Strawberry Shortcake with Biscuits (Printable)

Buttery biscuits paired with sweet macerated strawberries and airy whipped cream create an elegant summer treat.

# What You'll Need:

→ For the Strawberries

01 - 1.5 lbs fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar
03 - 1 tsp lemon juice

→ For the Buttermilk Biscuits

04 - 2 cups all-purpose flour
05 - 2.5 tsp baking powder
06 - 0.5 tsp baking soda
07 - 0.5 tsp salt
08 - 2 tbsp granulated sugar
09 - 0.5 cup unsalted butter, cold and cubed
10 - 0.75 cup cold buttermilk, plus more for brushing

→ For the Whipped Cream

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

# How-to Steps:

01 - Combine strawberries, sugar, and lemon juice in a medium bowl. Stir gently to coat. Cover and let macerate at room temperature for at least 20 minutes, allowing strawberries to release their juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
04 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour buttermilk into the flour mixture and stir until just combined. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold dough in half and pat out again. Repeat this folding process twice to create flaky layers.
06 - Cut out 6 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting. Place biscuits on the prepared baking sheet. Brush tops lightly with additional buttermilk.
07 - Bake for 15 to 18 minutes until tops are golden brown. Transfer to a wire rack and let cool slightly.
08 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
09 - Split biscuits in half horizontally. Place bottom halves on serving plates. Spoon macerated strawberries and their juices generously over each biscuit. Top with a generous dollop of whipped cream. Replace biscuit tops and serve immediately.

# Expert Pointers:

01 -
  • The biscuits are impossibly tender with buttery layers that shatter beautifully when you bite into them
  • Those macerated strawberries create their own sweet syrup that soaks into the biscuit bottoms
  • Homemade whipped cream tastes nothing like the stuff from a can
02 -
  • Cold ingredients are non-negotiable for flaky biscuits keep your butter and buttermilk in the fridge until the last second
  • Don't overwork the dough or you'll lose those tender layers we worked so hard to create
  • The strawberries need at least 20 minutes but they're even better after an hour in the sugar
03 -
  • Use a sharp biscuit cutter and press straight down without twisting to get the best rise
  • Position your oven rack in the upper third for beautifully golden tops

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