Classic Strawberry Shortcake with Homemade Biscuits
This Strawberry Shortcake with Biscuits is a delightfully refreshing and whimsical take on the quintessential summer dessert. Drawing inspiration from the classic British treat, this version pairs the natural sweetness of ripe strawberries with the buttery, flaky textures of homemade biscuits, making it perfect for a warm afternoon indulgence.
Equipment
- Large mixing bowl
- Pastry cutter or bench scraper
- 3-inch round biscuit cutter
- Rimmed baking sheet
- Parchment paper
- Medium mixing bowl
- Chilled mixing bowl
Ingredients
Biscuits
- 2 cups all-purpose flour 250g, plus more for dusting
- ¼ cup granulated sugar 50g
- 1 tablespoon baking powder 15g
- ½ teaspoon salt 3g
- ½ cup unsalted butter cold and cubed, 115g / 1 stick
- ¾ cup whole milk preferably chilled, 180ml
Strawberry Mixture
- 1 pound strawberries hulled and sliced, 450g
- ¼ cup granulated sugar 50g
Whipped Cream
- 1 cup heavy cream 240ml
- 1 tablespoon confectioners' sugar 8g
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 220°C (425°F). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
- Add the cubed butter to the dry ingredients, using a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.1/2 cup unsalted butter
- Gradually pour in the chilled milk and stir until just combined. Do not overmix. Turn the dough onto a lightly floured surface and gently knead until it holds together.3/4 cup whole milk
- Roll the dough out to a thickness of 1 inch (2.5 cm) and cut into rounds using a biscuit cutter. Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the tops are golden brown. Let cool on a wire rack.
- In a medium bowl, toss the strawberries with granulated sugar. Let them macerate for at least 20-30 minutes at room temperature until the strawberries have softened and released a pool of ruby-red syrup. Stir once or twice during this time.1 pound strawberries, 1/4 cup granulated sugar
- In a chilled bowl, whip the heavy cream with confectioners' sugar and vanilla extract until soft peaks form.1 cup heavy cream, 1 tablespoon confectioners' sugar, 1 teaspoon vanilla extract
- To assemble, split the biscuits in half horizontally. Spoon a generous amount of strawberries and their syrup over the bottom halves, add a dollop of whipped cream, and top with the other halves of the biscuits.
Notes
Storage: Baked biscuits keep in an airtight container at room temperature for 1 day, or freeze for up to 2 months. Macerated strawberries can be refrigerated for up to 24 hours. Whipped cream holds in the fridge for 2-3 hours.
Make-Ahead: Bake the biscuits up to 1 day ahead and rewarm at 300°F / 150°C for 5 minutes before assembling. Macerate the strawberries the morning of serving.
Substitutions: Swap heavy cream for coconut cream (chilled overnight) for a dairy-free topping. Half-and-half works in place of whole milk for slightly richer biscuits. Use any mix of fresh berries — raspberries, blueberries, and blackberries all work well.
Freezing: Freeze unbaked biscuit rounds on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to bake time.
Pro Tip: Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping cream — it whips faster, holds soft peaks longer, and gives you more time during assembly.
Nutrition
Serving: 1servingCalories: 556kcalCarbohydrates: 57gProtein: 9gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 508mgPotassium: 215mgFiber: 3gSugar: 22gVitamin A: 1160IUVitamin C: 45mgCalcium: 238mgIron: 3mg
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