Southern Strawberry Shortcake with Buttermilk Biscuits: A Sweet Slice of Summer

There’s something magical about the first bite of Southern Strawberry Shortcake with Buttermilk Biscuits—the way the tender, flaky biscuit soaks up the sweet strawberry juices, the pillowy whipped cream melting just slightly on your tongue. It’s a dessert that tastes like sunshine, picnics, and lazy afternoons on the porch. If you’ve ever had a less-than-perfect shortcake (dry biscuits, bland berries, or worse—store-bought sponge cakes masquerading as the real deal), let me assure you: this recipe is the redemption you deserve.

Growing up in Georgia, my grandmother made this dessert every June when the 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. I’ve tweaked her recipe over the years—adding a touch more sugar to the biscuits, a splash of vanilla to the cream—but the soul of it remains the same. Whether you’re serving it at a backyard BBQ or just treating yourself on a Tuesday, this Southern Strawberry Shortcake is a little bite of joy.

Why You’ll Love This Southern Strawberry Shortcake

This isn’t just any strawberry shortcake. Here’s what makes it special:

• Flaky, buttery biscuits: Made with tangy buttermilk for tenderness and a hint of richness.
• Juicy, flavorful strawberries: Macerated with sugar to draw out their natural sweetness.
• Pillowy whipped cream: Lightly sweetened and vanilla-kissed for the perfect finish.
• No fuss, all flavor: Easier than pie (literally) but just as impressive.

How to Make Southern Strawberry Shortcake with Buttermilk Biscuits

Ingredients You’ll Need

• For the biscuits: All-purpose flour, sugar, baking powder, salt, cold butter, buttermilk
• For the strawberries: Fresh strawberries, granulated sugar, lemon juice
• For the whipped cream: Heavy cream, powdered sugar, vanilla extract

Step-by-Step Instructions

1. Prep the strawberries: Hull and slice them, then toss with sugar and lemon juice. Let sit for at least 30 minutes to macerate.
2. Make the biscuits: Whisk dry ingredients, cut in cold butter, then stir in buttermilk. Pat out and cut into rounds.
3. Bake: Until golden brown, about 12–15 minutes at 425°F.
4. Whip the cream: Beat until soft peaks form, then sweeten lightly.
5. Assemble: Split warm biscuits, pile on strawberries, and top with whipped cream.

Pro Tips for the Best Shortcake

Want to take your shortcake to the next level? Try these tricks:

• Keep everything cold: Chill your butter and buttermilk for the flakiest biscuits.
• Don’t overwork the dough: Handle it gently to avoid tough biscuits.
• Use ripe berries: The sweeter the strawberries, the better the syrup.
• Serve immediately: Biscuits are best fresh, but you can prep components ahead.

Variations & Serving Ideas

While this classic version is perfection, here are a few fun twists:

• Add a splash of bourbon to the strawberries for a grown-up kick.
• Swap in peaches or blueberries when strawberries aren’t in season.
• Drizzle with chocolate sauce if you’re feeling indulgent.

Pair it with a glass of Southern sweet tea or a scoop of vanilla ice cream for extra decadence. Looking for more summer desserts? Try my Peach Cobbler with Cinnamon Crust or Lemon Blueberry Pound Cake.

There you have it—the ultimate Southern Strawberry Shortcake with Buttermilk Biscuits, just like Grandma used to make (with a few sneaky upgrades). It’s the kind of dessert that turns a regular day into something special, one sweet, messy bite at a time. Whether you’re sharing it with loved ones or savoring it solo, I hope it brings you as much joy as it’s brought me over the years. Now, who’s ready to dig in?

Southern Strawberry Shortcake with Buttermilk Biscuits

• Author: Southern Comfort Kitchen

Print Recipe

Pin Recipe

---

Description

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

---

Ingredients

Scale 1x2x3x

For the Crust:

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

---

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, sugar, and salt in a large bowl.
3. 3. Cut in cold 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 completely.
7. 7. Prepare strawberries: Mix sliced strawberries with sugar and lemon juice. Let macerate for 30 minutes.
8. 8. Make whipped cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. 9. Assemble: Split biscuits, layer with strawberries and juice, then top with whipped cream.

---

Notes

For best results, use cold ingredients and handle the biscuit dough minimally. The biscuits can be made 1 day ahead – store in airtight container at room temperature. Macerate strawberries just before serving.