Description
A timeless summer dessert featuring tender buttermilk biscuits, juicy macerated strawberries, and pillowy whipped cream. Perfect for picnics, BBQs, or a sweet ending to weeknight dinners.
Ingredients
Scale
For the Strawberries & Cream:
- 6–7 cups fresh, juicy strawberries, quartered
- ¼ cup + 2 Tbsp granulated sugar (divided)
- 1 tsp pure vanilla extract
- 1 cup rich, velvety heavy cream
For the Biscuits:
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- 4 tsp aluminum-free baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- ¾ cup cold unsalted butter, cut into small cubes
- 1 cup cold buttermilk
- 2 Tbsp heavy cream (for brushing)
- Coarse sugar (for a golden, crunchy finish)
Instructions
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Prep Strawberries: Toss strawberries with ¼ cup sugar; refrigerate 30+ minutes.
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Make Biscuits:
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Mix dry ingredients; cut in butter until crumbly.
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Fold in buttermilk. Shape dough with folds for flaky layers.
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Cut biscuits and bake at 400°F (204°C) for 18–22 minutes.
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Whip Cream: Beat cream, 2 Tbsp sugar, and vanilla to soft peaks.
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Assemble: Slice biscuits, layer with strawberries and cream.
Notes
- Buttermilk Swap: Combine 1 cup milk + 2 tsp lemon juice.
- Make-Ahead: Biscuits keep 3 days at room temperature.
- Gluten-Free: Use 1:1 GF flour + ½ tsp xanthan gum.
- Pro Tip: Press straight down when cutting biscuits to ensure even rising.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit + toppings
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Classic Strawberry Shortcake, easy dessert recipe, summer berry dessert, homemade biscuits, make-ahead shortcake