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Fluffy Strawberry Shortcake Recipe with Easy Homemade Biscuits to Impress

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A nostalgic and easy-to-make dessert featuring light, tender homemade biscuits paired with juicy macerated strawberries and lightly whipped cream. Perfect for summer gatherings and family treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cut into small cubes
  • 3/4 cup (180ml) buttermilk, cold (or milk + 1 tablespoon vinegar)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Stir gently to coat. Let sit at room temperature for at least 30 minutes to macerate.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add cold butter cubes.
  3. Cut in the butter: Use a pastry cutter or two knives to break butter into flour until pea-sized bits remain.
  4. Add the buttermilk: Pour in cold buttermilk all at once. Stir gently until dough just comes together; avoid over-mixing.
  5. Shape the biscuits: Turn dough onto floured surface. Pat into 1-inch thick rectangle. Fold dough over itself 2-3 times, then pat out again to 1-inch thickness.
  6. Cut biscuits: Use a floured 2.5-inch round cutter to stamp out biscuits. Press straight down without twisting. Gather scraps and cut additional biscuits.
  7. Bake: Place biscuits on parchment-lined baking sheet 1 inch apart. Bake 12-15 minutes until golden and toothpick comes out clean.
  8. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Assemble shortcakes: Slice biscuits in half horizontally. Spoon strawberry mixture on bottom half, add whipped cream, then top with biscuit lid. Add more strawberries and cream if desired.
  10. Serve immediately for best freshness.

Notes

Keep butter and buttermilk cold to ensure flaky biscuits. Do not overmix dough to avoid dense biscuits. Press biscuit cutter straight down without twisting for even rise. Macerate strawberries for at least 30 minutes for juicy filling. Whip cream to soft peaks to avoid turning it into butter.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, summer dessert, easy dessert, fluffy biscuits, macerated strawberries, whipped cream

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