Description
Classic old-fashioned strawberry shortcake with fluffy homemade biscuits, juicy macerated strawberries, and vanilla whipped cream. Simple, nostalgic, and perfect for summer desserts.
Ingredients
For the strawberries:
2 lb strawberries, hulled and sliced
1/3 cup granulated sugar
1 tsp lemon juice (optional)
Pinch of salt
For the biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
1 tsp vanilla extract (optional)
For the whipped cream:
1 cup cold heavy whipping cream
2–3 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Macerate strawberries: Toss sliced strawberries with sugar, lemon juice, and a pinch of salt. Let sit 20–30 minutes.
3. Make biscuit dough: Whisk flour, sugar, baking powder, and salt in a bowl.
4. Cut in butter until coarse crumbs form with pea-size pieces.
5. Add cold buttermilk (and vanilla if using). Stir just until a shaggy dough forms.
6. Pat dough to 1-inch thick; fold and pat 2–3 times to create layers.
7. Cut 6–8 biscuits and place on sheet pan.
8. Bake 12–15 minutes until golden and tall.
9. Whip cream with powdered sugar and vanilla to soft peaks.
10. Assemble: Split biscuits, spoon berries + syrup over bottom, add whipped cream, top with biscuit lid, finish with more berries.
Notes
Make-ahead: Biscuits are best same day, but you can bake them earlier and rewarm briefly.
For extra syrup: Mash a few berries and stir back into the bowl.
Don’t overmix biscuit dough or biscuits will bake up tough.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 24g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg