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Classic Strawberry Shortcake Recipe Easy Homemade Buttery Biscuit Dessert

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A nostalgic and easy-to-make strawberry shortcake featuring flaky, buttery biscuits topped with macerated fresh strawberries and whipped cream. Perfect for summer gatherings and simple indulgence.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cut into cubes
  • 3/4 cup (180 ml) buttermilk, cold (or 3/4 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 4 cups (600 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240 ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the strawberries: In a large bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add cold butter cubes and cut into flour mixture until pea-sized bits remain.
  3. Add buttermilk: Pour in cold buttermilk and stir gently until dough just comes together; do not overmix.
  4. Shape and cut biscuits: Turn dough onto lightly floured surface. Pat into 1-inch thick rectangle. Fold dough over itself 2-3 times, then pat again to 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down without twisting.
  5. Bake biscuits: Place biscuits on parchment-lined baking sheet with space between. Brush tops with buttermilk or milk. Bake 12-15 minutes until golden brown and puffed. Cool slightly on a rack.
  6. Whip the cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Avoid overwhipping.
  7. Assemble shortcakes: Slice each biscuit in half horizontally. Spoon macerated strawberries onto bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Notes

Keep butter cold to ensure flaky biscuit layers. Do not overmix dough to avoid toughness. Macerate strawberries for at least 30 minutes for best flavor. Assemble just before serving to prevent soggy biscuits. Whip cream to soft peaks and keep chilled until use.

Nutrition

Keywords: strawberry shortcake, classic dessert, buttery biscuits, homemade shortcake, summer dessert, easy strawberry recipe

Find it online: https://lenatable.com/classic-strawberry-shortcake-recipe-easy-homemade-buttery-biscuit-dessert/