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Classic Strawberry Shortcake with Fluffy Homemade Biscuits – Best Easy Dessert

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This classic strawberry shortcake features fluffy homemade biscuits, sweet macerated strawberries, and lightly sweetened whipped cream. It’s a simple, honest dessert that’s perfect for summer gatherings and guaranteed to impress.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice (optional)
  • 2 cups all-purpose flour (250g)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • ¾ cup cold heavy cream (180ml), plus extra for brushing
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar for sprinkling (optional)
  • 1½ cups cold heavy cream (360ml)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: Wash, hull, and slice strawberries into ¼-inch thick pieces. Place in a medium bowl and sprinkle with ¼ cup granulated sugar and lemon juice. Stir gently to coat. Let sit at room temperature for 20-30 minutes, stirring once or twice.
  2. Preheat oven to 425°F (220°C). Position a rack in the upper third of the oven. Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Make a well in the center and pour in ¾ cup cold heavy cream and 1 teaspoon vanilla extract. Stir with a fork just until dough comes together. It will look shaggy and slightly dry.
  5. Turn dough out onto a lightly floured surface. Gently bring together with hands, patting into a rectangle about ¾-inch thick. Do not knead. Fold over once or twice if desired, then pat back to ¾-inch thickness.
  6. Dip a 2½-inch round biscuit cutter in flour, then press straight down without twisting. Cut biscuits as close together as possible. Place on prepared baking sheet about 1 inch apart. Gather scraps, press together, and cut additional biscuits.
  7. Brush tops with extra heavy cream and sprinkle with turbinado sugar if using.
  8. Bake for 12-15 minutes until golden brown and fragrant. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  9. Make the whipped cream: In a chilled bowl, combine 1½ cups cold heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  10. Assemble the shortcakes: Split each biscuit in half horizontally. Place bottom half on a plate. Spoon macerated strawberries and syrup over bottom half. Add a dollop of whipped cream. Top with other half of biscuit. Add more strawberries and cream on top. Garnish with a whole strawberry if desired. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not overwork the dough. Use a sharp biscuit cutter and press straight down without twisting. Serve immediately after assembly for best texture. Biscuits can be made ahead and stored in an airtight container at room temperature for up to 2 days. Macerated strawberries keep in the fridge for up to 3 days.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, easy dessert, summer dessert, strawberry recipe, biscuit recipe, whipped cream

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