Strawberry Shortcake Homemade Biscuits (Printable)
Flaky buttermilk biscuits complement sweet strawberries and fresh whipped cream in this classic treat.
# What You'll Need:
→ For the Strawberries
01 - 1½ lbs fresh strawberries, hulled and sliced
02 - ⅓ cup granulated sugar
→ For the Buttermilk Biscuits
03 - 2 cups all-purpose flour
04 - 2 tbsp granulated sugar
05 - 1 tbsp baking powder
06 - ½ tsp fine sea salt
07 - ½ cup unsalted butter, cold and cubed
08 - ¾ cup cold buttermilk
09 - 1 tsp vanilla extract
10 - 1 tbsp melted butter for brushing
→ For the Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
# How-to Steps:
01 - Combine the sliced strawberries and ⅓ cup sugar in a medium bowl. Toss thoroughly to coat and set aside for at least 20 minutes, allowing the fruit to release its natural juices and create a syrupy consistency.
02 - Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure even browning of the biscuits.
03 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.
04 - Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These cold butter pockets create flaky layers during baking.
05 - Pour in the cold buttermilk and vanilla extract. Stir gently with a spatula or wooden spoon just until the dough begins to come together. Take care not to overmix, as this can result in tough biscuits.
06 - Turn the dough onto a lightly floured work surface. Gently pat it into a 1-inch-thick rectangle. Using a 2½-inch round cutter, press straight down to cut out 6 biscuits without twisting. Gather scraps and re-roll once to maximize yield.
07 - Arrange the biscuits on the prepared baking sheet, leaving space between each for proper heat circulation. Brush the tops generously with melted butter. Bake for 16–18 minutes until golden brown on top. Transfer to a wire rack to cool completely.
08 - In a chilled metal or glass bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric hand mixer or whisk until soft, billowy peaks form. Be careful not to overbeat into butter. Keep refrigerated until assembly.
09 - Slice each cooled biscuit in half horizontally. Place the bottom half on a serving plate and spoon a generous portion of macerated strawberries along with their accumulated juices over the biscuit. Top with a dollop of freshly whipped cream, then crown with the biscuit top. Add extra berries and cream as desired before serving immediately.
# Expert Pointers:
01 -
- The contrast of warm, buttery biscuits against cold, juicy berries creates pure magic in every bite
- Homemade buttermilk biscuits are infinitely better than anything from a store, and they're surprisingly simple
- This dessert turns humble ingredients into something that feels like a special occasion
02 -
- Overworking the biscuit dough makes them tough, so handle it as little as possible and work quickly
- Twisting your biscuit cutter seals the edges and prevents rising, press down and pull straight up
- Warm biscuits absorb all those lovely strawberry juices better than cold ones
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Use a scale for flour if you have one, it's the secret to consistent biscuits