Classic Strawberry Shortcake Layers (Printable View)

Buttery biscuit layers combined with sweet strawberries and fresh whipped cream for a timeless treat.

# Ingredient List:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter and cut into the dry mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs.
04 - Add buttermilk and vanilla extract, stirring just until the dough comes together. Avoid overworking the mixture.
05 - Turn dough onto a lightly floured work surface and gently pat into a 1-inch thick rectangle.
06 - Using a 2 1/2-inch round cutter, cut out individual biscuits and arrange on the prepared baking sheet. Reroll scraps to maximize yield.
07 - Brush biscuit tops lightly with buttermilk. Bake for 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
08 - In a separate bowl, combine sliced strawberries, sugar, and lemon juice. Gently toss and let rest for at least 20 minutes to release juices.
09 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Refrigerate until assembly.
10 - Split each cooled biscuit in half horizontally. Layer with macerated strawberries and whipped cream. Top with remaining biscuit half, additional strawberries, and a dollop of whipped cream.

# Expert Tips:

01 -
  • Those biscuits are tender enough to split with a fork, nothing like the dense store-bought kind that leaves you disappointed.
  • The strawberries release their own syrup as they sit, creating this sweet pooling magic that soaks into every layer.
  • You can assemble it just before serving and watch people's faces light up when they bite through the buttery, fruity, creamy combination.
02 -
  • Don't skip the maceration step—those 20 minutes transform the strawberries from just fruit to a jammy, syrupy component that actually soaks into the biscuits and holds everything together.
  • If your biscuits come out too dense, your butter likely wasn't cold enough or you overworked the dough, so next time chill your bowl and keep everything icy.
03 -
  • A splash of orange liqueur stirred into the macerated strawberries adds a sophisticated note without tasting boozy, especially if you've got a crowd that appreciates that complexity.
  • If you find your biscuits aren't splitting cleanly, wrap them in a warm damp towel for a minute to soften them slightly before attempting to open them.
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