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Fluffy Classic Strawberry Shortcake Biscuits

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These fluffy classic strawberry shortcake biscuits combine tender, flaky biscuits with juicy macerated strawberries and light whipped cream for a perfect dessert or brunch treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons granulated sugar (for biscuit dough)
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, very cold and cubed
  • ¾ cup (180ml) full fat sour cream
  • ¼ cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract (optional)
  • About 1 pound (450g) fresh strawberries, sliced
  • ¼ cup (50g) granulated sugar (for macerating strawberries)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  3. Add cold, cubed butter to dry ingredients and cut in using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized bits.
  4. In a separate bowl, whisk together sour cream, buttermilk, and vanilla extract until smooth.
  5. Pour wet ingredients over flour-butter mixture and gently fold together until just combined; do not overmix.
  6. Turn dough onto a lightly floured surface and pat into an 8×6 inch rectangle about 1 inch thick. Fold into thirds like a letter and press back into a rectangle. Repeat folding 2-3 times.
  7. Pat dough to about ¾-inch thickness. Use a 2.5-inch biscuit cutter dipped in flour to cut rounds without twisting. Gather scraps and cut more biscuits.
  8. Place biscuits 1 inch apart on baking sheet and bake 12-15 minutes until golden brown and a toothpick comes out clean.
  9. While baking, combine sliced strawberries with ¼ cup sugar and let macerate at room temperature for at least 20 minutes.
  10. Whip cold heavy cream with powdered sugar until soft peaks form.
  11. Slice warm biscuits in half horizontally. Layer macerated strawberries and juices on bottom half, add whipped cream, then top with biscuit. Serve immediately.

Notes

Keep all ingredients cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Use a sharp cutter and press straight down without twisting to allow biscuits to rise properly. Macerate strawberries at room temperature for best flavor. Whip cream until soft peaks form to avoid grainy texture. Biscuits can be prepared ahead and refrigerated before baking. Reheat leftovers wrapped in foil at 300°F for 10 minutes to restore texture.

Nutrition

Keywords: strawberry shortcake, biscuits, dessert, homemade, flaky biscuits, whipped cream, fresh strawberries, easy recipe

Find it online: https://sparklechew.com/fluffy-classic-strawberry-shortcake-biscuits-easy-homemade-recipe-for-perfect-dessert/