Strawberry Shortcake w/ Bisuits

Strawberry Shortcake w/Buttermilk Biscuits

This is a great summer dessert, perfect for backyard barbecues or picnics.

Strawberry Shortcake w/Buttermilk Biscuits

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: Dessert


  • 1/2 cups unsalted butter
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup of cold buttermilk
  • 2 tablespoons of cold buttermilk
  • 1 tablespoon melted butter
  • 3 baskets of fresh strawberries, sliced thin
  • 1/2 cup sugar (if strawberries are all ready sweet, use 1/4 cup)
  • 1 container of cool whip (I prefer extra creamy)
  • 1 teaspoon vanilla
  • 1 teaspoon sugar


  1. BUTTERMILK BISCUITS: Pre-heat oven to 475 degrees F.
  2. Cut cold butter into small cubes and keep cold and hard. 
  3. Stir dry ingredients together in a large bowl.
  4. Cut in butter using either a pastry blender, or your fingers until mixture resembles a coarse meal. 
  5. Stir in buttermilk using a fork.
  6. Knead 3 to 4 turns on a lightly floured surface.
  7. Roll or pat dough in a rectangle.
  8. Cut out biscuits using a 3″ circle cutter or use a cup.
  9. Place 2 inches apart on a baking pan. Brush tops with melted butter
  10. Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack.
  11. STRAWBERRY SAUCE: Remove the stems from the strawberries.
  12. Slice into thin slices and put into a large bowl.
  13. Add sugar and mix into the strawberries.
  14. Set aside at room temperature for about 20 minutes. This help release the juice from the strawberries.
  15. Take a potato masher or fork and mash them a little.
  16. WHIPPED TOPPING: Whip the cream in a medium bowl
  17. Add a 1 teaspoon vanilla and i teaspoon sugar.
  18. To serve take one biscuit and break it in half. Place in a bowl, ladle strawberry sauce on top, then top with whipped cream topping (a large spoon full).

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