Strawberry Shortcake Classic Dessert (Print Version)

Tender biscuits topped with juicy strawberries and whipped cream for a perfect summer treat.

# What You Need:

→ 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 lb 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 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in whole milk and vanilla extract until just combined, avoiding overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2.5-inch biscuit cutter, cut out 6 rounds and place them on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown, then remove and allow to cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let sit at least 15 minutes until juices form.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits horizontally; spoon strawberries and juice over bottom halves, add whipped cream, then top with biscuit halves. Add extra strawberries and cream if desired.

# Expert Advice:

01 -
  • The biscuits stay soft all the way through, never dry or crumbly like some versions.
  • Fresh strawberries actually taste like strawberries here, not drowning in heavy cream.
  • You can have this completely ready in under an hour, which feels like winning at dessert.
02 -
  • Biscuits that sit too long before eating will go stale fast, so assemble these close to serving time or the texture suffers.
  • The strawberry juices will start to soften the biscuits after a few minutes, which is actually perfect—that's the intended texture, not a failure.
  • If your cream breaks or looks grainy while beating, you've gone too far, and you'll need to start over because there's no fix once it separates.
03 -
  • Make sure your baking powder is fresh by checking the date on the box; old baking powder loses its rise and won't give you the lift you need.
  • If you don't have a biscuit cutter, use a sharp glass or the rim of a drinking cup and push straight down without twisting to release the round cleanly.
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