Classic Strawberry Shortcake Layers (Printable Version)

Tender biscuit layers filled with macerated strawberries and fluffy whipped cream create a timeless dessert.

# What You Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus additional for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon fresh lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter and cut it in using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together without overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2.5-inch round cutter, cut out individual biscuits and place on the prepared baking sheet. Gather scraps and repeat until all dough is used.
07 - Brush the tops with buttermilk and bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to release juices.
09 - Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until assembly.
10 - Split each cooled biscuit in half. Layer with macerated strawberries and whipped cream. Top with biscuit half, additional strawberries, and a dollop of whipped cream. Serve immediately.

# Expert Advice:

01 -
  • The biscuits stay tender and crumbly even when soaked with strawberry juice, which is harder to achieve than it sounds but worth every extra minute of care.
  • You can prep everything ahead and let people build their own, turning dessert into a tiny moment of creative freedom at the table.
02 -
  • Overmixing the dough is the only real failure point—once you add the buttermilk, stop stirring the moment everything comes together, or you'll have dense biscuits that taste like bread instead of clouds.
  • The strawberries absolutely must macerate; this isn't a shortcut you can skip, because that sitting time is what transforms them from fresh fruit into a sauce that actually soaks into the biscuit layers.
03 -
  • If you don't have a biscuit cutter, use a sharp knife to cut the dough into squares or the rim of a drinking glass as an improvised cutter—the shape doesn't matter nearly as much as keeping your hands light and your motions quick.
  • Don't skip chilling the whipped cream bowl and beaters; starting cold makes a real difference in how quickly and cleanly the cream whips up.
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