Strawberry Shortcake Biscuits

Name: Strawberry Shortcake Biscuits
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tablespoons (19 g) granulated sugar; ¾ teaspoon (4½ g) fine sea salt; 2 teaspoons (8 g) baking powder; 5 ounces (142 g) cold unsalted butter, cut into ½-inch cubes, very cold; ¾ cup (180 ml) cold buttermilk, cold; 1½ pounds (680 g) fresh strawberries, hulled and halved; 3 tablespoons (38 g) granulated sugar; 1 cup (240 ml) heavy whipping cream, cold; 2 tablespoons (25 g) granulated sugar; ½ teaspoon (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

Tall, flaky biscuits made with a laminated butter dough, split and filled with macerated strawberries and whipped cream. The dough creates distinct layers that separate easily, and the strawberries' natural juices soak into the warm biscuits for a classic summer dessert.

Prep: 20 min
Cook: 18 min
Wait: 45 min
Total: 1 hr 23 min
Makes: 6 shortcakes

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Steps

Before you start

Cut butter into ½-inch cubes and chill for at least 30 minutes before starting
Preheat oven to 400°F (200°C) with a rack in the upper third
Chill a large bowl for mixing the dough

1
Macerate the strawberries
- Hull and halve the strawberries.
- Place in a medium bowl and toss with 3 tablespoons (38 g) granulated sugar.
- Let sit at room temperature for 20–30 minutes, stirring once halfway through.
- The strawberries will release their juice and become syrupy.
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Ready when: Strawberries are juicy and liquid pools in the bottom of the bowl
Tip: Do this step first so strawberries are ready when biscuits cool
2
Mix dry ingredients
- In a large chilled bowl, whisk together 2 cups (250 g) all-purpose flour, 1.5 tablespoons (19 g) granulated sugar, ¾ teaspoon (4.5 g) fine sea salt, and 2 teaspoons (8 g) baking powder.
- Make sure there are no lumps of baking powder.
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Ready when: Mixture is uniform and light
Tip: Keep the bowl cold throughout mixing to protect the butter
3
Cut in cold butter
- Add 5 ounces (142 g) cold cubed butter to the dry mixture.
- Using a bench scraper or the edge of a dough cutter, cut the butter into the flour using short, quick strokes, breaking the cubes into pea-sized and walnut-sized pieces.
- Work quickly to avoid warming the butter.
- The mixture should look sandy with distinct butter flakes visible throughout.
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Ready when: Butter is broken into pea and walnut-sized pieces with some floury texture remaining
Tip: If the bowl warms up, chill it again for 5 minutes. Visible butter pieces create the flaky layers
4
Add buttermilk and form dough
- Pour ¾ cup (180 ml) cold buttermilk over the flour-butter mixture.
- Using a bench scraper, fold and cut the mixture together gently for 10–15 strokes until a shaggy dough just comes together.
- Do not overmix.
- The dough should still show streaks of flour and lumps of butter.
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Ready when: Dough is just cohesive with visible flour streaks and butter chunks
Tip: Stop mixing as soon as the dough barely holds together—overworking toughens biscuits
5
Laminate the dough
- Turn the shaggy dough onto a lightly floured work surface.
- Gently gather it into a rough rectangle about 6 inches × 3 inches.
- Fold it in thirds lengthwise (like a letter), then rotate 90 degrees and fold in thirds again.
- Press gently to seal the folds.
- This creates layers of butter and dough.
- Wrap loosely in plastic wrap and chill for 15 minutes.
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Ready when: Dough is firm and cold to the touch
Tip: This gentle folding creates the flaky, separate layers without overworking the dough
6
Shape and cut biscuits
- Remove the dough from the refrigerator and place on a lightly floured surface.
- Gently pat and roll the dough to ¾ inch thick, about 4 inches × 6 inches.
- Using a 2-inch round biscuit cutter, cut out 6 biscuits, pressing straight down without twisting.
- Place them on a parchment-lined baking sheet about 2 inches apart.
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Ready when: Biscuits are cut cleanly with sharp edges
Tip: Press the cutter straight down and lift straight up—twisting seals the edges and prevents rising
7
Bake the biscuitsOven 400°F / 205°C
- Bake at 400°F (200°C) on the upper oven rack for 16–18 minutes, until the biscuit tops are deep golden brown.
- The biscuits should rise to about 1.5 inches tall with visible layers on the sides.
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Ready when: Tops are deep golden brown and biscuits sound hollow when tapped on the bottom
Tip: Position biscuits in the upper third of the oven so the tops brown before the bottoms burn
8
Cool the biscuits
- Transfer biscuits to a wire cooling rack and let cool for 5–10 minutes until warm but no longer steaming.
- Handle gently as they are fragile while hot.
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Ready when: Biscuits are warm but not hot, and can be held without burning fingers
Tip: Biscuits can be split while still warm, which is easier than when completely cool
9
Whip the cream
- While biscuits cool, pour 1 cup (240 ml) cold heavy cream into a medium chilled bowl.
- Add 2 tablespoons (25 g) granulated sugar and ½ teaspoon (2.5 ml) vanilla extract.
- Whip with a whisk or hand mixer until stiff peaks form, about 1–2 minutes.
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Ready when: Cream holds stiff peaks when the whisk is lifted
Tip: Start with cold cream and a cold bowl—it whips faster and holds better
10
Assemble the shortcakes
- Split each warm biscuit in half horizontally using a serrated knife or by gently pulling it apart.
- Place the bottom half on a plate, top with a spoonful of macerated strawberries and their juice, then a dollop of whipped cream.
- Add the biscuit top and another spoonful of strawberries and cream on the side.
- Serve immediately.
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Ready when: Shortcake is assembled and ready to serve
Tip: Serve immediately so the biscuit is still warm and the layers haven't compressed

Good to know

Tips

Keep all ingredients cold: chilled bowl, cold butter, cold buttermilk. This is essential for creating distinct, separate flaky layers.
Don't twist the biscuit cutter—press straight down and lift straight up. Twisting seals the edges and prevents the biscuit from rising evenly.
Visible butter pieces in the raw dough are a sign you're on track. These melt during baking to create steam pockets that form the layers.
Macerate the strawberries first so they're juicy and ready by the time the biscuits cool. Their juice is as important as the berries themselves.

Make ahead

Baked biscuits can be made up to 4 hours ahead. Store in an airtight container at room temperature. Reheat wrapped in foil at 300°F (150°C) for 5 minutes before serving. Assemble only shortly before eating.

Storage & reheating

Baked biscuits keep in an airtight container at room temperature for up to 2 days. Refrigerate for up to 3 days. Freeze in an airtight container for up to 1 month; thaw and reheat as above. Macerated strawberries keep in the refrigerator for up to 8 hours. Whipped cream is best made fresh but keeps refrigerated for up to 2 hours.

Substitutions

cold buttermilk → milk mixed with lemon juice (¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes). Creates a tang similar to buttermilk; the acidity helps activate the baking powder
fresh strawberries → raspberries, blackberries, or a mix of fresh berries. Use the same weight; softer berries like raspberries may break down faster when macerated
heavy whipping cream → whipped Greek yogurt (use ¾ cup plain Greek yogurt, fold in 2 tablespoons powdered sugar and ½ teaspoon vanilla). Tangier and lighter; use less because it's denser than whipped cream
vanilla extract → almond extract or omit for plain whipped cream. Almond pairs well with berries; plain cream also works beautifully