Southern Strawberry Shortcake with Buttermilk Biscuits: A Summer Classic

There’s something undeniably magical about a Southern Strawberry Shortcake with Buttermilk Biscuits. Maybe it’s the way the tender, flaky biscuits soak up the sweet strawberry juices, or how the clouds of whipped cream melt into every bite. Whatever it is, this dessert is pure nostalgia—a taste of sun-ripened berries, lazy afternoons, and gatherings with loved ones.

Growing up, my grandmother made this shortcake every summer when strawberries were at their peak. She’d pat out her biscuits by hand, never bothering with a rolling pin, and pile them high with macerated berries that practically glistened. No fancy pastry here—just honest, down-home goodness. Today, I’m sharing my spin on her recipe, with a few tips to make it foolproof (because even grandmas had their secrets).

Why You’ll Love This Southern Strawberry Shortcake

This isn’t just any strawberry shortcake—it’s the Southern version, which means buttery, mile-high buttermilk biscuits stand in for the usual sponge cake. Here’s why it’s a winner:

• Flaky, tender biscuits: Buttermilk adds tang and keeps them extra soft.
• Juicy strawberries: Lightly sugared to bring out their natural sweetness.
• Easy to customize: Swap in blueberries, peaches, or even a drizzle of honey.
• Perfect for crowds: Assemble it ahead or let everyone build their own.

How to Make Southern Strawberry Shortcake with Buttermilk Biscuits

Ingredients You’ll Need

• 2 cups fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar (for berries)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk (plus extra for brushing)
• 1 cup heavy cream, whipped

Step-by-Step Instructions

1. Prep the strawberries: Toss sliced berries with sugar and let sit for 30 minutes to release juices.
2. Make the biscuits: Whisk dry ingredients, cut in butter until crumbly, then stir in buttermilk. Pat into a 1-inch thick round and cut into squares (no rolling pin needed!).
3. Bake: Brush tops with buttermilk and bake at 425°F for 12–15 minutes until golden.
4. Assemble: Split warm biscuits, layer with berries and whipped cream, and enjoy immediately!

Pro Tips for the Best Shortcake

• Keep it cold: Chill your butter and buttermilk for ultra-flaky biscuits.
• Don’t overmix: Stir the dough just until combined—lumps are okay!
• Serve warm: Biscuits are best fresh, but you can reheat them briefly in the oven.

For more Southern-inspired treats, try my Southern Peach Cobbler or these Honey Butter Biscuits.

Variations & Serving Ideas

This recipe is wonderfully adaptable. Try these twists:

• Add herbs: A sprinkle of basil or mint brightens the berries.
• Go gluten-free: Use a 1:1 GF flour blend for the biscuits.
• Make it boozy: A splash of bourbon in the whipped cream adds a kick.

Pair it with homemade whipped cream or a scoop of vanilla ice cream for extra indulgence.

Whether it’s a backyard barbecue or a quiet weeknight treat, this Southern Strawberry Shortcake with Buttermilk Biscuits is sure to delight. It’s a reminder that the best desserts don’t need to be complicated—just made with love (and maybe a little extra whipped cream).

Southern Strawberry Shortcake with Buttermilk Biscuits

• Author: Southern Kitchen Classics

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Description

A classic Southern dessert featuring fluffy buttermilk biscuits layered with macerated strawberries and freshly whipped cream. Perfect for summer gatherings!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• For the strawberries:
• 1.5 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. 2. Make biscuits: Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. 3. Cut in butter using a pastry cutter until mixture resembles coarse crumbs.
4. 4. Stir in buttermilk until just combined (do not overmix).
5. 5. Turn dough onto floured surface, pat into 1-inch thick rectangle, and cut into 6 squares.
6. 6. Bake for 12-15 minutes until golden brown. Cool on wire rack.
7. 7. Macerate strawberries: Combine strawberries, sugar, and lemon juice. Let sit 30 minutes.
8. 8. Whip cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
9. 9. Assemble: Split warm biscuits, layer with strawberries and juice, then top with whipped cream.

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Notes

• For best results, use very cold butter and buttermilk. • Biscuits are best served warm. • Leftover components can be stored separately for 2 days.