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Classic Buttermilk Biscuit Strawberry Shortcake: The Real Deal

Close-up of a fluffy shortcake layered with macerated strawberries and topped with whipped cream.
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Make the best homemade strawberry shortcake using tender, fluffy buttermilk biscuits instead of sponge cake. This easy summer dessert features fresh strawberries and homemade whipped cream.

Ingredients

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

Instructions

  1. Prepare the shortcakes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar for the biscuits.
  3. 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.
  4. Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat or knead it 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick rectangle.
  6. Fold the dough into thirds (like a letter). Turn the dough and repeat the folding process one more time. This creates flaky layers.
  7. Pat the dough out again to about 1-inch thickness. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on the prepared baking sheet.
  8. Brush the tops lightly with a little extra buttermilk, if desired, and sprinkle generously with the remaining 2 tablespoons of granulated sugar.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through. Let them cool slightly on a wire rack.
  10. Prepare the strawberry topping: In a medium bowl, gently toss the sliced strawberries with 1/4 cup of sugar. Let them sit at room temperature for at least 20 minutes to macerate and release juices.
  11. Make the whipped cream: In a separate chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Assemble the shortcakes: Split a warm or cooled biscuit in half horizontally. Spoon a generous amount of the sugared strawberries and their juices over the bottom half. Top with a large dollop of homemade whipped cream. Place the top biscuit half on the cream and serve immediately.

Notes

  • For the best flavor and texture, use cold buttermilk and cold butter. This helps create those tender, flaky layers you want in a biscuit style shortcake.
  • If you prefer a cake style shortcake, you can adapt this recipe by using a standard cake batter instead of the biscuit dough, but this recipe focuses on the classic biscuit base.
  • You can make the strawberry topping ahead of time, but assemble the shortcakes right before serving for the best texture.

Nutrition

Find it online: https://hungryhearld.com/fluffy-6-ingredient-shortcake-bliss/