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Best Classic Buttery Strawberry Shortcake Biscuits – Easy Homemade Recipe

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These classic buttery strawberry shortcake biscuits are flaky, tender, and topped with juicy macerated strawberries and clouds of whipped cream. Perfect for last-minute gatherings or a comforting dessert, this easy recipe uses simple ingredients and a foolproof technique for irresistible results.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • 3 to 4 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice (optional)
  • 2 cups all-purpose flour (250g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • 3/4 cup cold heavy cream (180ml), plus more for brushing
  • Coarse sugar or turbinado sugar for sprinkling
  • 1 cup cold heavy cream (240ml)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine the sliced strawberries, 3 tablespoons of sugar, and the lemon juice if using. Stir gently to coat. Let them sit at room temperature for at least 15 minutes, stirring once or twice. Taste after 10 minutes and add the extra tablespoon of sugar if the berries are tart. Set aside.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until evenly distributed.
  4. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until you have a mixture with some pea-sized pieces and some smaller pieces that look like coarse sand. Do not overwork.
  5. Make a well in the center of the flour mixture and pour in the cold heavy cream. Stir with a fork or spatula until the dough just comes together. It will look shaggy and a little dry in spots. If there are dry bits at the bottom, add another tablespoon of cream. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle about 3/4-inch thick. Fold the rectangle in half, then pat it out again to 3/4-inch thick. Repeat the fold once more.
  7. Using a floured 2-inch biscuit cutter, press straight down into the dough without twisting. Gather the scraps, gently press them together, and cut more biscuits. You should get 6 to 8 biscuits.
  8. Place the biscuits on the prepared baking sheet, about 2 inches apart. Brush the tops with heavy cream and sprinkle generously with coarse sugar. Bake for 12 to 15 minutes, until the biscuits are golden brown on top and slightly darker on the bottom.
  9. While the biscuits bake, make the whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla. Beat with a hand mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
  10. Let the biscuits cool for 5 minutes on the baking sheet. Split them in half horizontally. Spoon the macerated strawberries and their syrup over the bottom half, add a generous dollop of whipped cream, and top with the other biscuit half. Add more strawberries and cream on top if desired.

Notes

Keep everything cold for flaky biscuits. Do not overwork the dough. Use a sharp biscuit cutter and do not twist when cutting. Bake on the top rack to prevent burnt bottoms. For best results, serve biscuits warm and assemble just before serving to avoid sogginess.

Nutrition

Keywords: strawberry shortcake, biscuits, easy dessert, summer dessert, homemade biscuits, strawberry recipe, buttery biscuits

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