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Strawberry Shortcake with Homemade Biscuits

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A fluffy, fresh strawberry shortcake featuring homemade tender biscuits paired with macerated strawberries and whipped cream. This easy dessert is perfect for family gatherings and seasonal treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • ¾ cup (180ml) buttermilk (or milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar (for macerating strawberries)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Combine sliced strawberries with ¼ cup sugar in a bowl. Toss gently and let sit at room temperature for at least 10 minutes to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone mat.
  3. In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
  4. Add cold, cubed butter to the flour mixture. Cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  5. Pour in buttermilk and gently stir until dough just comes together. Do not overmix; dough should be shaggy and moist.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold over and pat a couple of times to create flaky layers. Cut into rounds with a biscuit cutter or glass.
  7. Place biscuits on prepared baking sheet, leaving space between each.
  8. Bake for 12-15 minutes until golden brown and cooked through. Cool on a rack for a few minutes.
  9. While biscuits bake, whip heavy cream with vanilla extract until soft peaks form.
  10. Slice biscuits in half horizontally. Spoon macerated strawberries with juices over bottom half, dollop with whipped cream, top with biscuit lid, and add more cream and berries if desired.

Notes

Use cold butter and buttermilk for best biscuit rise and texture. Do not overmix dough to avoid tough biscuits. Macerate strawberries ahead of time for juicier berries. Whip cream to soft peaks for best texture. Cut biscuits straight down without twisting to keep layers intact. Store biscuits and strawberries separately if not serving immediately. Reheat biscuits in oven, avoid microwave.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, dessert, easy dessert, fluffy biscuits, fresh strawberries, whipped cream

Find it online: https://blairrecipes.com/strawberry-shortcake-with-homemade-biscuits-easy-fluffy-dessert-recipe/