Strawberry Shortcake Sweet Biscuits (Printable)

Tender biscuits combined with fresh strawberries and whipped cream make a refreshing summer delight.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

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

→ Whipped Cream

11 - 1 cup heavy whipping cream, chilled
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 - Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract just until combined, taking care not to overmix.
05 - Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut out six 2.5-inch rounds using a biscuit cutter and place them evenly spaced on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown. Remove from oven and allow to cool slightly.
08 - Meanwhile, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes to develop juices.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits horizontally. Layer the bottom half with strawberries and their juices, spoon whipped cream over them, and cap with the biscuit top. Add more strawberries and cream as desired.

# Expert Advice:

01 -
  • The biscuits stay impossibly tender and buttery, tasting nothing like those dense store-bought cakes.
  • Fresh strawberries macerated in their own juice create a natural sauce that's far better than any syrup.
  • You can have this elegant dessert ready in under an hour without breaking a sweat.
02 -
  • Never skip chilling your butter and cream; this is where shortcakes win or lose, and rushing it shows immediately in the texture.
  • Strawberries release their liquid when cut, so if you prep them too far ahead, they'll become mushy—macerate them while the biscuits bake.
  • If your biscuits come out too dense, it's usually because you overmixed the dough or didn't use cold enough butter, not because of the recipe itself.
03 -
  • A touch of lemon zest mixed into the strawberries brightens their flavor without tasting citrusy—it just makes them taste more like themselves.
  • If your whipped cream breaks or separates, start with fresh cream and beat it slowly from the beginning rather than trying to rescue it.
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