Homemade Strawberry Shortcake with Easy Buttermilk Biscuits
Make the best homemade strawberry shortcake with easy biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream. A simple, show-stopping dessert perfect for any occasion!
Ingredients
Biscuits:
- 3 cups (360 grams) all-purpose flour (measured correctly)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- ½ cup (113 grams) cold unsalted butter , cubed
- 1 ¼ cup (310 grams) cold buttermilk , plus more for brushing
Macerated strawberries:
- 1 lb (450 grams) fresh strawberries , hulled and sliced
- ⅓ cup (66 grams) granulated sugar
- 1 teaspoon vanilla extract
Whipped cream:
- 1 ½ cup (375 ml) cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons granulated sugar (optional, for extra sweetness)
Instructions
To make the biscuits:
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a bowl combine the flour, sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.3 cups (360 grams) all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon coarse salt, ½ cup (113 grams) cold unsalted butter
- Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining ¼ cup buttermilk as needed to make a wet sticky dough. Do not overmix or biscuits won't rise properly, stop mixing when all dry bits are incorporated.1 ¼ cup (310 grams) cold buttermilk
- Use a scoop or large spoon to drop into 12 biscuits on the prepared sheet pan. Brush tops with more buttermilk.
- Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.
To make the macerated strawberries:
- Place half of strawberries in a bowl and mash with a fork or vegetable masher. Add remaining strawberries, sugar, and vanilla and stir until combined. Set aside for at least 20 minutes or store in the fridge for up to 24 hours.1 lb (450 grams) fresh strawberries, ⅓ cup (66 grams) granulated sugar, 1 teaspoon vanilla extract
To make the vanilla whipped cream:
- With an electric mixer, beat the heavy cream and vanilla (and optional sugar) on medium high speed until thick and creamy, but not at all lumpy. It should just hold soft peaks.1 ½ cup (375 ml) cold heavy whipping cream, 1 teaspoon vanilla extract, 1-2 tablespoons granulated sugar
- Use right away or store in the fridge for up to 24 hours.
To serve shortcakes:
- You can plate individual servings, or you can create a “strawberry shortcake bar” with everything available for guests to assemble themselves.
- Slice biscuits in half. Place a generous dollop of whipped cream on top of the bottom biscuit. Spoon some strawberries and juices on top and cover with top biscuit. Enjoy immediately.
Video
Notes
- Make ahead instructions for biscuits: For freshest results, bake them the day of. To prep ahead, make as instructed and freeze the dough right on the sheet pan (covering well with plastic wrap) for up to 3 days. Bake straight from frozen.
- Use other fruits as desired: raspberries, peaches and nectarines work particularly well. But really any summer fruit will be great.
- If you don't have buttermilk: You can use whole milk instead without needing to make any other changes.
Calories: 344kcal, Carbohydrates: 37g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 64mg, Sodium: 326mg, Potassium: 248mg, Fiber: 2g, Sugar: 11g, Vitamin A: 719IU, Vitamin C: 22mg, Calcium: 104mg, Iron: 2mg
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