Biscuits with Strawberries and Whipped Cream

In this easy riff on strawberry shortcake, buttery drop biscuits are topped with balsamic-macerated strawberries and a dollop of whipped cream.

Drop Biscuits with Strawberries and Whipped Cream

Eva Kolenko

Active Time:
20 mins
Total Time:
1 hrs 5 mins
6 servings

This nostalgic dessert comes together quickly. Using frozen grated butter when mixing the dough ensures a tender and flaky biscuit to soak up all the tangy-sweet berry juice. The buttery biscuits have a crunchy exterior and soft, flaky interior, and are topped with strawberries that macerate in sugar with lemon and balsamic vinegar.



  • 1 3/4 cups all-purpose flour (about 7 1/2 ounces), sifted

  • 1 tablespoon  plus 1 teaspoon sifted baking powder

  • 1 tablespoon demerara sugar

  • 1 1/2 teaspoons fine sea salt

  • 1/2 cup unsalted butter (4 ounces), frozen

  • 3/4 cup whole milk


  • 1 pound fresh strawberries, trimmed and sliced crosswise into 1/4-inch-thick slices

  • 2 tablespoons demerara sugar

  • 1 tablespoon balsamic vinegar (such as Villa Manodori) (see Note)

  • 1 teaspoon fresh lemon juice (optional)

Whipped Cream

  • 1 cup heavy cream (such as Straus Family Creamery Organic Heavy Whipping Cream)

  • 1/2 teaspoon vanilla extract


Make the biscuits:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Stir together flour, baking powder, demerara sugar, and salt in a large bowl until combined. Grate frozen butter using large holes of a box grater, and add to flour mixture. Gently toss to distribute and fully coat butter pieces with flour. Gradually add milk, stirring with a fork, just until dough sticks together when squeezed in hand. (Take care not to overmix the dough.)

  2. Drop dough in golf-ball-size rounds (about 3 tablespoons each) onto prepared baking sheet, spacing biscuits about 1 inch apart. Bake in preheated oven until golden brown, 15 to 17 minutes, rotating pan front to back halfway through baking time. Let cool completely, about 15 minutes

Meanwhile, macerate the strawberries:

  1. Stir together strawberries, demerara sugar, vinegar, and lemon juice, if using, in a large bowl until well combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 30 minutes.

  2. Make the whipped cream: Beat cream and vanilla in the chilled metal bowl of a stand mixer fitted with the whisk attachment or with an electric hand mixer on medium speed until soft peaks form, about 1 minute and 30 seconds.

  3. For each serving, place 2 biscuits on each of 6 plates; spoon about 1/3 cup strawberry mixture over biscuits, and dollop with whipped cream.


For the best flavor, use a high-quality balsamic vinegar. Jason Barwikowski of Hiyu Wine Farm in Hood River, Oregon, who shared this recipe, prefers Villa Manodori Aceto Balsamico; look for it at specialty grocery stores or online at

To Make Ahead

Biscuits can be stored in an airtight container at room temperature up to 3 days.

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