Classic Strawberry Shortcake Biscuits (Printable Version)

Buttery biscuit layers combined with macerated strawberries and fresh whipped cream create a timeless treat.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon fresh lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter and cut in using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together. Avoid overworking the mixture.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2 1/2-inch round cutter, cut out biscuits and arrange on the prepared baking sheet. Gather scraps and repeat until all dough is used.
07 - Brush biscuit tops lightly with buttermilk. Bake for 15 to 18 minutes until golden brown. Transfer to wire rack to cool completely.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to release juices and develop flavor.
09 - Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until assembly.
10 - Carefully split each cooled biscuit horizontally. Layer bottom half with macerated strawberries and whipped cream. Position top half and garnish with additional strawberries and whipped cream dollop.

# Expert Advice:

01 -
  • The biscuits stay tender and buttery without being dense, a texture you'll chase with your fork.
  • Everything comes together in under an hour, so you can serve something homemade even on a busy evening.
  • It's forgiving enough for beginners but impressive enough to make people think you've been doing this for years.
02 -
  • Don't mix your dough aggressively, the impulse to combine everything thoroughly is the reason most people's biscuits turn out tough instead of tender.
  • The strawberries must macerate, not just get tossed with sugar, those 20 minutes transform them from fruit into something liquid and precious that soaks into the biscuit.
03 -
  • A splash of orange liqueur whisked into the macerated strawberries adds complexity and makes this feel like a restaurant dessert without any real effort.
  • If you want tanginess, substitute half the cream with Greek yogurt, which also keeps the dessert from feeling quite so heavy after dinner.
Go Back