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Fluffy Fresh Strawberry Shortcake Biscuits

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A nostalgic and easy homemade recipe for fluffy, tender biscuits layered with fresh macerated strawberries and whipped cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk, chilled
  • 1 teaspoon vanilla extract (optional)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries by combining sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and let sit at room temperature for 10 minutes to macerate.
  2. Preheat the oven to 425°F (220°C) and position a rack in the center.
  3. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  4. Cut cold, cubed butter into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  5. Pour in chilled buttermilk and vanilla extract. Stir gently until just combined; do not overmix.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold over itself 2-3 times, then gently pat back down.
  7. Cut dough into 2.5-inch rounds using a biscuit cutter or floured glass. Gather scraps and cut additional biscuits.
  8. Place biscuits on a parchment-lined baking sheet spaced slightly apart. Bake for 12-15 minutes until golden brown and puffed.
  9. Transfer biscuits to a wire rack to cool for 10 minutes.
  10. While biscuits cool, whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  11. Assemble shortcakes by slicing each biscuit in half horizontally. Spoon macerated strawberries and juices over the bottom half, top with whipped cream, then place the biscuit top on. Serve immediately.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix dough to avoid toughness. Macerate strawberries to release juices without sogginess. Whip cream to soft peaks for light topping. Assemble shortcakes just before serving to maintain texture. Dough can be chilled if too sticky. Store biscuits, strawberries, and cream separately for freshness.

Nutrition

Keywords: strawberry shortcake, biscuits, dessert, homemade, easy recipe, fresh strawberries, whipped cream, southern dessert

Find it online: https://blingbite.com/fluffy-fresh-strawberry-shortcake-biscuits-easy-homemade-recipe-for-perfect-dessert/