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Classic Buttery Biscuit Strawberry Shortcake

A close-up of a delicious strawberry shortcake stack with fresh whipped cream and macerated strawberries.
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Make this classic strawberry shortcake using tender, buttery biscuits instead of cake layers. This old-fashioned shortcake recipe delivers flaky layers topped with fresh strawberries and whipped cream for a perfect summer dessert.

Ingredients

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

Instructions

  1. Prepare the strawberry topping: In a bowl, gently mix the sliced strawberries with 1/4 cup of granulated sugar. Let this mixture sit at room temperature for at least 30 minutes to allow the juices to release.
  2. Make the shortcake biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the 3/4 cup of cold heavy cream. Mix gently with a fork until just combined. Do not overmix.
  5. 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 and repeat the patting and folding two more times to create flaky layers.
  6. Pat the dough to a 1-inch thickness and use a 3-inch round biscuit cutter to cut out the shortcakes. Place the biscuits on a baking sheet lined with parchment paper.
  7. Brush the tops of the biscuits lightly with extra heavy cream and sprinkle with a little extra sugar, if desired.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool on a wire rack.
  9. Prepare the whipped cream: In a chilled bowl, beat the 2 cups of heavy cream with the powdered sugar until stiff peaks form.
  10. Assemble the shortcake: Split each cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries over the bottom layer. Top with a large dollop of whipped cream. Place the top biscuit half on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, use very cold butter and heavy cream when making the shortcake biscuits.
  • You can make the shortcake biscuits up to a day ahead and store them in an airtight container at room temperature.
  • If you prefer a sweeter topping, use the macerated strawberries as a base and add a spoonful of homemade whipped cream on top of the berries before adding the top biscuit.

Nutrition

Find it online: https://miameal.com/easy-shortcake-recipe-from-scratch/