Strawberry Shortcake with Biscuits (Print Version)
Flaky biscuits with sweet macerated strawberries and fresh whipped cream for a light summer indulgence.
# What You’ll Need:
→ For the Strawberries
01 - 2 pounds fresh strawberries, hulled and sliced
02 - 1/2 cup granulated sugar
03 - 1 teaspoon lemon juice
→ For the Biscuits
04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1/2 cup unsalted butter, cold and cubed
09 - 3/4 cup cold whole milk
10 - 1 teaspoon vanilla extract
→ For the Whipped Cream
11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# Steps:
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. Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
04 - Stir in milk and vanilla just until combined. 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.
05 - Place biscuits on the prepared baking sheet. Bake for 15 to 18 minutes, or until golden brown. Cool on a wire rack.
06 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
07 - 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 contrast between warm, flaky biscuits and cold, juicy strawberries creates that perfect dessert moment
- Freshly whipped cream makes everything feel like a celebration, even on a Tuesday
02 -
- Warm biscuits make all the difference, so assemble this as soon as they are cool enough to handle
- Do not skip the macerating time for the strawberries, that juice is what makes the dessert sing
03 -
- Freeze your butter for ten minutes before cutting it in if your kitchen runs warm
- Use a sharp cutter and press straight down, do not twist, or your biscuits will not rise as high