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Fluffy Strawberry Shortcake Recipe with Easy Homemade Biscuits for Perfect Dessert

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A classic Southern-inspired strawberry shortcake featuring light, tender homemade biscuits paired with macerated fresh strawberries and whipped cream. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk, cold (or 3/4 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 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, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Pour the cold buttermilk into the bowl. Stir gently with a wooden spoon or spatula until just combined. The dough should be slightly sticky but not wet.
  5. Lightly flour a clean surface and gently pat or fold the dough over itself 2-3 times to build layers. Aim for a dough thickness of about 1 inch (2.5 cm).
  6. Using a floured 2.5-inch (6 cm) biscuit cutter or a glass, press straight down without twisting to cut rounds. Gather scraps and repeat until you have 8 biscuits.
  7. Place biscuits on the prepared baking sheet, close but not touching. Bake for 12-15 minutes, or until golden brown on top and a toothpick inserted comes out clean. Remove from oven and cool on a rack for 10 minutes.
  8. While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let sit at room temperature for at least 20 minutes to macerate.
  9. Using a chilled bowl and whisk or electric mixer, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form.
  10. Slice each biscuit horizontally. Spoon a generous amount of macerated strawberries on the bottom half, add a dollop of whipped cream, and top with the biscuit lid. Add more strawberries and cream if desired.
  11. Serve immediately for best freshness.

Notes

Keep butter cold and handle dough gently to ensure flaky biscuits. Do not twist biscuit cutter when cutting dough to allow proper rising. Macerate strawberries for at least 20 minutes to enhance sweetness and juiciness. Whip cream to soft peaks to avoid turning it into butter. Store biscuits and strawberries separately in airtight containers for up to 2 days. Reheat biscuits in oven at 350°F for 5-7 minutes for best texture.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, dessert, easy recipe, fluffy biscuits, whipped cream, fresh strawberries, Southern baking

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