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Perfect Fluffy Classic Strawberry Shortcake

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A nostalgic and easy-to-make dessert featuring fluffy biscuits, macerated fresh strawberries, and softly whipped cream. Perfect for any occasion and ready in under 45 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold
  • 1 teaspoon vanilla extract (optional)
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Add the cubed cold butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Stir in cold whole milk and vanilla extract until just combined. The dough will be sticky—do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough over itself 3-4 times to create layers, then pat it back into a 1-inch thickness.
  6. Use a 2 1/2-inch round cutter dipped in flour to cut out biscuits. Press straight down without twisting. Gather scraps, pat together, and cut out more biscuits until all dough is used.
  7. Place biscuits about 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean.
  8. While biscuits bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let macerate for at least 20 minutes.
  9. In a chilled bowl, whisk or beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
  10. When biscuits have cooled slightly, slice them in half horizontally. Spoon strawberries and their juices onto the bottom halves, top with whipped cream, and crown with the biscuit top.
  11. Serve immediately for best flavor and texture.

Notes

Keep butter and milk cold to ensure fluffy biscuits. Do not overmix the dough to avoid dense biscuits. Macerate strawberries with sugar and lemon juice for at least 20 minutes to enhance flavor. Whip cream until soft peaks form to avoid turning it into butter. Bake biscuits last so they are warm when serving. Store components separately if preparing ahead.

Nutrition

Keywords: strawberry shortcake, classic dessert, fluffy biscuits, homemade dessert, easy strawberry shortcake, whipped cream, macerated strawberries

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