This lovely summer dessert combines deep fried biscuits with sweet strawberries and whipped cream. It is the perfect sweet treat at your next summer party.

These insanely good, stacked strawberry shortcakes are bursting with fresh strawberry flavor and silky, fluffy whipped cream. This classic American summer dessert is the star of strawberry season and will be a new staple in your family.

Table of Contents

Deep fried strawberry shortcakes combine crispy biscuits, sweet strawberries and whipped cream to form the most delicious dessert “sandwich”. By using refrigerated biscuits, these summer delights are ready in no time and are sure going to impress your family and guests.

stack of deep fried strawberry shortcake, layered with fresh strawberries and whipped cream on a white plate

POSSIBLE VARIATIONS

MIXED BERRY SHORTCAKE – Strawberry shortcake is an American classic, but this doesn’t meant you cannot be creative with your berry toppings. You could simply use raspberries, blueberries, blackberries or even a medley of mixed berries to personalize your deep fried shortcakes.

DEEP FRIED CRESCENT DOUGH – In case you just ran out of canned biscuits, you might also try to use crescent dough for your shortcakes. Just unroll the dough and cut each crescent triangle in half before frying.

DEEP FRIED STRAWBERRY SHORTCAKE INGREDIENTS

You may have all of these deep fried strawberry shortcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

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Grands biscuits
Strawberries: Pick bright red and fresh strawberries for best flavor.
Whipping cream: Pre-made whipping cream or cool whip can be substituted.
Granulated sugar
Oil for frying: Use a vegetable oil or peanut oil.

deep fried strawberry shortcake stacks on two white plates with a fork and a wooden bowl of strawberries in the background

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

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TOOLS AND SUPPLIES NEEDED:

dutch oven or other heavy bottom pot
candy thermometer or oil thermometer
knife
mixing bowls
whisk or hand mixer
slotted spoon or utensil
stand mixer with a whisk attachment

PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5-6 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.

KITCHEN TIP

Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the biscuits will absorb too much oil while cooking and become oily. If the oil is too hot the biscuits will burn on the outside, while staying undercooked on the inside.

KITCHEN TIP

When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.

DIVIDE BISCUITS: Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.

DEEP FRY: Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.

KITCHEN TIP

You should be able to fry even more biscuits at once, depending on the size of your pot. If they’re too overcrowded in your pot they might stick together.

KITCHEN TIP

If you have a deep fryer, you can also fry more biscuits at a time.

REMOVE FROM OIL: When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the biscuits.

DUST WITH SUGAR: Sprinkle each biscuit with a little sugar on each side.

PREPARE STRAWBERRIES: Add sliced strawberries and a ½ cup of granulated sugar to a large bowl.

KITCHEN TIP

For a less sweet option, omit the sugar from the strawberries and/or do not sprinkle the biscuits with sugar after frying.

MIX STRAWBERRIES: Using a spatula, gently stir together.

MARINATE STRAWBERRIES: Set strawberries aside to marinate to create a thickened syrup.

MAKE WHIPPED CREAM: Add heavy cream and a ¼ cup of granulated sugar (or powdered sugar) to the bowl of a stand mixer and whisk until stiff peaks form. (You can also use a hand whisk or hand mixer to whip up the cream.)

KITCHEN TIP

If you are a big fan of vanilla flavor, you can add a ¼ – ½ teaspoon of vanilla extract to your cream.

KITCHEN TIP

If you prefer, you can use pre-made whipped cream or even cool whip.

START STACKING: Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.

ADD LAYERS: Then add a layer of marinated strawberries and a layer of whipped cream.

FINISH STACKING: Add another biscuit, more whipped cream and top with more strawberries.

SERVE: Serve immediately.

STORAGE TIPS

You can store the whipped cream in an airtight container in the fridge for 1-2 days. We do not recommend storing the marinated strawberries for longer than a couple of hours, as they will get soggy and lose their texture.

Deep fried biscuits are also not suitable for longer storage, because the outside will lose its crispiness.

RELATED RECIPES

While we love deep fried strawberry shortcake we also love some of these other recipes and think you will as well.

CHOCOLATE DIPPED STRAWBERRY HAND PIES: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.

DEEP FRIED S’MORES: This new twist on an American classic will sure be a hit at your next backyard bbq.

BLACKBERRY AND APPLE CRUMBLE: Blackberries and apples create this wonderful summer dessert. It is best served warm with a scoop of ice cream.

STRAWBERRY AND RHUBARB HAND PIE: These deliciously flakey hand pies combine strawberries and rhubarb for a sweet and tart fruit filling, perfect for summer.

Chocolate Dipped Strawberry Hand Pie

Chocolate Dipped Strawberry Hand Pies are an easy 3 ingredient dessert that is snack size, almost mess free, and has just the right amount of filling.

See Recipe

FREQUENTLY ASKED QUESTIONS

Is there cake in strawberry shortcake?

There is no cake in strawberry shortcake. Slightly sweetened biscuits form the “cake part” of a strawberry shortcake.

Can I make deep fried strawberry shortcake ahead of time?

Deep fried strawberry shortcake needs to be eaten right away to avoid a loss of crispiness and texture. However, you can prepare some individual components a bit in advance. Whipped cream should keep in an airtight container in the fridge for 1-2 hours. The marinated berries will also keep for a couple of hours in the fridge. The biscuits are best right out of the fryer, we do not recommend making them ahead of time.

Can I use frozen strawberries for strawberry shortcake?

We do not recommend using frozen strawberries or berries in this recipe. Frozen strawberries have lost their structure and are very wet. They are no real joy to eat in this dessert and may cause a soggy result. Use fresh and bright red strawberries for best results and flavor.

biscuits, strawberry

5 from 10 votes

Deep Fried Strawberry Shortcake

Author Andrea + Stef

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

8 strawberry shortcake stacks

This lovely summer dessert combines deep fried biscuits with sweet strawberries and whipped cream. It is the perfect sweet treat at your next summer party.

Equipment

Dutch Oven or heavy bottom pot
candy thermometer oil thermometer
mixing bowls
knife
whisk or hand mixer
slotted spoon or utensil
stand mixer with whisk attachment

Ingredients

Instructions

Fill a heavy bottom pot 3-4 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
Mix strawberries with a ½ cup of granulated sugar in a medium bowl.
Set strawberries aside to marinate while you fry the biscuits to create a thickened syrup.
Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.
Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.
When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place them on a wire rack covered in paper towel to absorb excess oil.
Sprinkle each biscuit with a little sugar on each side.
Make whipped cream by mixing whipping cream with a ¼ cup of granulated sugar (or powdered sugar) in a mixer with a whisk until stiff peaks form. (You can also use a whisk or hand mixer to whip up the cream.)
Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.
Then add a layer of marinated strawberries and a layer of whipped cream.
Add another biscuit, more whipped cream and top with more strawberries.
Serve immediately.

Notes

If your oil is too cold the biscuits will absorb too much oil while cooking and become oily. If the oil is too hot the biscuits will burn on the outside while staying undercooked on the inside.

If you prefer, you can use pre-made whipped cream or even cool whip.

For a less sweet option, omit the sugar from the strawberries and/or do not sprinkle the biscuits with sugar after frying.

Nutrition

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Deep Fried Strawberry Shortcake

POSSIBLE VARIATIONS

DEEP FRIED STRAWBERRY SHORTCAKE INGREDIENTS

INSTRUCTIONS

STORAGE TIPS

RELATED RECIPES

FREQUENTLY ASKED QUESTIONS