Classic Biscuit Strawberry Shortcake Cake Recipe

You want a show-stopping summer dessert. But you also want your sanity back.

I hear you. The classic strawberry shortcake feels like a weekend project. Fussing with layers, worrying about a cake that might fall. It’s too much for a Tuesday, or even a casual Saturday.

That’s why we’re making a Classic Biscuit Strawberry Shortcake Cake. It’s the hero we need. One pan. One simple, tender biscuit base. Piled high with juicy berries and cloud-like cream. Maximum flavor, minimum effort. Let’s get that summer on a plate. If you love strawberry desserts, you must try this decadent Strawberry Chocolate Cake next.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (plus macerating)
• Servings: 9

Ultimate Guide to Classic Biscuit Strawberry Shortcake Cake

This is your only guide. Why? Because I cut the fluff and get straight to flavor.

We’re using a biscuit base. It’s sturdier than sponge cake and comes together in minutes. No waiting for butter to soften. No fancy mixer needed.

The strawberries get a head start with a little sugar. This creates a magical, syrupy juice that soaks into the warm biscuit. It’s the flavor booster you can’t skip.

Finally, real whipped cream. The kind you whip yourself. It takes 3 minutes and tastes a million times better than anything from a can. This trio is unbeatable.

The Simple Ingredients

Look at this list! You probably have most of this in your kitchen right now. That’s the beauty of this recipe.

• For the Biscuit Cake:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup cold milk (plus a splash more if needed)
• For the Strawberries:
  • 1 1/2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
• For the Whipped Cream:
  • 1 cup heavy whipping cream, very cold
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. This goes fast. I promise it’s easy to follow.

Recipe

Classic Biscuit Strawberry Shortcake Cake Recipe

Make Classic Biscuit Strawberry Shortcake Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 15 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Biscuit Cake:2 cups all-purpose flour 1/4 cup granulated sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup cold unsalted butter, cubed 2/3 cup cold milk (plus a splash more if needed)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup cold milk (plus a splash more if needed)
• For the Strawberries:1 1/2 lbs fresh strawberries, hulled and sliced 1/4 cup granulated sugar
• 1 1/2 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• For the Whipped Cream:1 cup heavy whipping cream, very cold 2 tbsp powdered sugar 1 tsp pure vanilla extract
• 1 cup heavy whipping cream, very cold
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract

Let’s Get Cooking! (The Step-by-Step)

1

Preheat and Prep: Heat your oven to 425°F (220°C). Grease an 8×8 or 9×9 inch baking pan. This is your one-pan wonder.

2

Macerate the Berries: In a bowl, mix sliced strawberries with 1/4 cup sugar. Stir and set aside. They’ll start making juice immediately. This is your secret sauce.

3

Make the Biscuit Dough: In a large bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits.

4

Bring It Together: Pour in the cold milk. Stir with a fork just until a shaggy dough forms. If it seems dry, add a splash more milk. Don’t overmix! A few dry spots are fine.

5

Press and Bake: Dump the dough into your greased pan. Press it evenly into the bottom. It doesn’t need to be perfect. Bake for 15-18 minutes, until golden on top and a toothpick comes out clean.

6

Whip the Cream: While the biscuit bakes, make the whipped cream. Pour the cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Whip with a hand mixer or whisk until soft peaks form. This takes just 2-3 minutes. Don’t walk away! For another fun, no-bake treat that uses whipped cream, check out this Fluffy Strawberry Shortcake Puppy Chow.

7

Assemble and Serve: Let the biscuit cake cool in the pan for 5 minutes. You can serve it warm or at room temperature. Cut into squares. Split each square in half horizontally if you like. Top the bottom half with berries and their juice, a big dollop of whipped cream, and the top biscuit piece. Or, just pile everything on top! There are no wrong answers.

Notes

Enjoy your homemade Classic Biscuit Strawberry Shortcake Cake Recipe!

