Strawberry Shortcake Sweet Biscuits (Printable)

Tender biscuits paired with fresh strawberries and creamy whipped topping for a perfect summer treat.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract until just combined, avoiding overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut out six 2.5-inch rounds using a biscuit cutter and place on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown, then remove and let cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let sit for at least 15 minutes until juices form.
09 - Beat heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits in half horizontally, spoon strawberries and juices onto bottom halves, top with whipped cream, then place biscuit top, adding more strawberries and cream if desired.

# Expert Tips:

01 -
  • The biscuits are tender and buttery without being fussy, coming together faster than you'd expect.
  • Fresh strawberries macerate into a light syrup that soaks into every layer, no dry cake in sight.
  • It tastes homemade in the best way, like someone actually cared about what you were eating.
02 -
  • Don't skip the maceration step; those strawberry juices are essential, they soak into the biscuits and keep them moist instead of dry.
  • Cold ingredients matter more than technique here—cold butter, cold cream, cold strawberries if possible, all make the difference.
  • Assemble right before serving; leftover shortcakes lose their structure as the biscuits soften, which is fine for the second day but not ideal the first.
03 -
  • If your biscuits feel a little dense, your oven might run cool; use an oven thermometer to check.
  • Whipped cream separates if it sits, so whip it right before you assemble unless you're using it within an hour.
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