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Classic Homemade Strawberry Shortcake with Fluffy Biscuits

A close-up of a fluffy biscuit shortcake topped with macerated strawberries and a large dollop of whipped cream.
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Create a stunning, crowd-pleasing summer dessert with this recipe for homemade strawberry shortcake featuring soft, fluffy biscuits and fresh, macerated strawberries. This is the easy shortcake recipe you need for your next gathering.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for macerating strawberries)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for biscuits)
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream (for whipping)
  • 1/4 cup powdered sugar (for whipping cream)

Instructions

  1. Combine the sliced strawberries with 1/2 cup of granulated sugar in a bowl. Gently toss to coat. Set aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar for the biscuits.
  4. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in the 3/4 cup of heavy cream and the vanilla extract. Mix gently with a fork until just combined into a shaggy dough. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  7. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on the prepared baking sheet.
  8. Brush the tops of the biscuits lightly with extra heavy cream and sprinkle with a little extra sugar, if desired.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  10. While the biscuits cool, prepare the whipped cream. In a chilled bowl, whip the 1 cup of cold heavy cream and powdered sugar until soft peaks form.
  11. To assemble, split a warm or cooled shortcake biscuit in half horizontally. Place the bottom half on a plate.
  12. Spoon a generous amount of macerated strawberries and their juices over the bottom layer.
  13. Top with a large dollop of fresh whipped cream. Place the top half of the biscuit on the cream.
  14. Add more strawberries and cream on top. Serve immediately for the best texture.

Notes

  • For a richer flavor, you can substitute half of the heavy cream in the biscuit dough with buttermilk.
  • If you prefer a cake-style shortcake, use a simple vanilla sponge cake recipe instead of the biscuits, slicing the cooled cake layers horizontally.
  • Macerating the strawberries is key; the sugar draws out the natural juices, creating a beautiful syrup that soaks into the tender shortcakes.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-strawberry-shortcake-recipe/