
Imagine sinking your teeth into a tender, flaky biscuit bursting with bits of sweet, juicy strawberry and lightly finished with a glossy, strawberry-scented glaze. That’s exactly what awaits you with these Fresh Strawberry Biscuits. This recipe is a game-changer for busy weeknights, special breakfasts, or when you just want to whip up something delightfully different—without spending all afternoon in the kitchen. Fresh strawberries take center stage here, and the whole process is as easy as it is rewarding. Let’s talk about how you can have homemade bakery-style biscuits, infused with strawberry flavor, on your table in under an hour.
Why You’ll Love This Recipe
- Fuss-Free and Fast: These biscuits require simple steps and everyday ingredients, and come together in one bowl. No fancy equipment, no mystery techniques. You’re done in about 35 minutes!
- Incredible Texture: Thanks to a clever blend of frozen butter and shortening, these biscuits bake up with pockets of flakiness and a soft, tender crumb that practically melts in your mouth.
- Unbeatable Flavor: Sweet, tangy strawberries shine in every bite, perfectly complemented by a not-too-sweet glaze with subtle hints of vanilla and strawberry. You get summer-in-a-bite all year round.
- Very Versatile: Perfect for breakfast, brunch, or dessert. Kids adore them, grown-ups can’t resist. Plus, the recipe is wide open for adaptation.
- Make-Ahead Magic: You can chill the shaped biscuits ahead of time, and the leftovers keep beautifully for quick treats later.
Ingredients You’ll Need
Here’s what you’ll need—plus a few notes and tips for success:
- Strawberries: Use ripe, fresh strawberries for juicy pops of fruit. Dice them tiny and blot well on paper towels to keep biscuits from turning soggy.
- All-Purpose Flour: The backbone of your biscuit; measuring carefully ensures lightness! Spoon, then level off.
- Baking Powder: This is what gives the biscuits their big, fluffy lift. Make sure yours is fresh.
- Salt: Just enough to balance the sweetness and bring out the biscuit’s buttery notes.
- Powdered Sugar: A pinch in the dough for a subtle sweetness, and more for the luscious glaze.
- Butter (Frozen): Frozen butter is key to flaky layers. I never budge on this—grating it in gives perfect distribution.
- Butter-Flavored Shortening (Frozen): This adds tenderness. Prefer all butter? That works too; just know shortening makes them pillowy!
- Cold Buttermilk: For extra-rich, tangy flavor and a tender crumb; if you’re in a pinch, whole milk plus a dash of lemon juice will do.
- Pure Vanilla and Strawberry Extracts (Optional): These are absolutely worth it for a richer, deeper aroma in both dough and glaze.
- Milk, Buttermilk, or Heavy Cream: For brushing the biscuit tops. I love the golden gloss of heavy cream, but use what you have.
- Glaze Ingredients: Powdered sugar, melted butter, milk, vanilla and strawberry extracts, pinch of salt for balance.
Note: If you don’t have strawberry extract, just boost the vanilla slightly. Your biscuits will still be irresistible.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Make these biscuits your own! Here are a few ideas to spark your creativity:
- Blueberry or Mixed Berry Biscuits: Substitute diced fresh blueberries, raspberries, or a mix—just dry well before adding.
- Citrus Touch: Stir in a little fresh lemon or orange zest with the flour for zingy aroma.
- Chocolate Chip Strawberry Biscuits: Toss mini chocolate chips in with the berries for an extra treat (especially nice for dessert).
- Whipped Cream ‘Shortcakes’: Skip the glaze and split warm biscuits. Fill with lightly sweetened whipped cream and more fresh strawberries.
- Dairy-Free: Use plant-based butter and non-dairy milk—results stay tender and delicious.
How to Make Fresh Strawberry Biscuits
Ready? Here’s how it’s done, step by easy step:
1. Prep and Dry the Strawberries
Dice the strawberries into small pieces—they’ll blend better and distribute more evenly. Lay them out on a paper towel, then blot gently to draw out extra juice. This keeps your biscuits from going gummy.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar. This step aerates the flour, ensuring lift.
