Classic Strawberry Shortcake Biscuits (Printable)

Tender biscuit layers paired with macerated strawberries and smooth whipped cream for a classic dessert.

# 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 - 1.5 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

# Directions:

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 in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together, avoiding overmixing.
05 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2.5-inch round cutter, cut out biscuits and place on prepared baking sheet. Gather scraps and repeat.
07 - Brush tops with buttermilk and bake for 15-18 minutes until golden brown. Cool on wire rack.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes.
09 - Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Chill until assembly.
10 - Split each cooled biscuit in half. Layer with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and whipped cream dollop.

# Expert Tips:

01 -
  • The biscuits stay tender and buttery even as the strawberry juices soak in, something that only happens when you treat the dough with respect and don't overwork it.
  • You can make everything ahead except the final assembly, which means you're actually relaxing while your guests eat rather than stress-baking in the kitchen.
02 -
  • Don't skip chilling your ingredients—warm butter, warm milk, and warm cream are the enemies of texture, so everything should come straight from the cold before you start.
  • The moment those biscuits cool is the moment you should assemble and serve; once they sit more than a few hours, they begin to lose that tender crumb, so time your bake accordingly.
03 -
  • If your berries aren't as sweet as you'd like, a splash of orange liqueur or a teaspoon of honey mixed into the maceration liquid deepens everything without tasting like alcohol.
  • For a tangy twist that honestly changes the game, replace half the whipped cream with Greek yogurt—it adds richness and a subtle tartness that plays beautifully against the sweet berries.
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