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Classic Biscuit-Style Strawberry Shortcake: The Best Homemade Recipe

A close-up of a fluffy biscuit topped with macerated strawberries and a swirl of whipped cream, a perfect shortcake.
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Make the real deal with this classic strawberry shortcake recipe, featuring tender, fluffy biscuits instead of sponge cake. This homemade shortcake is filled with sweet, macerated fresh strawberries and topped with airy whipped cream. It is an easy summer dessert that everyone will enjoy.

Ingredients

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

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1/2 cup of granulated sugar. Gently toss them together. Set the strawberries aside at room temperature for at least 30 minutes to allow the juices to release and create a sweet syrup.
  2. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  4. Cut in the butter: Add the cold butter pieces to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Add the liquid: Pour in 3/4 cup of heavy cream. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Shape the shortcakes: Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 3/4 inch thick. Use a 3-inch round biscuit cutter to cut out the shortcakes. Reroll scraps once if needed.
  7. Bake the shortcakes: Place the cut biscuits on the prepared baking sheet. Brush the tops lightly with the remaining 2 tablespoons of heavy cream and sprinkle with a little extra granulated sugar, if desired, for a golden crust. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
  8. Cool slightly: Transfer the warm shortcakes to a wire rack to cool for about 10 minutes.
  9. Make the whipped cream: While the shortcakes cool, beat the 1 1/2 cups of heavy cream, powdered sugar, and vanilla extract in a clean bowl until stiff peaks form.
  10. Assemble the shortcake: Split each shortcake horizontally. Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries and their syrup over the bottom layer. Top with a large dollop of homemade whipped cream. Place the top half of the shortcake on the cream and add more strawberries and cream on top. Serve immediately.

Notes

  • For the best flavor, use fresh, ripe strawberries. Do not substitute frozen berries for the filling.
  • If you want to make this a make-ahead strawberry dessert, you can bake the shortcakes up to one day in advance and store them in an airtight container at room temperature. Macerate the strawberries and make the whipped cream just before serving.
  • For individual shortcake portions, use a smaller cutter (about 2 inches) or drop spoonfuls of dough onto the baking sheet for rustic, drop biscuits.

Nutrition

Find it online: https://spoonsprout.com/classic-strawberry-shortcake-biscuit-recipe/