Strawberry Shortcake Homemade Biscuits (Print version)
Tender homemade biscuits layered with fresh macerated strawberries and light whipped cream.
# What you need:
→ Strawberries
01 - 1 pound fresh strawberries, hulled and sliced
02 - 1/4 cup granulated sugar
03 - 1 teaspoon lemon juice (optional)
→ Biscuits
04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1/2 cup cold unsalted butter, diced
09 - 2/3 cup cold whole milk
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Whipped Cream
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - Combine sliced strawberries, sugar, and lemon juice in a mixing bowl. Toss gently and let stand at room temperature for at least 20 minutes, stirring occasionally.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - Whisk flour, sugar, baking powder, and salt in a large bowl. Add cold butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk milk, egg, and vanilla in a small bowl. Add to dry ingredients and stir just until a shaggy dough forms; do not overmix.
05 - Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut out 6 rounds using a 2.5-inch biscuit cutter, re-rolling scraps as needed.
06 - Place biscuits on prepared baking sheet. Brush tops with milk or cream for shine if desired.
07 - Bake 16–18 minutes until golden brown. Cool slightly on a wire rack.
08 - Beat heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
09 - Split warm biscuits in half. Spoon strawberries with juices over bottom halves, top with whipped cream, then biscuit tops. Add extra berries and cream if desired.
# Expert advice:
01 -
- The biscuits come together faster than you think, and that first flaky bite makes you feel like you have been keeping secrets from yourself.
- There is something almost unfair about how impressive this looks when you barely broke a sweat.
02 -
- If your butter starts to feel soft while cutting it in, pop everything in the freezer for ten minutes and start over.
- Twisting the biscuit cutter seals the edges and kills your rise; press straight down and lift straight up.
03 -
- Grate frozen butter on a box grater instead of cutting it in; the flakes distribute faster and stay colder.
- A splash of orange liqueur in the berries adds depth that makes people ask what is different without guessing.