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Fluffy Fresh Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A quick and easy homemade strawberry shortcake featuring fluffy, tender biscuits, fresh macerated strawberries, and airy whipped cream. Perfect for any occasion and made with simple pantry staples.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned and leveled (can swap ½ cup with whole wheat flour)
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) whole milk, cold (buttermilk optional)
  • 4 cups fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • Optional: ½ teaspoon lemon zest
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the strawberries: Place sliced strawberries in a medium bowl. Sprinkle with sugar, lemon juice, and lemon zest if using. Toss gently and let sit at room temperature for about 10 minutes to macerate.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold cubed butter and cut into flour mixture using a pastry cutter or forks until coarse crumbs with pea-sized pieces remain. Pour in cold milk and gently stir until dough just comes together; avoid overmixing.
  3. Shape the biscuits: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold dough over itself 2-3 times to create layers, then pat out again to 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut biscuits. Place on prepared baking sheet close but not touching.
  4. Bake biscuits: Bake for 12-15 minutes until golden brown and cooked through. Tops should feel slightly firm and a toothpick inserted comes out clean.
  5. Whip the cream: While biscuits bake, pour chilled heavy cream into a cold bowl. Add powdered sugar and vanilla extract. Whip with electric mixer or hand whisk until soft peaks form. Avoid overwhipping.
  6. Assemble shortcakes: Once biscuits are warm but not hot, slice each in half horizontally. Spoon macerated strawberries over bottom half, add a dollop of whipped cream, then top with biscuit lid. Add extra strawberries and cream on top if desired.

Notes

Use cold butter and milk to keep biscuits fluffy. Avoid overmixing dough to prevent toughness. Chill bowl and whisk before whipping cream for best results. Serve biscuits warm but not hot to prevent melting whipped cream. For extra crunch, toast biscuit tops under broiler for 1-2 minutes before assembling. Leftover biscuits can be reheated wrapped in foil at 350°F for 5-7 minutes. For dairy-free version, substitute butter with plant-based fat and heavy cream with coconut cream. Gluten-free flour blend can be used with xanthan gum added for structure.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, fresh strawberries, whipped cream, easy dessert, summer dessert, quick dessert

Find it online: https://avabowls.com/fluffy-fresh-strawberry-shortcake-recipe-with-easy-homemade-biscuits/