Strawberry Shortcake Dessert Classic (Printable)

Sweet biscuits topped with fresh strawberries and fluffy whipped cream create a delightful summer treat.

# Ingredient List:

→ 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

→ Strawberries

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

→ Whipped Cream

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Incorporate cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in whole milk and vanilla extract until just combined; avoid overmixing.
05 - Transfer dough to a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut out six 2.5-inch rounds using a biscuit cutter and arrange on the baking sheet.
06 - Bake in preheated oven for 15 to 18 minutes, or until golden brown. Remove and allow to cool slightly.
07 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Let macerate for at least 15 minutes until juices form.
08 - Using a mixer, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
09 - Slice biscuits horizontally. Layer the bottom halves with strawberries and their juices, top with whipped cream, and cover with the biscuit tops. Add extra strawberries and cream if desired.

# Expert Tips:

01 -
  • The biscuits stay tender and flaky even hours later, which means you can actually breathe while serving dessert.
  • Fresh strawberries macerate into their own syrup, eliminating any need for fancy sauces or fussy techniques.
  • This comes together in under an hour, making it perfect for unexpected guests or when you need something that tastes like you tried much harder than you did.
02 -
  • Cold butter is everything—if your biscuits taste dense and bread-like instead of tender and flaky, warm butter was likely the culprit, so keep it in the freezer until you're ready to use it.
  • Don't skip letting the strawberries macerate; those 15 minutes of sitting time is when they transform from individual berries into something transcendent, creating their own juice instead of you adding some syrupy topping.
03 -
  • Orange zest whisked into the strawberries adds a subtle brightness that makes people pause and ask what that flavor is, even though they can't quite name it.
  • If you're nervous about the biscuits, make them the day before and store them at room temperature—they actually taste even better after sitting overnight because the flavors mellow and develop.
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