Strawberry Shortcake Homemade Biscuits (Printable)

Flaky biscuits topped with juicy strawberries and whipped cream, perfect for warm weather gatherings.

# What You'll Need:

→ For the Strawberries

01 - 2 pounds fresh strawberries, hulled and sliced
02 - 1/2 cup granulated sugar
03 - 1 teaspoon lemon juice

→ For the Biscuits

04 - 2 cups all-purpose flour
05 - 1/4 cup granulated sugar
06 - 1 tablespoon baking powder
07 - 1/2 teaspoon salt
08 - 1/2 cup unsalted butter, cold and cubed
09 - 3/4 cup cold whole milk
10 - 1 teaspoon vanilla extract

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - In a large bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and set aside for at least 30 minutes to macerate and become juicy.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
04 - Stir in milk and vanilla just until combined—do not overmix. Turn dough onto a lightly floured surface, gently pat to about 1 inch thick, and cut out 6 rounds using a 2 3/4 inch biscuit cutter.
05 - Place biscuits on the prepared baking sheet. Bake for 15–18 minutes, or until golden brown. Cool on a wire rack.
06 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
07 - Split each biscuit in half horizontally. Spoon strawberries and their juices over the bottom half, top with whipped cream, then cover with the biscuit top. Add more strawberries and cream if desired.

# Expert Suggestions:

01 -
  • The biscuits are impossibly tender and buttery, perfectly absorbing all those sweet strawberry juices
  • Everything comes together in under 45 minutes but tastes like you spent all day on it
  • That combination of warm biscuits, cold cream, and juicy berries is pure magic
02 -
  • Don't overwork your biscuit dough or they'll turn out tough instead of tender and flaky
  • Let the strawberries sit for the full 30 minutes because that sugar needs time to really draw out all those juices
  • These are best assembled right before serving because the biscuits will get soggy if they sit too long
03 -
  • Grate a little lemon zest into your biscuit dough for a bright, sunny note that cuts through all the sweetness
  • If your strawberries aren't super sweet, add an extra tablespoon of sugar to the macerating step

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