Strawberry Shortcake with Sweetened Sour Cream Biscuits

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 5 minutes (includes 30 minutes for strawberries to macerate)

Quick Ingredients

• 2 lb (907 g) strawberries, hulled and sliced
• 1/3 cup (67 g) granulated sugar (for berries)
• 1 tbsp lemon juice
• 1 tsp vanilla extract (for berries)
• 2 cups (250 g) all-purpose flour
• 3 tbsp (38 g) granulated sugar (for biscuits)
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 3/4 cup (180 g) sour cream
• 1/4 cup (60 ml) heavy cream (for biscuits)
• 1 tsp vanilla extract (for biscuits)
• 1 tbsp (12 g) granulated sugar (to sweeten sour cream mixture)
• 1 tbsp (14 g) melted unsalted butter (to finish biscuits)
• 1 tbsp (12 g) granulated sugar (to sprinkle biscuits)
• 1 cup (240 ml) cold heavy cream (for whipped cream)
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• Pinch of salt (for whipped cream)

Do This

• 1) Toss sliced strawberries with 1/3 cup sugar, lemon juice, and 1 tsp vanilla; rest 30 minutes.
• 2) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3) Whisk flour, 3 tbsp sugar, baking powder, baking soda, and salt; cut in cold butter.
• 4) Stir sour cream + 1/4 cup heavy cream + 1 tbsp sugar + 1 tsp vanilla; mix into flour just until shaggy.
• 5) Pat, fold once for layers, cut 8 biscuits; bake 14–16 minutes. Brush with melted butter; sprinkle sugar.
• 6) Whip 1 cup cream with powdered sugar, vanilla, and a pinch of salt to soft-medium peaks.
• 7) Split warm biscuits; spoon berries and juices over; top with whipped cream; cap with the biscuit top.

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Why You’ll Love This Recipe

• The sour cream biscuits bake up tender and lightly tangy, like an old-fashioned bakery shortcake.
• Macerated strawberries make their own glossy, syrupy sauce with zero fuss.
• Everything is simple and make-ahead friendly, so assembling is fast when it’s time to serve.
• Warm biscuit + cool cream + juicy berries hits that classic comfort-dessert sweet spot.

Grocery List

• Produce: 2 lb (907 g) strawberries, 1 lemon
• Dairy: sour cream (at least 3/4 cup / 180 g), heavy cream (at least 1 1/4 cups / 300 ml), unsalted butter
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract

Full Ingredients

Classic Sweetened Strawberries

• 2 lb (907 g) strawberries, hulled and sliced (about 6 to 7 cups sliced)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of fine salt (optional, but helps the flavor pop)

Sweetened Sour Cream Biscuits

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 3 tbsp (38 g) granulated sugar
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 g) sour cream (full-fat preferred)
• 1/4 cup (60 ml) heavy cream
• 1 tbsp (12 g) granulated sugar (to sweeten the sour cream mixture)
• 1 tsp vanilla extract
• 1 tbsp (14 g) unsalted butter, melted (to brush after baking)
• 1 tbsp (12 g) granulated sugar (to sprinkle after baking)

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, vanilla extract, and (if using) a pinch of salt. Let the mixture sit at room temperature for 30 minutes, stirring once or twice.

You’re looking for juicy berries and a puddle of bright red syrup in the bottom of the bowl. If your berries are very ripe, they may be ready in 20 minutes; if they’re a bit firm, they may take the full 30.

Step 2: Heat the oven and prep the pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or use an ungreased sheet pan if you don’t have parchment).

Step 3: Mix the dry ingredients and cut in the butter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Those little pieces of butter are what help make the biscuits tender and layered.

Step 4: Make the sweetened sour cream mixture and form the dough

In a small bowl, whisk together the sour cream, heavy cream, 1 tablespoon sugar, and vanilla until smooth.

Pour the sour cream mixture into the flour-butter bowl. Use a fork to gently stir until you get a shaggy dough with a few dry streaks. If needed, use your hands to lightly squeeze and fold the dough in the bowl just until it holds together. Avoid heavy kneading (that can make biscuits tough).

Step 5: Fold, cut, and bake the biscuits

Turn the dough out onto a lightly floured counter. Pat it into a rectangle about 1 inch thick (roughly 8 x 6 inches). Fold the dough in half like a book. Pat it back down to about 1 inch thick.

Using a 2 1/2-inch round cutter, cut out 8 biscuits. Press straight down (don’t twist), which helps them rise evenly. Gather scraps gently and cut as needed.

Place biscuits on the prepared baking sheet with about 1 inch of space between them. Bake at 425°F (218°C) for 14–16 minutes, until tall and golden on top.

Step 6: Finish the biscuits and whip the cream

As soon as the biscuits come out of the oven, brush the tops with 1 tablespoon melted butter and sprinkle with 1 tablespoon granulated sugar. Let the biscuits cool on the pan for 10 minutes so they’re easier to split.

While they cool, make the whipped cream: in a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and salt until soft to medium peaks form. (You want it fluffy but still spoonable.)

Step 7: Assemble the strawberry shortcakes

Split each biscuit in half horizontally. Place the bottom half on a plate. Spoon on a generous portion of strawberries, making sure to include some of the syrupy juices.

Add a big dollop (or swoosh) of whipped cream. Top with the biscuit lid and finish with another spoonful of berries and a little extra syrup if you like. Serve right away while the biscuits are slightly warm and the berries are juicy.

Pro Tips

• Keep everything cold for the biscuits. Cold butter + hot oven = the best rise. If your kitchen is warm, chill the shaped biscuits on the pan for 10 minutes before baking.
• Don’t overwork the dough. Stir just until it holds together. Overmixing develops gluten and makes biscuits dense.
• Press the cutter straight down. Twisting can seal the edges and reduce rise.
• Taste your berries. If they’re very sweet, reduce the sugar to 1/4 cup (50 g). If they’re tart, keep the full 1/3 cup (67 g).
• Whipped cream texture matters. Stop at soft-medium peaks so it melts into the berries instead of sitting stiffly on top.

Variations

• Brown sugar biscuits: Swap the 3 tablespoons granulated sugar in the biscuits for 3 tablespoons packed light brown sugar for a deeper, caramel-like flavor.
• Orange-strawberry twist: Add 1 tsp finely grated orange zest to the strawberries and replace the lemon juice with 1 tbsp orange juice.
• Extra-tangy “cream cap”: Fold 2 tablespoons sour cream into the finished whipped cream for a lightly tangy topping that echoes the biscuits.

Storage & Make-Ahead

Biscuits: Bake up to 1 day ahead. Cool completely, store airtight at room temperature, and rewarm at 300°F (149°C) for 8–10 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temp and rewarm as above.

Strawberries: Macerated strawberries keep well covered in the refrigerator for up to 3 days. The syrup will loosen over time (still delicious). Bring to room temperature for 15–20 minutes before serving for best flavor.

Whipped cream: Best made the same day. If you need a head start, whip it up to 4 hours ahead and refrigerate covered. Re-whisk briefly if it softens.

Assembled shortcakes: Assemble right before serving. Once built, the biscuits will start soaking up syrup and lose their fluffy texture.

Nutrition (per serving)

Approximate, based on 8 servings: 430 calories, 23 g fat, 52 g carbohydrates, 6 g protein, 2 g fiber, 28 g sugar, 360 mg sodium.