Classic Strawberry Shortcake Biscuit (Printable Version)

Buttery biscuits layered with macerated strawberries and fresh whipped cream create a timeless treat.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together; do not overmix.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Using a 2 1/2-inch round cutter, cut out biscuits and place on prepared baking sheet. Gather scraps and repeat as needed.
06 - Brush biscuit tops with buttermilk. Bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes.
08 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Chill until ready to use.
09 - Carefully split each biscuit in half. Layer with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and a dollop of whipped cream.

# Expert Advice:

01 -
  • Those biscuits are actually foolproof once you understand that less mixing is your secret weapon to tender, flaky layers.
  • The macerated strawberries release their own syrup, creating a naturally sweet filling without anything artificial.
  • You can prep the biscuits and cream hours ahead, then assemble just before serving so everything stays fresh and crisp.
02 -
  • Cold butter is not optional—I learned this the hard way when I grabbed softened butter one lazy Sunday and ended up with dense, cake-like results instead of flaky layers.
  • Don't skip the 20-minute maceration time for the strawberries; that's when the magic happens and the fruit releases enough juice to create a natural syrup that holds everything together.
03 -
  • A splash of orange liqueur stirred into the macerated strawberries adds sophisticated depth without making the dessert taste boozy—it just makes people wonder what your secret is.
  • If you want tanginess and a lighter texture, replace half the whipped cream with Greek yogurt, which creates a different but equally delicious experience.
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