Strawberry Shortcake Homemade Biscuits (Printable)

Tender biscuits with fresh macerated strawberries and creamy whipped topping for a refreshing summer dessert.

# What You Need:

→ For the Strawberries

01 - 1 pound fresh strawberries, hulled and sliced
02 - 1/4 cup granulated sugar
03 - 1 teaspoon lemon juice

→ For the Biscuits

04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1/2 cup cold unsalted butter, diced
09 - 2/3 cup cold whole milk
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract

→ For the Whipped Cream

12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

# Directions:

01 - Combine the sliced strawberries, sugar, and lemon juice in a mixing bowl. Toss gently and let macerate at room temperature for at least 20 minutes, stirring occasionally to release the natural juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large bowl, whisk together flour, sugar, baking powder, and salt until thoroughly combined.
04 - Add cold diced butter to the dry mixture. Use a pastry cutter or your fingertips to cut in the butter until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
05 - In a small bowl, whisk together cold milk, egg, and vanilla extract until fully blended.
06 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until a shaggy dough forms. Do not overmix—stop as soon as the flour is mostly incorporated.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Cut out 6 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting. Re-roll scraps as needed to cut additional biscuits.
08 - Place biscuits on the prepared baking sheet, leaving space between each. Brush tops with a little milk or cream for a golden shine if desired.
09 - Bake for 16 to 18 minutes or until golden brown on top. Cool slightly on the baking sheet, then transfer to a wire rack.
10 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form. Be careful not to overbeat.
11 - Split the warm biscuits in half horizontally. Spoon macerated strawberries along with their juices over the bottom halves. Top generously with whipped cream, then place the biscuit tops over the cream. Add extra berries and whipped cream if desired. Serve immediately while biscuits are still slightly warm.

# Expert Suggestions:

01 -
  • The biscuits are impossibly tender thanks to cold butter and a light touch
  • You get that perfect sweet-tart balance from the macerated strawberries
  • Homemade whipped cream makes everything feel like a special occasion
02 -
  • Overworking the biscuit dough makes them tough, so stop mixing as soon as everything comes together
  • Warm biscuits split easier than cold ones, so assemble shortly after they come out of the oven
  • The strawberries need at least 20 minutes to macerate, but longer makes them even juicier
03 -
  • Freeze your butter for 15 minutes before starting for the flakiest results
  • Use a light touch when patting out the dough, treating it like youre handling something fragile

Go Back