Classic Strawberry Shortcake Biscuit (Printer Friendly)

Tender buttery biscuit layers with sweet strawberries and fresh cream for a delightful treat.

# What You 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 additional for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon 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 and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter and work it in using a pastry cutter or your fingertips until mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract until dough just comes together; avoid overworking.
05 - Turn dough onto lightly floured surface and pat into a 1-inch thick rectangle. Cut out rounds using a 2.5-inch biscuit cutter and arrange on prepared sheet. Reroll scraps as needed.
06 - Brush biscuit tops with buttermilk and bake for 15-18 minutes until golden brown. Transfer to wire rack to cool.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and allow to sit for at least 20 minutes.
08 - Beat chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until assembly.
09 - Split each cooled biscuit horizontally. Layer bottom half with macerated strawberries and whipped cream. Crown with biscuit top and additional strawberries and cream dollop.

# Pro Advice:

01 -
  • The biscuits are genuinely easy to make and bake in under twenty minutes, so you can go from craving to serving without hours of fussing.
  • Macerated strawberries are a game-changer—they release their own juice and create a sauce that tastes like summer concentrated.
  • You can prepare each component ahead and assemble just before serving, which takes the stress out of entertaining.
02 -
  • Keep everything cold—the butter, the buttermilk, and the cream—because temperature is what separates a tender, flaky biscuit from a tough, dense one.
  • Never skip the macerating step; those 20 minutes of waiting allows the strawberries to release their natural juices and creates a sauce that's infinitely better than fresh berries alone.
03 -
  • Use a light touch when cutting in the butter and stirring the dough—your biscuits will thank you with their tenderness and flakiness.
  • If you don't have a round biscuit cutter, a drinking glass or even a straight-sided measuring cup works perfectly well for cutting shapes.
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