Description
To understand this dessert, we first have to look at what makes the base so unique. The traditional American Strawberry Shortcake Biscuits experience relies on a shortcake, which in historical baking terms refers to a biscuit or pastry that has been shortened with a significant amount of butter or fat. This high fat content prevents long strands of gluten from forming in the flour, resulting in a texture that is incredibly tender, crumbly, and melt-in-your-mouth soft rather than chewy or bread-like.
Ingredients
For the strawberries
- 1½ pounds (680 g) fresh strawberries, hulled and sliced
- ¼ cup (50 g) granulated sugar
- 1 teaspoon lemon juice (optional)
For the biscuits
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cubed
- ⅔ cup (160 ml) cold buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing)
- 1 tablespoon coarse sugar (optional)
For the whipped cream
- 1 cup (240 ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the strawberries
- Toss the sliced strawberries with the granulated sugar and lemon juice.
- Let them sit for at least 30 minutes, stirring occasionally. They’ll release a delicious syrup.
2. Make the biscuits
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir together the buttermilk and vanilla, then pour into the flour mixture. Mix just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently pat it to about 1 inch (2.5 cm) thick.
- Cut out 6 biscuits with a 2½- to 3-inch cutter. Gather scraps gently and cut additional biscuits if needed.
- Place on the baking sheet, brush the tops with heavy cream, and sprinkle with coarse sugar.
- Bake for 15–18 minutes, until golden brown.
- Cool for about 10 minutes.
3. Make the whipped cream
Beat the heavy cream, powdered sugar, and vanilla until soft to medium peaks form.
4. Assemble
- Split each warm biscuit in half.
- Spoon strawberries and their juices onto the bottom half.
- Add a generous dollop of whipped cream.
- Place the top biscuit over the cream.
- Finish with more strawberries and whipped cream if desired.
Notes
This homemade strawberry shortcake is simple enough for a family dessert yet elegant enough for special occasions. With buttery biscuits, fresh strawberries, and homemade whipped cream, it’s a dessert everyone will ask you to make again.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 460 kcal
Keywords: Homemade strawberry shortcake with biscuits, classic southern strawberry shortcakes, traditional shortcake biscuit recipe