Strawberry Shortcake Classic (Printer-Friendly)

Tender biscuits layered with fresh strawberries and whipped cream, a classic summer delight.

# What You'll Need:

→ For the Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ For the Strawberries

08 - 1 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ For the Whipped Cream

11 - 1 cup heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Cut cold butter into the dry mixture using a pastry cutter or fingertips until resembling coarse crumbs.
04 - Stir in milk and vanilla extract just until combined without overmixing.
05 - Turn dough onto floured surface and pat into a 1-inch thick rectangle. Cut into six 2.5-inch rounds with a biscuit cutter and place on prepared sheet.
06 - Bake for 15 to 18 minutes until golden brown. Remove and allow to cool slightly.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl and let sit at least 15 minutes to release juices.
08 - Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form using a mixer.
09 - Slice biscuits horizontally. Spoon strawberries and juices on bottom halves, add whipped cream, and cover with biscuit tops. Add extra strawberries and cream as desired.

# Expert Tips:

01 -
  • The biscuits come together faster than you'd expect, and they taste homemade in the best way.
  • Fresh strawberries do the heavy lifting here—their natural juices create a sauce that needs no fussing.
  • It's forgiving enough for a first-timer but impressive enough to serve at a dinner party.
02 -
  • Don't skip letting the strawberries sit—they need that time to release their juices and transform from plain sliced berries into something syrupy and concentrated.
  • If the biscuits start browning too quickly, tent the baking sheet loosely with foil for the last few minutes.
  • Assemble these right before serving or the biscuits will absorb moisture and lose their tender crumb.
03 -
  • Keep your baking powder fresh—old baking powder loses its lift, and your biscuits will turn out dense instead of fluffy.
  • If you don't have a biscuit cutter, use a drinking glass or even a clean tin can; the shape matters less than keeping the sides clean and straight.
  • For extra richness, brush the biscuit tops with a little milk or cream before baking—they'll turn golden and glossy.
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