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Fluffy Strawberry Shortcake Recipe with Easy Homemade Biscuits

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A simple and quick recipe for fluffy homemade biscuits topped with macerated fresh strawberries and whipped cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into small cubes
  • 3/4 cup (180ml) heavy cream, cold
  • 1 tablespoon granulated sugar (optional)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar (if using).
  3. Add cold, cubed butter to the flour mixture and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Pour in cold heavy cream and stir gently until just combined; dough will be sticky but cohesive.
  5. Turn dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Cut into 2.5-inch rounds or drop spoonfuls for rustic biscuits.
  6. Place biscuits about 1 inch apart on the baking sheet and bake for 12-15 minutes until golden brown and risen.
  7. While biscuits bake, combine sliced strawberries with sugar, lemon juice, and lemon zest. Stir gently and let sit for at least 20 minutes to macerate.
  8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Slice warm biscuits in half horizontally. Spoon macerated strawberries onto the bottom half, add whipped cream, then top with the biscuit lid. Add more strawberries and cream if desired.
  10. Serve immediately for best texture.

Notes

Keep all ingredients cold for flaky biscuits. Avoid overmixing dough to prevent toughness. Macerate strawberries for at least 20 minutes for juicy topping. Whip cream until soft peaks form to avoid graininess. Dough can be refrigerated for up to 24 hours before baking. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, easy dessert, summer dessert, whipped cream, fresh strawberries

Find it online: https://evabakery.com/fluffy-strawberry-shortcake-recipe-with-easy-homemade-biscuits-tutorial/