Classic Strawberry Shortcake Biscuits (Printable)

Buttery biscuit layers paired with macerated strawberries and whipped cream create a delicious treat.

# Components:

→ 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 bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together. Do not overmix.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Using a 2.5-inch round cutter, cut out biscuits and place on the prepared baking sheet.
06 - Brush biscuit tops with buttermilk. Bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes.
08 - Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Chill until assembly.
09 - Carefully split each biscuit in half. Layer with macerated strawberries and whipped cream. Top with remaining biscuit half, additional strawberries, and a dollop of whipped cream.

# Expert Advice:

01 -
  • The biscuits stay tender and flaky because you don't overthink them, which is honestly the best kitchen lesson.
  • Fresh macerated strawberries taste like summer concentrated into a bowl, and the whipped cream does the heavy lifting of comfort.
02 -
  • Cold ingredients are non-negotiable for flaky biscuits—I learned this the hard way by letting my butter sit out for ten minutes and ending up with hockey pucks.
  • The maceration step isn't optional, it's where the magic happens and the berries go from good to singing.
03 -
  • A pastry cutter with multiple wires beats a fork because it cuts through the dough without crushing the butter into the flour.
  • If your biscuits spread instead of rising, your oven might be too cool—test it with an oven thermometer before your next batch.
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