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Classic Strawberry Shortcake with Homemade Biscuits

A close-up of a delicious strawberry shortcake featuring a biscuit, macerated strawberries, and whipped cream.
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Make the best strawberry shortcake using flaky, homemade biscuits, a simple fresh strawberry topping, and sweet whipped cream. This recipe honors tradition and guarantees success for your summer dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream (for whipping)
  • 1/4 cup powdered sugar (for whipping cream)

Instructions

  1. Prepare the strawberry topping: In a bowl, combine the sliced strawberries with 1/2 cup of granulated sugar. Stir gently and let the strawberries macerate at room temperature for at least 30 minutes while you prepare the biscuits.
  2. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add the cold heavy cream to the flour mixture. Mix gently with a fork until just combined; do not overmix. The dough will be shaggy.
  4. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together. Pat or roll the dough to about 3/4-inch thickness.
  5. Cut the biscuits using a 2.5-inch round biscuit cutter. Place the cut biscuits close together on an ungreased baking sheet. Brush the tops lightly with heavy cream and sprinkle with a little extra granulated sugar, if desired.
  6. Bake the biscuits in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly on a wire rack.
  7. Prepare the whipped cream: In a separate bowl, beat 1 1/2 cups of heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  8. Assemble the shortcakes: Split a warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries (including the syrup) over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream and add more strawberries and cream on top. Serve immediately.

Notes

  • For the flakiest biscuits, make sure your butter and cream are very cold before mixing.
  • You can make the strawberry topping ahead of time; chilling it helps the flavors meld.
  • If you prefer a cake-like shortcake, you can use a layer cake recipe instead of biscuits, ensuring you brush the layers with strawberry simple syrup for moisture.

Nutrition

Find it online: https://cookerycommand.com/strawberry-shortcake-recipe-biscuits/