Strawberry Shortcake Homemade Biscuits (Print)

Flaky biscuits layered with juicy strawberries and whipped cream for a summer treat.

# What You Need:

→ Strawberries

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

→ Biscuits

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

→ Whipped Cream

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

# How to Make:

01 - Combine sliced strawberries, sugar, and lemon juice in a large bowl. Toss gently to coat evenly. Set aside for at least 30 minutes, allowing the strawberries to release their juices and create a syrupy consistency.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
03 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until thoroughly combined.
04 - Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
05 - Pour cold milk and vanilla extract into the flour mixture. Stir gently with a spatula just until the dough comes together—do not overmix. The dough should be slightly sticky but manageable.
06 - Turn the dough onto a lightly floured surface. Gently pat the dough to 1-inch thickness. Using a 2 3/4-inch biscuit cutter, cut out 6 rounds, pressing straight down without twisting. Gather scraps and recut if necessary.
07 - Arrange biscuits on the prepared baking sheet, leaving 2 inches between each. Bake for 15 to 18 minutes until tops are golden brown. Cool completely on a wire rack.
08 - In a chilled bowl, beat heavy cream with an electric mixer or whisk until soft peaks begin to form. Add powdered sugar and vanilla extract. Continue beating until stiff peaks form, being careful not to overbeat.
09 - Slice each cooled biscuit horizontally in half. 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 cream if desired.

# Expert Advice:

01 -
  • The biscuits are impossibly tender and flaky, soaking up all those sweet strawberry juices without turning soggy
  • Everything comes together in under an hour but tastes like you spent all afternoon on it
  • The contrast of cold whipped cream against warm biscuits is absolute perfection
02 -
  • Cold ingredients are non negotiable for flaky biscuits. Warm butter melts into flour and you lose all the layers
  • Let the strawberries macerate at least 30 minutes but an hour is even better. Those juices are liquid gold
  • Work the biscuit dough as little as possible. The moment it comes together stop touching it
03 -
  • Use a glass to cut biscuits if you do not have a biscuit cutter it works perfectly fine
  • Add a tablespoon of orange liqueur to the strawberries for grown up flavor

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