Easy Fried Biscuit Strawberry Shortcakes using Canned Biscuits

Posted in Blog, Dessert, Recipes
Fried biscuit sandwich with sliced strawberries and whipped cream in the middle

Using a fried biscuit for your strawberry shortcake will make your taste buds do a happy dance.

Forget the traditional shortcake, because this crispy, chewy fried biscuit takes it to a whole new level. With each bite, you’ll experience an explosion of textures and flavors that will leave you wondering why you ever settled for the ordinary. So go ahead and indulge in this deliciously daring twist on a classic dessert, and prepare to have your mind blown!

Cinnamon and sugar coated fried biscuit split in half with sliced strawberries and whipped cream in the middle

This recipe takes the easiness factor to a whole new level with canned biscuits! I used Kroger brand buttermilk jumbo biscuits but any will do.

The temperature and timing are everything on the biscuits. If you don’t get those right, the biscuits won’t be done in the middle. An easy trick to fix this if it happens, cut each biscuit in half after frying and check the middle for doneness. If still doughy, add those halves back to the oil to cook the middle. This will only take about 20 seconds.

Once the biscuits are cooked through, immediately coat them in cinnamon and sugar. Add sliced strawberries and either homemade whipped cream or store-bought Cool Whip.

Fried biscuit coated in cinnamon and sugar cut in half and strawberries and whipped cream in the middle

These fried biscuits are also great to top with apple butter. Just skip the cinnamon/sugar coating, strawberries, and whipped cream. Spread the apple butter between the slices and enjoy.

If you like this dessert, you have to try our Strawberries on a Cloud. It’s a healthier, lighter version of this recipe.

Fried Biscuit Strawberry Shortcake

Using a fried biscuit for your strawberry shortcake will make your taste buds do a happy dance.

Course Dessert
Keyword fried biscuits, shortcake, strawberry dessert, strawberry shortcake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 shortcakes


  • 4 cups oil for frying
  • 1 pt strawberries, cleaned and sliced
  • 1 can refrigerated biscuits
  • 1 8oz tub Cool Whip or homemade whipped cream
  • 1 cup sugar
  • 2 tbsp ground cinnamon


  1. In a deep skillet, pot, or fryer, add the 4 cups of oil and start heating on slightly above medium heat. The oil should be 350 degrees.

  2. Wash and slice the strawberries. Make the homemade whipped cream if you are not using Cool Whip. Prepare the cinnamon and sugar mixture by stirring the two together in a bowl.

  3. Once the oil is at 350 degrees, put 2 to 3 biscuits in the oil. Let them fry for about 2 minutes and then turn. Let them fry for another 2 minutes. If they are really light in color, let them cook on each side for another 30 seconds to 1 minute. You are looking for a dark brown but not burnt. Remove from oil, being very careful to not get burnt slice the biscuits in half. If they are still doughy, put the slices back in the fryer for about 20 more seconds to cook the middle. Once done, coat in the cinnamon/sugar mixture.

  4. Continue to cook the remaining biscuits and coat them in cinnamon and sugar.

  5. Assemble the shortcakes by putting one fried biscuit half on a plate, layer with strawberry slices, put about 1/4 whipped cream on the strawberries, and then top with another fried biscuit half.

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