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Fluffy Classic Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A nostalgic and easy-to-make strawberry shortcake featuring tender, flaky homemade biscuits, macerated fresh strawberries, and lightly sweetened whipped cream. Perfect for any occasion and sure to impress with its balance of sweet, fluffy, and juicy flavors.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) whole milk, cold
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prep the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat. Let this sit at room temperature for about 30 minutes to macerate.
  2. Make the Biscuit Dough (15 minutes): Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Add Milk and Form Dough (5 minutes): Pour in cold milk and gently stir until just combined. Do not overmix.
  4. Shape the Biscuits (10 minutes): Turn dough onto a lightly floured surface. Pat into a ¾-inch thick rectangle. Cut biscuits with a 2.5-inch diameter cutter without twisting. Gather scraps and repeat.
  5. Bake the Biscuits (12-15 minutes): Place biscuits on parchment-lined baking sheet, close but not touching. Bake until golden and a toothpick comes out clean. Transfer to cooling rack.
  6. Whip the Cream (5 minutes): Pour cold heavy cream into chilled bowl. Add powdered sugar and vanilla. Whip until soft peaks form, being careful not to overwhip.
  7. Assemble the Shortcakes (5 minutes): Slice warm biscuits in half horizontally. Spoon macerated strawberries with juices onto bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Notes

Keep butter and milk cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Press biscuit cutter straight down without twisting to allow proper rising. Whip cream in a chilled bowl and watch carefully to avoid overwhipping. Macerate strawberries ahead to release juices and sweetness. Leftover strawberry juice can be spooned over shortcake for extra flavor.

Nutrition

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

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