Homemade Strawberry Shortcakes (with Biscuits)
This Classic Strawberry Shortcake is the best summer dessert, made with buttery golden biscuits, fresh macerated strawberries, and homemade whipped cream. Ready in under 30 minutes with just a handful of simple ingredients, it's easier than you think and tastes better than anything from a box.
Servings: 6 Biscuits
Ingredients
For the biscuits
- 2 cups Self rising flour MUST be self rising flour
- 2 tablespoon Granulated sugar
- ½ cup Butter VERY cold
- ¾ cup Milk or Buttermilk
For the strawberries
- 3 cups Strawberries cleaned, hulled, and sliced
- 3 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
For the whipped cream
- 1 cup Heavy Whipped Cream
- 3 tablespoon Powdered sugar
- 2 teaspoon Vanilla extract
Instructions
- Toss sliced strawberries with sugar and lemon juice. Let sit at room temperature for at least 30 minutes until the berries release their juices and become syrupy.
- Preheat oven to 450°F. Line a baking sheet with parchment.
- Whisk together flour and sugar in a large bowl. Add cold cubed butter and cut it in with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining. You can also grate the butter with a cheese grater so the butter is cut into the flour.
- Pour in the milk all at once and stir with a fork just until the dough comes together. It will look shaggy, that's fine. Do not overmix.
- Turn the dough onto a lightly floured surface and form it into a disk. Cut the dough with a biscuit cutter or a knife in the shape you would like. Place the biscuits onto the prepared baking sheet. Brush the top of the biscuits with a little bit of heavy cream and a little sugar. Bake for 10–12 minutes until the tops are golden brown.
- While the biscuits cool, beat the heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
- Split each warm biscuit in half. Spoon strawberries and their syrup over the bottom half, add a generous dollop of whipped cream, then set the top half on and finish with more strawberries and cream. Serve immediately.
Notes
Keep everything cold! The colder your butter and milk, the flakier the biscuit. Cut butter and return to the freezer for 10 minutes before starting, especially in summer.
Don't twist the biscuit cutter if using one, press straight down and lift straight up. Twisting seals the edges and prevents proper rise. I like to cut the biscuits with a knife, but biscuit cutters work too.
Taste your strawberries before sugaring them. Early-season berries need more sugar; peak-season berries may only need 2 tablespoons.
Serve warm! Biscuits are best within an hour of baking.
No self-rising flour? Whisk together 2 cups all-purpose flour + 1 tablespoon baking powder + ½ teaspoon salt.