Classic Strawberry Shortcake Layers (Printable version)

Buttery biscuits combined with sweet strawberries and fresh whipped cream for a timeless dessert.

# What you 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 additional for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1.5 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 to follow:

01 - Preheat oven to 425°F and 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 cubes and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in buttermilk and vanilla extract just until dough comes together without overmixing.
05 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2.5-inch round cutter, cut out biscuits and place on prepared baking sheet. Gather scraps and repeat until all dough is used.
07 - Brush biscuit tops with buttermilk and bake for 15-18 minutes until golden brown. Cool on 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 assembly.
10 - Split each cooled biscuit in half. Layer with macerated strawberries and whipped cream. Top with remaining biscuit half, additional strawberries, and whipped cream dollop.

# Expert tips:

01 -
  • The biscuits are tender and buttery without being fussy, and they stay crisp on the outside while staying soft inside.
  • Macerated strawberries release their own juice, creating a natural sauce that soaks into every layer without making things soggy.
  • You can have this ready in under an hour, which makes it perfect for unexpected company or when you suddenly want dessert.
02 -
  • Don't assemble these too far ahead or the biscuits will absorb moisture and lose their crisp exterior; 15 to 20 minutes before serving is ideal.
  • If your strawberries aren't very sweet, increase the maceration sugar slightly, but taste as you go because you want the berries' flavor to come through, not just sugar.
03 -
  • Keep your butter, buttermilk, and cream as cold as possible throughout—temperature control is what separates fluffy biscuits from dense ones.
  • If the dough seems warm or sticky at any point, pop it back in the fridge for 10 minutes before continuing; a cold dough is a forgiving dough.
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