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+ servings

Sweet Flaky Biscuits

Flaky sweet biscuits layered with strawberries and whipped cream.

Course brunch, Dessert
Cuisine American
Keyword easy strawberry shortcake, Strawberry Shortcake, strawberry shortcake with biscuits
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings


  • ¾ cup Plugrá Butter unsalted
  • 2 ½ cup All-Purpose Flour
  • ¼ cup Sugar
  • 1 ½ tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¾ -1 cup Butter milk Start with 3/4, add more if needed
  • 1 tablespoon heavy cream for brushing
  • 1 tablespoon Coarse Sugar for topping

Macreated Strawberries

  • 4-5 cups Sliced Strawberries
  • 3 tablespoon Sugar

Whipped Cream

  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Powdered Sugar


  1. 1. First, place your Plugrá Butter into the freezer before moving on to the other steps. While the butter is freezing, slice up your strawberries and place into a large bowl. Sprinkle in sugar, then mix and set aside to allow the juices to release. Set aside until ready to use.  

    2. In a bowl, measure out the flour, sugar, salt, and baking powder together. Grate the frozen butter and put into the bowl with flour. Using your hands or a pastry cutter, mix in the butter until pea sized pieces are formed. Pour in the buttermilk and mix until combined. 

    3. Transfer your biscuit dough onto a lightly floured surface and roll until desired thickness then cut out biscuits using a biscuit cutter. Brush heavy cream over the biscuits, then sprinkle with coarse sugar and bake for 18-20 minutes at 425 degrees Fahrenheit.

    4. Once the biscuits are done, allow to cool before assembling. 

    5. While the biscuits are cooling, make the whipped cream by whipping the heavy cream, vanilla and powdered together until stiff peaks. Chill until ready to use. 

    6. To assemble, slice open the biscuits then add a spoonful of strawberries and whipped cream. Place top biscuit back on and add a layer of whipped cream and a few more strawberries. Enjoy!