Imagine biting into a warm, tender biscuit bursting with juicy strawberries and finished with a luscious sweet glaze. These Fresh Strawberry Biscuits bring the bakery to your own kitchen—with a recipe so simple, you can have a batch ready for breakfast, snack, or dessert, even on the busiest weekdays. Each bite is a perfect blend of soft, flaky layers and cheerful strawberry flavor, made extra-special with a quick vanilla-strawberry glaze. Minimal fuss, maximum payoff—this is a recipe you’ll want to make over and over.

Why You’ll Love This Recipe

Effortless & Quick: These biscuits come together fast, using basic ingredients and easy techniques. You won’t spend hours in the kitchen, and most of the time is hands-off.
Unbeatable Flavor: Real strawberries simmer down in the dough, lending bursts of sweetness and a pop of color to every bite. The glaze takes things over the top.
Flaky & Soft: Thanks to a few clever folding tricks and cold ingredients, you get those dreamy, bakery-style flaky layers.
Versatile Magic: Perfect with your morning coffee, as a sweet afternoon bite, or as a pretty treat for a brunch spread.
No Fancy Tools Required: A bowl, a grater, and your hands—no fancy gadgets needed!

Ingredients You’ll Need

Let’s break down what you’ll need, with notes for every ingredient:

Fresh Strawberries: The star—dice them up tiny for even distribution and the juiciest bites.
All-Purpose Flour: The base—scooped and leveled for just the right texture, ensuring the biscuits are light, not dense.
Baking Powder: Gives a lofty rise—don’t skip it!
Salt: Just enough to balance all that sweetness and help the strawberries shine.
Powdered Sugar: Adds a delicate sweetness to both dough and glaze—no gritty sugar bits.
Frozen Butter: Yes, frozen! Grated in, it creates little pockets of steam and unbeatable flakiness. Unsalted or salted both work—adjust the salt if using salted.
Butter-Flavored Shortening: Another secret to ultra-tender, fluffy biscuits that also brings extra buttery taste. Keep it cold!
Cold Buttermilk: Adds tang, tenderness, and moisture—essential for that classic biscuit flavor.
Vanilla & Strawberry Extracts (Optional): A few drops deepen the overall flavor and give the biscuits a lovely bakery-style aroma.
Milk, Buttermilk, or Heavy Cream (for Brushing): Brushed on top for a beautiful golden finish.
Glaze Ingredients: More powdered sugar, a little butter, milk, and a pinch of salt for the perfect finishing touch. Strawberry and vanilla extracts send the flavor over the top.

Tip: Keep all dairy and fat ingredients as cold as possible for maximum flakiness.

Variations

Craving a twist? Here’s how to make them your own:

Berry Swap: Substitute blueberries, raspberries, or blackberries—just be sure to pat them dry.
Lemon Zest: Stir in a teaspoon of fresh lemon zest for bright, zippy notes.
Almond Touch: Use almond extract in the glaze for a nutty finish.
Chocolate Chip: Toss in a handful of mini chocolate chips for a strawberry-chocolate flavor dream.
Dairy-Free: Use plant-based butter and coconut milk for brushing—still soft and rich.
Gluten-Free: Replace AP flour with a reputable cup-for-cup gluten-free mix.

How to Make Fresh Strawberry Biscuits

Step 1: Prep the Sheet and Berries

Line a baking sheet with parchment. Dice strawberries tiny and blot them dry between paper towels—removing moisture prevents soggy biscuits.

Step 2: Start the Dough

Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.

Step 3: Add Fats

Grate frozen butter and shortening directly into the flour. Use a pastry cutter or your fingertips to blend until the mixture looks like pea-sized crumbs—don’t overwork!

Step 4: Coat the Strawberries

Toss your diced strawberries in the flour mixture so they’re evenly distributed and lightly coated.

Step 5: Mix Wet Ingredients

If using, add vanilla and strawberry extract to the cold buttermilk. Pour over the flour mixture and gently stir with a fork until you get a soft, sticky dough. Don’t overmix—just until combined!

Step 6: Fold for Layers

Lightly flour your surface and hands. Turn out the dough (expect stickiness!) and pat into a rectangle. Dust with flour, then gently fold in thirds like a letter, turning and repeating a couple of times. This creates those irresistible flaky layers.

Step 7: Cut Biscuits

Pat the dough to about 1-inch thick. Use a floured cutter to press straight down—never twist! This keeps the edges tall and layered. Place on the baking sheet, nearly touching. If dough softened, chill in the fridge for 10-15 minutes.

Step 8: Bake

Preheat oven to 450°F while biscuits chill. Brush tops with milk, buttermilk, or heavy cream (heavy cream is my go-to for extra color and richness). Bake on the top rack about 20 minutes, or until golden and puffed. For extra color, broil briefly—but watch closely!

Step 9: Finish and Glaze

Brush hot biscuits with melted butter. Mix up a smooth glaze, brush half on while biscuits are warm, and drizzle the rest once set.

Biscuits are heavenly served still warm, but they’re delightful at room temp, too!

Pro Tips for Making the Recipe

Keep Ingredients Cold: Frozen butter and shortening are non-negotiable for the best layers.
Don’t Overwork: Gentle mixing keeps the biscuits tender, not tough.
Blot Your Strawberries Dry: Too much moisture makes biscuits soggy—this one step makes all the difference.
Fold the Dough: Those letter folds are key for layers—don’t skip it!
Bake on Top Rack: Ensures even rise and that lovely golden finish.

How to Serve

Fresh Strawberry Biscuits are the star of any table! Serve them warm from the oven, maybe with a little extra butter melting into the crumb. They’re perfect as a morning treat beside coffee or tea, but just as welcome as dessert, especially when you add a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, pair with a tangy fruit salad or fresh-squeezed juice.

Make Ahead and Storage

Storing Leftovers

Store biscuits in an airtight container at room temperature for up to 2 days, or up to 1 week in the fridge. The glaze helps keep them moist!

Freezing

For longer storage, freeze unglazed biscuits in a freezer-safe bag. Reheat straight from the freezer in a 325°F oven for 8-10 minutes, then glaze before serving.

Reheating

Warm leftover biscuits in the oven or microwave. If possible, reheat gently so the glaze doesn’t melt away entirely.

Tip: Glaze fresh for best texture! Leftover glazed biscuits can get a bit sticky, but are still absolutely delicious.

FAQs

Can I use frozen strawberries?
Absolutely! Thaw them completely and blot well with paper towels to remove excess liquid. Frozen berries can sometimes make the dough wetter, so you may need a touch more flour.

Why does my dough seem sticky?
That’s totally normal! The dough should be sticky for moist, tender biscuits—just use floured hands and work surface, but don’t keep adding flour until it’s dry or you’ll lose that softness.

Can I make the dough ahead of time?
Yes, you can prepare the dough, cut out biscuits, and refrigerate them (covered) overnight. Bake straight from the fridge, adding a couple extra minutes to baking time if needed.

Can I skip the glaze?
Of course! The biscuits are delicious on their own, maybe a little less sweet, but you’ll get more of the true strawberry flavor. Or, dust with a touch of powdered sugar if you’re short on time.

Final Thoughts

These Fresh Strawberry Biscuits are a little bit of sunshine you can make any day of the week. They blend simple, wholesome ingredients into something special that feels both nostalgic and new. Whether you’re baking for your family or just want a cozy treat to brighten your day, this is the kind of recipe you’ll come back to again and again. Give it a try—you’re just a few steps away from warm, homemade strawberry biscuits you’ll be proud to share.

Fresh Strawberry Biscuits Recipe