Nutrition Information

Calories: ~380

Carbohydrates: 45g

Protein: 5g

Fat: 21g

Saturated Fat: 13g

Fiber: 2g

Sugar: 20g

Did You Make This?

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1. Preheat and Prep: Heat your oven to 425°F (220°C). Grease an 8×8 or 9×9 inch baking pan. This is your one-pan wonder.
2. Macerate the Berries: In a bowl, mix sliced strawberries with 1/4 cup sugar. Stir and set aside. They’ll start making juice immediately. This is your secret sauce.
3. Make the Biscuit Dough: In a large bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits.
4. Bring It Together: Pour in the cold milk. Stir with a fork just until a shaggy dough forms. If it seems dry, add a splash more milk. Don’t overmix! A few dry spots are fine.
5. Press and Bake: Dump the dough into your greased pan. Press it evenly into the bottom. It doesn’t need to be perfect. Bake for 15-18 minutes, until golden on top and a toothpick comes out clean.
6. Whip the Cream: While the biscuit bakes, make the whipped cream. Pour the cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Whip with a hand mixer or whisk until soft peaks form. This takes just 2-3 minutes. Don’t walk away! For another fun, no-bake treat that uses whipped cream, check out this Fluffy Strawberry Shortcake Puppy Chow.
7. Assemble and Serve: Let the biscuit cake cool in the pan for 5 minutes. You can serve it warm or at room temperature. Cut into squares. Split each square in half horizontally if you like. Top the bottom half with berries and their juice, a big dollop of whipped cream, and the top biscuit piece. Or, just pile everything on top! There are no wrong answers.

What to Serve With This Dish

This dessert is a full meal’s grand finale. But what comes before?

Keep it simple. Grill some chicken sausages and toss a bagged salad. Or order a pizza.

The point is an easy, breezy summer meal that ends with this spectacular, homemade treat. You get all the credit for dessert.

Make This Recipe Your Own (Quick Swaps)

Got different berries? A dairy issue? No problem. Make it work for you.

Berry Swap: Use raspberries, blackberries, or a mix. Frozen berries work in a pinch—just thaw and drain some liquid.

Cream Shortcut: In a true emergency, use a high-quality store-bought whipped topping. But try the real stuff once. You’ll see.

Biscuit Boost: Add a teaspoon of lemon zest to the biscuit dough for a bright kick. It’s a game-changer.

How to Store Leftovers (If You Have Any!)

Let’s be real. Leftovers are rare. But if you have them, store components separately.

Keep the biscuit cake covered at room temperature for a day. Store berries and whipped cream in separate containers in the fridge.

Assemble fresh portions when you’re ready. The biscuit might get a little soft, but it’s still delicious.

NUTRITION INFORMATION

• Calories: ~380
• Carbohydrates: 45g
• Protein: 5g
• Fat: 21g
• Saturated Fat: 13g
• Fiber: 2g
• Sugar: 20g

*This is an estimate per serving. Values will vary with specific ingredients and swaps.

FREQUENTLY ASKED QUESTIONS

Can I make the biscuit cake ahead of time?

Yes! Bake it up to 8 hours ahead. Let it cool, cover it, and keep it at room temp. Re-warm slightly in the oven or assemble cold.

Why is my biscuit dough tough?

You probably overmixed it. When adding the milk, mix just until combined. Lumps and dry spots are your friends here. They make a tender biscuit.

My whipped cream turned to butter! What happened?

You over-whipped it. Stop at soft peaks—when you lift the beaters, the cream forms a peak that gently curls over. If it goes too far, stir in a splash of new cream to smooth it out.

See? I told you it was simple. You just made a classic summer dessert that tastes like a dream and didn’t wreck your kitchen.

This is the kind of recipe that makes you a weeknight hero. It looks like you fussed. But we know the truth. It was fast, fun, and totally foolproof. If you’re looking for another fantastic berry dessert, this Blueberry Cheesecake Crumb Cake is a must-try.

Now go enjoy that taste of summer. And let me know how it turned out! Leave a comment and a rating below—I read every single one.