Get ready to indulge in the perfect summer dessert – Strawberry Shortcake with Buttermilk Biscuits. This delightful treat brings together juicy strawberries, tender buttermilk biscuits, and a touch of sweetness for a dessert experience that’s easy, delicious, and utterly satisfying.

Why You’ll Love Strawberry Shortcake with Buttermilk Biscuits

Summertime Happiness in Every Bite: Picture this – juicy strawberries, tender biscuits, and the sweet taste of summer in every single mouthful.
No-Fuss Baking: Whether you’re a baking newbie or a seasoned pro, this recipe is designed for all skill levels. It’s straightforward, easy to follow, and doesn’t require any fancy ingredients.
Flavor Explosion: The combination of sweet strawberries, buttery biscuits, and a hint of chamboard liquor creates a depth of flavor that can’t be beat.
Perfect for Any Occasion: Whether it’s a backyard gathering, a special celebration, or just a sweet craving, Strawberry Shortcake with Buttermilk Biscuits is the ideal dessert for any occasion.
Make It Your Own: This recipe is super flexible. Adjust the sweetness, play around with biscuit thickness, or even switch up the berries for your own unique twist.

Ingredients Needed To Make Strawberry Shortcake with Buttermilk Biscuits

For Biscuits

Gluten-Free 1.1 flour
Dairy-Free butter
Kosher salt
Sugar
Baking soda
Baking powder
Milk
Vinegar

For Strawberries

Fresh strawberries
Sugar
Chamboard liquor
Pinch of salt

How To Make Strawberry Shortcake with Buttermilk Biscuits

Brush a 10” cast iron skillet or a 7×10 baking dish with melted butter and set it aside.
Grate the cold butter and keep it cold until ready to mix the dough.
Whisk together oat milk and vinegar to create buttermilk.
Mix all the dry ingredients in a bowl until well combined.
Add the grated butter and buttermilk to the dry ingredients, mixing until just combined. Be careful not to overmix.
Wrap the dough tightly in Saran wrap and place it in the freezer for 30-45 minutes.
Preheat the oven to 450 degrees.
Roll out the dough until it is 1” thick and use a 3″ biscuit cutter to cut out 6 biscuits.
Bake the biscuits for 17-20 minutes or until the tops are lightly golden brown.

For the strawberries, clean and quarter them. Add all the ingredients to a bowl, mix well, and let it sit for 30 minutes to 1 hour to allow the flavors to marry together. Enjoy!

Variations & Substitutions

Feel free to experiment with different berries or add a dollop of whipped coconut cream for an extra layer of indulgence.

Commonly Asked Questions

Can I use regular flour instead of gluten-free?

Certainly! You can substitute regular flour if you don’t have dietary restrictions.

How do I store leftover Strawberry Shortcake with Buttermilk Biscuits?

Store the biscuits separately from the strawberries. Biscuits can be kept at room temperature, and strawberries should be refrigerated.

Can I make the buttermilk biscuits ahead of time?

Absolutely! Bake the biscuits in advance and store them in an airtight container until you’re ready to assemble the Strawberry Shortcakes.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw and drain them before mixing with other ingredients.

Strawberry Shortcake with Buttermilk Biscuits

Strawberry Shortcake is an ideal summer treat with its delightful layers and vibrant flavors, making it a refreshing and satisfying dessert.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake with Buttermilk Biscuits

Prep Time: 25

Cook Time: 20

Freezer Time: 45

Total Time: 1 30

Servings:

Calories: 404kcal

Equipment

Measuring cups/spoons
Mixing Bowl
10’’ Cast Iron Skillet or 7×10 Baking Dish
Biscuit Cutter

Ingredients

Buttermilk Biscuits

2 ¼ cups Gluten Free 1.1 flour
8 tbsp butter cold plus 1 tbsp for baking dish
1 ¼ tsp kosher salt
1 tbsp sugar
½ tsp baking soda
1 tbsp baking powder
1 cup milk
2 tsp vinegar

Strawberry Shortcake

5 cups of strawberries quartered
1/3 cup of sugar
1 tbsp chamboard liquor
pinch of salt

Instructions

Make the Buttermilk Biscuits

Brush a 10” cast iron skillet or 7×10 baking dish with 1 tbsp of melted Dairy Free butter.
Set it aside. Brush a cast iron skillet or 7×10 baking dish with 1 tbsp butter.
Grate the cold butter & keep it cold until ready to mix dough.
Whisk together the oat milk & vinegar to create buttermilk.
Add all the dry ingredients to a bowl & mix until well combined.
Add the grated butter and buttermilk and mix until just combined.
Be careful not to over Mix.
Wrap tightly in Saran wrap and place in the freezer for 30-45 minutes.
Preheat the oven to 450 degrees.
Roll dough out until it is 1” thick.
Use a 3″ biscuit cutter to cut out 6 biscuits.
Let the biscuits bake for 17-20 minutes, or until the tops or lightly golden brown.