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Classic Strawberry Shortcake with Buttermilk Biscuits

Close-up of two delicious biscuit shortcake servings topped with macerated strawberries and whipped cream on a white plate.
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Make this classic strawberry shortcake using tender, flaky buttermilk biscuits instead of sponge cake. This recipe pairs fresh, macerated strawberries with a light, homemade topping for a satisfying summer dessert.

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 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 topping)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: In a bowl, gently toss the sliced strawberries with 1/4 cup of granulated sugar. Set aside at room temperature for at least 30 minutes to allow the juices to release.
  2. Make the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add the buttermilk: Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix.
  4. Shape the biscuits: Turn the shaggy dough onto a lightly floured surface. Gently knead 3 or 4 times until it holds together. Pat or roll the dough to a 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on a baking sheet lined with parchment paper.
  5. Bake the shortcakes: Brush the tops of the biscuits lightly with extra buttermilk, if desired, and sprinkle with the remaining 2 tablespoons of granulated sugar. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until golden brown. Let them cool slightly on a wire rack.
  6. Make the whipped topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not over-whip.
  7. Assemble the shortcake: Split each warm or cooled biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their juices over the bottom layer. Top with a large dollop of the fresh whipped topping. Place the top half of the biscuit on top and add more strawberries and topping. Serve immediately.

Notes

  • For the best flavor and texture, ensure your butter and buttermilk are very cold before mixing the dough.
  • Macerating the strawberries is key; the sugar draws out the natural juices, creating a syrup that soaks into the shortcake.
  • If you prefer a slightly sweeter biscuit, you can increase the sugar in the dough to 1/3 cup.

Nutrition

Find it online: https://mayaplate.com/classic-biscuit-shortcake-recipe/