3. Rub or Grate in the Fat
Take your frozen butter and shortening (truly, grate them right from the freezer!), and work them into the flour with a pastry cutter or your fingertips. Stop when you see pea-sized bits—those are your future flakes.
4. Add the Strawberries
Toss the diced berries into the flour-fat mixture, coating them so they’ll suspend evenly through the dough.
5. Combine Wet Ingredients and Mix
Pour the extracts into the cold buttermilk and stir. Drizzle this over your flour-strawberry mixture and stir gently—just until you have a shaggy, sticky dough. Don’t overwork it!
6. Shape and Layer for Extra Flakiness
Turn the sticky dough out onto a generously floured surface. Sprinkle a bit more flour on top and over your hands. Knead very gently, folding the dough over on itself several times—like folding a letter. This simple folding is your secret to those sought-after biscuit layers.
7. Cut Biscuits and Chill
Pat the dough into a 1-inch thick rectangle. Dip a biscuit cutter in flour, press straight down (no twisting, please—this can seal the edges and block the rise), and transfer biscuits to a parchment-lined baking sheet, about half an inch apart. If the dough warmed up, pop the tray in the fridge for 10-15 minutes—cold dough equals flakier biscuits.
8. Bake!
Brush the tops with cream, buttermilk, or milk for color. Bake at 450°F on the top rack for 20 minutes, or until the tops are golden. If you want them deeply browned, broil for just a few seconds—watch them like a hawk!
9. Glaze and Finish
As soon as they emerge, brush with melted butter. While they cool, whisk up your glaze—powdered sugar, melted butter, milk, extracts and a pinch of salt—until smooth. While biscuits are warm, brush on half the glaze. Wait until it sets, then drizzle the rest for a pretty finish.
Enjoy warm or at room temperature, but I bet they won’t last long!
Pro Tips for Making the Recipe
- Keep Everything Cold: This helps create those layers and stops biscuits from turning flat. If your kitchen is warm, pop the flour and fat in the freezer for ten minutes first.
- Pat, Don’t Roll: Flatten the dough gently with your hands only. Rolling can compact the layers you worked so hard to create.
- Avoid Overmixing: The less you handle the dough, the more melt-in-your-mouth your biscuits will be.
- Dry Berries are Best: Wet strawberries turn everything gummy. Don’t skip the blotting!
- Don’t Twist the Cutter: Press straight down for tall, layered biscuits every time.
How to Serve
These fresh strawberry biscuits can go sweet or utilitarian—let your mood decide! Here’s how to serve and enjoy them:
For Breakfast & Brunch:
Serve warm with a dollop of whipped cream, clotted cream, or a little strawberry preserves on the side. A soft pat of salted butter is wonderful too.
As a Snack:
Pack a couple for a midday pick-me-up, or slip them into lunchboxes for a fruity surprise.
Dessert-Style:
Split and spoon in a bit of vanilla ice cream and extra strawberries for a quick strawberry shortcake.
Pairings:
They’re delicious with a hot cup of tea, coffee, or a cold glass of milk. For brunch, pair with eggs and crispy bacon for a sweet-savory mix.
Make Ahead and Storage
Storing Leftovers
Biscuits are best eaten the same day, but leftovers will keep in an airtight container at room temperature for up to two days. Lined with parchment and lightly covered is ideal to prevent them from getting sticky.
Freezing
Shape the dough, cut out the biscuits, and freeze them unbaked. Bake straight from frozen, adding a couple of minutes to the baking time. Glaze after baking.
Reheating
To enjoy biscuits warm, pop them in a 300°F oven for 5-8 minutes, or microwave for about 10 seconds. If glazed, cover with foil when reheating.
FAQs
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Can I use frozen strawberries instead of fresh?
Yes, you can! Thaw and drain them very well, then dice and blot thoroughly to avoid excess moisture, which can make the biscuits heavy.
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Why is the butter and shortening frozen?
