Buzz
No matter if we’re enjoying a meal at home or at a restaurant, my family always makes room for dessert, and we’ve mastered the art of picking the standout dish. When I first visited the Cheesecake Factory with my dad, he surprised me by passing over the famous cheesecake and choosing the strawberry shortcake. “They use a biscuit instead of cake,” he told me.
Back then, I was young, inexperienced, and overly focused on cheesecake, so I was a bit puzzled. How could a biscuit possibly outshine cake in a dessert? But after tasting a bite from my dad’s generous serving of “shortcake,” it all clicked. He was absolutely correct—the biscuit elevated the dish.
With the knowledge I have today, this choice is logical: While layering sweetness upon sweetness might sound appealing, it can quickly become overwhelming, numbing your taste buds after just a few bites. A rich, buttery, slightly salty biscuit offers a perfect counterbalance to the sweetness of ripe berries and whipped cream, preventing sugar fatigue and encouraging you to savor every bite.
How to select the perfect biscuit for your strawberry shortcake
Start by determining how much effort you’re willing to invest: You can opt for frozen biscuits, prepare them from a mix, or create them entirely from scratch. For a completely hands-off approach, Southern Living suggests Callie’s Hot Little Biscuits (the indulgent, high-end choice) or Mary B’s Buttermilk Biscuits, which are budget-friendly yet “incredibly tender,” featuring a crispy exterior achieved through the use of shortening.
Prepare for biscuit-making success with these essentials:
A cookbook featuring a top-notch biscuit recipe
A large mixing bowl
A durable wooden spoon
The finest biscuit flour
If you prefer homemade biscuits, I highly recommend the White Lily recipe (White Lily is the South’s go-to biscuit flour). I’m also fond of Stella Parks’ Buttermilk Biscuits, though you’ll need to purchase her book to get the recipe (a decision you won’t regret). For drop biscuit enthusiasts, this recipe from Serious Eats is excellent. Short on time? These two-ingredient cream biscuits are surprisingly delicious and might make you rethink more complex recipes. For a tender biscuit with a rich, caramelized taste, try these oat flour biscuits. The possibilities are plentiful.
How to create your strawberry shortcake using biscuits as the base
Strawberry shortcake consists of three key elements: Sweetened strawberries, a carbohydrate-rich foundation (in this instance, biscuits), and a creamy layer (such as whipped cream, ice cream, or similar toppings).
There are several ways to assemble this delightful summer treat:
Super simple: Mix sliced strawberries with sugar (6 tablespoons per quart) and let them sit while you prepare the biscuits. Whip cream with a dash of vanilla extract and powdered sugar to taste. Slice the biscuits in half and layer with strawberries and whipped cream.
For a creamy topping that holds up well (with a hint of tang): Blend sour cream and a touch of almond extract into whipped heavy cream. Assemble as described above.
For enhanced strawberry flavor with minimal effort: Replace sugar with strawberry jam and toss it with fresh berries.
Vanilla ice cream is another excellent option, particularly when used alongside whipped cream rather than as a substitute. With a buttery biscuit as your foundation, there’s no need to hold back—pile on the sweetness to your heart’s content.
