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Fluffy Classic Strawberry Shortcake Biscuits with Whipped Cream

strawberry shortcake biscuit - featured image
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A simple, nostalgic dessert featuring tender, flaky buttermilk-style biscuits topped with macerated strawberries and light, airy whipped cream. Perfect for summer gatherings or a quick weeknight treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25g) sugar
  • 1 teaspoon lemon juice
  • 1 cup (240ml) heavy whipping cream, very cold
  • 2 tablespoons (15g) confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  4. In a separate small bowl, mix heavy cream and 1 teaspoon vanilla extract.
  5. Pour the cream mixture into the flour mixture. Gently fold with a fork or spatula until the dough comes together and looks shaggy. Do not knead.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Fold in half, press down, and fold again (no more than two times).
  7. Pat dough back to 1-inch thickness. Use a 2.5-inch biscuit cutter dipped in flour to cut biscuits. Press straight down without twisting.
  8. Place biscuits on the prepared baking sheet, leaving 1 inch between them.
  9. Bake for 12-15 minutes until tops are golden brown and edges are slightly crisp.
  10. While biscuits bake, toss sliced strawberries with 2 tablespoons sugar and lemon juice. Let sit for at least 15 minutes to macerate.
  11. Chill mixing bowl and beaters for 10 minutes. Whip 1 cup heavy cream, confectioners’ sugar, and 1/2 teaspoon vanilla until stiff peaks form.
  12. Let baked biscuits cool for 5 minutes. Slice horizontally in half.
  13. Place bottom half on a plate, top with macerated strawberries and juices, then a dollop of whipped cream. Add top half and serve immediately.

Notes

Keep all ingredients cold to ensure flaky biscuits. Do not overmix the dough to avoid tough biscuits. Use fresh baking powder for proper rise. Serve warm for best texture contrast with cold cream.

Nutrition

Keywords: strawberry shortcake, biscuits, whipped cream, summer dessert, easy baking, comfort food, homemade biscuits

Find it online: https://tomyumy.com/fluffy-classic-strawberry-shortcake-biscuits-with-whipped-cream/