Strawberry Shortcake Biscuit Recipe: Mom’s Classic

You can walk into my Mom’s house and smell her biscuits baking before you even set your keys down.

This recipe goes way back for us. I especially remember having these biscuits for dessert after our first lobster dinner of the season. We’re Maritimers, and fishing has always been part of my family story. My dad fished at different times, his brother was a full-time fisherman, and my grandfather fished too. To this day, my dad still talks about “the first feed of the season,” and Mom’s shortcake biscuits were the sweet ending we counted on.

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Mom makes these shortcake biscuits by heart now. She could pull out an old recipe if you asked, but she doesn’t need it. One of my favorite signs that something good is coming is her yellow Tupperware bowl. It’s well-used, and the second it comes out of the cupboard, you know baking is happening.

This strawberry shortcake biscuit recipe is simple, classic, and meant to be shared, especially when you top it with sweet strawberries and a big dollop of whipped cream (with a dairy-free option in the fridge for me).

A Little Family Detail (Because It’s Never “Just” a Recipe)

She’ll send a few biscuits home with just about anyone. There’s usually a little baggie on the counter, like a hint that you’re not leaving empty-handed. But my husband and my son? They can pretty much count on leaving with a handful every time.

And if there’s a bowl of strawberries on the counter, you can bet we were sneaking them (as we did as kids), usually followed by the classic Mom line: “Hey, those are for the shortcake!”

Gather Your Ingredients and Tools

Before you start, pull everything out. This is the part Mom makes look effortless, and truly, it makes the baking feel easier.

Shortcake Biscuits

• 2 cups all-purpose flour
• ⅓ cup sugar
• 3½ tsp baking powder
• 1 tsp salt
• ½ cup shortening (Crisco)
• 1 cup milk
• 2 tbsp butter, softened or melted (for topping)

Strawberry Shortcake

• 1 quart fresh strawberries
• ½ tbsp sugar (for berries)
• whipped cream (store-bought is perfect; dairy-free works too)

Tools You’ll Need

• mixing bowl
• whisk
• pastry blender (or two knives)
• baking sheet + parchment paper
• rolling pin (optional—you can pat the dough)
• 2½-inch biscuit cutter (or a glass with a sharp rim)

Step-by-Step: Mom’s Strawberry Shortcake Biscuits

1) Preheat Oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2) Mix in the dry ingredients

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

3) Cut in the shortening

Cut in the shortening by using a pastry blender until the mixture resembles crumbs (a few slightly larger bits are okay).

4) Add milk and form the dough

Pour in the milk and stir with a fork until a soft dough forms.

Dough tip: It should feel tender and a little sticky, not dry.

5) Knead gently

Turn the dough onto a lightly floured surface and knead gently 8–10 times, just until it comes together.

6) Pat/roll and cut

Pat or roll the dough to about ¾-inch thick. Cut with a floured 2½-inch cutter.

Tip: Press straight down; don’t twist.

7) Butter and bake

Place biscuits ½ to 1 inch apart on the baking sheet. Lightly rub tops with butter.

Bake 14–16 minutes, until lightly golden.

Step-by-Step: Strawberries + Ready to Eat

1) Prep the berries

Cut strawberries into small pieces. Toss with ½ tbsp sugar and let sit 10–15 minutes so they get juicy.

2) It’s time to make the dessert

Split a biscuit in half and layer strawberries.

Finish the way Mom does: a big dollop of whipped cream right on top. (And yes—use dairy-free whipped topping if needed.)

Tips for the Best Strawberry Shortcake Biscuits

• Don’t work the dough too much. Gentle mixing makes tender biscuits.
• Keep that thickness. ¾-inch dough helps biscuits bake up tall and soft.
• Let berries sit. Even 10 minutes makes a syrupy, sweet sauce.

Storage and Freezing

We always double the batch of biscuits—because they disappear fast and they’re great for breakfast, lunch, and snacks.

• Room temp: Store in an airtight container for 2–3 days.
• Gifting: Cool completely, then place in a sealed bag/container.
• Reheat: Warm in the oven for the best texture.

A Sweet Classic to Share

Thanks for baking along with me. If you make this strawberry shortcake biscuit recipe, I’d love to hear how it turned out, especially if it brought back a little “home” feeling for you, too. Leave a comment below, and don’t forget to make a few extras…Mom would insist.

If you’re interested in classic recipes, you will also want to try our Old-Fashioned Molasses Cookies: A Family Tradition.