Classic Strawberry Shortcake Delight (Printable)

Tender biscuit layers complemented by sweet strawberries and fresh whipped cream.

# What You’ll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until the dough comes together; do not overmix.
05 - Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
06 - Using a 2 1/2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps and repeat as needed.
07 - Brush the tops with buttermilk. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes.
09 - Beat heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Chill until ready to use.
10 - Carefully split each biscuit in half. Layer with strawberries and whipped cream. Top with the other biscuit half, more strawberries, and a dollop of whipped cream.

# Expert Advice:

01 -
  • The biscuits stay tender and buttery, not dry or crumbly like shortcuts often are.
  • Fresh macerated strawberries release their juice and become juicy confections, nothing like raw fruit thrown together.
  • It looks impressive enough to serve at dinner parties but tastes like the homiest comfort possible.
02 -
  • Cold ingredients are non-negotiable—if your butter softens or your buttermilk warms, your biscuits won't be flaky no matter what you do.
  • Don't skip the maceration step; those 20 minutes of waiting transform raw fruit into something that tastes purposeful and syrupy.
03 -
  • A splash of orange liqueur or a tiny pinch of balsamic vinegar in the strawberries adds complexity that makes people wonder what that mysterious depth is.
  • If you don't have a round biscuit cutter, you can cut the dough into rough 2-inch squares with a knife, which is faster and wastes no dough.
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