Strawberry Shortcake with Biscuits (Printable)

Flaky biscuits layered with juicy strawberries and whipped cream create a classic summer dessert.

# What You Need:

→ For the Strawberries

01 - 2 pounds fresh strawberries, hulled and sliced
02 - 1/2 cup granulated sugar
03 - 1 teaspoon lemon juice

→ For the Biscuits

04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1/2 cup unsalted butter, cold and cubed
09 - 3/4 cup cold whole milk
10 - 1 teaspoon vanilla extract

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# Steps:

01 - Combine sliced strawberries, sugar, and lemon juice in a large bowl. Toss gently to coat evenly. Set aside for at least 30 minutes to allow strawberries to release their juices and become syrupy.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
04 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in cold milk and vanilla extract. Stir gently with a spatula just until the dough comes together—do not overmix. The dough should be slightly shaggy.
06 - Turn dough onto a lightly floured surface. Gently pat the dough to about 1 inch thickness. Using a 2 3/4 inch biscuit cutter, cut out 6 rounds without twisting the cutter. Place on prepared baking sheet.
07 - Bake for 15 to 18 minutes until tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with a whisk or electric mixer until soft peaks form. Do not overbeat.
09 - Slice each cooled biscuit in half horizontally. Place the bottom half on a serving plate. Spoon macerated strawberries and their juices over the biscuit. Top with a generous dollop of whipped cream. Cover with the biscuit top. Add additional strawberries and whipped cream if desired.

# Expert Hints:

01 -
  • The homemade biscuits are worth every minute and taste like summer evenings on the porch
  • That juice soaked into the bottom biscuit is pure magic and the reason this dessert exists
02 -
  • Cold butter and cold milk are absolutely essential or you lose the flaky layers
  • Let those strawberries sit for the full 30 minutes because the juice is the whole point
03 -
  • Dont twist the biscuit cutter or you seal the edges and they wont rise properly
  • Use a box grater to grate frozen butter if you dont want to cut it in by hand

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