Classic Strawberry Shortcake with Fluffy Biscuits 🍓✨

Classic Strawberry Shortcake with Fluffy Biscuits 🍓✨

There’s nothing quite like Strawberry Shortcake—a timeless dessert that celebrates the sweetness of juicy strawberries, the creaminess of fresh whipped cream, and the buttery goodness of homemade biscuits. It’s rustic, easy to make, and perfect for spring, summer, or whenever you’re craving something fresh and satisfying.

Let’s dive into this dreamy recipe and bring some shortcake magic to your table!

Ingredients (Serves 6–8)

For the Biscuits:
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup whole milk (or heavy cream for extra richness)
  • 1 tsp vanilla extract
For the Strawberries:
  • 1 1/2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (adjust to sweetness preference)
  • 1 tbsp fresh lemon juice (optional, for a bright flavor boost)
For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

Step 1: Prep the Strawberries
  1. In a bowl, combine the sliced strawberries with sugar and lemon juice (if using). Toss well and let sit for at least 30 minutes to macerate, creating a sweet, juicy syrup.
Step 2: Make the Biscuits
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Using a pastry cutter (or your fingertips), cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Add the milk and vanilla extract, stirring just until the dough comes together. Be careful not to overmix.
  5. Turn the dough onto a floured surface and gently pat it to about 1-inch thickness. Use a biscuit cutter (or a glass) to cut out 6–8 rounds.
  6. Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Let them cool slightly.
Step 3: Whip the Cream
  1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip!
Step 4: Assemble the Shortcakes
  1. Slice the biscuits in half horizontally.
  2. Spoon a generous amount of macerated strawberries (with their syrup) over the bottom half of the biscuit.
  3. Top with a dollop (or two!) of whipped cream, then place the biscuit top on like a lid. Add more whipped cream and strawberries if desired.

Serving Suggestions

  • Garnish with a sprig of mint or a dusting of powdered sugar for an extra touch of elegance.
  • Serve immediately for the freshest taste.

Pro Tips

  • Extra Juicy Strawberries: If your strawberries aren’t as sweet as you’d like, let them macerate longer to enhance their flavor.
  • Fluffiest Biscuits: Keep your butter and milk cold to achieve a tender, flaky texture.
  • Make Ahead: The biscuits can be baked a day in advance. Just store them in an airtight container and reheat slightly before serving.

This Strawberry Shortcake with Biscuits is the ultimate crowd-pleaser, combining the perfect balance of sweet, tart, and creamy in every bite. Whether it’s a summer BBQ, brunch, or just a treat-yourself moment, this recipe is sure to leave everyone smiling.

Have you tried this classic dessert? I’d love to hear your thoughts and see your creations—share your photos and tips in the comments below! 🍓💕

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