This Strawberry Shortcake Recipe is the ultimate summer dessert! Juicy, macerated strawberries are layered over golden, sweet buttermilk biscuits, and topped with a fluffy cloud of homemade whip cream for a classic treat that’s perfect on a warm day.
The BEST Strawberry Shortcake Recipe
Is there anything more nostalgic than enjoying strawberry shortcakes in the summer? Growing up, my grandma used to make a version of this recipe with frozen biscuits and strawberry jam that she either jarred or bought in a jar (lol). Inspired by her twist on a classic, I made my own homemade adaptation using fresh, macerated strawberries, a sweet take on my classic buttermilk biscuits, and fresh whipped cream.
It’s still simple and unfussy, just the way summer desserts should be, but every component feels a little more special. Once you try this version, you’ll never go back to the store-bought kind!
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Recipe Ingredients
Sweet Buttermilk Biscuits
Flour: Flour is the base of the dough and provides structure and texture to the biscuits.
Leaveners: Use aluminum-free baking powder and baking soda to help the biscuits rise, creating the light, fluffy texture we want.
Salt: Enhances the flavor of the biscuits and makes them even sweeter.
Granulated Sugar: This separates these dessert biscuits from savory buttermilk biscuits, adding a sweet flavor to the dough.
Butter: This recipe calls for cold butter for the biscuit dough and melted butter to top the biscuits when they are baked. The cold butter, when cut into the flour, creates pockets that steam during baking, resulting in flaky layers. The melted butter adds additional moisture and buttery goodness to the biscuits.
Buttermilk: Adds moisture, tenderness, and a slight tangy flavor to the biscuits, contributing to their overall richness and texture.
Vanilla: Adds delicious vanilla flavor and sweetens the biscuits further.
Egg Wash: Applied before baking, it gives the biscuits a shiny, golden-brown crust and helps any toppings to adhere securely.
Strawberry Sauce Topping
Strawberries: I highly recommend using fresh strawberries for the boldest, sweetest flavor. Frozen berries are likely to become soggy and taste a little bland.
Sugar: Granulated sugar dissolves seamlessly into the sauce, enhancing the natural sweetness of the strawberries.
Lemon Juice and Zest: The acidity helps balance some of the sweetness of the sauce. It also activates pectin in the berries, which helps the sauce thicken and firm up a bit so it doesn’t run all over the place.
Vanilla Extract: This adds extra depth to the sauce, infusing the mixture with sweet vanilla flavor for a cohesive dish.
Whip Cream
Powdered Sugar: This melts into the mixture, sweetening it and creating the soft, fluffy consistency we want.
Heavy Cream: This forms the base of the topping. Make sure it’s cold, or it won’t whip up properly!
Vanilla Extract: Enhances the flavor, adding extra sweetness and depth.
How to Make an Easy Strawberry Shortcake Recipe with Buttermilk Biscuits
Prepare the Strawberry Topping
Step 1. Combine the quartered strawberries and sugar in a bowl. Then, add the lemon juice, lemon zest, and vanilla, stir to combine, and chill in the fridge for at least an hour or until juicy.
Step 2. Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper or a silicone mat.
Make the Sweet Biscuits
Step 3. Grate or dice the cold butter, and place it in the freezer.
Step 4. Next, sift the flour and baking powder into a large bowl. Add the sugar and salt, and whisk to combine.
Step 5. Remove the butter from the freezer, and add the pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Alternatively, you can pulse the mixture in a food processor.
Step 6. Next, push some of the flour mixture to the edges of the bowl, creating a well. Then, gradually add the buttermilk to the center, followed by the vanilla extract. Stir the mixture gently until the dough comes together and looks crumbly yet moistened.
Step 7. Transfer the dough to a lightly floured surface, and bring it together with floured hands, kneading it a few times. Then, use your hands or a rolling pin to pat it into a rectangle. Next, cut the dough into three equal rectangles with a floured knife. Stack the rectangles on top of each other, forming three layers. You can also fold the dough letter style to form three layers, if preferred.
Roll or pat out the layered dough, and repeat the process of layering and rolling two more times.
Then, pat or roll the dough out to about ½ inch to ¾ inch thickness.
Step 8. Next, use a 2.5-3.0-inch biscuit cutter or the rim of a glass to cut out biscuits. Place the biscuits on the prepared baking sheet, leaving about 2 inches between each piece.
Step 9. Brush the tops of the biscuit dough with egg wash, and bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown on top. Brush the baked biscuits with melted butter.
