Biscuit Strawberry Shortcake
This Biscuit Strawberry Shortcake is an easy summer dessert made with sweet strawberries, whipped cream, and refrigerated biscuits cooked in the air fryer. The strawberries need about an hour to get juicy and syrupy, but the hands-on work is quick, making this a simple treat that feels special without much effort.
Every summer when strawberries start showing up at the grocery store in those big red cartons, this is one of the first desserts I make. My mom always kept shortcake simple – sweet strawberries, whipped cream, and whatever biscuits we had on hand – and it somehow still felt like something special at the end of dinner. These days, I usually make them with refrigerated biscuits because they’re easy, reliable, and exactly the kind of shortcut that makes a weeknight dessert actually doable.
Why This Biscuit Shortcake Works
There’s something about strawberries and whipped cream that just feels like summer. This recipe keeps things easy without losing that classic shortcake feel.
- Refrigerated homestyle biscuits keep the recipe quick and approachable. They’re sturdy enough to hold juicy strawberries without falling apart.
- Macerated strawberries create a sweet, syrupy filling without extra work.
- Air fryer biscuits cook fast and keep the kitchen cooler in the summer. The sugar coating gets a lightly crisp finish without heating up the whole kitchen.
- You can prep the strawberries ahead of time for easy assembly later.
I’ve made these for backyard dinners, last-minute cookouts, and even quiet Sunday suppers at home. They always feel a little nostalgic in the best way.
Ingredients
You only need a few simple ingredients for this easy strawberry shortcake recipe.
- Strawberries: Fresh strawberries are the heart of this dessert. Slice them however you like — thin slices, chunks, or quarters all work well. The berries sit with sugar and water for a bit so they become soft and syrupy.
- Refrigerated Homestyle Biscuits: This recipe uses canned homestyle biscuits from the refrigerated section of the grocery store. They bake up fluffy inside with lightly crisp edges, and they make this dessert incredibly easy to throw together.
- I almost always use canned biscuits for strawberry shortcake because they’re dependable and easy to keep on hand during the summer.
- Granulated Sugar: Some of the sugar sweetens the strawberries while the rest coats the biscuits before cooking.
- Whipped Cream: Store-bought whipped cream works perfectly here. If you’d like to make your own, beat 1 cup of cold heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Add it right before serving.
How to Make Biscuit Strawberry Shortcake
- Macerate the Strawberries – Wash and cut the strawberries into pieces about the size you like for serving. Stir them together with water and sugar, then refrigerate for at least one hour. As the strawberries sit, they release their juices and create a sweet syrup that soaks into the biscuits.
- Coat the Biscuits with Sugar – Separate the refrigerated biscuits and dip both sides into granulated sugar. The sugar creates a lightly crisp, golden outside that tastes a little like old-fashioned shortcake.
- Air Fry the Biscuits – Cook the biscuits in the air fryer at 350°F until golden brown on both sides. Depending on your air fryer size, you may need to cook them in batches. I try not to overcrowd the basket so the biscuits cook evenly.
*Pro Tip: Cooking time will vary by air fryer model, so check the biscuits after flipping. Biscuits should be golden on both sides and cooked through in the center. If the outside browns too fast, lower the temp slightly for the next batch. - Assemble the Strawberry Shortcakes – Allow the biscuits to cool slightly before slicing them in half. Use a serrated knife with a gentle sawing motion to split the biscuits so they don’t get compressed. Top the bottom biscuit halves with strawberries and whipped cream before adding the biscuit tops. Add a little more whipped cream on top if you’d like.
A Few Helpful Tips
These simple little tips help the shortcakes turn out fluffy, juicy, and easy to assemble every time.
- Let the strawberries sit for at least an hour so they become juicy and syrupy.
- Don’t overcrowd the air fryer basket, or the biscuits may cook unevenly.
- Slice the biscuits after they cool slightly so they don’t fall apart.
