Strawberry Shortcake with Biscuits

My grandmother insisted summer officially began when the first ruby red strawberries appeared at the farmers market, their perfume hitting you before you even reached the stall. She would buy them by the flat, and we would spend hours hulling them together on her back porch, our fingers stained pink and sweet. That is where I learned patience is the secret ingredient. I have since discovered those same strawberries transform into pure magic when given time to macerate in sugar, their juices creating the most beautiful ruby syrup.

Last July I made these for my daughters birthday instead of cake, mostly because she had spent the morning helping me pick strawberries at a local farm. She watched me make the biscuits with such serious concentration, then declared them better than any bakery treat she had ever tasted. The whole family sat around the table with strawberry juice running down our chins and not a single person cared about the mess.

Ingredients

• 900 g (2 lbs) fresh strawberries: Choose the ripest ones you can find, they should smell like sunshine itself and give slightly when gently pressed
• 100 g (1/2 cup) granulated sugar: This draws out those incredible natural strawberry juices and creates that syrup we are looking for
• 1 tsp lemon juice: Brightens everything and helps the strawberries release their liquid
• 250 g (2 cups) all-purpose flour: The foundation for the most tender biscuits you will ever make
• 50 g (1/4 cup) granulated sugar: Just enough sweetness to make the biscuits special without turning them into cookies
• 1 tbsp baking powder: This is what gives our biscuits their beautiful rise and fluffy texture
• 1/2 tsp salt: Enhances all the flavors and balances the sweetness
• 115 g (1/2 cup) unsalted butter: Keep this ice cold, those little butter pockets melting in the oven create all the flaky layers
• 180 ml (3/4 cup) cold whole milk: Whole milk makes the most tender biscuits, do not be tempted to use skim
• 1 tsp vanilla extract: Because vanilla makes everything better
• 240 ml (1 cup) heavy whipping cream: The luxurious crown that brings everything together
• 2 tbsp powdered sugar: Sweetens the cream just right without making it too heavy
• 1/2 tsp vanilla extract: Another dose of that warm vanilla love for the cream

Instructions

Prepare the strawberries:

In a large bowl combine the sliced strawberries with the sugar and lemon juice. Toss them gently until every piece is coated then walk away for at least 30 minutes, letting them transform into sweet juicy perfection.

Preheat your oven:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks.

Make the biscuit dough:

Whisk together the flour sugar baking powder and salt in a large bowl. Add that cold cubed butter and cut it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized butter pieces remaining.

Bring the dough together:

Pour in the cold milk and vanilla and stir just until the dough comes together, do not overwork it or the biscuits will be tough. Turn it onto a floured surface and gently pat it to about 2.5 cm (1 inch) thick.

Cut and bake:

Cut out 6 rounds using a 7 cm (2 3/4 inch) cutter and place them on your prepared baking sheet. Bake for 15 to 18 minutes until they are golden brown on top, then cool them on a wire rack.

Whip the cream:

In a chilled bowl beat the heavy cream powdered sugar and vanilla until soft peaks form, do not go too far or it will turn to butter.

Assemble your masterpiece:

Split each biscuit in half horizontally. Spoon those macerated strawberries and their beautiful juices over the bottom half then top with whipped cream. Place the biscuit top on like a little hat and add more strawberries and cream if you are feeling generous.

Save Pin

My friend Sarah told me she never understood the strawberry shortcake obsession until she tried mine made completely from scratch. She admitted she had always used store bought biscuits and now realizes she was missing half the magic. There is something deeply satisfying about taking those simple ingredients and creating something that makes people close their eyes and smile.

Make It Ahead

You can macerate the strawberries up to 4 hours ahead and store them in the refrigerator. The biscuits are best the same day they are baked but you can make the dough up to a day ahead, cut them out, and refrigerate until ready to bake. Whip the cream just before serving for the best texture.

Serving Suggestions

These are perfect on their own but a fresh mint leaf or a small basil leaf tucked on top adds such a lovely contrast. A tiny drizzle of good balsamic vinegar over the strawberries before macerating creates the most sophisticated flavor profile. Serve them immediately after assembling so the biscuits do not become too soft.

Perfecting Your Technique

The secret to really tall biscuits is to push straight down with your cutter and never twist it, twisting seals the edges and prevents proper rising. If you do not have a biscuit cutter a drinking glass works in a pinch. Rotate the baking sheet halfway through baking for even golden color.

• Brush the tops with a little milk before baking for extra golden color
• Let the biscuits cool for at least 10 minutes before splitting or they may be crumbly
• Any leftover biscuits freeze beautifully for up to a month

Save Pin

There is nothing quite like the sound of summer arriving in a basket of strawberries and the way it brings people together around a simple dessert made with love. Enjoy every messy delicious bite.

Recipe FAQs

→ How do I make the biscuits flaky?

Use cold butter cut into small pieces and mix it minimally into the dry ingredients. Keeping the butter cold helps create flaky layers while baking.

→ Why soak the strawberries with sugar and lemon juice?

Macerating strawberries with sugar and lemon juice draws out their juices, enhancing sweetness and intensifying flavor.

→ Can I prepare the biscuits ahead of time?

Yes, biscuits can be baked in advance and stored in an airtight container, then gently warmed before assembling.

→ How is the whipped cream stabilized?

Whip cold heavy cream with powdered sugar and vanilla until soft peaks form; chilling the bowl beforehand helps maintain texture.

→ What is the best way to assemble the layers?

Split biscuits horizontally, layer macerated strawberries and their juices on the bottom half, add whipped cream, then cover with the biscuit top.