The Heart of a Strawberry Shortcake
Let’s talk about real strawberry shortcake. It’s not just cake and fruit. The soul is in the biscuit. A good biscuit is tender and flaky. It soaks up the sweet strawberry juice just right. This homemade strawberry shortcake recipe gets that part perfect.
I learned this from my own grandma. She said the secret is cold butter and gentle hands. I still laugh at that. She’d say, “Danielle, don’t be a dough bully!” It’s true. Overworking makes tough biscuits. This easy strawberry shortcake is all about a light touch.
Why Those Strawberries Matter
Start with your berries. Mix them with sugar and walk away. This waiting time is magic. The sugar pulls out the berries’ own sweet juice. You get a syrup without any cooking.
This step matters so much. That ruby-red juice is what makes a classic strawberry shortcake sing. It seeps into every bite. Doesn’t that smell amazing? Always use the best berries you can find for this fresh strawberry shortcake.
The Biscuit Hug
Now for the homemade biscuits. The folding step might seem funny. You fold the dough like a letter. Then you press and fold again. This creates layers. Those layers are little pockets for butter to steam in the oven.
*Fun fact*: That steam is what makes the biscuit rise up tall and flaky! When you bake them close together in the pan, they rise even more. They help each other up, like a good friend. It’s the best way to make strawberry shortcake biscuits.
Putting It All Together
The final act is simple. Slice a warm biscuit in half. Pile on the juicy strawberries. Then add a big cloud of whipped cream. The warm biscuit, cool berries, and creamy topping are heaven.
This is why it’s a champion of summer dessert recipes. It feels fancy but is so simple. Every part can be made ahead. Just assemble when you’re ready to eat. What’s your favorite summer fruit to bake with? Tell me in the comments!
Your Turn in the Kitchen
I hope you try this biscuit strawberry shortcake. It’s a joyful recipe. You get to use your hands. You get to smell berries and baking dough. That’s a good day in my book.
Now I’d love to hear from you. Did you know how to make strawberry shortcake like this before? Will you use a round cutter or just cut squares? Share a picture if you make it!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberries, quartered | 6–7 cups | For macerating and layering |
| Granulated sugar | 1/4 cup + 2 Tbsp (75g) total, divided | Divided for strawberries and whipped cream |
| Pure vanilla extract | 1 teaspoon | For the whipped cream |
| Heavy cream | 1 cup (240ml) + 2 Tbsp (30ml) | 1 cup for whipped cream, 2 Tbsp for brushing biscuits |
| All-purpose flour | 2 and 3/4 cups (345g) | Plus extra for hands and work surface |
| Granulated sugar (for biscuits) | 1/4 cup (50g) | |
| Aluminum free baking powder | 4 teaspoons | |
| Baking soda | 1/2 teaspoon | |
| Fine sea salt | 1 teaspoon | |
| Unsalted butter | 3/4 cup (12 Tbsp; 170g) | Cold and cubed |
| Cold buttermilk | 1 cup (240ml) | |
| Coarse sugar | For sprinkling | For biscuit tops |
Instructions
Step 1: Start your homemade strawberry shortcake with the berries. Mix them with sugar in a bowl. Let them sit in the fridge. They will get all juicy and sweet. This makes the best part of your fresh strawberry shortcake.
Step 2: Now, make the biscuit dough for your strawberry shortcake biscuits. Mix your dry ingredients in a big bowl. Cut in the cold, cubed butter until it looks like crumbs. (Keep everything cold for fluffy homemade biscuits!). Then, pour in the cold buttermilk.
Step 3: Gently mix the dough until it just comes together. Turn it onto a floured surface. Pat it, fold it, and pat it again a few times. This makes layers! Cut out your biscuits. Do you twist your cutter? Share below! (A simple press down keeps them tall).
Step 4: Place biscuits touching in a pan. Brush tops with cream and sprinkle sugar. Bake until golden brown. Your kitchen will smell amazing. Let them cool a bit. This is how to make strawberry shortcake with perfect, warm bases.
