Go Back
+ servings
strawberry shortcake

Strawberry Shortcake Biscuits

The perfect strawberry shortcake combines fluffy, flaky biscuits with macerated strawberries and freshly whipped cream. This classic American dessert dates back to the 1850s and remains one of the best ways to showcase fresh strawberries.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake, Biscuits, Summer Dessert, Strawberries, Whipped Cream
Prep Time: 20 minutes
Cook Time: 18 minutes
Resting & Cooling Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 8 shortcakes
Calories: 420kcal

Equipment

  • Biscuit Cutter
  • Pastry Cutter
  • Baking Sheet

Ingredients

For the Biscuits

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 2/3 cup heavy cream cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar for topping

For the Strawberry Filling

  • 2 pounds fresh strawberries hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

For the Whipped Cream

  • 1 1/2 cups heavy whipping cream cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  • Combine the sliced strawberries with sugar, lemon juice, and zest in a bowl. Toss gently and let them macerate while preparing the biscuits.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
  • Whisk together the heavy cream, egg, and vanilla in a separate bowl. Pour into the flour-butter mixture and stir just until combined. The dough will look slightly shaggy.
  • Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in thirds, like a letter, then pat down again. Repeat this process once more to create delicate layers.
  • Cut into 8 rounds using a 2½-inch biscuit cutter. Press straight down without twisting to ensure maximum rise.
  • Place the biscuits on a parchment-lined baking sheet, brush the tops with a little cream, and sprinkle with turbinado sugar. Bake at 425°F for 15-18 minutes until golden brown.
  • While biscuits are cooling, whip the cream with powdered sugar, vanilla, and salt until soft peaks form.
  • Once cooled slightly, slice the biscuits horizontally. Layer each biscuit bottom with strawberries, a generous dollop of whipped cream, and crown with the biscuit top. Add more berries and cream on top for presentation.

Notes

For the flakiest biscuits, ensure all ingredients are cold. You can even freeze the butter for 10 minutes before cutting it into the flour.
Make-ahead tip: Prepare the biscuit dough and cut into rounds, then freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.
For a dairy-free version, substitute coconut cream for the heavy cream and use plant-based butter.

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 280mg | Fiber: 3g | Sugar: 18g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe