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Classic Homemade Strawberry Shortcake Biscuits

Close-up of a fluffy, split shortcake filled with whipped cream and macerated strawberries.
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Make tender, flaky biscuits from scratch to serve with fresh strawberries and whipped cream for a classic summer dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy cream, chilled (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the strawberries: In a bowl, toss the sliced strawberries with 1/4 cup of sugar. Let them sit at room temperature for at least 30 minutes to macerate and release juices.
  2. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  4. Cut in the butter: Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Add liquid: Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick. Fold the dough in half, then pat it down again. Repeat this folding process two more times. This creates layers.
  7. Cut the biscuits: Use a 2.5-inch round biscuit cutter to cut out the rounds. Press the cutter straight down without twisting to ensure high biscuits. Place the rounds close together on the prepared baking sheet.
  8. Bake: Brush the tops lightly with extra heavy cream and sprinkle with a little granulated sugar, if desired. Bake for 12 to 15 minutes, or until golden brown. Cool on a wire rack.
  9. Make the topping: In a chilled bowl, whip the 1 cup of heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Assemble: Split the cooled biscuits in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries over the base. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream, and add more strawberries and cream on top. Serve immediately.

Notes

  • For taller biscuits, chill the cut dough rounds in the freezer for 10 minutes before baking.
  • If you prefer a sweeter biscuit, increase the sugar in the dough to 1/3 cup.
  • You can substitute mixed berries for strawberries if fresh strawberries are not available.

Nutrition

Find it online: https://delishdreams.com/classic-homemade-strawberry-shortcake/