Fluffy Classic Strawberry Shortcake with Tender Buttermilk Biscuits That Melt in Your Mouth
Fluffy buttermilk biscuits, juicy macerated strawberries, and a cloud of barely-sweet cream – this is summer in a bowl, ready in about 45 minutes.
Equipment
- Baking sheet lined with parchment paper
- Box grater (for frozen butter)
- Large mixing bowls (3)
- Whisk and hand mixer
- 2 1/2-inch biscuit cutter or thin-rimmed glass
- Pastry Brush
Ingredients
- 2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for berries), plus more to taste
- 1 tsp lemon juice
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for biscuits)
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter (frozen)
- 3/4 cup cold buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream (36% or higher)
- 2 tbsp powdered sugar
- For the buttermilk wash: a little extra buttermilk and a pinch of sugar
Instructions
- First, the strawberries: In a medium bowl, toss sliced strawberries with 1/4 cup sugar and 1 tsp lemon juice. Let sit at room temperature for at least 20 minutes, stirring once or twice, until a deep red syrup forms.
- Preheat and prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- Grate in butter: Using large holes of a box grater, grate frozen butter directly into flour mixture. Toss gently with fingers to coat butter pieces in flour. Mixture should look like coarse meal with visible pea-sized bits of butter.
- Add buttermilk: Make a well in center, pour in 3/4 cup cold buttermilk and 1 tsp vanilla. Stir with a fork just until dough comes together. It will be rough and scraggly – do not overmix.
- Pat and cut: Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Fold in half, pat out to 3/4-inch thickness. Repeat once more. Pat to 3/4-inch thick one last time. Cut out biscuits using a 2 1/2-inch cutter, pressing straight down and pulling straight up – do not twist.
- Bake: Place biscuits on prepared baking sheet, nearly touching. Brush tops with extra buttermilk and sprinkle with a pinch of sugar. Bake for 14-16 minutes until golden brown and hollow-sounding when tapped on bottom.
- While biscuits bake, make cream: In a chilled bowl, combine 1 1/2 cups heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla. Beat with hand mixer on medium speed until soft peaks form – billowy and thick, not stiff.
- Assemble: Split warm biscuits in half. Place bottom half on a plate, spoon generous amount of macerated strawberries and juice over it, add a cloud of whipped cream, top with other biscuit half. Add another spoonful of berries and a final dollop of cream. Serve immediately.
Notes
Make ahead: Macerated strawberries keep 3 days in fridge. Unbaked biscuit dough can be refrigerated up to 2 hours before baking. Baked biscuits freeze well for up to 3 months; reheat in 350°F oven for 5-7 minutes. Assemble just before serving.
Swaps: Gluten-free: use 1:1 gluten-free flour blend with xanthan gum. Dairy-free: use cold refined coconut oil, full-fat oat milk or canned coconut milk with lemon juice for buttermilk, and chilled coconut cream for whipped topping.
Variations: Replace strawberries with ripe peaches or nectarines, add a splash of Grand Marnier or balsamic vinegar for a fancy version, or set up a shortcake bar for kids.