Strawberry Shortcake Homemade Biscuits (Print version)

Fluffy biscuits paired with juicy strawberries and light whipped cream for a classic dessert.

# What you need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup cold whole milk
07 - 1 large egg, lightly beaten for brushing

→ Macerated Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup cold heavy cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold butter cubes to the flour mixture. Use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - Pour in cold milk and stir gently with a spatula just until dough comes together. Do not overmix or biscuits will become tough.
05 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting. Gather scraps and reshape to cut remaining biscuits.
06 - Place biscuits on prepared baking sheet. Brush tops lightly with beaten egg. Bake for 15–18 minutes until golden brown and cooked through. Transfer to wire rack to cool completely.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit at room temperature for at least 20 minutes, stirring occasionally, until strawberries release their juices and become syrupy.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form. Do not overbeat or cream will become grainy.
09 - Split cooled biscuits horizontally in half. Place bottom halves on serving plates. Spoon macerated strawberries and juices generously over biscuits. Top with dollops of whipped cream, then cover with biscuit tops. Serve immediately while biscuits are still fresh.

# Expert advice:

01 -
  • The homemade biscuits rise high and tender, with just enough sweetness to complement but never overshadow the berries
  • Macerating the strawberries creates those gorgeous ruby juices that soak into the biscuit layers
  • From-scratch whipped cream tastes infinitely better than anything from a can and takes literally minutes
02 -
  • Cold butter and cold milk are non-negotiable, and I've learned the hard way that room temperature ingredients make flat biscuits
  • Letting strawberries macerate for at least 20 minutes is what creates those juicy layers that soak into the biscuits
03 -
  • Pat the biscuit dough gently rather than rolling it, which keeps them tender by preventing overworking
  • Use a sharp biscuit cutter and push straight down without twisting for the tallest rise

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