Cinnamon Biscuit Strawberry Shortcake With Nutmeg Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes 30 minutes for strawberries to macerate)

Quick Ingredients

• 1 1/2 lb (680 g) strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 2 cups (260 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk, plus 2 tbsp (30 ml) for brushing
• 1 tbsp (12 g) granulated sugar + 1/4 tsp ground cinnamon (topping)
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp ground nutmeg (preferably freshly grated)

Do This

• 1) Toss strawberries with granulated sugar and lemon juice; rest 30 minutes.
• 2) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3) Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
• 4) Cut in cold butter until crumbly; stir in 3/4 cup buttermilk just until dough forms.
• 5) Pat to a 1-inch-thick rectangle; cut 8 biscuits; brush with buttermilk and sprinkle cinnamon sugar.
• 6) Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 7) Whip cream with powdered sugar, vanilla, and nutmeg to soft-medium peaks; split biscuits and assemble with berries and cream.

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Why You’ll Love This Recipe

• Warm cinnamon biscuits taste like a cozy upgrade to classic shortcake.
• Juicy, lightly sweetened strawberries create their own quick sauce while they rest.
• Nutmeg-kissed whipped cream adds a gentle, bakery-style aroma without being overpowering.
• Everything can be prepped in parts, so assembling dessert is fast and low-stress.

Grocery List

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

Full Ingredients

Strawberry Topping

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 6 cups sliced)
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of fine salt

Cinnamon Biscuits (Shortcakes)

• 2 cups (260 g) all-purpose flour, plus a little extra for shaping
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) cold buttermilk, for brushing the tops

Cinnamon-Sugar Top (Optional but Highly Recommended)

• 1 tbsp (12 g) granulated sugar
• 1/4 tsp ground cinnamon

Nutmeg Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp ground nutmeg (or freshly grated nutmeg, to taste)

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and a pinch of salt. Let the mixture sit at room temperature for 30 minutes, stirring once or twice. This softens the berries and draws out a sweet, syrupy juice that soaks beautifully into the biscuits.

Step 2: Preheat the oven and prep the pan

Arrange a rack in the center of the oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased sheet pan).

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Whisking well helps the biscuits rise evenly and ensures the cinnamon is distributed throughout.

Step 4: Cut in the butter

Add the cold butter cubes to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour mixture until it looks like coarse crumbs with some pea-size pieces of butter still visible. Those small chunks of butter create flaky layers as they melt in the oven.

Step 5: Add buttermilk and gently form the dough

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork or spatula just until a shaggy dough forms and there are no large dry pockets. If it looks very dry, add more buttermilk 1 teaspoon at a time; if it looks sticky, lightly flour your hands and work surface. Avoid overmixing to keep the biscuits tender.

Step 6: Shape, cut, and top the biscuits

Turn the dough out onto a lightly floured surface. Pat (do not roll) into a rectangle about 1 inch (2.5 cm) thick. For extra layers, fold the dough in half, pat it back down to 1 inch thick, and repeat once more.

Cut into 8 biscuits using a 2 1/2-inch round cutter (or cut into 8 squares with a knife). Press straight down without twisting so the biscuits rise tall. Place biscuits on the prepared baking sheet with at least 1 inch of space between them.

Brush tops with 2 tbsp (30 ml) buttermilk. Mix the cinnamon-sugar topping (1 tbsp sugar + 1/4 tsp cinnamon) and sprinkle evenly over the tops.

Step 7: Bake and cool slightly

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the sides look set. Cool on the pan for 10 minutes. The shortcakes should be warm, not piping hot, when you assemble (so the whipped cream doesn’t instantly melt).

Step 8: Make nutmeg whipped cream and assemble

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and nutmeg. Whip with a hand mixer (or stand mixer) on medium-high speed until soft to medium peaks form, about 2–4 minutes. (Soft-medium peaks hold their shape but still look creamy and swoopy.)

To assemble: split each biscuit horizontally with a serrated knife. Spoon strawberries and their juices over the bottom half, add a generous dollop of nutmeg whipped cream, then cap with the biscuit top. Finish with extra berries and another small spoonful of cream if you like. Serve immediately.

Pro Tips

• Keep everything cold for the best rise: cold butter and cold buttermilk help create flaky layers. If your kitchen is warm, chill the shaped biscuits for 10 minutes before baking.
• Don’t twist the cutter: twisting can seal the edges and reduce rise. Press straight down and lift straight up.
• Watch the whip: stop at soft-medium peaks. Overwhipped cream turns grainy quickly; if you go too far, whisk in a tablespoon or two of unwhipped cream to smooth it out.
• Use the strawberry juices: that syrup is dessert gold. Spoon it over the cut biscuit so it soaks in like a sauce.
• For taller biscuits: place biscuits closer together on the pan so they “help” each other rise upward as they bake.

Variations

• Maple-nutmeg cream: replace powdered sugar with 2 1/2 tbsp (30 ml) pure maple syrup and keep the nutmeg for a cozy flavor.
• Orange-strawberry twist: add 1 tsp finely grated orange zest to the strawberries while they macerate.
• Extra-spiced biscuits: add 1/4 tsp ground ginger or 1/8 tsp ground cloves to the dry ingredients for a more pronounced warm-spice profile.

Storage & Make-Ahead

Best same day: Shortcakes are at their peak within a few hours of baking. If you can, assemble right before serving.

Make ahead: Macerate strawberries up to 24 hours ahead and refrigerate in a covered container. Whipped cream can be made up to 8 hours ahead and refrigerated (whisk briefly to refresh if it softens). Biscuits can be baked up to 1 day ahead; cool completely, store airtight at room temperature, then warm in a 300°F (149°C) oven for 6–8 minutes before serving.

Leftovers: Store biscuits airtight at room temperature for 2 days. Store strawberries and whipped cream separately in the refrigerator for up to 2 days. Assembled shortcakes will get soft; still tasty, but more like a spoon dessert.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 460; Protein: 6 g; Fat: 26 g; Saturated Fat: 16 g; Carbohydrates: 52 g; Sugars: 22 g; Fiber: 3 g; Sodium: 430 mg.