Description
A simple, fast, and flaky homemade strawberry shortcake recipe that uses pantry staples. Perfect for weeknights, these buttery biscuits are paired with macerated strawberries and fresh whipped cream for a comforting dessert ready in under 30 minutes.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 tablespoon Baking Powder
- 2 tablespoons Granulated Sugar
- 1 teaspoon Salt
- ½ cup (113g) Unsalted Butter, very cold and cubed
- ¾ cup (180ml) Heavy Cream, cold
- 1 teaspoon Vanilla Extract
- 1.5 pounds (680g) Fresh Strawberries, hulled and sliced
- 3–4 tablespoons Granulated Sugar (for strawberries)
- 1 teaspoon Lemon Juice
- 1 cup (240ml) Heavy Whipping Cream, very cold (for whipped cream)
- 2 tablespoons Confectioners’ Sugar (for whipped cream)
- ½ teaspoon Vanilla Extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and hull strawberries. Slice into bite-sized pieces and toss with 3-4 tablespoons sugar and lemon juice in a small bowl. Set aside to macerate for at least 15 minutes.
- In a large mixing bowl, whisk together flour, baking powder, 2 tablespoons sugar, and salt.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut butter into flour until mixture resembles pea-sized chunks.
- Make a well in the center and pour in cold heavy cream and 1 teaspoon vanilla. Gently mix with a fork or hands until dough just comes together and looks shaggy. Do not overmix.
- Turn dough onto a lightly floured surface. Pat into a circle about ¾-inch thick. Cut out biscuits with a round cutter, pressing straight down without twisting.
- Place biscuits close together on the prepared baking sheet. Bake for 12-15 minutes until golden brown.
- While biscuits bake, whip 1 cup heavy cream, 2 tablespoons confectioners’ sugar, and ½ teaspoon vanilla until stiff peaks form.
- Let biscuits cool for 5 minutes. Split horizontally, spoon macerated strawberries and juice onto the bottom half, top with whipped cream, and cap with the top half. Serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overwork the dough. Biscuits can be frozen raw for up to 3 months; bake from frozen adding 2-3 minutes to baking time. Store strawberries and biscuits separately in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with ½ cup
- Calories: 320
- Sugar: 18
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: strawberry shortcake, homemade biscuits, weeknight dessert, easy baking, flaky biscuits, summer dessert, from scratch