Description
Flaky, tender biscuits paired with juicy macerated strawberries and homemade whipped cream, perfect for summer gatherings or a sweet treat.
Ingredients
Scale
- 2 ¾ cups all-purpose flour (350g)
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 12 tablespoons cold unsalted butter (170g), cut into small cubes
- 1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries (about 600g), sliced
- 1 tablespoon sugar (for macerating strawberries)
- 1 cup heavy cream (240ml), full-fat
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice strawberries and toss with 1 tablespoon sugar. Set aside to macerate for 20+ minutes.
- Sift flour, baking powder, sugar, and salt into a large bowl.
- Cut cold butter into the dry ingredients using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
- Whisk buttermilk and 1 teaspoon vanilla extract in a separate bowl.
- Pour wet ingredients into the flour mixture and stir gently until just combined; dough will be sticky and shaggy.
- Turn dough onto a lightly floured surface and fold over itself about 4 times to create layers; do not knead.
- Pat dough into a ¾-inch thick rectangle and cut rounds with a 2 ½-inch biscuit cutter, pressing straight down without twisting.
- Place biscuits on a parchment-lined baking sheet, close but not touching. Brush tops with a little heavy cream.
- Bake at 425°F (220°C) for 12-15 minutes until golden brown and puffed. Cool on a rack.
- While biscuits bake, whip heavy cream with powdered sugar and 1 teaspoon vanilla until soft peaks form.
- Slice warm biscuits in half, pile on macerated strawberries, and top with whipped cream. Optionally garnish with mint leaves or powdered sugar.
Notes
[‘Keep butter cold to ensure flaky biscuits.’, ‘Do not overmix dough to avoid tough biscuits.’, ‘Press biscuit cutter straight down without twisting to allow proper rising.’, ‘Let strawberries macerate with sugar for juiciness.’, ‘Whip cream to soft peaks and avoid overwhipping to prevent butter formation.’, ‘Dough can be prepared a day ahead and refrigerated for better flavor and flakiness.’, ‘Biscuits can be frozen unbaked and baked from frozen with extra baking time.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with toppi
- Calories: 310
- Sugar: 12
- Sodium: 320
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: strawberry shortcake, biscuits, whipped cream, summer dessert, flaky biscuits, tender biscuits, easy dessert