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Classic Strawberry Shortcake Biscuits

Classic strawberry shortcake biscuits topped with juicy berries and whipped cream
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A simple, nostalgic dessert featuring tender, flaky homemade biscuits layered with sweet, juicy macerated strawberries and fresh whipped cream. This recipe delivers the comfort of a classic with minimal fuss and maximum flavor.

Ingredients

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  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold whole milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice or vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prepare the strawberries by combining sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Stir gently and set aside to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough by whisking flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  4. Add cold, cubed butter to the flour mixture. Use a pastry cutter or forks to cut in butter until mixture resembles coarse crumbs with pea-sized pieces.
  5. Create a well in the flour mixture. Pour in cold milk and 1 tsp vanilla. Stir with a fork just until a shaggy dough forms.
  6. Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold dough in half over itself, then pat down. Repeat this fold once more.
  7. Pat dough to a 3/4-inch thickness. Use a 2.5-3 inch round cutter to cut biscuits, pressing straight down without twisting. Re-roll scraps to cut remaining biscuits.
  8. Place biscuits 2 inches apart on baking sheet. Optionally brush tops with milk and sprinkle with coarse sugar.
  9. Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool slightly.
  10. While biscuits cool, make whipped cream. In a chilled bowl, beat cold heavy cream, powdered sugar, and 1/2 tsp vanilla until soft peaks form.
  11. Assemble by splitting a warm biscuit. Place bottom half on a plate, spoon strawberries and syrup over it, add a dollop of whipped cream, then top with other biscuit half. Add more cream and berries on top. Serve immediately.

Notes

Keep butter and milk cold for flaky biscuits. Do not overwork the dough or twist the cutter. Shortcakes are best assembled just before serving to prevent sogginess. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and cream.

Nutrition

Find it online: https://www.homestyletable.com/classic-strawberry-shortcake-biscuits/