30-Minute Not So Sweet Strawberry Shortcake
A lightly sweetened take on classic strawberry shortcake featuring tender buttermilk biscuits with just a hint of sugar. Fresh strawberries and homemade whipped cream complete this timeless dessert that lets the natural fruit flavors shine. Perfect for spring and summer gatherings when you want something satisfying but not overly sweet. The drop-style biscuits make this version more rustic and approachable than traditional rolled shortcakes.
Ingredients
- 1 ¾ cups all-purpose flouralmond flour1:1gluten-freeketogluten-free
use blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar, divided
- 4 tablespoons butter, chilled
- ¾ cup buttermilk
- 1 cup cream, very cold
- 3 cups strawberries
Instructions
- 1
Preheat oven to 450°F
- 2
Whisk flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl
- 3
Cut in chilled butter using pastry blender or fingers until mixture resembles coarse cornmeal
- 4
Make a well in center and pour in buttermilk, mixing with spatula until just blended
- 5
Divide dough into 6 parts and drop slightly flattened lumps onto parchment lined baking sheet
- 6
Bake for 15 minutes until lightly browned
- 7
While biscuits bake, pour cream into stand mixer bowl fitted with wire whisk
- 8
Start mixing on medium speed, gradually increasing until cream begins to thicken
- 9
Add remaining tablespoon sugar and continue mixing until stiff peaks form
- 10
When biscuits have cooled slightly, cut in half
- 11
Place hearty spoonful of whipped cream on bottom half
- 12
Top with strawberries and other biscuit half
- 13
Serve immediately
Tips
Don't overmix the whipped cream or you'll end up with butter - stop when stiff peaks form
Keep butter very cold and work quickly to ensure flaky, tender biscuits
Serve immediately after assembly to prevent biscuits from getting soggy
Good to Know
Assembled shortcakes best eaten immediately. Store components separately - biscuits 2 days covered, whipped cream 1 day refrigerated, strawberries 2-3 days refrigerated.
Biscuits can be made morning of serving. Whip cream up to 2 hours ahead and refrigerate.
Serve immediately after assembly to maintain biscuit texture and prevent sogginess.
Common Mistakes
Don't overmix biscuit dough or biscuits will be tough
Don't overwhip cream to avoid making butter
Don't assemble too far ahead to avoid soggy biscuits
Substitutions
Dairy-Free Swaps
let sit 5 minutes
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make the biscuits ahead of time?
Yes, biscuits can be made the morning of serving and stored covered at room temperature. Reheat briefly in oven if desired.
What if I don't have a stand mixer for whipping cream?
You can use a hand mixer or even whisk by hand, though it will take longer. Make sure cream is very cold for best results.
How long will assembled shortcakes keep?
Assembled shortcakes should be eaten immediately as the biscuits will become soggy. Store components separately for best results.