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Fluffy Strawberry Shortcake Biscuits

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These fluffy strawberry shortcake biscuits combine tender, flaky biscuits with juicy macerated strawberries and fresh whipped cream for a nostalgic and delicious homemade dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk, cold
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep the strawberries by tossing sliced strawberries with 1/4 cup sugar in a medium bowl. Set aside for 10-15 minutes to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut cold cubed butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  5. Pour in cold buttermilk and vanilla extract. Stir gently with a spatula just until dough comes together; do not overmix.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold dough over itself 2-3 times, then pat back to 1-inch thickness.
  7. Use a biscuit cutter or glass to cut out rounds, pressing straight down without twisting. Gather scraps and repeat.
  8. Place biscuits on baking sheet so they slightly touch. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  9. While biscuits bake, whip cold heavy cream with powdered sugar and vanilla using a mixer until soft peaks form.
  10. Once biscuits have cooled slightly, slice in half horizontally. Spoon macerated strawberries and juices on bottom halves, dollop whipped cream on top, and crown with biscuit tops. Serve immediately.

Notes

Keep butter and buttermilk cold until mixing to ensure flaky biscuits. Avoid overmixing dough to prevent toughness. Press biscuit cutter straight down without twisting to maintain layers. Chill bowl and beaters for whipped cream to achieve fluffy peaks. Macerate strawberries ahead to draw out juices.

Nutrition

Keywords: strawberry shortcake, biscuits, dessert, homemade, easy recipe, whipped cream, macerated strawberries, flaky biscuits

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