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Fluffy Classic Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A simple and quick strawberry shortcake featuring light, flaky homemade biscuits paired with macerated fresh strawberries and fluffy whipped cream. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold (or buttermilk)
  • 1 large egg, lightly beaten (room temperature)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the strawberries: In a medium bowl, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Mix dry biscuit ingredients: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the cold, cubed butter using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized butter bits.
  5. Whisk together cold milk and beaten egg in a small bowl. Pour into flour mixture and stir gently with a fork until just combined; dough will be sticky and shaggy.
  6. Turn dough onto floured surface. Pat into a 1-inch thick rectangle, fold over once or twice to build layers, then pat again.
  7. Use a floured biscuit cutter (about 2.5 inches diameter) to cut biscuits without twisting the cutter.
  8. Place biscuits 1 inch apart on prepared baking sheet. Bake 12-15 minutes until golden brown and firm to touch.
  9. While biscuits bake, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Once biscuits are warm but cool enough to handle, slice in half horizontally. Spoon macerated strawberries and juices over bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Notes

Use cold butter and milk to ensure flaky biscuits. Do not overmix dough to avoid toughness. Let strawberries macerate for at least 30 minutes for best flavor. Whip cream until soft peaks form to avoid turning it into butter. Slice biscuits while warm for easier cutting. Fresh baking powder is essential for good rise. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and plant-based milk.

Nutrition

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

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