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Classic Buttermilk Strawberry Shortcake Biscuits

A close-up of a delicious strawberry shortcake slice featuring layers of biscuit, macerated strawberries, and whipped cream.
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Make the best strawberry shortcake with flaky buttermilk biscuits, fresh macerated strawberries, and homemade whipped cream. This recipe honors the traditional American dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating strawberries
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar for whipped cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberry topping: In a bowl, gently mix the sliced strawberries with 1/4 cup granulated sugar. Let the strawberries sit at room temperature for at least 30 minutes to macerate and create a sauce.
  2. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Pour in the cold buttermilk all at once. Stir just until the dough comes together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 2 1/2-inch biscuit cutter to cut out rounds. Place the biscuits on an ungreased baking sheet.
  5. Bake the shortcakes: Bake in a preheated oven at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown. Let the biscuits cool slightly on a wire rack.
  6. Make the homemade whipped cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  7. Assemble the strawberry shortcake: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and sauce over the bottom layer. Top with a large dollop of homemade whipped cream. Place the top half of the biscuit on the cream, and add more strawberries and cream on top. Sprinkle with the remaining 2 tablespoons of granulated sugar.

Notes

  • For extra flaky layers, gently fold the dough a few times before cutting the biscuits.
  • If you prefer a cake version, you can adapt this recipe into a sheet cake for parties by pressing the dough into a 9×13 inch pan and adjusting the baking time.
  • Use cold ingredients for the buttermilk biscuits; this keeps the butter solid, resulting in a lighter texture.

Nutrition

Find it online: https://cookincorner.com/best-strawberry-shortcake-biscuit-recipe/