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Classic Strawberry Shortcake with Tender, Flaky Biscuits

A tall, delicious strawberry shortcake featuring layers of biscuit, macerated strawberries, and whipped cream.
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Make a classic strawberry shortcake from scratch using tender, flaky biscuits. This recipe delivers the traditional, comforting dessert perfect for summer gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream, plus more for brushing
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 1 1/2 cups cold heavy cream (for topping)
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the strawberry topping: In a bowl, combine the sliced strawberries and 1/2 cup sugar. Gently toss them together. Let the strawberries macerate at room temperature for at least 30 minutes while you prepare the biscuits.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  4. Cut in the butter: Use a pastry blender or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  5. Add the liquid: Pour in the 3/4 cup of cold heavy cream. Stir gently with a fork until the dough just comes together. Do not overmix.
  6. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds, like a letter. Turn the dough and pat it out again to 3/4-inch thickness. Repeat this folding and patting process two more times. This creates flaky layers.
  7. Cut the biscuits: Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Press straight down without twisting the cutter. Gather the scraps, gently pat them together, and cut out any remaining biscuits. Place the biscuits on the prepared baking sheet.
  8. Bake the shortcakes: Brush the tops lightly with extra heavy cream and sprinkle with a little granulated sugar, if desired. Bake for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  9. Make the whipped cream: In a separate bowl, beat the 1 1/2 cups of cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Assemble the shortcake: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their juices over the bottom layer. Top with a large dollop of fresh whipped cream. Place the top half of the biscuit on the cream. Add more strawberries and a final swirl of whipped cream on top. Serve immediately.

Notes

  • For a richer flavor, substitute half of the heavy cream in the biscuit dough with melted butter mixed with buttermilk.
  • If you prefer a cake-style shortcake, you can use a simple yellow cake recipe base instead of biscuits.
  • Macerating the strawberries is key; the sugar draws out the juices, creating a natural syrup for your shortcake.

Nutrition

Find it online: https://daisyrecipe.com/classic-strawberry-shortcake-recipe/