Strawberry Shortcake Biscuit Cups

Name: Strawberry Shortcake Biscuit Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Confection Corner

I absolutely love making these Strawberry Shortcake Biscuit Cups during the summer months when strawberries are at their peak. Each bite is a delightful experience, combining freshly baked biscuits with the natural sweetness of strawberries and a dollop of whipped cream. It’s a versatile treat that's perfect for picnics, gatherings, or just an indulgent evening snack. The balance of flavors is incredible, and I guarantee you won’t be able to stop at just one!

Created by

Callista Green

Last updated on 2026-02-28T10:24:45.630Z

I remember the first time I served these Strawberry Shortcake Biscuit Cups at a family gathering. Everyone was so impressed by the layers of flavor and texture, and it quickly became a favorite in our household. I found that adding a hint of vanilla to the biscuit dough really elevates the dish, enhancing the taste of the fresh strawberries.

When assembling the cups, I like to let the strawberries sit with a bit of sugar for a few minutes. This draws out their juices and creates a syrup that soaks into the biscuit, making every bite a delicious burst of flavor. It’s these little tricks that make this dessert stand out!

Why You Will Love These Cups
Bursting with fresh strawberry flavor that's hard to resist.
Flaky biscuits that are easy to make and heavenly to eat.
Perfect for both casual gatherings and special occasions.

Understanding the Biscuit Texture

The key to achieving the perfect biscuit texture lies in the cold butter and minimal handling of the dough. When cutting in the cold, cubed butter, aim for a mix that resembles coarse crumbs. This ensures that pockets of butter remain in the dough, creating flaky layers when baked. Overworking the dough can lead to tough biscuits, so handle it gently and only until just combined.

For best results, use a light touch when rolling out the dough. Aim for about an inch thickness, as this allows for optimal rising and flakiness. If you want a more rustic look, don’t worry about making perfectly round shapes. Just remember to keep an even thickness across the pieces to ensure even baking.

Selecting the Strawberries

The strawberries you choose will greatly influence the final taste of your Strawberry Shortcake Biscuit Cups. Look for berries that are bright red, firm, and fragrant. Avoid any with bruises or soft spots. A quick taste test will reveal their sweetness, which you should aim for to avoid adding too much sugar to the filling.

For a fun twist, consider using a mix of strawberries with other berries like raspberries or blueberries. This not only adds a variety of textures and flavors but also enhances the visual appeal of your dessert. Just be mindful of how much sugar you add, as other berries can vary in sweetness.

Storing and Serving Tips

These biscuit cups can be made ahead of time, allowing you to enjoy them fresh with minimal preparation at serving time. Store the baked biscuit cups at room temperature in an airtight container for up to two days. For longer storage, freeze the unbaked biscuit rounds separately on a baking sheet, then transfer to a freezer bag once solid. They can go directly from the freezer to the oven at 425°F without thawing, adding about 2-3 minutes to the baking time.

When ready to serve, assemble the cups immediately after whipping the cream to keep everything fresh. If you're preparing them for a gathering, consider pre-slicing the strawberries and making the whipped cream beforehand, but wait to layer until just before serving. This will prevent the biscuits from becoming soggy and keep the texture delightful.

Ingredients

For the Biscuit Cups

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
1 teaspoon vanilla extract

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Biscuits

In a large bowl, combine the flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla until just combined, then turn out onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into rounds.

Bake the Biscuit Cups

Preheat the oven to 425°F (220°C). Place the biscuit rounds into a greased muffin tin and bake for 12-15 minutes, or until golden. Allow to cool slightly before gently removing from the tin.

Prepare the Strawberry Filling

In a bowl, combine the sliced strawberries with sugar and let them sit for about 10 minutes to release their juices.

Make the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cups

Once the biscuits are cool, cut them in half horizontally. Layer the bottom half with strawberries and their juices, then add a generous dollop of whipped cream. Top with the biscuit tops and serve immediately.

Pro Tips

For an extra layer of flavor, consider adding a splash of lemon juice to the strawberries. This balances the sweetness and adds a refreshing zing.

Tips for Perfect Whipped Cream

When making the whipped cream, ensure your mixing bowl and beaters are cold for optimal volume. Chilling them in the freezer for about 10-15 minutes prior can make a significant difference. Beat the cream until it reaches soft peaks for a light, airy texture—take care not to overbeat or it can turn into butter.

For a flavored twist, add a splash of almond extract along with the vanilla, or swap in flavored coffee creamers instead of vanilla extract to give your whipped cream a unique spin. Just be sure to adjust sweetness based on the flavor of the creamer used.

Troubleshooting Common Issues

If your biscuit cups don’t rise well, double-check that your baking powder is fresh. An expired leavening agent will result in dense biscuits. Also, ensure that you don’t skip the cold butter step; it’s essential for creating steam pockets that help the dough rise and develop that perfect flaky texture.

If you encounter soggy biscuit bottoms, it’s often due to too much liquid from the strawberries. You can mitigate this by draining excess juice before adding them to the biscuit base. Alternatively, incorporating a small amount of cornstarch with the strawberries can help absorb moisture without affecting flavor.

Flavor Variations

While strawberries are the classic choice for this dessert, don’t be afraid to experiment with seasonal fruits. Peaches, blackberries, or even a mixed berry medley can bring new flavors to your biscuit cups. Just keep in mind the sweetness of the fruit when adjusting the sugar in the filling.

If you’re looking to cut some calories or suit dietary preferences, consider swapping regular sugar for coconut sugar or a low-calorie sweetener in both the strawberries and whipped cream. You can also substitute almond milk or coconut milk for the buttermilk for a dairy-free version while still maintaining a delicious flavor.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw them and drain any excess liquid before using them in the recipe.

→ How do I store leftovers?

It's best to store the biscuits separately from the strawberries and whipped cream to prevent sogginess. They can be kept in an airtight container in the refrigerator for up to 2 days.

→ Can I make this ahead of time?

Yes, you can prepare the biscuit cups and whipped cream in advance. Assemble just before serving for the best texture.

→ What can I replace the buttermilk with?

You can substitute buttermilk with regular milk or a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar, let it sit for 5 minutes).