Biscuit Strawberry Shortcake

Stack of strawberry shortcake made with biscuits, whipped cream, and strawberries.

Sweet homemade biscuits, sugared strawberries, and fresh whipped cream is all it takes to make this easy biscuit strawberry shortcake recipe.

Author Amber Brady

Prep Time 30

Cook Time 12

Total Time 42

Yields servings

Ingredients

For the Strawberries:

1 pound (454 g) strawberries
⅓ cup (68 g) granulated sugar

For the Biscuits:

2 cups (240 g) all-purpose flour, stir, spoon & level
⅓ cup (68 g) granulated sugar
1 Tbsp baking powder
1 tsp salt
½ cup (113 g) unsalted butter, cold (cut into Tablespoons)
¾ cup (177 ml) buttermilk, cold

For the Whipped Cream:

1 cup (237 ml) heavy cream
¼ cup (30 g) powdered sugar

Instructions

Preheat oven to 450℉. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
STRAWBERRIES: Rinse, hull, and slice or dice the strawberries. Place strawberries in a large bowl, add sugar and stir together. Cover and refrigerate until ready to serve; a minimum of 30 minutes to 1 hour for the sugar to dissolve completely. The fruit will macerate (release juices) over time and create a syrup.
BISCUITS: In a large bowl, stir together the flour, sugar, baking powder and salt. Add the butter and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles course crumbs. NOTE: Cutting the butter into Tablespoons first helps to expedite this process. Add the buttermilk and stir until the mixture starts to clump together.
Empty the ingredients from the bowl onto a lightly floured surface. Press crumbs together and then roll the dough into a 6×9-inch rectangle, using extra flour as needed to prevent sticking. Cut the rectangle of dough into thirds and stack them on top of each other. Roll the dough back into a 6×9-inch rectangle; should be 1-inch or so thick. (This technique helps ensure you get those tall, flaky layers.) Use a 2 1/4 or 2 1/2-inch round biscuit cutter to cut 6 biscuits. Gather scraps and roll together to make 2-3 more biscuits. Be careful not to over-work the dough.
Place biscuits several inches apart on a parchment or silicone-lined baking sheet. Bake at 450℉ for 10 to 12 minutes or until golden brown. Allow biscuits to cool completely on tray.
WHIPPED CREAM: Whip the heavy cream and powdered sugar in a stand mixer with the whisk attachment on high until medium-stiff peaks form.
ASSEMBLE: Split the biscuits in half and add some whipped cream and strawberries with their juices. Serve immediately.

Notes

Only assemble shortcakes when ready to eat. Store components separately.

Biscuits – Last up to 5 days refrigerated in an airtight container. Alternately store at room temperature in an airtight container for up to 3 days.
Strawberries in Syrup – Lasts up to 3-4 days refrigerated in an airtight container.
Whipped Cream – Lasts up to 48 hours refrigerated in an airtight container. Stir to refresh. Consider making homemade cool whip (stabilized whipped cream) for longer storage; up to 4-5 days.

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