on Apr 15, 2014, Updated Oct 03, 2023 7 Comments 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!

How to Make Strawberry Shortcakes with Cream Cheese Biscuits

Ingredients

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.

Step-by-Step Instructions

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

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!

Storage Tips

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. Here’s the recipe for my Strawberry Shortcake with Sweet Cream Biscuits recipe! I think you’ll love them as much as we do! Enjoy!Robyn xo

Strawberry Shortcake Recipe - 7Strawberry Shortcake Recipe - 35Strawberry Shortcake Recipe - 65Strawberry Shortcake Recipe - 9Strawberry Shortcake Recipe - 41Strawberry Shortcake Recipe - 27Strawberry Shortcake Recipe - 26Strawberry Shortcake Recipe - 16Strawberry Shortcake Recipe - 97Strawberry Shortcake Recipe - 94Strawberry Shortcake Recipe - 87Strawberry Shortcake Recipe - 31Strawberry Shortcake Recipe - 64