 1 cup milk, 4 cups strawberries (1/4 cup sugar + cinnamon), whipped cream.
Add cinnamon to dough, bake at 450°F for 12 minutes. Top with spiced berries. Anti-inflammatory cinnamon boosts berry benefits, comforting flavor profile, quick prep for seasonal transitions.

Sourdough Discard Biscuit Strawberry Shortcake

Tangy sourdough adds depth and uses up discard for zero waste. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup sourdough discard, 6 tbsp butter, 1/2 cup milk, 4 cups strawberries (1/4 cup sugar), whipped cream.
Combine discard with dough, bake at 425°F for 15 minutes. Assemble simply. Probiotic-rich for gut health, unique sourdough chew, sustainable baking hack ready in 40 minutes.

Balsamic Glazed Biscuit Strawberry Shortcake

A gourmet Italian twist with balsamic reduction for tangy sophistication. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp butter, 1 cup milk, 4 cups strawberries (1/4 cup sugar + 2 tbsp balsamic glaze), whipped cream.
Bake plain biscuits at 450°F for 12 minutes, glaze berries. Drizzle on top. Balsamic’s antioxidants enhance strawberries, low-cal gourmet flair, elevates to restaurant-quality in minutes.

Cheesecake-Stuffed Biscuit Strawberry Shortcake

Cream cheese filling hides inside for a hybrid dessert surprise. Ingredients (serves 6): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp butter, 3/4 cup milk, 8 oz cream cheese + 1/4 cup sugar (filling), 4 cups strawberries, whipped cream.
Fill dough balls with cheesecake mix before baking at 425°F for 15 minutes. Split and layer. Protein-packed from cheese, decadent yet balanced, ultimate wow-factor treat.

Mini Berry Medley Biscuit Strawberry Shortcake

Bite-sized with mixed berries for party-perfect portions. Ingredients (serves 12 minis): 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 6 tbsp butter, 1 cup milk, 2 cups strawberries + 2 cups mixed berries (1/4 cup sugar), whipped cream.
Cut small biscuits, bake at 450°F for 10 minutes. Top each mini. Portion-controlled for events, antioxidant explosion from berries, fun and shareable in 35 minutes.

These 12 biscuit strawberry shortcake recipes are your ticket to summer bliss—easy to customize, crowd-pleasing, and bursting with fresh flavor. Grab those strawberries, fire up your oven, and treat yourself or loved ones to a stack today; you won’t regret diving into this berry bonanza!