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Fluffy Fresh Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A delightful strawberry shortcake featuring fluffy homemade biscuits, juicy macerated strawberries, and light whipped cream. Perfect for summer gatherings or a simple sweet treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 3/4 cup (180ml) whole milk or buttermilk
  • 1 tablespoon granulated sugar (optional)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently and let sit at room temperature for at least 30 minutes to macerate.
  3. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar until evenly combined.
  4. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two butter knives, or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  5. Pour in 3/4 cup of cold whole milk or buttermilk. Stir gently just until the dough begins to come together; do not overmix.
  6. Lightly flour your work surface and turn the dough out. Gently pat it into a rectangle about 3/4 inch (2 cm) thick. Fold the dough over itself once or twice, then pat down again.
  7. Using a 2.5-inch (6 cm) biscuit cutter or a sharp glass, cut rounds straight down without twisting. Gather scraps, gently pat, and cut again until all dough is used.
  8. Place biscuits on the prepared baking sheet, close but not touching. Bake for 12-15 minutes until golden brown on top and bottom.
  9. While biscuits bake, chill a mixing bowl and whisk or beaters. Pour in cold heavy cream, add powdered sugar and vanilla, and whip until soft peaks form.
  10. Once biscuits cool slightly (about 10 minutes), slice each in half horizontally. Spoon a generous layer of macerated strawberries and their juices on the bottom half, dollop whipped cream, then top with the biscuit lid. Serve immediately.

Notes

Keep butter and milk cold to create steam pockets for fluffy biscuits. Do not overmix dough to avoid toughness. Cut biscuits straight down without twisting to ensure good rise. Macerate strawberries for at least 30 minutes to draw out juices. Whip cream to soft peaks to avoid graininess. Dough folding adds layers and fluffiness.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, fresh strawberries, whipped cream, summer dessert, easy dessert, baking

Find it online: https://emmayum.com/fluffy-fresh-strawberry-shortcake-recipe-with-easy-homemade-biscuits/