Strawberry Shortcake with Biscuits (Printable)

Fluffy biscuits paired with juicy strawberries and whipped cream for a timeless delight.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup cold whole milk
07 - 1 large egg, lightly beaten

→ Strawberries

08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

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

# How-to Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
04 - Stir in cold milk just until dough comes together. Do not overmix.
05 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch biscuit cutter, reshaping scraps as needed.
06 - Place biscuits on the prepared baking sheet. Brush tops lightly with beaten egg.
07 - Bake for 15–18 minutes until golden and cooked through. Cool on a wire rack.
08 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 20 minutes to macerate and release juices.
09 - Beat heavy cream, powdered sugar, and vanilla with a mixer until soft peaks form.
10 - Split cooled biscuits in half. Spoon strawberries and juices over bottom halves. Dollop with whipped cream, then top with remaining biscuit halves. Serve immediately.

# Expert Pointers:

01 -
  • Everything comes together in under an hour, making it perfect for unexpected summer guests
  • The combination of warm biscuits and cold juicy berries creates the most incredible temperature contrast
  • This dessert feels fancy enough for dinner parties but cozy enough for Tuesday nights
02 -
  • Twisting the biscuit cutter seals the edges and prevents rising, so press straight down and pull straight up
  • If your kitchen is warm, freeze the butter for 15 minutes before starting to keep it from melting into the flour
  • The assembled shortcakes get soggy quickly, so build them right before serving for the best texture contrast
03 -
  • Use a box grater to shred frozen butter into the flour for perfectly sized pieces without much effort
  • Let the assembled shortcakes sit for 5 minutes before serving so the bottom biscuits absorb some strawberry juice
  • Sprinkle a little coarse sugar on top of the egg wash for extra crunch and sparkle

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