Step 5: Whip the cream with sugar and vanilla until soft peaks form. Slice your cooled biscuits in half. Layer with juicy berries and fluffy cream. This easy strawberry shortcake is a classic summer dessert recipe. Serve it immediately and enjoy!
Creative Twists
Add a sprinkle of lemon zest to your strawberries. Use a tiny bit of almond extract in the whipped cream. Grill the biscuit halves for a warm, toasty flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
For a pretty classic strawberry shortcake, I use a cake stand. Add a mint leaf on top for a fresh pop of green. You could also serve it with a small scoop of vanilla ice cream. It’s the ultimate summer dessert recipes treat. Which would you choose tonight?
Keeping Your Shortcake Sweet for Days
Let’s talk about keeping your strawberry shortcake lovely. Store each part separately for best results. Keep the biscuits at room temperature in a closed container. The sugared strawberries and whipped cream belong in the fridge.
You can freeze the baked biscuits too. Just wrap them tightly. Thaw at room temperature when you need one. I remember my first batch of biscuits.
I stored them all together. They turned into a soggy mess by morning. Now I know better! Batch cooking the biscuits saves so much time later.
Having a treat ready matters on busy days. It makes a happy moment easy. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Shortcake Slips
Even grandmas face kitchen troubles. Here are three common ones. First, dense biscuits. This happens if you over-mix the dough. Handle it gently, just until it comes together.
Second, not enough strawberry juice. Let the berries sit with sugar. I once rushed this step. The berries were too dry. Waiting makes them sweet and syrupy.
Third, soft whipped cream. Make sure your bowl and cream are very cold. This helps it whip up fluffy and stay firm. Fixing these issues builds your cooking confidence.
It also makes your homemade strawberry shortcake taste perfect. Every bite will be a joy. Which of these problems have you run into before?
Your Quick Questions, Answered
How do you make strawberry shortcake with fluffy biscuits from scratch?
Start by sugaring your strawberries so they get juicy. For the biscuits, mix dry ingredients. Cut in very cold butter until crumbly. Gently stir in cold buttermilk. Fold the dough, cut your circles, and bake until golden. Top with berries and fresh whipped cream. This strawberry shortcake recipe is a classic strawberry shortcake everyone loves.
What is the secret to making fluffy biscuits for strawberry shortcake?
Use cold ingredients and do not overwork the dough. Handle it gently when you bring it together. The folding step creates flaky layers. *Fun fact: The cold butter creates steam in the oven. This steam helps the homemade biscuits rise up tall and fluffy.
Can I use store-bought biscuits for strawberry shortcake?
You can use them in a pinch. But homemade ones taste so much better. They are more buttery and tender. This easy strawberry shortcake is worth the little extra effort. Your fresh strawberry shortcake will be a special treat.
How do you keep strawberry shortcake biscuits from getting soggy?
Assemble your dessert right before you serve it. Keep the baked strawberry shortcake biscuits, berries, and cream separate until then. If you need to store an assembled portion, eat it quickly. The juices will soften the biscuit fast.
What are the best strawberries to use for strawberry shortcake?
Use the ripest, reddest strawberries you can find. They are the sweetest and most flavorful. In-season berries make the best summer dessert recipes. If they are a little tart, just add a bit more sugar to them.
Can you make strawberry shortcake biscuits ahead of time?
Yes, you can bake them a day ahead. Let them cool completely first. Store them in an airtight container at room temperature. You can also freeze them for a month. This makes how to make strawberry shortcake very easy on the day.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this biscuit strawberry shortcake as much as my family does. It brings back happy memories of sunny afternoons. Baking is about sharing joy and making moments special.
I would love to hear about your baking adventure. Tell me all about it. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Grace Ellington.
Strawberry Shortcake with Fluffy Biscuits
Description
Homemade Strawberry Shortcake featuring fluffy, buttery biscuits layered with sweet macerated strawberries and fresh whipped cream.
Ingredients
Strawberries + Whipped Cream:
Biscuits:
Instructions
- Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
- Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
- Pour buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- Arrange in a 10-inch cast iron skillet or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Notes
- For best results, use cold butter and buttermilk for the fluffiest biscuits. Assemble the shortcakes just before serving to prevent the biscuits from becoming soggy.