Frozen fats don’t fully blend with the flour, which means during baking they create steam pockets—these turn into gorgeous, flaky layers. Never skip this step if you want bakery-quality biscuits.
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Can I make these without shortening?
Absolutely! Substitute with more butter (so a half-cup total), but expect a slightly denser crumb. The biscuits will still be outrageously tasty.
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How do I keep my biscuits from spreading too much in the oven?
Make sure your prepared biscuits are nice and cold before baking. If your kitchen is warm, refrigerate the cut biscuits for 10-15 minutes before they go in the oven—this helps them hold shape and rise tall.
Final Thoughts
If you’re looking for a new kitchen favorite that’s vibrant, fun to make, and utterly delicious, these Fresh Strawberry Biscuits are made for you. They’re easy, quick, and so versatile—perfect for breakfast, an afternoon treat, or even dessert. Feel free to tinker with the flavors, get your family involved in the folding and cutting, and remember: imperfect shapes just add to their homemade charm. Give them a try, and watch strawberry season—or any time—get a whole lot tastier.
PrintFresh Strawberry Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These tender, flaky Fresh Strawberry Biscuits are bursting with juicy strawberries and topped with a sweet vanilla-strawberry glaze. Made with real butter, buttermilk, and layered for maximum flakiness, these biscuits are the perfect treat for breakfast or as a dessert. Enjoy them warm or at room temperature for a delightful, homemade strawberry experience.
Ingredients
Biscuit Dough
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned into measuring cup and leveled off)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup powdered sugar
- 1/4 cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- 1/4 cup butter-flavored shortening, frozen
- 1 cup buttermilk, cold
- 1/4 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon pure strawberry extract (optional)
- 1 tablespoon milk, buttermilk or heavy cream (for brushing biscuits)
Strawberry Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare the Baking Sheet – Line a baking sheet with parchment paper and set aside.
- Prep the Strawberries – Dice strawberries into tiny pieces and place them on a paper towel to absorb extra juice. Gently press them to remove additional moisture. Set aside.
- Mix Dry Ingredients – Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
- Incorporate Butter and Shortening – Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to mix until the mixture resembles pea-sized crumbs.
- Add Strawberries – Toss the diced strawberries into the flour mixture until they are well coated.
- Combine Wet Ingredients – Mix the vanilla and strawberry extracts (if using) into the cold buttermilk and pour into the flour mixture. Gently stir just until a soft, sticky dough forms.
- Knead and Layer Dough – Sprinkle flour on your work surface and turn the dough onto it. Sprinkle more flour over the dough and your hands. Gently knead, folding the dough in thirds like a letter, turning and repeating several times to create flaky layers. Keep the dough slightly wet and add flour only as needed to prevent sticking.
- Shape and Cut Biscuits – Pat the dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and cut out biscuits by pressing straight down. Arrange the biscuits on the parchment-lined baking sheet about 1/2 inch apart.
- Chill Biscuits – Refrigerate the cut biscuits for 10–15 minutes if the dough has warmed up during handling.
- Preheat and Brush Biscuits – While chilling, preheat the oven to 450°F (232°C). Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream for a golden crust.
- Bake – Bake biscuits on the top rack for about 20 minutes or until golden brown. For added color, you may broil on low for a few seconds (watch carefully to avoid burning).
- Brush with Butter – Remove biscuits from the oven and immediately brush the tops with melted butter.
- Make the Glaze – Mix powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt together until smooth.
- Glaze the Biscuits – Brush half the glaze over hot biscuits; allow to harden, then drizzle the remaining glaze over the biscuits. (Use as much or as little as you desire.)
- Serve – Enjoy biscuits warm or at room temperature.
Notes
- Ensure butter and shortening are frozen for maximum flakiness.
- Do not overwork the dough; gentle handling leads to tender biscuits.
- Glaze can be adjusted for consistency by adding more milk for a thinner glaze or powdered sugar for a thicker finish.
- If strawberries are very juicy, thoroughly blot to avoid excess moisture in dough.
- These biscuits are best eaten the day they’re made but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 285
- Sugar: 18g
- Sodium: 403mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg