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Strawberry Shortcakes, a classic dessert dating all the way back to 1588. Well today I’ve updated the classic with bourbon infused strawberries, whipped mascarpone, and homemade buttery biscuits, to create the most perfect spring/summer dessert.

front on drizzle photo of Strawberry Bourbon Shortcakes

Happy May everyone! I really can’t express how happy I am that it is May. Summer is so close I can almost feel it. Well, not really since it’s forecasted to snow today, but I think you guys know what I mean. It’s slowly starting to thaw out around here. The days are getting longer, we are finally starting to see some signs of growth outside, with flower buds popping up out of the ground, and the grass is slowly beginning to regrow.

Very exciting things.

This coming month we have so much happening. First, we are scheduled to finally finish up the studio barn, which is obviously so very exciting. Still feel like we have a lot to do, but it’s getting closer and closer to being done every day. Second, I am heading to LA yet again for a couple of fun shoots later in the month. And of course at the end of the month we have Memorial Day weekend, which to me is the official, unofficial start to summer.

So much to look forward to. What are you guys excited for this month?

overhead photo if biscuits for Strawberry Bourbon Shortcakes

OK. Moving along…

I say this every single year at this time, but the start of May always makes me crave southern style food. I know that shortcakes are classic, and not really “southern”, but they feel that way to me. Either way, I cannot wait to share this easy recipe with you guys.

This is one of those recipes that you should have in your back pocket from now until summer’s end. If you have strawberries on hand and don’t know what to do with them, you need to make these shortcakes. You just do.

photo of strawberries for Strawberry Bourbon Shortcakes

Everything starts with the biscuits. I am a huge fan of an extra flakey, all butter biscuit. Nothing fancy, but all things good and delicious. My biscuit recipe calls for some butter, a good amount, and salted. I’ve said this before, but I really really love salted butter, even when baking. It adds a special touch to almost all baked goods and takes recipes to a new level. Yes, I am serious about my butter. Go with me on this.

PS. thank you mom for teaching me about good, salted butter. Got to love her for that.

That’s the biscuits, but now let’s talk about the strawberries. The inspiration for this recipe was really the upcoming Kentucky Derby (will you guys be watching?). I’m going to be honest, I don’t really watch the Derby in full, but I love celebrating it every year, as it’s just a fun event. Plus, I love any excuse to sneak some bourbon into my recipes.

Fun Fact: I have a lot of fun creating cocktails, but I take a sip or two and I am done. Not a huge drinker, but yet I still love cocktails. Odd, but true.

angled photo of Strawberry Bourbon Shortcakes

Anyway, since Derby Day is this Saturday, I decided to infuse my strawberries with just a touch of bourbon. Now you guys, even if you don’t like bourbon, I really think you will still LOVE these strawberries. We are only adding a splash of bourbon, and it’s really just highlighting the deliciously sweet strawberries. I love the slight hint of amber flavor that the bourbon adds, and when paired with a little honey, it’s pretty much perfect.

Of course, if you prefer to not use any alcohol you can omit the bourbon and use a splash of vanilla extract instead.

No shortcake is complete without a little cream, but mine is fancied up a bit. I love adding mascarpone to cream to give it a kick of flavor and a little more body too.

Put everything together and you have the perfect Southern inspired strawberry shortcake, perfect for any day of the week.

Meaning, we should all run home from work today and make these shortcakes. Because let’s be real, our Tuesday needs something fun to liven things up a bit. Again, go with me on this. You will not be disappointed.

front on photo of Strawberry Bourbon Shortcakes

If you make these Strawberry Shortcakes and love them, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these Shortcakes, don’t forget to also tag me on Instagram so I can see! Looking through your photos of recipes you all have made is the best part of the day!

Strawberry Bourbon Shortcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories Per Serving: 700 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 3 1/2 cups all-purpose flour
  • 1 tablespoon honey
  • 1 tablespoon baking powder
  • 2 sticks (1 cup) salted butter, grated on a box grater just like cheese
  • 1 cup buttermilk, plus more for brushing

Bourbon Strawberries

  • 6 cups fresh strawberries, sliced
  • 3-4 tablespoons honey
  • 1-2 tablespoons bourbon
  • 1 pinch flaky sea salt
  • fresh mint, for serving

Whipped Mascarpone

  • 4 ounces mascarpone cheese
  • 1 cup heavy cream
  • 2 tablespoons honey


  • 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 
    2. In a mixing bowl, combine the flour and baking powder. Add the butter and toss with the flour. Add the buttermilk and honey, and mix until just combined, adding more buttermilk if needed. 
    3. Roll the dough out into a 1 inch rectangle and cut into 9-12 biscuits. Place the biscuits on the prepared baking sheet. Brush each with buttermilk. Transfer to the oven and bake until golden brown, 15 to 18 minutes. Cool slightly before filling.
    4. Meanwhile, toss together the strawberries, honey, and bourbon in a medium bowl. Let sit 15-30 minutes.
    5. To make the cream. Whip the mascarpone and cream together until stiff peaks form. Fold in the honey.
    6. To assemble, slice each biscuit in half. Add a dollop of cream and spoon the strawberries overtop. Add mint and finish by adding the top of the biscuit. Enjoy!

horizontal photo of Strawberry Bourbon Shortcakes

One word. YUM.

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  1. Hello,
    I would like to tell you that I follow all your posts and have tried making a couple of desserts myself. For this one I would like to point out that there are some inconsistencies between the video and the recipe you’ve mentioned. Ingredients say there’s salt but it hasn’t been mentioned anywhere in the process. In step 2, amount of buttermilk to be added in the flour is not mentioned, so I added 1 cup and it became all liquidy instead of dry dough. The video says to apply buttermilk on the biscuits while recipe says put butter and sprinkle sugar. Lastly, I added the exact amount of strawberries in the skillet and biscuits on top of it but biscuits submerged in the liquid and didn’t get cooked except the top layer. I would really appreciate it if you could please mention detailed steps with exact quantities. I would love to try making this dish again and thank you so much for all the recipes that you keep sharing.

    1. Hi Meghan! I am sorry for the confusion! I will be sure to be more precise in the future! I hope this recipe still turned out well for you! Thank you! xTieghan

  2. Do you think I could freeze these before baking? So when it’s showtime I can just pop them in the oven? And if so, should I adjust the baking time?

    1. Hi! Yes, you can freeze before baking. That works great! I would bake 5-8 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  3. 5 stars
    Biscuits are so flaky and easy to make, and the bourbon and honey really make the sweetness of summer strawberries pop. Love love love!

  4. 5 stars
    Made this for our family Memorial Day cookout, adding blueberries for red, white and blue. The shortcakes were fantastic! The savory biscuit was just right when combined with the boozy berries and cream (I may have added a little more bourbon, lol), and the mint made it perfect. Thanks for the recipe. It’s a keeper!

  5. Hey! This looks so fantastic! I was wondering if I could substitute with a GF flour? Or would it ruin everything?? If yes, which substitute would you recommend? Thank you!!

    1. Hi!
      I would recommend using Cup4Cup gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Aaryn,
      Yes you can make the biscuits ahead of time.
      I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    Okay so these biscuits are AMAZING! I was feeling very lazy so I just put dollops of dough on the sheet rather than rolling them out etc. The outsides got perfectly crisp and then the insides were flakey and delicious and I will hold onto this recipe forever and ever amen!

    1. Wow yes fresh fruit is the most amazing! I hope this turns out perfectly for you! xTieghan

  7. Can I turn these biscuits into cheesy ones..?? if so how much cheese do I add and do I replace the honey with something else?? Thx love your recipes

    1. Hey Jen! I would add 3/4 cup of shredded cheese and leave the honey in the biscuits! That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. 5 stars
    The biscuits are just what I’ve been looking for in a simple yet voluminous recipe – finally! The only adjustment I would make for next time is to cook the strawberries for 10ish minutes. I think it may bring out the bourbon flavor more. And I was lazy and didn’t make the marscapone and just served with whipped cream. Still delicious!

  9. 5 stars
    Made this for Memorial Day and it was a big hit.. Loved the bourbon added to strawberries and the I will always add mascarpone to my whipped cream now. It was less sweet and texture was creamier. Also, I’m having a leftover biscuit this morning with butter and jam and it is delicious!

  10. 5 stars
    Simply AMAZING! I could have eaten the bourbon strawberries completely on their own! Everything works out so beautifully!

  11. 5 stars
    Made these over the weekend with strawberries from the farmer’s market. REALLY delicious – I made one punch of the strawberries with bourbon, and one with just honey. First time making buttermilk biscuits, so they were a little more dense than I hoped, but I’m sure I’ll get better at them over time! Any tips on making the biscuits flakier (e.g. how do you “toss” the butter with the flour mixture, do you combine by hand or use a stand mixer etc)? And the mascarpone whipped cream… that is now my go to!!!

    1. HI! To make the biscuits, I like to use a spatula or my hands and not a mixer. A mixer can overmix the dough and make them dense. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  12. 5 stars
    This recipe reminds me of my growing up years. My mom always make strawberry shortcake with biscuits. And what a great recipe since u-pick strawberry farms will be in full force for the next couple of months. Bourbon in the strawberries is an added treat.

  13. 5 stars
    This looks like the perfect dessert to me. A crunchy bottom with creamy top… Awesome!!

  14. 5 stars
    oh wow! lately your recipes have been more amazing than ever. I’m literally drooling over every single one!!:) & can’t wait to try them all?

  15. SO excited about those bourbon strawberries! Strawberry shortcake is one of my all-time favorite desserts! YUM

  16. Sounds and looks fab, as always! My mom always made strawberries with a touch of vermouth and some rum or gran mariner. So delicious! I will try some bourbon! Happy May Day!

  17. These look soo tasty! I’m with you… I am not a big drinker either. Cooking with alcohol is definitely something I like to do, however. Hope spring finally makes it to your next of the woods soon!

  18. Oh my gosh, I have so many tabs open with your recent recipes, everything you’ve posted these past few weeks looks AMAZING! I don’t know how you keep everything so fresh and new but I love it!
    Thanks for such wonderful content!!

    1. That is so sweet! Thank you Lisa! I love hearing when my readers enjoy my recipes and I hope the ones you try turn out amazing for you!!

  19. i used salted butter in almost all my baking too. I just grew up baking that way with my mom and it definitely adds a little something something to baked goods 🙂

  20. Love the look of your recipes, but the American terminology sometimes baffle me. I’ve got some American measuring cups, so that’s not a problem, but how many grams are in a ‘stick’ of butter please?

    1. Hi Fiona! There are 4 ounces or 113 grams in one stick of butter! It is also equal to 1/2 cup in US. I hope this helps, but please let me know if you have any other questions! Thank you & Enjoy! ?