Strawberry Shortcake Delight (Printable Version)

Tender biscuits paired with juicy strawberries and light whipped cream create a refreshing summer treat.

# What You'll 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 the oven to 425°F and 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 the mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract just until combined; avoid overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Use a 2.5-inch biscuit cutter to cut out 6 rounds; place them on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown. Remove from oven and let cool slightly.
08 - While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl; let sit for at least 15 minutes to release juices.
09 - Beat heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits horizontally. Spoon strawberries and their juices over the bottom halves, top with whipped cream, and cover with the biscuit tops. Add extra strawberries and cream as desired.

# Expert Advice:

01 -
  • The biscuits are buttery and tender without being fussy, and they really do taste homemade in a way store-bought cake never will.
  • Fresh strawberries release their own syrup as they sit, so you get pockets of juicy sweetness without extra work.
  • It comes together in under an hour and impresses everyone at the table.
02 -
  • Don't skip the 15-minute rest for strawberries; the sugar draws out their juices, and that syrup is what makes shortcake special, not extra sweetness.
  • If your biscuits are dense, you likely either overmixed the dough or let it sit too long before baking, or your baking powder is expired.
  • Assemble shortcake as close to serving time as possible so the biscuits stay crisp and don't get soggy.
03 -
  • Chill your mixing bowl and beaters before whipping cream, as cold equipment means faster, more stable whipped peaks.
  • If whipped cream starts to feel grainy or looks like it's separating, you've beaten it too far; use it anyway for flavored butter or fold it gently into mascarpone to save it.
Go Back