- Assemble the shortcakes right before serving so the biscuits stay fluffy.
- If you don’t have an air fryer, you can bake the biscuits in the oven according to the package directions. I still like coating them in sugar first so they get that slightly crisp shortcake finish.
I’ve found that the strawberries are actually even better after a few hours in the refrigerator. They soften a little more and create extra syrup for spooning over the biscuits.
FAQ
Can I make strawberry shortcake ahead of time?
You can prepare the strawberries and biscuits ahead of time, but assemble the shortcakes just before serving so the biscuits don’t become soggy.
How long should strawberries macerate?
At least one hour works well, but overnight gives you even softer, juicier strawberries.
Can I bake the biscuits instead of air frying them?
Yes. Bake them according to the package directions if you prefer or if you don’t have an air fryer.
What kind of biscuits work best?
Homestyle refrigerated biscuits work best because they bake up fluffy and sturdy enough to hold the strawberries and whipped cream.
Can I use frozen strawberries?
Fresh strawberries work best for this recipe because frozen berries become much softer and release extra liquid as they thaw, which can make the shortcakes soggy.
If you do use frozen, thaw them completely, drain the excess liquid, and then macerate with sugar as directed. The texture will be softer than fresh.
How to Store and Reheat
Strawberries: Store covered in the refrigerator for up to 2 days. They’ll get a little softer and more syrupy as they sit, which is honestly not a bad thing.
Biscuits: Store separately at room temperature in an airtight container or wrapped in plastic wrap for up to 2 days.
Reheating: Warm leftover biscuits in the air fryer at 350°F for 1-2 minutes or in the oven at 300°F for about 5 minutes. Let them cool slightly before assembling.
Assembled shortcakes: Best eaten right away. Once assembled, the biscuits will start to soften quickly.
Biscuit Strawberry Shortcake Recipe
Ingredients
Equipment
Method
- Rinse 16 ounces strawberries. Remove the stem and the berries into quarters (about 3 cups). Place in a medium mixing bowl. Add 1/4 cup water and 2 tablespoons granulated sugar to the bowl and mix. Refrigerate for at least 1 hour, stirring 1-2 times.
- Remove the 16 ounces refrigerated homestyle biscuits from the tube. Pour 4 tablespoons granulated sugar into a pie plate or shallow bowl. Coat the entire outside of each biscuit by dipping them into the sugar.
- Place 4 biscuits into the air fryer basket, leaving space between them. Cook at 350 degrees F for 5 minutes. Use tongs to flip the biscuits over and then cook for another 2-5 minutes until golden brown.
- Remove from the air fryer and allow to cool while you cook the remaining biscuits. Once cooled, slice the biscuits in half horizontally with a serrated knife using a sawing motion.
- Cover the bottom half of each biscuit with ¼ cup of strawberries and then about 2 tablespoons of whipped cream. Place the biscuit top on the filling and top with a little more whipped cream if desired. Serve immediately.
Notes
- Strawberries can be kept in the refrigerator, covered, for up to 2 days. The consistency will change as they absorb more liquid.
- Leftover biscuits are best stored at room temperature, wrapped individually in plastic wrap. You can also store them in an airtight container. The biscuits will keep for up to 2 days.
Nutrition
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.More Desserts Worth Making
Crisp and Chewy Ginger Snap Cookies – These are the cookies my family has been requesting for years. Crispy edges, chewy centers, and just enough spice to make them interesting.
Caramel Toffee Crunch Chocolate Pie – Rich, layered, and the kind of dessert that disappears fast at any gathering. A good one to have in your back pocket.
Chocolate Black Bottom Pie – A classic pie with a chocolate base and a cream filling that feels old-fashioned in the best possible way.
If you love strawberry desserts, these are a few more worth bookmarking – Strawberry Cream Cheese Hand Pies, Strawberry Crisp, and a classic Strawberry Pie Recipe.
