Strawberry Shortcake with Biscuits
There’s something unmistakably spring about strawberry shortcake — especially when it’s made the classic way with tender, buttery homemade biscuits instead of sponge cake. The golden, flaky biscuits soak up the sweet, juicy strawberries while still holding their structure, creating a dessert that feels rustic yet refined. Topped with soft clouds of freshly whipped cream, this version celebrates simple ingredients elevated to something truly special.
Servings: 7 servings
Ingredients
Strawberries
- 1 pound strawberries washed, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
Biscuits
- 2 and ¼ cups all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, grated *see notes
- 1 and ¼ cups heavy cream, plus extra to brush tops
- 1 teaspoon vanilla extract
- turbinado sugar or regular sugar to sprinkle on the top of biscuits *see notes
Whipped Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Wash, hull and slice strawberries. Add the strawberries to a bowl and sprinkle with 2 tablespoons of sugar and lemon juice.
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Whisk the flour, baking powder and salt in a large bowl. Grate the butter directly into the bowl. Add the heavy cream and vanilla extract to the flour mixture and use a spoon or spatula to stir in the cream. The dough will be very thick and sticky. Stir just enough so the flour is completely incorporated into the dough.
- The dough does not need to be kneaded. Use two spoons to scoop the dough and drop onto the prepared baking sheet. The dough will be a little sticky which is why I use a second spoon to help drop onto the cookie sheet. You should make 7 good sized biscuits with the dough. Brush the tops of the biscuits with the extra cream and sprinkle the turbinado sugar on top * see notes. These are meant to be a little rustic and not perfectly shaped! But taste buttery and crunchy on the outside and tender on the inside.
- Bake in preheated oven for 13-15 minutes. Use a toothpick to check for doneness. The toothpick should have just a few crumbs and not wet when checked.
- Once the biscuits are finished baking, cool on a wire rack while making the whipped topping.
- It is best to start the process with a cold bowl and beaters (I put mine in the freezer when the biscuits are baking). Add the cream to the bowl and begin to whip on low speed. After a minute or two the cream will begin to take shape and be more solid. Add the powdered sugar and vanilla extract. Continue mixing for about 5 minutes increasing the speed gradual until soft peaks form.
- Now the shortcakes are ready to assembly. Carefully cut the biscuits in half. Add a generous spoonful of the strawberries followed by a spoonful of whipped topping to the bottom of the biscuit. Add the biscuit top and small dollop of cream and strawberry for garnish.
- Shortcakes are best served fresh but if there are leftovers they can be stored in an airtight container for up to 3 days. The strawberries and whipped topping can be made a day ahead.
Notes
Grated unsalted butter: I stick my butter in the freezer while I gather my ingredients and macerate the strawberries. This will make it easier to grate the butter. I find that grating the butter is a quick and easy way to incorporate the butter into the flour with minimal equipment.
Turbinado sugar: For the tops of shortcakes, turbinado sugar adds a crunchy, sparkly finish with a hint of caramel flavor, while regular granulated sugar melts more during baking, giving a softer, lightly sweet surface.