Strawberry Shortcake Homemade Biscuits (Printable)

Tender buttermilk biscuits paired with juicy strawberries and fresh whipped cream in a summer dessert.

# What You Need:

→ For the Strawberries

01 - 1½ lbs fresh strawberries, hulled and sliced
02 - ⅓ cup granulated sugar

→ For the Buttermilk Biscuits

03 - 2 cups all-purpose flour
04 - 2 tbsp granulated sugar
05 - 1 tbsp baking powder
06 - ½ tsp fine sea salt
07 - ½ cup unsalted butter, cold and cubed
08 - ¾ cup cold buttermilk
09 - 1 tsp vanilla extract
10 - 1 tbsp melted butter for brushing

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - Combine the sliced strawberries and ⅓ cup sugar in a medium bowl. Toss thoroughly and set aside for at least 20 minutes to allow the fruit to release its natural juices and develop a syrupy consistency.
02 - Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
03 - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
04 - Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in the cold buttermilk and vanilla extract. Stir gently with a spatula or wooden spoon just until the dough comes together. Be careful not to overmix as this will result in tough biscuits.
06 - Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch-thick rectangle. Using a 2½-inch round cutter, press straight down to cut out 6 biscuits. Gather scraps and re-roll once if necessary to extract all biscuits.
07 - Arrange biscuits on the prepared baking sheet, leaving space between them. Brush the tops with melted butter. Bake for 16 to 18 minutes until golden brown on top. Transfer to a wire rack and let cool completely.
08 - In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using a hand mixer or whisk until soft peaks form. Be careful not to overbeat.
09 - Slice each cooled biscuit in half horizontally. Place the bottom halves on serving plates. Spoon macerated strawberries and their juices generously over each biscuit bottom. Top with a generous dollop of whipped cream, then crown with the biscuit tops. Add extra berries or cream as desired and serve immediately.

# Expert Suggestions:

01 -
  • The contrast between warm, buttery biscuits and cool, juicy berries creates that perfect bite that makes summer desserts unforgettable
  • Homemade biscuits transform this from a simple dessert into something people will ask you to make every single year
02 -
  • Hot biscuits absorb strawberry juices better than room temperature ones, so timing matters when you assemble
  • The dough should look shaggy and slightly messy—if it looks too perfect, you've probably overmixed it
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm
  • If you don't have buttermilk, measure regular milk and add a tablespoon of vinegar, then let it sit for 5 minutes

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