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Fluffy Buttermilk Strawberry Shortcake Biscuits

buttermilk strawberry shortcake biscuits - featured image
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A classic dessert featuring tender, flaky buttermilk biscuits paired with sweet, juicy strawberries and whipped cream. This easy homemade recipe delivers light, fluffy shortcakes perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) cold buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon sugar (for macerating strawberries)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  3. Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized bits.
  4. In a separate bowl, whisk together cold buttermilk and vanilla extract.
  5. Pour the buttermilk mixture into the flour-butter mixture. Gently fold with a spatula or wooden spoon until dough just comes together. Do not overmix.
  6. Lightly flour your work surface and turn the dough out. Pat into a 1-inch thick rectangle. Fold the dough in thirds like a letter, then pat out again to 1-inch thickness. Repeat folding once more.
  7. Using a 2.5 to 3-inch biscuit cutter or floured glass rim, cut out biscuits. Press straight down without twisting. Place biscuits 1 inch apart on the baking sheet.
  8. Bake for 12-15 minutes until tops are golden and biscuits feel light when lifted. Start checking at 10 minutes if oven runs hot.
  9. While biscuits bake, slice strawberries and toss with lemon zest (optional) and sugar. Let macerate for 10 minutes.
  10. Whip heavy cream with powdered sugar in a chilled bowl until soft peaks form.
  11. Slice each biscuit in half horizontally. Spoon strawberries on bottom half, add whipped cream, then top with biscuit lid. Serve immediately.

Notes

Keep all ingredients cold until baking to ensure flaky texture. Handle dough gently and avoid overmixing to prevent tough biscuits. Press biscuit cutter straight down without twisting to help biscuits rise evenly. Whip cream to soft peaks only to maintain light texture. Serve shortcakes immediately after assembling for best texture contrast. Leftover biscuits can be stored at room temperature for 2 days or frozen for up to 3 months. Strawberries and whipped cream are best fresh.

Nutrition

Keywords: buttermilk biscuits, strawberry shortcake, homemade dessert, flaky biscuits, whipped cream, summer dessert, easy shortcake recipe

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