Strawberry Shortcake Biscuits

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Strawberry season = strawberry shortcake season. We're gearing up for spring baking and these Strawberry Shortcake Biscuits are at the top of our "must-bake" list.


Servings: 4

Cook Time: 30 minutes  

Prep Time: 10 minutes 

Total Time: 40 minutes 



For the biscuits: 
  • 1 cup Califia Farms Original Better Half 
  • 2 cups all-purpose flour  
  • 2 teaspoons baking powder 
  • ½ teaspoon baking soda 
  • ½ cup cane sugar 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon salt 
  • ½ cup vegan butter, cut into pieces 
  • 1 teaspoon vanilla extract 

For topping: 

  • Sliced strawberries 
  • Coconut whipped cream 
  • Pure maple syrup, for drizzling



  1. Preheat your oven to 375 degrees Fahrenheit and prepare a 10-inch oven-safe cast iron skillet by lightly greasing it. We like to use vegan butter or coconut oil. 
  2. In a large bowl, add the flour, baking powder, baking soda, sugar, cinnamon, and sea salt and whisk until combined. Add the vegan butter pieces and using a pastry blender or two forks, blend everything together until it becomes “peas-like."
  3. Stir in the Califia Farms Original Better Half and vanilla extract, mixing until combined and the batter becomes thick and smooth. Be careful not to over-mix.
  4. Create the biscuits by grabbing 2 tablespoons of dough into your hands, gently rolling into a semi-round shape and placing it into the prepared skillet. Repeat until all biscuits are formed. 
  5. Brush biscuits with melted vegan butter and bake for 20-25 minutes or until biscuits are golden brown and fully baked through. Once done, remove biscuits from oven and let cool for 10-15 minutes before adding toppings. 
  6. To serve, add whipped coconut cream, sliced strawberries, and maple syrup, if desired. Enjoy!