Strawberry Shortcake Biscuits (Printable version)

Sweet biscuits layered with fresh strawberries and light whipped cream, perfect for warm days.

# What You Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

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

→ Whipped Cream

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

# Step-by-step guide:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract gently until just combined; avoid overmixing.
05 - Transfer dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut out six 2.5-inch rounds using a biscuit cutter and place them on the prepared baking sheet.
07 - Bake biscuits for 15 to 18 minutes or until golden brown; remove and let cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let rest for at least 15 minutes to release juices.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits horizontally; spoon strawberries with juices onto bottom halves, top with whipped cream, then cover with biscuit tops.

# Expert Advice:

01 -
  • The biscuits are tender enough to soak up all those precious strawberry juices without falling apart
  • Everything comes together in under an hour, but it tastes like you spent all afternoon on it
  • The combination of warm biscuits and cold juicy berries creates this incredible temperature contrast nobody talks about enough
02 -
  • Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down and pull straight up
  • Letting the strawberries sit for at least 15 minutes is non negotiable, that is when the magic happens
  • Overworking the biscuit dough makes them tough, so stop mixing as soon as everything comes together
03 -
  • Freeze the butter for 10 minutes before starting if your kitchen runs warm
  • Use a glass bowl to whip cream, it chills better than metal and helps the cream hold its shape longer
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