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Strawberry Shortcake Recipe Easy Fluffy Homemade Biscuits Perfect for Any Occasion

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A classic strawberry shortcake featuring fluffy homemade biscuits, fresh macerated strawberries, and whipped cream. This easy recipe is perfect for any occasion and delivers a comforting, sweet treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cut into cubes
  • 3/4 cup (180ml) whole milk, cold
  • 1 large egg, beaten
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat and let them sit at room temperature for at least 30 minutes.
  2. Make the Biscuit Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or two forks to cut it into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
  3. Add the Milk: Pour the cold milk into the flour mixture and gently stir with a wooden spoon until just combined. Avoid overmixing.
  4. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Fold it over onto itself 2-3 times to create layers, then pat it into a 1-inch thick rectangle. Use a biscuit cutter or round glass (about 2.5 inches diameter) to cut out rounds. Place them on a parchment-lined baking sheet, close but not touching.
  5. Brush and Bake: Brush the tops with beaten egg for a golden finish. Bake for 12-15 minutes until puffed and golden brown. Transfer to a cooling rack immediately.
  6. Whip the Cream: While biscuits bake, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla extract. Whip until soft peaks form.
  7. Assemble the Shortcakes: Slice warm biscuits in half horizontally. Spoon macerated strawberries and syrup onto the bottom half, top with whipped cream, then place biscuit top back on. Add extra berries and cream if desired.

Notes

Keep butter and milk cold to ensure flaky biscuits. Do not overmix dough to avoid dense biscuits. Let strawberries macerate for at least 30 minutes for juicy syrup. Chill bowl and whisk before whipping cream to prevent overwhipping.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, fluffy biscuits, easy dessert, fresh strawberries, whipped cream, classic dessert

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