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Classic Strawberry Shortcake Recipe: Tender Homemade Biscuits

Close-up of a fluffy biscuit shortcake topped with macerated strawberries and a swirl of whipped cream.
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Make the best homemade strawberry shortcake with tender, flaky biscuits instead of sponge cake. This recipe delivers the classic summer dessert you remember, topped with fresh strawberries and whipped cream.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for strawberries
  • 1 cup heavy whipping cream for topping
  • 2 tablespoons powdered sugar for topping

Instructions

  1. Prepare the strawberry filling: In a bowl, gently mix the sliced strawberries with 1/4 cup of granulated sugar. Set aside at room temperature for at least 30 minutes to macerate.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar for the biscuits.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in the 3/4 cup of heavy cream. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough into thirds, like a letter. Turn the dough 90 degrees and pat it down again to about 3/4-inch thickness. This folding creates flaky layers.
  7. Use a 3-inch biscuit cutter to cut out the shortcakes. Press the cutter straight down without twisting to keep the layers high. Reroll scraps once if needed.
  8. Place the cut biscuits on the prepared baking sheet. Brush the tops lightly with extra heavy cream and sprinkle with the reserved 2 tablespoons of granulated sugar.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool on a wire rack.
  10. Prepare the topping: In a chilled bowl, whip the 1 cup of heavy whipping cream and powdered sugar until stiff peaks form.
  11. To assemble, split a cooled shortcake biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of sweetened strawberries over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the flakiest biscuits, make sure your butter and cream are very cold before mixing them into the dry ingredients.
  • If you want a sweeter strawberry filling, you can let the strawberries macerate for up to 2 hours.
  • You can make the shortcake biscuits ahead of time and store them in an airtight container at room temperature for up to two days before serving.

Nutrition

Find it online: https://blissbatter.com/classic-strawberry-shortcake-biscuit-recipe/