Make Your Strawberry Shortcake Even Better By Swapping Out The Cake

Biscuits and shortcakes are close cousins

Using biscuits instead of yellow cake is less of a shift and more of a return to the dessert's roots. Shortcakes have existed in the United States since at least the early 19th century; the term "short" refers to the fat in the batter that gives these treats their crispiness, similar to a biscuit. Additionally, unlike many cake batters, shortcake batter is denser—more akin to dough. However, a key distinction is that shortcakes include sugar and eggs (making them more cake-like), while traditional biscuits are usually made with just cold butter, dry ingredients, and milk. Those who follow vegan, dairy-free, or gluten-free diets can also enjoy this treat, as biscuits can be prepared with non-dairy butter, plant-based milks, and alternative flours.

Buttermilk is often included in biscuit recipes, adding a delightful tang and depth of flavor. Its fermented brightness, similar to yogurt, helps biscuits rise high and remain incredibly moist. The slight acidity of buttermilk complements the sweetness of juicy berries, much like a tangy strawberry yogurt or ice cream.

There's no need for elaborate recipes—the same biscuit you enjoy at breakfast can be used here. Simply split a warm, buttery biscuit and top it with fresh fruit. The soft center will absorb the strawberry juices, creating a deliciously sweet summer treat that feels like a match made in culinary heaven.