Make the Whip Topping
Step 10. Whip the ingredients using a bowl and hand mixer or stand mixer on medium-high speed until medium peaks form, scraping the sides of the bowl halfway through. Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
Assemble the Strawberry Shortcakes
Step 11. Slice the biscuits, add a few spoonfuls of the macerated strawberries, and finish with a generous dollop of whip cream. Enjoy!
Tips for Perfect Biscuits
- Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
- Preheat your Oven: Ensure your oven is preheated and wait at least 15 minutes before putting your biscuits in the preheated oven.
- Properly Cut the Biscuits: When cutting the biscuit dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising.
Make-Ahead Tips
- Macerated Strawberries: Combine the strawberry ingredients, and store them covered in the fridge for up to 24 hours. Just keep in mind that the longer they sit, the more juices they’ll release. So, you may have to drain the excess liquid.
- Biscuits: Store the cooked and cooled biscuits in an airtight container or sealable bag at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in teh freezer for up to 3 months. Reheat in a toaster oven or oven to regain their warmth and texture.
- Whipped Cream: Store the prepared whipped cream in an airtight container in the fridge for up to 24 hours. Give it a quick re-whip before serving to restore its fluffy texture.
More Fruit-Filled Desserts
- Key Lime Cheesecake
- Lemon Sugar Cookies with Lemon Sugar Topping
- Lemon Blueberry Cheesecake Recipe
- Easy No Bake Key Lime Pie
- Blueberry Cookies
- Easy Blueberry Biscuits
I hope you love my Easy Strawberry Shortcake Recipe! The strawberries are soft and sweet, the biscuits are rich and flaky, and the whipped cream is light and fluffy. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Strawberry Shortcake Recipe with Buttermilk Biscuits
Ingredients
Sweet Buttermilk Biscuits
- 2 cups all-purpose flour plus more for dusting
- 1 1/2 tablespoons baking powder aluminum free
- 1/4 tsp baking soda
- 1/2 teaspoon salt
- 1/4 cup + 1 tbsp granulated sugar
- 1/2 cup unsalted butter, cold
- 3/4 cup buttermilk cold
- 2 tsp vanilla extract
- egg wash
- unsalted butter melted, for topping
Strawberry Topping
- 2 lbs strawberries quartered
- 1/4 cup granulated sugar
- 2 tbsp of lemon juice
- 1 tsp of lemon zest
- 1 tsp pure vanilla extract
Whip cream
- 3 tbsp powder sugar
- 1 c heavy cream
- 1 tsp vanilla
Instructions
Make Strawberry Topping
- In a bowl, combine quartered strawberries with sugar. Then, add lemon juice, lemon zest, and vanilla. Next, stir the mixture, and transfer it into the refrigerator for at least 1 hour or until juicy.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Make Biscuits
- Grate or dice the cold butter. Then, place the butter in the freezer until step 5.
- Next, sift the flour and baking powder to a large bowl. Then, add the sugar and salt. Whisk the ingredients together until combined.
- Next, remove the butter from the freezer and add the butter pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Alternatively, a food processor will work as well.
- Next, push some of the flour mixture to the edges of the bowl to resemble a well. Next, gradually add the buttermilk to the center of the well. Then, add the vanilla extract. Next, stir the mixture gently until the dough comes together. Do not overwork the dough. The dough should look crumbly, yet moistened.
- Dump the dough into a lightly floured surface. With floured hands, bring the dough together by kneading it a few times. Be careful not to overwork the dough. With your hands or a rolling pin, pat dough into a rectangle. Next, cut the dough into three equal rectangles with a floured knife. Stack the rectangles on top of each other to form 3 layers (alternatively, you can fold the dough letter style to form 3 layers). Roll or pat out the layered dough into another rectangle and repeat the process two more times. Then, pat or roll the dough out to about 1/2-inch to 3/4-inch thickness.
- Next, use a 2.5-3.0 inch biscuit cutter or the rim of a glass to cut out biscuits. When cutting the dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising. You can also use a sharp knife to cut the biscuits into squares if you do not want to use a biscuit cutter. Once the biscuits are cut, place the biscuits in the prepared baking sheet about 2 inches apart.
- Brush the tops of the biscuits with the egg wash and bake the biscuits in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top.
- Once done, remove the biscuits and brush the biscuits with melted butter.
Make Whip Topping
- With a handheld or stand mixer, whip the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Next, assemble your strawberry shortcakes.
Notes
- Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
- Preheat your Oven: Ensure your oven is preheated and wait at least 15 minutes before putting your biscuits in the preheated oven.
- Properly Cut the Biscuits: When cutting the biscuit dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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