Strawberry Shortcake with Biscuits

The heat wave broke last July and my cousin showed up with two flats of strawberries from a farm stand she couldn't pass by. We sat on the back porch steps eating them straight from the carton until our fingers stained pink, then she said we had to make strawberry shortcake or regret it forever.

I burned my first batch of biscuits because I got distracted helping my daughter find her lost shoe. Now I set a timer and close all the doors so nothing pulls me away from the oven.

Ingredients

• 900 g fresh strawberries hulled and sliced: Pick the reddest ones you can find because they make all the difference in sweetness
• 100 g granulated sugar: Draws out those gorgeous juices that soak into the biscuits
• 1 tsp lemon juice: Brightens everything up and keeps strawberries tasting fresh
• 250 g all-purpose flour: The foundation for tender biscuits that wont turn tough
• 50 g granulated sugar: Just enough sweetness in the biscuit itself
• 1 tbsp baking powder: Makes them rise tall and flaky every time
• 1/2 tsp salt: Balances the sweetness and brings out butter flavor
• 115 g unsalted butter cold and cubed: Cold butter is non negotiable here for flaky layers
• 180 ml cold whole milk: Whole milk gives the best texture and richness
• 1 tsp vanilla extract: Adds that classic comforting flavor
• 240 ml heavy whipping cream cold: The bowl and cream must both be cold or it wont whip properly
• 2 tbsp powdered sugar: Sweetens the cream without making it grainy
• 1/2 tsp vanilla extract: Pure vanilla makes the whipped cream taste homemade

Instructions

Get those strawberries going first:

Toss strawberries with sugar and lemon juice in a big bowl then walk away for at least 30 minutes. Come back to find them swimming in their own gorgeous pink juice.

Heat things up:

Crank your oven to 220°C and line a baking sheet with parchment paper so nothing sticks.

Make the biscuit magic happen:

Whisk flour sugar baking powder and salt together then work in that cold butter with your fingers until you see pea-sized chunks. Pour in milk and vanilla and stir just until the dough comes together.

Shape and bake:

Pat the dough gently on a floured surface until its about an inch thick then cut out six rounds. Bake for 15 to 18 minutes until theyre golden and smell like heaven.

Whip the cream:

Beat cold cream with powdered sugar and vanilla in a chilled bowl until soft peaks form. Dont overthink it just watch for those soft curls.

Put it all together:

Split each biscuit in half then pile strawberries and all those juices on the bottom. Add whipped cream pop the top on and add more of everything because you definitely want seconds.

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My dad took one bite at our July fourth party and went silent for a full minute. Then he asked if I could make it for his birthday instead of cake.

Timing Is Everything

The strawberries need their resting time so start them first. That gives you exactly the right amount of time to make biscuits whip cream and set everything up.

Making Ahead

Biscuits are best the same day but you can make them a few hours ahead and wrap them in a clean kitchen towel. Strawberries can macerate in the fridge for up to 4 hours.

Serving Strategy

Let everyone assemble their own shortcake at the table. It becomes an activity and people can add as much or as little whipped cream as they want.

• Have extra whipped cream ready because it disappears fast
• Serve immediately after assembling or biscuits get soggy
• Keep some strawberries whole for garnish on top

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Summer tastes like strawberry stains and whipped cream mustaches and nobody complaining about the heat anymore.

Recipe FAQs

→ How do you achieve flaky biscuits?

Use cold butter cut into the flour until pea-sized crumbs form. Handle the dough gently and avoid over-mixing to retain flakiness.

→ What’s the best way to macerate strawberries?

Toss sliced strawberries with sugar and lemon juice, then let them sit for at least 30 minutes to release their juices and sweetness.

→ How do you whip cream to soft peaks?

Chill the mixing bowl and beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form—when cream holds a peak but still looks smooth.

→ Can I prepare biscuits in advance?

Biscuits are best served fresh and warm but can be baked ahead and gently reheated before assembling with fruit and cream.

→ Any tips for assembling the layers?

Split biscuits horizontally, spoon macerated strawberries and juices on the bottom half, add whipped cream, then cover with the top biscuit for even layering.