Buttery, crumbly, and rich, these strawberry shortcake drop biscuits are the perfect base for strawberries and whipped cream. Easy to make and ready in less than 30 minutes, they’re a failproof recipe perfect for summer.
Love strawberry desserts? Try my strawberry ice cream pie and no-churn strawberry rhubarb ice cream, too!
Strawberry shortcake is a classic summer dessert at our house. Growing up, we made them with fresh strawberries, whipped cream, and golden shortcakes that came in a package of four and tasted like the sponge cake portion of Twinkies.
Now, I make strawberry shortcake drop biscuits for the same dessert with a slightly more savory twist. Easy to make with simple ingredients, the biscuits are a delicious base for sweet toppings. Plus, I pretty much always have all the ingredients on hand.
Make a large batch for summer gatherings. Or, whip them up for a weekday treat. Just don’t be surprised when you find yourself craving them all summer long!
Recipe Ingredients
Below is an overview of the recipe. Please be sure to scroll down to the recipe card for the complete details!
- Flour – All-purpose flour forms the base of the biscuits. I haven’t tested it myself, but a 1:1 all-purpose gluten-free flour should also work.
- Baking Powder – Make sure it’s fresh, or your biscuits won’t rise!
- Sugar – Granulated sugar balances out some of the richness so your biscuits aren’t too savory.
- Salt – Don’t skip this, or your drop biscuits will be bland!
- Butter – Make sure to use unsalted butter, and keep it nice and cold.
- Greek Yogurt – Full-fat Greek yogurt contributes to the rich flavor and creates a spongier texture.
- Milk – Use this to combine the ingredients. Whole milk will provide the best taste.
How to Make Strawberry Shortcake Drop Biscuits
Before you begin, preheat your oven to 450ºF.
- Combine the dry ingredients. Add the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
- Add the butter. Add the cold butter, and use a fork or pastry cutter to blend it into the mixture until small pea-sized pieces form.
- Add the wet ingredients. Stir in the yogurt and milk just until smooth.
- Portion. Use a large spoon to drop scoops of the biscuit dough onto a baking sheet. You should get six equal-sized scoops!
- Bake. Transfer the biscuits to the oven, and bake just until golden brown.
- Cool. Allow the biscuits to cool on the pan slightly. Then, transfer them to a wire rack to cool completely.
Tips for Success
- Use Cold Butter – Make sure your butter is nice and cold! This allows it to melt as it bakes, creating flakey, flavorful drop shortcake biscuits.
- Avoid Overmixing – Combine the ingredients just until smooth. Continuing to mix will overwork the gluten in the dough, and your biscuits will become tough and dense.
- Portion Evenly – Use a measuring cup or cookie dough scoop to create evenly portioned biscuits.
- Don’t Overbake – Keep a close eye on your oven, and remove the biscuits as soon as they rise and are lightly golden brown.
Assembling Your Shortcake with Drop Biscuits
Once your strawberry shortcake drop biscuits are cool, it’s time to eat! To assemble your shortcakes:
- Slice the strawberries, and toss them with sugar. Set the mixture aside, stirring every 15 minutes.
- Prepare whipped cream if using homemade.
- Slice the biscuits in half.
- Layer ½ cup of the strawberry mixture and a generous dollop of whipped cream on top.
- Enjoy!
How to Store
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Or, transfer them to the fridge for up to 5 days.
You can also freeze strawberry shortcake drop biscuits for up to 3 months. To serve, thaw them in the fridge overnight. Then, enjoy them cold. Or, warm them in the microwave or oven just until warmed through.
Frequently Asked Questions
A shortcake is essentially a sweet biscuit used for desserts. Shortcake recipes contain more sugar than standard biscuits, making them softer, sweeter, and more crumbly.
The most common reason drop biscuits fall apart is using too much flour. Be sure to measure carefully, and avoid overmixing. I recommend using a food scale if possible. Also, keep your ingredients cold before baking!
Absolutely! Feel free to substitute raspberries, blackberries, blueberries, blackberries, peaches, or nectarines.
More Baked Strawberry Recipes
- Roasted Strawberry Scones
- Strawberry Shortcake Biscuits with Roasted Strawberries
- Strawberry Rhubarb Muffins
- Summer Strawberry Cake
Did you enjoy this Strawberry Shortcake Drop Biscuits Recipe? Leave a comment and rating to let me know!
Strawberry Shortcake Drop Biscuits
Equipment
Ingredients
Drop Biscuits
- 1 cup flour
- 2 tespoons baking powder
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 4 Tablespoons cold unsalted cubed butter
- ¼ cup plain Greek yogurt
- 1/3 cup milk
Strawberries
- 4 cups sliced strawberries
- 3 Tablespoons sugar
Instructions
Instructions For Biscuits
- Preheat oven to 450ºF.
- In a bowl combine flour, baking powder, sugar, and salt. Once those ingredients
are combined, and cold butter cubes and mix with a fork pressing the butter
into small pea-sized pieces.1 cup flour, 2 tespoons baking powder, 4 teaspoons sugar, 1/2 teaspoon salt, 4 Tablespoons cold unsalted cubed butter - Add yogurt and milk and stir.¼ cup plain Greek yogurt, 1/3 cup milk
- Use a large spoon drop scoops of the biscuit mixture onto a baking sheet. You should have 6 scoops.
- Bake for 12-15 minutes until golden brown
Instructions For Strawberries
- Mix strawberries and sugar and let sit for one hour string every 15 minutes4 cups sliced strawberries, 3 Tablespoons sugar
- Serve biscuits with 1/2 cup strawberry mixture and whip cream
