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Classic Homemade Strawberry Shortcake with Biscuit Layers

Close-up of a delicious shortcake layered with macerated strawberries and fresh whipped cream.
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Make this classic strawberry shortcake from scratch using tender, flaky biscuit-style shortcakes instead of sponge cake. This recipe features fresh strawberries and homemade whipped cream for a perfect summer dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream or whole milk
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for macerating strawberries
  • 1 1/2 cups cold heavy cream for whipping
  • 2 tablespoons powdered sugar for whipped cream

Instructions

  1. Prepare the shortcakes: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the 3/4 cup cold cream or milk until just combined. Do not overmix.
  4. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough in thirds, like a letter. Repeat this folding process two more times.
  5. Pat the dough to 3/4-inch thickness again. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on a baking sheet lined with parchment paper.
  6. Brush the tops lightly with a little extra cream and sprinkle with 2 tablespoons of granulated sugar.
  7. Bake at 425 degrees Fahrenheit for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  8. Prepare the strawberries: In a separate bowl, gently toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 20 minutes to macerate and release juices.
  9. Make the whipped cream: In a chilled bowl, whip the 1 1/2 cups cold heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
  10. Assemble the shortcakes: Split each warm or cooled shortcake in half horizontally. Spoon a generous amount of sweetened strawberries and their juices over the bottom half. Top with a large dollop of whipped cream. Place the top half of the shortcake on the cream and add more strawberries and cream on top. Serve immediately.

Notes

  • For the flakiest biscuit style shortcake, keep all your ingredients, especially the butter and cream, very cold before mixing.
  • You can prepare the strawberries and whipped cream ahead of time, but assemble the shortcakes right before serving for the best texture.
  • If you prefer a sweeter shortcake base, increase the sugar in the dough slightly.

Nutrition

Find it online: https://pureplatepath.com/strawberry-shortcake-recipe-biscuit-style/