Print

Fluffy Classic Strawberry Shortcake Recipe with Easy Whipped Cream Biscuits

fluffy classic strawberry shortcake - featured image
Print Recipe

A light and fluffy strawberry shortcake featuring tender whipped cream biscuits, fresh macerated strawberries, and lightly sweetened whipped cream topping. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup (240ml) heavy whipping cream, chilled (for dough and topping)
  • 1 pound (450g) fresh strawberries, sliced
  • ¼ cup (50g) granulated sugar (for macerating strawberries)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons powdered sugar (for whipped cream topping)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Strawberries (15 minutes): Wash and hull 1 pound (450g) of fresh strawberries. Slice them evenly into thin pieces. Place the slices in a bowl, sprinkle with ¼ cup (50g) granulated sugar and 1 tablespoon fresh lemon juice. Toss gently, then set aside to macerate at room temperature while you make the biscuits.
  2. Make the Biscuit Dough (10 minutes): Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and ½ teaspoon salt. Pour in 1 cup (240ml) chilled heavy whipping cream. Stir gently with a spoon or spatula until the dough just comes together—it will be sticky and soft, but avoid overmixing.
  3. Shape and Bake the Biscuits (15-20 minutes): Using a floured surface or parchment paper, drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart. Pat gently into rounds or leave rustic. Bake for 15 to 20 minutes until golden brown and cooked through.
  4. Whip the Cream (5 minutes): While the biscuits bake, chill a mixing bowl and beat 1 cup (240ml) cold heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Do not overwhip.
  5. Assemble the Shortcakes (5 minutes): Once biscuits are slightly cooled but still warm, slice each biscuit in half horizontally. Spoon a generous layer of macerated strawberries over the bottom half, add a dollop of whipped cream, top with the other biscuit half, more strawberries, and finish with another swirl of whipped cream.

Notes

Keep the heavy cream cold to help biscuits rise and stay fluffy. Do not overmix the dough to avoid tough biscuits. Whip cream to soft peaks only to prevent it from turning into butter. Macerate strawberries ahead for richer flavor. Assemble shortcakes while biscuits are warm for best texture. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use canned coconut cream instead of heavy cream.

Nutrition

Keywords: strawberry shortcake, whipped cream biscuits, easy dessert, summer dessert, classic strawberry shortcake, fresh strawberries, homemade biscuits

Find it online: https://blingbite.com/fluffy-classic-strawberry-shortcake-recipe-with-easy-whipped-cream-biscuits/