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Classic Strawberry Shortcake Recipe with Homemade Biscuit Base

A tall, fluffy shortcake split and filled with macerated strawberries and whipped cream, dusted with powdered sugar.
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Make the best homemade strawberry shortcake using tender, flaky biscuits instead of sponge cake. This classic recipe pairs fresh macerated strawberries with a light, sweet topping.

Ingredients

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

Instructions

  1. Prepare the biscuits: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Pour in the 3/4 cup of cold heavy cream. Mix gently until just combined into a shaggy dough. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Cut into 6 large rounds using a biscuit cutter.
  5. Place the rounds on a baking sheet lined with parchment paper. Brush the tops lightly with a little extra cream and sprinkle with the remaining 2 tablespoons of granulated sugar.
  6. Bake at 425°F (220°C) for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  7. Prepare the strawberries: In a separate bowl, gently toss the sliced strawberries with the 1/4 cup of sugar. Let them sit for at least 20 minutes to macerate and release juices.
  8. Prepare the topping: In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and vanilla extract until soft or medium peaks form.
  9. Assemble the shortcake: Split each warm or cooled biscuit in half horizontally. Spoon a generous amount of the sweetened strawberries and their juices over the bottom half.
  10. Top with a large dollop of the whipped cream, then place the top biscuit half on. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the flakiest biscuits, ensure your butter and cream are very cold before mixing.
  • Macerating the strawberries for at least 20 minutes creates the necessary sweet syrup for soaking the shortcake.
  • You can substitute peaches or mixed berries for strawberries if desired.

Nutrition

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