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Classic Strawberry Shortcake with Homemade Biscuits

A close-up of a fluffy slice of Strawberry Shortcake layered with macerated strawberries and whipped cream on a white plate.
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A recipe for traditional strawberry shortcake featuring sweet, fluffy biscuits, macerated fresh strawberries, and homemade whipped cream.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the cold heavy cream or milk and mix gently until just combined. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 3/4 inch thickness.
  6. Use a 2.5-inch biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet.
  7. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the biscuits cool completely on a wire rack.
  8. While the biscuits cool, prepare the strawberries: In a bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them sit for at least 20 minutes to macerate and release juices.
  9. Prepare the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. To assemble, split each cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom half.
  11. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top before serving immediately.

Notes

  • For flakier biscuits, use very cold butter and avoid overworking the dough.
  • If you prefer a sweeter biscuit, you can brush the tops with melted butter mixed with a little sugar before baking.
  • You can substitute half-and-half for heavy cream in the biscuits if needed, but the texture will be slightly less tender.

Nutrition

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