Classic Strawberry Shortcake Biscuits (Printable Version)

Tender biscuit layers paired with sweet strawberries and billowy whipped cream create a timeless dessert.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter and cut it in using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together. Avoid overmixing.
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 with buttermilk. Bake for 15-18 minutes until golden brown. Cool on a wire rack.
08 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to release juices.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until assembly.
10 - Carefully split each cooled biscuit in half horizontally. Layer with macerated strawberries and whipped cream on bottom half, top with biscuit half, additional strawberries, and a dollop of whipped cream.

# Expert Tips:

01 -
  • The biscuits stay tender even hours later, which means you can actually enjoy the moment instead of rushing to plate.
  • Fresh strawberries macerate into their own syrup, so you get that restaurant-quality depth without any fancy tricks.
  • It feels fancy enough to impress people but honest enough that you won't feel stressed making it.
02 -
  • Don't assemble these more than 30 minutes ahead or the biscuits will absorb cream and soften into something that tastes less like shortcake and more like wet bread.
  • If your strawberries taste bland, they're not going to magically improve; choose ones that smell fragrant and are deep red all the way through.
03 -
  • Toast your biscuits lightly under the broiler before assembling if they've cooled completely; it brings back that warm, fresh-from-the-oven quality.
  • A tiny splash of orange liqueur in the strawberries adds sophistication without making them taste alcoholic, and a pinch of black pepper in the whipped cream creates an intriguing complexity people can't quite identify.
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