Classic Strawberry Shortcake Biscuits (Printer View)

Tender buttery biscuits layered with macerated strawberries and fresh whipped cream in a timeless dessert.

# 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 lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# Method:

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 cubed butter and cut it in using a pastry cutter or fingers until mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together; avoid overmixing.
05 - Turn dough onto lightly floured surface and gently pat into 1-inch thick rectangle. Cut biscuits using 2 1/2-inch round cutter and place on baking sheet. Gather scraps and cut additional biscuits as needed.
06 - Brush biscuit tops with buttermilk. Bake for 15-18 minutes until golden brown. Cool on wire rack.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit at least 20 minutes to release juices.
08 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until assembly.
09 - Carefully split each biscuit in half. Layer bottom half with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and cream dollop.

# Expert Advice:

01 -
  • The biscuits are buttery and tender without being fragile, standing up beautifully to juicy strawberries and cream.
  • You can prep everything ahead and assemble just before serving, which means less stress and more time enjoying the moment.
  • It's genuinely impressive to serve but approachable enough that you won't second-guess yourself halfway through.
02 -
  • Keep everything cold—your butter, your buttermilk, your cream—because warmth is the enemy of tender biscuits and fluffy whipped cream.
  • Don't assemble until just before serving, or the biscuits will absorb too much moisture and become soggy instead of staying crisp.
03 -
  • If your kitchen is very warm, chill your mixing bowl and even your flour before starting—this gives you more working time with the dough.
  • A bench scraper makes cutting in the butter faster and keeps your hands from warming the dough, and it's invaluable for lifting biscuits off the counter without deforming them.
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