Classic Biscuit-Style Strawberry Shortcake

Today, I’m thrilled to share with you my favorite recipe for a traditional biscuit-style strawberry shortcake. This version serves 6-8, making it perfect for family gatherings or a delightful weekend treat. Let’s dive in!

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup cold milk
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Biscuits:
   • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
   • In a large bowl, whisk together flour, sugar, baking powder, and salt.
   • Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
   • Stir in the cold milk and vanilla extract until just combined.
   • Gently fold in the diced strawberries.
2. Shape and Bake:
   • Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
   • Cut into 6-8 squares and place them on the prepared baking sheet.
   • Bake for 15-18 minutes, or until golden brown. Let cool on a wire rack.
3. Prepare the Strawberry Filling:
   • In a medium bowl, combine sliced strawberries, sugar, and vanilla extract.
   • Let sit for at least 30 minutes to allow the flavors to meld and the juices to release.
4. Whip the Cream:
   • In a chilled bowl, whip the heavy cream until soft peaks form.
   • Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
5. Assemble and Serve:
   • Split each biscuit in half horizontally.
   • Spoon a generous portion of the strawberry filling onto the bottom half.
   • Top with a dollop of whipped cream and the other half of the biscuit.
   • Finish with another spoonful of strawberries and a final swirl of whipped cream.

Tips for Success

• Chill your tools: For the flakiest biscuits, use cold ingredients and chill your bowl and pastry cutter before use.
• Don’t overwork the dough: Mix just until combined to ensure tender, not tough, biscuits.
• Make ahead: Prepare the biscuits and strawberries in advance, but whip the cream just before serving for the best texture.

Serving Suggestions

Serve your strawberry shortcakes immediately after assembly, when the contrast between warm biscuit and cool cream is at its most delightful. For an extra special touch, garnish with a sprig of fresh mint or a light dusting of powdered sugar.

Pair with a glass of chilled prosecco or a cup of Earl Grey tea for the ultimate summer indulgence.

Enjoy your homemade strawberry shortcake, and don’t forget to share your creations with us on social media using #ClassicStrawberryShortcake!

Happy baking! 🍓🍰