Strawberry Shortcake with Biscuits (Print Version)

Flaky biscuits topped with sweet strawberries and fresh whipped cream perfect for summer.

# What You Need:

→ For the Strawberries

01 - 2 lbs fresh strawberries, hulled and sliced
02 - 1/2 cup granulated sugar
03 - 1 tsp lemon juice

→ For the Biscuits

04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tbsp baking powder
07 - 1/2 tsp salt
08 - 1/2 cup unsalted butter, cold and cubed
09 - 3/4 cup cold whole milk
10 - 1 tsp vanilla extract

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1/2 tsp vanilla extract

# Directions:

01 - In a large bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and set aside for at least 30 minutes to macerate and become juicy.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
04 - Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
05 - Stir in milk and vanilla just until combined—do not overmix. Turn dough onto a lightly floured surface, gently pat to about 1 inch thick, and cut out 6 rounds using a 2 3/4 inch biscuit cutter.
06 - Place biscuits on the prepared baking sheet. Bake for 15–18 minutes, or until golden brown. Cool on a wire rack.
07 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
08 - Split each biscuit in half horizontally. Spoon strawberries and their juices over the bottom half, top with whipped cream, then cover with the biscuit top. Add more strawberries and cream if desired.

# Expert Tips:

01 -
  • The homemade biscuits bake up incredibly tender with that irresistible flaky texture that soaks up all those gorgeous strawberry juices
  • Everything comes together in under an hour but tastes like you spent all afternoon in the kitchen
  • That moment when warm biscuit meets cold cream and sweet strawberries is pure summer heaven
02 -
  • Cold butter is non negotiable here, warm butter means flat tough biscuits instead of tall flaky ones
  • Let the strawberries macerate for the full 30 minutes, that syrup is what makes these truly special
  • Work the biscuit dough as little as possible, over mixing activates gluten and makes them tough instead of tender
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen is warm, keeping everything cold is the key to flaky success
  • Add a tablespoon of orange liqueur to the strawberries for a grown up twist that pairs beautifully with the sweet cream

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