Strawberry Shortcake Biscuits With Warm Strawberry Jam Swirl

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes (includes 15 minutes for the strawberries to get juicy)

Quick Ingredients

• Strawberries: 2 lb (907 g) fresh strawberries, hulled and sliced; 1/3 cup (67 g) granulated sugar; 1 tsp lemon juice; 1/4 tsp kosher salt
• Biscuits: 2 cups (250 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 8 tbsp (113 g) cold unsalted butter, cubed; 3/4 cup (180 ml) cold buttermilk; 1 tsp vanilla extract; 1 tbsp buttermilk (for brushing); 1 tbsp coarse sugar (optional)
• Whipped cream: 1 1/2 cups (360 ml) cold heavy cream; 3 tbsp (24 g) powdered sugar; 1 tsp vanilla extract; pinch of salt
• Warm jam swirl: 1/2 cup (160 g) strawberry jam; 1 1/2 tbsp water

Do This

• 1) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2) Toss sliced strawberries with sugar, lemon juice, and salt; rest 15 minutes.
• 3) Mix dry biscuit ingredients, cut in cold butter, stir in cold buttermilk + vanilla just until combined.
• 4) Pat dough to 1-inch thick; cut 8 biscuits; bake 13–15 minutes until tall and golden.
• 5) Whip cream to medium peaks with powdered sugar, vanilla, and a pinch of salt.
• 6) Warm jam with water 30–60 seconds (stovetop or microwave) until pourable.
• 7) Split warm biscuits; layer strawberries and whipped cream; drizzle warm jam in ribbons; serve right away.

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Why You’ll Love This Recipe

• True shortcake biscuits: flaky, tender, and sturdy enough to hold juicy berries.
• Warm jam swirl: a quick trick that adds glossy strawberry ribbons and extra berry intensity.
• Make-ahead friendly: prep components in advance, then assemble when you’re ready to eat.
• Classic flavors, big payoff: fresh strawberries, vanilla whipped cream, and buttery biscuits in every bite.

Grocery List

• Produce: 2 lb (907 g) fresh strawberries; 1 lemon (for 1 tsp juice)
• Dairy: unsalted butter; buttermilk; heavy cream
• Pantry: all-purpose flour; granulated sugar; powdered sugar; baking powder; baking soda; kosher salt; vanilla extract; strawberry jam; coarse sugar (optional)

Full Ingredients

Macerated Strawberries

• 2 lb (907 g) fresh strawberries, hulled and sliced (about 6 to 7 cups sliced)
• 1/3 cup (67 g) granulated sugar
• 1 tsp lemon juice
• 1/4 tsp kosher salt

Classic Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus more for shaping
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 tbsp buttermilk (for brushing tops)
• 1 tbsp coarse sugar (optional, for a sparkly crust)

Vanilla Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• 1 pinch kosher salt

Warm Strawberry Jam Swirl

• 1/2 cup (160 g) strawberry jam
• 1 1/2 tbsp water

Step-by-Step Instructions

Step 1: Get set up (and preheat the oven)

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper (or use a lightly greased sheet). If possible, pop a mixing bowl in the fridge now for whipping the cream later.

Step 2: Macerate the strawberries for juicy, jammy berries

In a large bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and kosher salt. Let stand at room temperature for 15 minutes, stirring once halfway through.

You’re looking for a pool of strawberry juice at the bottom of the bowl and berries that look glossy and slightly softened.

Step 3: Mix the dry ingredients for the biscuits

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.

Add the cold butter cubes and toss them in the flour so they’re coated (this helps keep them from sticking together while you cut them in).

Step 4: Cut in the butter, then add buttermilk

Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible (those butter pockets are what make the biscuits flaky).

In a small bowl or measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the flour mixture and stir gently with a fork just until a shaggy dough forms. If you see dry flour at the bottom, fold a few more times, but do not overmix.

Step 5: Shape, cut, and bake tall, tender shortcakes

Turn the dough out onto a lightly floured surface. Pat it into a 1-inch-thick rectangle. Fold the dough in half, then in half again (this simple fold helps create layers). Pat back out to 1-inch thick.

Use a 2 3/4-inch (7 cm) round biscuit cutter to cut 8 biscuits. Press straight down without twisting (twisting can seal the edges and reduce rise). Gather scraps gently and cut the remaining biscuits.

Arrange biscuits on the prepared baking sheet with sides just barely touching for higher rise. Brush tops with 1 tbsp buttermilk and sprinkle with coarse sugar (optional).

Bake for 13–15 minutes, until the tops are golden brown and the biscuits look tall. Cool on the pan for 5 minutes before splitting.

Step 6: Whip the cream to soft, billowy peaks

In a cold bowl, combine heavy cream, powdered sugar, vanilla, and a pinch of salt. Using a hand mixer or stand mixer, whip on medium-high speed until medium peaks form, 2–4 minutes. (Medium peaks hold their shape but still look creamy, not dry.)

Keep the whipped cream refrigerated until assembly.

Step 7: Make the warm strawberry jam swirl and assemble

In a small saucepan over low heat, warm the strawberry jam with the water, stirring, until smooth and pourable, 1–2 minutes. (Alternatively, microwave in a microwave-safe bowl for 30–60 seconds, stirring halfway through.)

To assemble, split each biscuit in half horizontally. Spoon a generous layer of macerated strawberries and their juices onto the bottom half. Add a big dollop of whipped cream. Drizzle 1–2 teaspoons of warm jam in ribbons over the cream and berries. Cap with the top half of the biscuit and add a little extra whipped cream, berries, and another light jam swirl if you like.

Serve immediately while the biscuits are still slightly warm and the jam swirl is glossy.

Pro Tips

• Keep everything cold for flaky biscuits: Cold butter and cold buttermilk help create steam pockets in the oven, which equals lift and layers.
• Don’t overwork the dough: Stir just until combined and use a light touch when re-rolling scraps to keep biscuits tender.
• Jam consistency matters: Add the water a little at a time if your jam is very thick; you want it pourable but not watery.
• Slice strawberries evenly: Uniform slices soften at the same rate and make the layers easier to eat.
• Assemble right before serving: The biscuits stay fluffy instead of soaking up juices too early.

Variations

• Lemon-vanilla shortcake: Add 1 tbsp finely grated lemon zest to the biscuit dry ingredients and increase vanilla in whipped cream to 1 1/2 tsp.
• Roasted strawberry version: Roast sliced strawberries at 400°F (205°C) for 20 minutes with the sugar and lemon, cool slightly, then layer as directed for deeper flavor.
• Mixed berry shortcake: Replace up to 1 lb (454 g) of strawberries with raspberries or blueberries; keep the same sugar and lemon amounts.

Storage & Make-Ahead

Biscuits: Best the day they’re baked. Store cooled biscuits airtight at room temperature for up to 1 day. Rewarm in a 300°F (150°C) oven for 6–8 minutes. You can also freeze baked biscuits (tightly wrapped) for up to 2 months; thaw at room temperature and rewarm before serving.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 24 hours. Stir before using.

Whipped cream: For the best texture, whip just before serving. If you need to make it ahead, refrigerate up to 8 hours and whisk briefly by hand to refresh if it slumps.

Jam swirl: Warm right before serving. If it thickens as it sits, rewarm gently with a splash of water.

Assembled shortcakes: Once assembled, serve within 30 minutes for the best biscuit texture.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 520 calories; 28 g fat; 62 g carbohydrates; 5 g protein; 2 g fiber; 34 g sugar; 520 mg sodium.