Strawberry Biscuit Shortcake Stacks (Exclusive Recipe)


There’s one dessert that I crave year ‘round: strawberry shortcake. Simple and stunning, it’s the perfect combination of tart fresh fruit and warm baked goodness. And now there’s a whole new way to make strawberry shortcake. This one might be better than all the rest! It’s beautiful, simple, and it all starts with a can of refrigerated biscuit dough.

Here’s how to get these delicious strawberry biscuit shortcake stacks on your kitchen table, stat! And be sure to check out our post featuring more recipes made with canned biscuits!

Step 1: Dip Biscuit Dough in Butter & Sugar

Dip Biscuit Dough in Butter & Sugar

Open an 8-count can of refrigerated biscuit dough, then peel each biscuit in half, so they become two thin pancake-shaped rounds. Now dip these in melted butter. Then dip in sugar.

Step 2: Bake Until Golden Brown

Bake Until Golden Brown

Place on a parchment-lined cookie tray and bake until golden brown. They’ll come out looking like this…and smelling like a bakery.

Step 3: Sit & Then Pipe

sit and pipe

Now let those rounds sit until their cool to the touch. You don’t want them melting your toppings. Pipe a mixture of whipped cream and strawberry frosting right on top of one of the rounds.

Step 4: Top with Strawberries

Top with Strawberries

Then top with strawberry slices. Of course, one layer isn’t enough, so you’ll do it all again with a second round!

Step 5: Layer the Biscuit

Layer the Biscuit

Layer the biscuit, then add one more layer of strawberries. Once your shortcake is topped, finish it all up with a fresh strawberry and a fork for diving in. Enjoy!

Ingredients – Makes 8

  • 1 tube (8 count) refrigerated biscuit dough
  • 1 stick (1/2 cup) butter, melted
  • 1 cup sugar
  • 1 cup prepared strawberry frosting
  • 2 cups whipped topping
  • 3 cups strawberries

Strawberry Biscuit Shortcake


Preheat oven to 400 degrees. Open biscuit dough and peel each biscuit in half, to form two flat thin rounds. Dip each round in the melted butter, then dip in the ¾ cup sugar. Place on a parchment-lined baking sheet. Bake for 8-12 minutes, or until golden brown.

In a large bowl or stand mixer, beat together frosting and whipped topping. Transfer to a pastry bag fitted with a star tip. In a small bowl, slice strawberries. Add remaining sugar.

When biscuits are out of the oven, allow to cool. Pipe frosting on top of a biscuit, then top with a layer of strawberries. Repeat, layering biscuit, frosting, and strawberries. Serve and enjoy.

Recipe note: Try this recipe with ice cream instead of frosting! It’s a delicious summertime swap!


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