Strawberry Shortcake Homemade Biscuits (Printable)

Flaky biscuits combined with juicy strawberries and whipped cream for a delightful treat.

# What's Needed:

→ For the Strawberries

01 - 2 lbs fresh strawberries, hulled and sliced
02 - 1/2 cup granulated sugar
03 - 1 tsp lemon juice

→ For the Biscuits

04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tbsp baking powder
07 - 1/2 tsp salt
08 - 1/2 cup unsalted butter, cold and cubed
09 - 3/4 cup cold whole milk
10 - 1 tsp vanilla extract

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tbsp powdered sugar
13 - 1/2 tsp vanilla extract

# How to Make It:

01 - Combine sliced strawberries, sugar, and lemon juice in a large bowl. Toss gently and set aside for at least 30 minutes to macerate and release their juices, creating a sweet strawberry syrup.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking of the biscuits.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until thoroughly combined. Ensure there are no lumps in the mixture.
04 - Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This creates flaky layers in the baked biscuits.
05 - Pour in cold milk and vanilla extract. Stir gently with a spatula just until the dough comes together—do not overmix or biscuits will be tough. The dough should be slightly sticky but manageable.
06 - Turn dough onto a lightly floured surface. Gently pat the dough to approximately 1 inch thickness. Using a 2 3/4 inch biscuit cutter, cut out 6 rounds, pressing straight down without twisting to ensure proper rising.
07 - Place biscuits on the prepared baking sheet, leaving space between each for expansion. Bake for 15 to 18 minutes or until tops are golden brown. Remove from oven and transfer to a wire rack to cool completely.
08 - In a chilled metal bowl, beat heavy cream, powdered sugar, and vanilla extract using a whisk or electric mixer. Continue beating until soft peaks form—the cream should hold its shape but still be smooth and creamy.
09 - Split each cooled biscuit horizontally in half. Place the bottom half on a serving plate and spoon generously with macerated strawberries and their juices. Top with a dollop of whipped cream, then cover with the biscuit top. Add additional strawberries and cream if desired. Serve immediately for best texture.

# Tips for Success:

01 -
  • The contrast of warm, buttery biscuits against cold, juicy strawberries creates that perfect summer bite
  • Homemade biscuits are surprisingly forgiving and come together in under 20 minutes
  • Nothing beats the satisfaction of macerated berries in their own crimson syrup
02 -
  • Work quickly with the butter and keep everything cold, warmth makes biscuits dense instead of flaky
  • The strawberries need at least 30 minutes to macerate, but an hour yields even more syrup
  • Assemble right before serving, otherwise biscuits will become soggy and lose their appeal
03 -
  • If your biscuits spread too much, the butter was probably too soft or the dough was overworked
  • For taller biscuits, push the dough scraps together gently and cut more rounds instead of rerolling

Go Back