Biscuit Strawberry Shortcake
These Strawberry Shortcake Biscuits are the ultimate spring and summer dessert, featuring ultra-flaky, buttery biscuits layered with juicy fresh strawberries and clouds of whipped cream. The biscuits are tender with crisp edges and just the right balance of richness, making them the perfect base for sweet, seasonal berries. This simple, homemade recipe is easy to make and guaranteed to impress every time.
Servings: 18 biscuits
Ingredients
For the Biscuits
- 4 cups self-rising flour plus more for dusting
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ¾ pound cold butter 3 sticks, grated or cut into small cubes
- 2 large eggs beaten
- 1 ½ cups buttermilk plus more as needed
- 1 egg + 1 tablespoon buttermilk for brushing biscuits
For the Strawberries
- 2 pounds fresh strawberries hulled and quartered
- ¼ cup sugar or more to taste
For Serving
- Freshly whipped cream
- Fresh mint for garnish (optional)
Instructions
Make the Biscuits
- In a large bowl, whisk together the flour, baking powder, and baking soda. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with small pea-sized pieces. This is the secret to flaky biscuits - do not overmix.
- Add the beaten eggs and gently stir to combine. Pour in the buttermilk and mix just until a soft, slightly sticky dough forms. If the dough feels dry, add buttermilk 1 tablespoon at a time. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Turn the dough onto a lightly floured surface and gently press it into a round about ½-inch thick. Using a floured round cutter, cut out biscuits and place them on the baking sheet so they are just touching. This recipe makes about 18–20 biscuits, depending on the size of your cutter.
- Brush the tops with the egg and buttermilk mixture. Bake for 15–20 minutes, until golden brown. Let cool slightly.
Prepare the Strawberries
- In a bowl, toss the strawberries with sugar and let sit at room temperature for about 30–60 minutes until juicy and syrupy.
Assemble
- Split the warm biscuits in half. Spoon strawberries over the bottom half, add a generous layer of whipped cream, then place the top biscuit over. Finish with more cream, strawberries, and a mint sprig if desired.
Notes
- Use Very Cold Butter: This is key for flaky layers. Keep it chilled until the moment you cut it into the flour.
- Don’t Overmix: Mix the dough just until combined to keep the biscuits light and tender instead of dense.
- Assemble Just Before Serving: Build the shortcakes right before eating so the biscuits stay crisp and don’t get soggy.
Nutrition
Calories: 283kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 353mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 538IU | Vitamin C: 30mg | Calcium: 121mg | Iron: 1mg
