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Layers of biscuit, strawberries, and cream for strawberry shortcake

Classic Strawberry Shortcake (Biscuit Style)

5 from 1 vote
Soft, buttery homemade biscuits layered with fresh strawberries and whipped cream. A simple, classic dessert that’s perfect for spring and summer.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Strawberries
  • 6 cups strawberries quartered
  • 1/4 cup granulated sugar
Biscuits
  • 2 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda see notes
  • 1 teaspoon salt
  • 3/4 cup unsalted butter cold and cubed or shredded
  • 1 cup whole milk or buttermilk
  • 2 tablespoons heavy cream for brushing
  • sugar for topping
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare the strawberries
  1. In a large bowl, combine the sliced strawberries and sugar.
  2. Stir well and let sit for 20–30 minutes until the strawberries become juicy.
Make the biscuits
  1. Preheat oven to 400°F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed or shredded butter and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  4. Pour in the milk and gently mix until the dough just comes together. Do not overmix.
  5. Turn the dough onto a lightly floured surface and gently bring it together.
  6. Fold the dough over itself 2–3 times, then pat it out to about 1 inch thick.
  7. Cut into rounds and place on a baking sheet or cast iron skillet.
  8. Brush the tops with heavy cream and sprinkle with sugar.
  9. Bake for 18–20 minutes, or until lightly golden.
Make the whipped cream
  1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the shortcakes
  1. Slice the biscuits in half.
  2. Spoon strawberries over the bottom half.
  3. Add whipped cream.
  4. Place the top half of the biscuit on and add more strawberries and whipped cream if desired.

Notes

  • Whole milk works well if you don’t have buttermilk.
  • If using whole milk, reduce baking soda slightly.
  • Do not overmix the dough for the most tender biscuits.
  • Best served fresh.