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Fluffy Strawberry Shortcake Recipe with Easy Buttery Homemade Biscuits

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A quick and easy dessert featuring light, tender homemade buttery biscuits paired with fresh macerated strawberries and whipped cream. Perfect for summer picnics and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons (140 g) cold unsalted butter, cut into small cubes
  • 1 cup (240 ml) buttermilk, cold (or whole milk with 1 tablespoon lemon juice, let sit 5 min)
  • 4 cups (about 600 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon fresh lemon juice (optional)
  • 1 cup (240 ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, sugar, and optional lemon juice. Stir gently and let them sit at room temperature while you prepare the biscuits.
  2. Make the Biscuit Dough (15 minutes): In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. Don’t overmix.
  3. Add Buttermilk: Slowly pour in the cold buttermilk, stirring gently with a wooden spoon or spatula until the dough just comes together. It should be soft but not sticky. Adjust with flour or buttermilk if needed.
  4. Shape and Cut Biscuits (10 minutes): Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers, then pat again to 1-inch thick. Using a 2.5-inch round cutter, cut out biscuits. Press straight down without twisting.
  5. Bake the Biscuits (15-18 minutes): Place biscuits on a parchment-lined baking sheet about 1 inch apart. Bake in a preheated 425°F (220°C) oven until golden brown on top, about 15-18 minutes. Let cool on a wire rack for 5 minutes.
  6. Whip the Cream (5 minutes): Chill your mixing bowl and beaters if possible. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat.
  7. Assemble the Shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of macerated strawberries with juice over the bottom half, dollop whipped cream on top, then crown with the biscuit top. Serve immediately.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Pat dough instead of rolling to maintain tenderness. Let strawberries macerate to release natural juices. Chill equipment before whipping cream for better volume. Bake at high temperature (425°F) for golden crust and tender crumb. Biscuits can be made ahead and refrigerated or frozen before baking.

Nutrition

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

Find it online: https://piperplate.com/fluffy-strawberry-shortcake-recipe-with-easy-buttery-homemade-biscuits/