Dreamy Strawberry Shortcake Biscuits That Taste Like Summer in Every Bite
Buttery, flaky homemade shortcake biscuits filled with juicy macerated strawberries and fresh whipped cream, creating a classic summer dessert with a perfect balance of crunchy, creamy, and fruity textures.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- Pastry cutter
- Biscuit Cutter
- Whisk
Ingredients
Strawberries
- 8 cups Fresh Strawberries hulled and sliced
- ¼ cup Granulated Sugar or to taste
Biscuits
- 2 cups All-Purpose Flour properly measured
- ½ tsp Salt
- 1 tbsp Baking Powder
- 5 tbsp Granulated Sugar
- ½ cup Unsalted Butter cold, cut into pieces
- 1 Large Egg whisked
- ¼ cup Milk
- ¼ + 1 cup + tbsp Heavy Cream
- 1 Egg White whisked, for topping
- to taste Additional Sugar for sprinkling
Whipped Cream
- 2 cups Heavy Whipping Cream very cold
- ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Mash a portion of the strawberries and mix with sugar, then combine with the remaining sliced strawberries. Let sit at room temperature to release juices and form syrup.
- Preheat oven to 425°F and prepare baking sheet.
- Whisk flour, salt, baking powder, and sugar together in a bowl.
- Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix egg, milk, and cream, then combine with dry mixture until a shaggy dough forms.
- Gently knead dough, shape, and cut into biscuit rounds.
- Brush with egg white, sprinkle sugar, and bake for about 12 minutes until golden.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Split biscuits, fill with strawberries and whipped cream, then serve immediately.
Notes
Keep butter very cold for flaky biscuits, avoid overmixing the dough, and let strawberries sit at room temperature for best syrup formation. Assemble just before serving to avoid sogginess.