Classic Strawberry Shortcake Biscuits (Printable Version)

Tender biscuits layered with sweet macerated strawberries and fresh whipped cream for a classic dessert.

# 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 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:

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 until evenly distributed.
03 - Add cold cubed butter to the flour mixture and cut in using a pastry cutter or fingertips until texture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together; avoid overmixing to maintain tenderness.
05 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick rectangle. Cut into rounds using a 2.5-inch cutter and place on prepared sheet. Gather scraps and repeat.
06 - Brush biscuit tops lightly with buttermilk to promote golden browning.
07 - 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 allow to rest for at least 20 minutes to release juices and develop flavor.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until assembly.
10 - Split each cooled biscuit horizontally. Layer bottom half with macerated strawberries and whipped cream. Top with biscuit upper half, additional strawberries, and cream dollop.

# Cooking Tips:

01 -
  • The biscuits stay tender and never get dense because cold butter is your secret weapon.
  • Macerated strawberries create their own syrup, so you don't need extra sauce and the whole thing tastes naturally balanced.
  • It looks impressive enough for company but comes together faster than you'd think.
02 -
  • Don't assemble these more than an hour ahead or the biscuits will soften and lose their structure; they're meant to be eaten relatively fresh.
  • If your biscuits spread sideways instead of up, your oven temperature was probably off or the butter wasn't cold enough—check both next time.
03 -
  • Don't twist when you cut biscuits; press straight down so the sides stay sealed and they rise evenly in the oven.
  • Taste the macerated strawberries before assembling—if they need more sweetness, add a touch of sugar, but remember the biscuits and cream are already sweet.
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