Strawberry Shortcake with Honey Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 large shortcakes)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced
• 3 tbsp (63 g) honey
• 1 tbsp (15 ml) fresh lemon juice
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1/4 cup (84 g) honey
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp (21 g) honey + 1 tbsp (14 g) melted butter (for finishing biscuits)

Do This

• 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2. Toss sliced strawberries with 3 tbsp honey, 1 tbsp lemon juice, and a pinch of salt; rest 20 minutes.
• 3. Whisk flour, baking powder, and salt; cut in cold butter until crumbly.
• 4. Stir buttermilk and 1/4 cup honey; add to flour and gently fold into a shaggy dough.
• 5. Pat to a 1-inch thick rectangle, cut 6 biscuits, and bake 14–16 minutes until deeply golden.
• 6. Soft-whip cream with powdered sugar and vanilla. Split warm biscuits; layer berries and cream; drizzle with juices.

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Why You’ll Love This Recipe

• Honey-kissed biscuits: Tender, buttery, and lightly sweet with a glossy honey finish.
• Juicy, jammy strawberries: A quick maceration turns fresh berries into their own saucy topping.
• Softly whipped cream: Pillowy and not too sweet, so the fruit and honey shine.
• Comfort-food simple: No fancy equipment; just a bowl, a sheet pan, and a whisk.

Grocery List

• Produce: 1 1/2 lb (680 g) fresh strawberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, fine salt, honey, powdered sugar, vanilla extract

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced (about 6 cups sliced)
• 3 tbsp (63 g) honey
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt

Honey Biscuits

• 2 cups (250 g) all-purpose flour, plus 1–2 tbsp for dusting
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1/4 cup (84 g) honey

Honey Butter Finish (Optional but Recommended)

• 1 tbsp (14 g) unsalted butter, melted
• 1 tbsp (21 g) honey
• 1/8 tsp fine salt

Softly Whipped Vanilla Cream

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

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C). Line a rimmed sheet pan with parchment paper (or leave unlined if you prefer slightly crisper bottoms).

Step 2: Macerate the strawberries

In a medium bowl, gently toss the sliced strawberries with 3 tbsp (63 g) honey, 1 tbsp (15 ml) lemon juice, and 1/8 tsp salt.

Let the mixture sit at room temperature for 20 minutes. The berries will soften and release a glossy, ruby-red syrup that becomes the “sauce” for your shortcakes.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This quick whisk helps the biscuits rise evenly.

Step 4: Cut in the cold butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and smaller crumbs.

Tip: If your kitchen is warm, pop the bowl into the freezer for 5 minutes before continuing. Cold butter is the key to tender, flaky biscuits.

Step 5: Add buttermilk and honey, then shape

In a small bowl or measuring cup, stir together the 3/4 cup (180 ml) buttermilk and 1/4 cup (84 g) honey until the honey dissolves.

Pour the buttermilk-honey mixture into the flour-butter bowl. Use a fork or silicone spatula to gently fold until a shaggy dough forms and there are no large dry pockets. The dough should look a little rough; avoid overmixing.

Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. If you’d like a bit more layering, fold the dough in half once, then pat back down to 1 inch thick.

Step 6: Cut and bake the honey biscuits

Cut into 6 biscuits using a 3-inch round cutter (or cut into 6 squares with a knife). Press straight down when cutting—twisting seals the edges and can reduce rise.

Place biscuits on the prepared sheet pan with sides just barely touching for taller biscuits, or spaced apart for crisper sides.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are deeply golden and the biscuits feel set. For accuracy, the centers should reach about 200°F (93°C) on an instant-read thermometer.

Step 7: Finish, whip the cream, and assemble

Honey butter finish: Stir together 1 tbsp (14 g) melted butter, 1 tbsp (21 g) honey, and 1/8 tsp salt. Brush over warm biscuits for a shiny, honeyed top.

Soft whipped cream: In a cold bowl, whip 1 cup (240 ml) heavy cream with 2 tbsp (16 g) powdered sugar, 1 tsp vanilla, and an optional pinch of salt to soft peaks (about 2–4 minutes with a hand mixer). Soft peaks should droop gently; stop before it looks stiff or grainy.

Assemble: Split a warm (or room-temperature) biscuit in half. Spoon strawberries and some of their syrup over the bottom half, add a generous dollop of whipped cream, then cap with the top half. Finish with another small spoonful of berries and a drizzle of syrup.

Pro Tips

• Measure flour with a light hand: Spoon flour into the measuring cup and level it off. Packing flour can make biscuits dense.
• Keep everything cold for the biscuits: Cold butter and cold buttermilk help create steam pockets in the oven, giving you a tender crumb.
• Don’t overwork the dough: Mix just until it comes together. Overmixing develops gluten and makes biscuits tough.
• Soft peaks = best shortcake texture: Slightly loose whipped cream sinks into the biscuit and mingles with strawberry syrup.
• Want extra sauce? Lightly mash about 1/4 of the strawberries after macerating to make the juices even more spoonable.

Variations

• Honey-lemon shortcake: Add 1 tsp finely grated lemon zest to the biscuit dough and another 1/2 tsp to the strawberries.
• Buttermilk-free option: Use 3/4 cup (180 ml) whole milk mixed with 2 tsp (10 ml) lemon juice; let stand 5 minutes before adding to the dough.
• Strawberry-balsamic twist: Add 1 tsp balsamic vinegar to the strawberries for a deeper, more complex fruit flavor.

Storage & Make-Ahead

Best day-of: Strawberry shortcake is at its peak assembled right before serving.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. Stir before serving.

Whipped cream: For the softest texture, whip close to serving time. If needed, refrigerate for up to 8 hours; whisk briefly by hand to loosen before using.

Make-ahead plan: Bake biscuits earlier in the day, macerate strawberries up to 24 hours ahead, and whip the cream just before assembling.

Nutrition (per serving)

Approximate (1 of 6 servings): 520 calories, 24 g fat, 72 g carbs, 4 g fiber, 36 g sugars, 7 g protein, 520 mg sodium. Values vary based on exact ingredients and portion size.