Strawberry Shortcake Sweet Biscuits (Printable Version)

Sweet biscuits layered with fresh strawberries and clouds of whipped cream.

# 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 salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ 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 heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# How-To Steps:

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.
03 - Incorporate cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract until just combined, avoiding overmixing.
05 - Transfer dough to a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut out six rounds using a 2.5-inch biscuit cutter and arrange on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown, then remove and let cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let sit at least 15 minutes to release juices.
09 - Beat 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 juices, add whipped cream, then top with biscuit halves. Add extra strawberries and cream if desired.

# Expert Advice:

01 -
  • The biscuits stay tender for hours, never soggy, even under all that fruit and cream.
  • It comes together faster than most cakes but feels twice as special when you set it on the table.
  • You can taste every component, the buttery biscuit, the sweet-tart berries, the cloud of cream, instead of one muddled flavor.
02 -
  • Cold butter is non-negotiable, if it melts into the dough before baking, you lose the flaky texture.
  • Don't twist the biscuit cutter, it pinches the edges and prevents a tall rise.
  • Macerating the strawberries for at least 15 minutes is crucial, that syrup soaks into the biscuit and makes every bite luscious.
03 -
  • Freeze your butter and grate it into the flour with a box grater, it's faster than cutting and keeps everything colder.
  • Use a scale to measure flour if you have one, too much flour makes dry biscuits and nobody wants that.
  • If you don't have a biscuit cutter, use a drinking glass dipped in flour, it works just as well.
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