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Fluffy Fresh Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A simple yet impressive dessert featuring fluffy homemade biscuits, fresh macerated strawberries, and light whipped cream, perfect for summer gatherings and cozy treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) buttermilk, cold (or milk with 1 tsp lemon juice as a substitute)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the strawberries: In a mixing bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently, then set aside for at least 30 minutes to let the juices release and create a natural syrup. Stir occasionally to help the sugar dissolve evenly.
  2. Make the biscuit dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  3. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Work quickly so the butter stays cold to create flaky layers.
  4. Add the buttermilk: Pour the cold buttermilk into the flour mixture. Stir gently with a wooden spoon until just combined. The dough will be sticky—don’t overmix or the biscuits might turn tough.
  5. Shape the biscuits: Lightly flour a clean surface and turn the dough out. Pat it into a 1-inch (2.5 cm) thick rectangle. Fold the dough over onto itself 2-3 times to build layers, then gently pat it back to 1-inch thickness. Using a 2.5-inch (6 cm) round cutter or a glass, cut out biscuits. Press straight down—don’t twist, or the edges won’t rise evenly.
  6. Bake: Place biscuits on a parchment-lined baking sheet about an inch apart. Brush tops with a little buttermilk or melted butter for a golden finish. Bake for 12-15 minutes until risen and golden brown. Watch closely near the end to avoid overbaking.
  7. Whip the cream: While biscuits bake, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. If it gets too stiff, add a splash more cream.
  8. Assemble and serve: Split warm biscuits in half horizontally. Spoon a generous amount of the macerated strawberries and syrup onto the bottom half, add a big dollop of whipped cream, then top with the other biscuit half. Serve immediately.

Notes

Keep butter cold to create flaky biscuit layers. Do not overmix dough to avoid tough biscuits. Macerate strawberries for at least 30 minutes to create natural syrup. Assemble shortcakes just before serving to prevent sogginess. For dairy-free or gluten-free adaptations, see recipe notes.

Nutrition

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

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