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There is something magical about a dessert that invites everyone to dig in together. This Pull Apart Strawberry Shortcake Cake transforms a beloved classic into a stunning, shareable centerpiece that is as fun to serve as it is to eat. Fluffy homemade biscuits, orange-kissed roasted strawberries, and billowy fresh whipped cream come together in a rustic, generous display that will have your guests reaching in from every direction. Whether you are hosting a summer barbecue, a Fourth of July celebration, or simply want to treat your family to something special, this recipe delivers pure strawberry shortcake joy with minimal fuss and maximum flavor.
Table of Contents
Why You Will Love This Pull Apart Strawberry Shortcake Cake
Unlike a traditional layered cake, this pull apart format means no slicing, no forks required, and absolutely no stress. Each person grabs a biscuit loaded with roasted strawberries and whipped cream, making it the perfect interactive dessert for gatherings of all sizes. The orange zest in the strawberries adds a subtle citrus brightness that elevates the entire dish beyond the ordinary, giving you that elevated strawberry shortcake aesthetic your guests will remember. It is approachable enough for beginner bakers yet impressive enough to earn a permanent spot in your dessert rotation.
Equipment You Will Need
Having the right tools makes this recipe smooth and enjoyable. Here is what you will need, with affiliate links for easy shopping:
- Pot – for cooking the strawberries
- Baking sheets – for baking and chilling the biscuits
- Electric mixer (stand mixer with whisk attachment) – for whipping the cream
- Mixing bowls – for combining dry ingredients
- Measuring cups and spoons set – for precise measurements
- Cutting board – for prep work
- Chef’s knife – for removing strawberry stems
- Kitchen utensils – pastry cutter and spatulas
- Kitchen scale – for accurate ingredient portioning
Ingredients
For the Strawberries
| Ingredient | Quantity |
|---|---|
| Fresh strawberries, stems removed | 2 quarts |
| Granulated sugar | 1/2 cup |
| Zest of orange | 1/2 orange |
For the Biscuits
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Granulated sugar | 1/2 cup |
| Salt | 1 teaspoon |
| Salted butter, cold | 12 tablespoons |
| Buttermilk | 1 cup |
For the Whipped Cream
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 2 cups |
| Granulated sugar | 3 tablespoons |
| Vanilla extract | 2 teaspoons |
Step-by-Step Instructions
Step 1 – Cook the Strawberries
Place your strawberries, granulated sugar, and orange zest into a large pot over low heat. Cook for 20 to 25 minutes, stirring occasionally, until the strawberries are tender, juicy, and slightly syrupy. Remove from heat and allow to cool completely before assembling. This slow roasting method concentrates the natural sweetness and creates a luscious, saucy topping that is far superior to simply macerating raw berries.
Step 2 – Make the Biscuit Dough
In one of your large mixing bowls, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined. Using a pastry cutter from your kitchen utensils set, work the cold butter into the flour mixture until the pieces are roughly the size of small peas. This step is crucial – cold butter is the secret to flaky, tender biscuits. Add the buttermilk and stir until the dough just begins to come together. Do not overmix, as overworking the dough will result in dense, tough biscuits.
Step 3 – Cut and Chill the Biscuits
Turn the dough out onto a well-floured surface, such as your cutting board, and gently pat it into a rectangle that is approximately 3/4 inch thick. Using a round 2-inch cutter, cut out as many biscuits as possible, dipping the cutter into flour between each cut to prevent sticking. Gather the scraps, pat the dough back to 3/4 inch thickness, and repeat until almost no dough remains. Arrange the biscuits on baking sheets lined with a silicone mat or parchment paper, leaving about one inch between each biscuit. Place the baking sheets into the freezer for 15 minutes. This chilling step firms up the butter again, which is what creates those beautiful flaky layers in the oven.
Step 4 – Bake the Biscuits
While your biscuits are chilling, preheat your oven to 425 degrees F. Once chilled, transfer the baking sheets directly from the freezer to the hot oven. Bake for 15 minutes, or until the biscuits are light golden brown on top. Remove from the oven and allow to cool completely on the pan before assembling. Biscuits that are still warm will cause the whipped cream to melt and slide, so patience here pays off.
Step 5 – Whip the Cream
Pour the cold heavy whipping cream into the bowl of your electric stand mixer fitted with the whisk attachment. Add the granulated sugar and vanilla extract. Whip on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape firmly when you lift the whisk – this is important so your whipped cream does not collapse once assembled. Keep refrigerated until you are ready to assemble the cake.
Step 6 – Assemble the Pull Apart Cake
On a large serving tray, begin layering your cooled biscuits, generous spoonfuls of whipped cream, and ladles of the roasted strawberry mixture. There is no perfect or right way to assemble this – the beauty of a pull apart cake is its gorgeous, abundant, slightly messy presentation. Pile the biscuits close together in a cluster so guests can easily pull them apart. If you want to make it extra special, top the entire display with a scattering of edible budding flowers for a stunning finishing touch.
Pro Tips for the Best Results
- Always use cold butter directly from the refrigerator. Warm butter melts into the flour instead of creating flaky pockets.
- Do not skip the freezer rest. Those 15 minutes make a significant difference in the final texture of your biscuits.
- Use a sharp biscuit cutter and press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising properly.
- Make sure both your strawberries and biscuits are fully cooled before assembling to prevent the whipped cream from melting.
