Cream Cheese Biscuit Shortcake With Strawberries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (907 g) strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar + 2 tbsp (25 g) for biscuits
• 1 tbsp lemon juice
• 2 1/2 cups (300 g) all-purpose flour
• 1 tbsp (12 g) baking powder, 1/4 tsp baking soda, 1 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 4 oz (113 g) cold cream cheese, cubed
• 1 cup (240 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream (for brushing) + 1 tbsp coarse sugar (optional)
• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Toss strawberries with 1/4 cup sugar and lemon juice; rest 20 minutes.
• 3. Mix flour, 2 tbsp sugar, baking powder, baking soda, and salt; cut in butter and cream cheese.
• 4. Stir in cold buttermilk just until a shaggy dough forms; fold a few times.
• 5. Pat to 1-inch thick, cut 8 biscuits, brush with cream, and bake 14–16 minutes.
• 6. Whip heavy cream with powdered sugar and vanilla; split warm-cooled biscuits and layer with berries and cream.

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Why You’ll Love This Recipe

• The cream cheese in the biscuits makes them extra-tender with a subtle tang, like the best bakery shortcake.
• Juicy strawberries turn syrupy with a simple sugar-and-lemon maceration (no cooking needed).
• Lightly sweetened whipped cream keeps the dessert balanced, not overly sugary.
• Everything can be prepped in parts, so assembly is quick when you’re ready to serve.

Grocery List

• Produce: strawberries (2 lb / 907 g), lemon (for 1 tbsp juice)
• Dairy: cream cheese (4 oz / 113 g), unsalted butter (8 tbsp / 113 g), buttermilk (1 cup / 240 ml), heavy cream (1 1/2 cups / 360 ml + 2 tbsp / 30 ml)
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Strawberries

• 2 lb (907 g) strawberries, hulled and sliced 1/4-inch thick
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp vanilla extract (optional, but lovely with strawberries)
• Pinch of fine salt

Cream Cheese Biscuits (Shortcakes)

• 2 1/2 cups (300 g) all-purpose flour, plus more for the counter
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 1 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 4 oz (113 g) cold cream cheese, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream (for brushing tops)
• 1 tbsp coarse sugar (optional, for a crisp, sparkly top)

Lightly Sweetened Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a large baking sheet with parchment paper.

If your kitchen is warm, pop the baking sheet in the fridge while you make the dough. Starting with a cool pan helps the biscuits rise tall and bake up flaky.

Step 2: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with 1/4 cup (50 g) granulated sugar, 1 tbsp (15 ml) lemon juice, the optional 1/2 tsp vanilla, and a pinch of salt.

Let sit at room temperature for 20 minutes, stirring once halfway through. The sugar will draw out juices and create a sweet strawberry syrup.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, 2 tbsp (25 g) sugar, baking powder, baking soda, and salt until evenly combined.

This quick whisk ensures the leaveners are well distributed, which helps every biscuit rise evenly.

Step 4: Cut in the butter and cream cheese

Add the cold cubed butter and cold cubed cream cheese to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the fat into the flour until you have a mix of pea-size pieces plus some flatter shards.

It’s fine (and good) to see distinct bits of butter and cream cheese. Those cold pieces melt in the oven and create tender layers.

Step 5: Add buttermilk and gently bring the dough together

Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no dry flour pockets at the bottom of the bowl.

Turn the dough out onto a lightly floured counter. Pat it into a rough rectangle, then fold it in half. Rotate 90 degrees and fold again. Do this 3 times total, dusting with a little flour only as needed to prevent sticking.

Finally, pat the dough to a 1-inch (2.5 cm) thickness. (A thicker dough gives you a taller shortcake that’s easier to split and fill.)

Step 6: Cut the biscuits and chill briefly

Using a 2 3/4-inch (7 cm) round cutter, press straight down to cut 8 biscuits. Avoid twisting the cutter, which can seal the edges and reduce rise.

Place biscuits on the prepared baking sheet with about 1 1/2 inches of space between them. If you have time, refrigerate the tray for 10 minutes to firm up the butter and cream cheese for maximum flakiness.

Step 7: Brush and bake

Brush the tops lightly with 2 tbsp (30 ml) heavy cream. Sprinkle with 1 tbsp coarse sugar if you’d like a crisp, sparkly finish.

Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top. Cool on the baking sheet for 10 minutes before slicing (warm is great, but very hot biscuits can melt the whipped cream too quickly).

Step 8: Whip the cream and assemble

In a chilled bowl, combine the heavy cream, powdered sugar, vanilla, and salt. Whip until you reach medium peaks (the cream should hold its shape but still look soft and creamy), about 2–4 minutes with a hand mixer on medium-high.

To serve, split each biscuit horizontally with a serrated knife. Spoon strawberries and syrup over the bottom half, add a generous dollop of whipped cream, then cap with the top half. Finish with a little more whipped cream and a few strawberries if you like.

Pro Tips

• Keep everything cold for tender biscuits. Cold butter and cream cheese create steam pockets in the oven, which means lift and flaky layers.
• Don’t overmix after adding buttermilk. Stir just until combined; too much mixing can make biscuits tough.
• Cut straight down. Twisting the cutter can pinch the edges and reduce rise.
• Medium peaks are your friend. Whipped cream at medium peaks is plush and spoonable, perfect for layering without looking dry.
• Use the strawberry syrup. That sweet-tart juice is part of the dessert—spoon it onto the biscuit bottoms so it soaks in slightly.

Variations

• Lemon-strawberry shortcake: Add 1 tsp finely grated lemon zest to the biscuit dry ingredients and another 1 tsp zest to the strawberries.
• Brown sugar strawberries: Replace the granulated sugar in the strawberries with 1/4 cup (55 g) light brown sugar for a deeper, caramel-like flavor.
• Mixed berry version: Use 1 lb (454 g) strawberries plus 1 lb (454 g) blueberries and/or raspberries. Keep the same sugar and lemon juice.

Storage & Make-Ahead

Biscuits: Best the day they’re baked, but you can store cooled biscuits in an airtight container at room temperature for 1 day or refrigerate for 2 days. Rewarm in a 300°F (149°C) oven for 8–10 minutes.

Strawberries: Macerated strawberries keep well, covered and refrigerated, for 24 hours. Stir before serving.

Whipped cream: For the softest texture, whip within a few hours of serving. You can refrigerate it in an airtight container for up to 24 hours; whisk briefly by hand if it settles.

Assembled shortcakes: Assemble right before serving for the best texture. Once assembled, the biscuits start to absorb juice and soften.

Nutrition (per serving)

Approximate (1 of 8 servings): 520 calories, 33 g fat, 52 g carbs, 6 g protein, 22 g sugar, 520 mg sodium, 4 g fiber.