Description
A rustic, forgiving, and delicious strawberry shortcake featuring flaky buttermilk biscuits, macerated fresh strawberries, and homemade whipped cream. This recipe requires no mixer and comes together in under 30 minutes.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (12g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- ½ cup (113g) unsalted butter, very cold and cubed
- ¾ cup (180ml) buttermilk, cold
- 1 pound (450g) fresh strawberries, hulled and sliced
- 2–3 tablespoons (25-37g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy whipping cream, very cold
- 2 tablespoons (15g) powdered sugar
- ½ teaspoon (2.5ml) vanilla extract
- Fresh mint leaves, optional for garnish
Instructions
- Wash, hull, and slice the strawberries. Toss them with 2-3 tablespoons of sugar and 1 teaspoon of vanilla extract in a small bowl. Set aside to macerate for 15 minutes.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Pour in the cold buttermilk and stir gently just until the dough comes together. It should look shaggy and messy; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick rectangle, folding it over once or twice to create layers. Cut into 6-8 circles and place on the baking sheet.
- Bake the biscuits for 12-15 minutes until golden brown. Let them cool on a wire rack for 5 minutes.
- In a chilled bowl, whip the heavy cream, powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form.
- Split the warm biscuits in half horizontally. Spoon macerated strawberries and syrup onto the bottom half, top with whipped cream, and cap with the top half. Serve immediately.
Notes
Keep all ingredients cold for flaky biscuits. Do not overmix the dough. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar per cup. Biscuits are best served warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit half with
- Calories: 380
- Sugar: 22
- Sodium: 280
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: strawberry shortcake, flaky biscuits, buttermilk biscuits, easy dessert, summer dessert, no mixer recipe, homemade shortcake