Strawberry Shortcake Homemade Biscuits (Printable)
Fluffy biscuits paired with sweet strawberries and whipped cream for a delightful treat.
# What You Need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup cold whole milk
07 - 1 large egg, lightly beaten for brushing
→ Strawberries
08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice
→ Whipped Cream
11 - 1 cup heavy cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs.
03 - Stir in cold milk just until dough comes together. Do not overmix.
04 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch biscuit cutter, reshaping scraps as needed.
05 - Place biscuits on the prepared baking sheet. Brush tops lightly with beaten egg.
06 - Bake for 15–18 minutes until golden and cooked through. Cool on a wire rack.
07 - While biscuits bake, combine strawberries, sugar, and lemon juice in a bowl. Let sit for at least 20 minutes to macerate and release juices.
08 - Beat heavy cream, powdered sugar, and vanilla with a mixer until soft peaks form.
09 - Split cooled biscuits in half. Spoon strawberries and juices over bottom halves. Dollop with whipped cream, then top with remaining biscuit halves. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between warm, buttery biscuits and cool, juicy strawberries creates a perfect bite every single time
- Whipped cream made from scratch takes five minutes but tastes infinitely better than anything from a can
- People will think you spent hours in the kitchen when really it comes together in under an hour
02 -
- Cold ingredients are non-negotiable for fluffy biscuits—if your butter starts softening, pop everything in the freezer for 10 minutes
- The strawberries need time to macerate, so do this step first and let them hang out while you make everything else
- Whipped cream can be made ahead and held in the refrigerator for up to 4 hours without weeping
03 -
- Add a splash of Grand Marnier or Amaretto to the strawberries for a grown-up twist that feels special
- Freeze extra biscuits for up to 3 months and you're halfway to dessert on busy weeknights