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Classic Homemade Strawberry Shortcake with Buttermilk Biscuits

Two halves of a fluffy biscuit filled with fresh strawberries and whipped cream, making a perfect strawberry shortcake.
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Make the quintessential spring dessert with this recipe for tender, homemade buttermilk biscuits, fresh macerated strawberries, and real whipped cream. This is a simple, satisfying classic.

Ingredients

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

Instructions

  1. Prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with 1/4 cup of granulated sugar. Set aside at room temperature for at least 30 minutes to macerate.
  2. Make the biscuit dough: Preheat your oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut in the butter: Use a pastry blender or your fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Add the liquid: Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick. Fold the dough in thirds (like a letter). Pat it down again to 3/4 inch thickness.
  6. Cut the biscuits: Use a 2.5-inch round biscuit cutter to cut straight down through the dough. Place the cut biscuits close together on an ungreased baking sheet.
  7. Bake the biscuits: Bake for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  8. Make the whipped cream: In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
  9. Assemble the shortcake: Split each warm biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a dollop of fresh whipped cream. Place the top half of the biscuit on the cream and top with more strawberries and cream. Serve immediately for the best flavor.

Notes

  • For the best rise, make sure your buttermilk and butter are very cold before mixing the dough.
  • Do not twist the biscuit cutter when cutting; press straight down to keep the layers intact for taller biscuits.
  • If you prefer a sweeter biscuit, you can brush the tops with melted butter mixed with a little sugar before baking.

Nutrition

Find it online: https://cookingbyjade.com/strawberry-shortcake-homemade-biscuits-picnic/