- Use a measuring cups and spoons set for accurate proportions, especially for the butter and buttermilk.
- For the cleanest biscuit cuts, weigh your flour using a kitchen scale rather than measuring by volume.
- Prepare the strawberry topping and biscuits up to one day in advance and store separately. Whip the cream and assemble just before serving.
Serving Suggestions
This pull apart strawberry shortcake cake is best served immediately after assembly for the freshest experience. It pairs beautifully with a light sparkling lemonade or a cold glass of iced tea at outdoor gatherings. For a more decadent presentation, drizzle a little of the leftover strawberry syrup from the pot directly over the assembled cake just before bringing it to the table. You can also set up a self-serve station where guests pile their own biscuits with toppings, making it an interactive and memorable dessert experience.
Storage and Make-Ahead Notes
Store each component separately for the best results. Cooled biscuits can be stored in an airtight container at room temperature for up to two days, or frozen for up to one month. The roasted strawberry topping keeps well in the refrigerator for up to three days in a sealed container. Whipped cream is best made fresh, but it can be prepared a few hours ahead and kept covered in the refrigerator. Once assembled, the cake is best consumed the same day.
Frequently Asked Questions
Can I use frozen strawberries for this pull apart strawberry shortcake cake?
Yes, you can use frozen strawberries if fresh ones are not available. Thaw them first and drain any excess liquid before adding them to the pot with sugar and orange zest. Keep in mind that frozen strawberries tend to release more liquid, so you may need to cook them slightly longer to reach the right syrupy consistency.
What can I use instead of buttermilk?
If you do not have buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk. Stir and let it sit for five minutes before using. The acidity mimics the tang of real buttermilk and reacts with the flour to help the biscuits rise properly.
Can I make the biscuits without a pastry cutter?
Absolutely. You can use two butter knives, a fork, or even your fingertips to work the cold butter into the flour. Work quickly so the heat from your hands does not soften the butter too much. A food processor also works excellently for this step – pulse the butter and flour mixture just a few times until pea-sized crumbs form.
How many biscuits does this recipe make?
This recipe yields approximately 18 to 24 biscuits depending on how thick you pat the dough and how many times you re-roll the scraps. For a large serving tray pull apart presentation, this is the perfect amount to feed 10 to 14 people generously.
Can I prepare this pull apart strawberry shortcake cake the night before?
You can prepare all three components the night before, but assemble the cake only just before serving. The biscuits will absorb moisture from the strawberries and whipped cream if left assembled too long, which softens their texture. Keeping everything separate until the last moment ensures the best eating experience.
What makes this different from a regular strawberry shortcake?
The pull apart format means the biscuits are arranged together on a single tray rather than served individually, creating a shareable centerpiece dessert. The roasted strawberry topping with orange zest adds a deeper, more complex flavor compared to simply sugared fresh berries. The overall experience is more festive, communal, and visually impressive than a standard individual-serve strawberry shortcake.
Ready to Make This Recipe?
This Pull Apart Strawberry Shortcake Cake is the kind of dessert that creates real memories around the table. From the tender golden biscuits to the juicy orange-kissed strawberries and the pillowy whipped cream, every element comes together in a display that is as beautiful as it is delicious. Save this recipe now so you are ready for your next gathering, and tag us when you make it – we love seeing your creations. If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any URL to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
PrintPull Apart Strawberry Shortcake Cake : Easy Fresh Biscuit Dessert for a Crowd
A stunning pull apart strawberry shortcake cake made with fluffy homemade biscuits, orange-zested roasted strawberries, and billowy fresh whipped cream. Perfect for sharing at summer gatherings, barbecues, and celebrations.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12-14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Strawberries:
2 quarts fresh strawberries, stems removed
1/2 cup granulated sugar
Zest of 1/2 orange
For the Biscuits:
4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
12 tablespoons salted butter, cold
1 cup buttermilk
For the Whipped Cream:
2 cups heavy whipping cream
3 tablespoons granulated sugar
2 teaspoons vanilla extract
Instructions
1. In a large pot, combine strawberries, sugar, and orange zest. Cook over low heat for 20-25 minutes until tender and juicy. Allow to cool completely.
2. In a large bowl, whisk together flour, sugar, and salt. Work the cold butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything just comes together. Do not overmix.
3. Place the dough onto a well-floured surface and pat into a rectangle 3/4 inch thick. Cut biscuits with a round 2-inch cutter, dipping into flour between each cut. Re-roll scraps and repeat until little to no dough remains.
4. Place biscuits on silpat-lined baking sheets, leaving one inch between each biscuit. Place into the freezer for 15 minutes.
5. Preheat the oven to 425 degrees F while biscuits are chilling.
6. Bake the chilled biscuits for 15 minutes until light golden brown. Allow to cool completely.
7. In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
8. Layer biscuits, whipped cream, and roasted strawberries on a large serving tray. Optionally top with edible budding flowers.
Notes
Use very cold butter straight from the refrigerator for the flakiest biscuits.
Do not skip the 15-minute freezer rest – it is essential for texture.
Press the biscuit cutter straight down without twisting to ensure proper rise.
Cool all components fully before assembling to prevent the whipped cream from melting.
All three components can be made one day ahead – assemble just before serving.
For best results, use a kitchen scale to weigh your flour for consistent dough texture.