Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) strawberries, hulled and sliced
- 1/3 cup (65 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract, pinch of salt
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 3/4 tsp (4 g) fine sea salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus 1 tbsp for brushing
- 1 tbsp coarse or turbinado sugar (for tops)
- 1 1/2 cups (360 ml) cold heavy cream
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract, pinch of salt
Do This
- 1. Macerate strawberries with 1/3 cup sugar, lemon juice, vanilla, and a pinch of salt; let stand 30 minutes.
- 2. Heat oven to 425°F (220°C); line a baking sheet with parchment.
- 3. Whisk flour, sugar, baking powder, baking soda, and salt; cut in cold butter to pea-size.
- 4. Add 3/4 cup buttermilk; stir just until shaggy. Pat to 1 inch thick, fold twice, cut into 8 rounds.
- 5. Brush tops with 1 tbsp buttermilk; sprinkle coarse sugar. Bake 14–16 minutes until golden; cool 10 minutes.
- 6. Whip cream, powdered sugar, vanilla, and a pinch of salt to soft-medium peaks.
- 7. Split biscuits; layer with syrupy strawberries and whipped cream. Serve immediately.
Why You’ll Love This Recipe
- Flaky, tender buttermilk biscuits with a delicate sweetness and crunchy sugared tops.
- Juicy macerated strawberries that drip a ruby-red syrup into every bite.
- Lightly sweet whipped cream that’s cloud-soft and balances the fruit perfectly.
- Simple ingredients, straightforward steps, and bakery-quality results at home.
Grocery List
- Produce: 2 lb strawberries, 1 lemon (for juice)
- Dairy: Unsalted butter, buttermilk, heavy cream
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, vanilla extract, fine sea salt, coarse/turbinado sugar
Full Ingredients
Macerated Strawberries
- 2 lb (900 g) fresh strawberries, hulled and sliced
- 1/3 cup (65 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
Tender Buttermilk Biscuits
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 3/4 tsp (4 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk, plus 1 tbsp for brushing
- 1 tbsp coarse or turbinado sugar, for sprinkling
Lightly Sweet Whipped Cream
- 1 1/2 cups (360 ml) cold heavy cream
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of fine sea salt
To Serve (Optional)
- Fresh mint leaves for garnish
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a large bowl, combine the sliced strawberries, 1/3 cup sugar, lemon juice, vanilla, and a pinch of salt. Stir well and set aside at room temperature for 30 minutes, stirring once halfway through. The berries will release a glossy, ruby syrup—this is the magic that soaks into the biscuits.
Step 2: Preheat and prep your pans
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. If you have time, chill your mixing bowl and beaters for the whipped cream in the fridge (or freezer) so the cream whips faster later.
Step 3: Make the biscuit dough
In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. Add the cold butter. Cut it into the flour with a pastry cutter or your fingertips until pea-sized bits remain. Drizzle in 3/4 cup cold buttermilk and stir with a fork just until a shaggy dough forms; it should look a bit dry in spots. Do not overmix.
Step 4: Fold for flaky layers and cut
Turn the dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Fold it in thirds like a letter. Pat to 3/4-inch again and repeat the fold once more. Finally, pat to about 1-inch thickness. Use a 2.5-inch round cutter to punch out 6 rounds, pressing straight down without twisting. Gently press scraps together and cut 2 more rounds (8 total). Arrange 2 inches apart on the prepared sheet. For extra height, pop the tray into the freezer for 10 minutes before baking.
Step 5: Bake the biscuits
Brush the tops with 1 tbsp buttermilk and sprinkle with 1 tbsp coarse sugar. Bake at 425°F (220°C) for 14–16 minutes, until tall and deeply golden with crisp edges (internal temp around 205°F/96°C). Cool on the sheet for 10 minutes while you whip the cream.
Step 6: Whip the cream
In the chilled bowl, combine heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer on medium-high until soft to medium peaks, about 2–3 minutes. The cream should hold a billowy shape but still look silky.
Step 7: Assemble and serve
Split each warm biscuit with a serrated knife. Spoon a generous amount of syrupy strawberries onto the bottom half, letting the juices soak in. Top with a cloud of whipped cream and cap with the biscuit top. Spoon a little extra strawberry syrup over the top. Garnish with mint if using. Serve immediately for the best texture.
Pro Tips
- Keep everything cold: butter, buttermilk, and even the flour if your kitchen is warm. Cold fat equals flaky biscuits.
- Don’t twist the cutter when cutting biscuits; it seals the edges and prevents rising.
- Folding the dough (laminating) creates tender layers without toughness—two quick folds are plenty.
- A pinch of salt in the berries and the cream makes the flavors pop without tasting salty.
- For extra crisp tops, bake in the upper third of the oven and let the biscuits rest 10 minutes before assembling.
Variations
- Mixed-Berry Shortcakes: Use 1 lb strawberries plus 1 cup blueberries and 1 cup raspberries; macerate the same way.
- Roasted Strawberry-Balsamic: Toss berries with 1 tbsp brown sugar and 1 tsp balsamic; roast at 400°F (205°C) for 12 minutes, then cool and use.
- Lemon Poppy Shortcakes: Add 1 tbsp lemon zest and 1 tsp poppy seeds to the biscuit dry mix for a citrusy twist.
Storage & Make-Ahead
Keep components separate for best texture. Biscuits: cool completely, store airtight at room temperature up to 2 days or freeze up to 2 months; rewarm at 350°F (175°C) for 5–7 minutes. Strawberries: macerate up to 24 hours ahead and refrigerate; bring to room temp 20 minutes before serving so the syrup flows. Whipped cream: whip up to 4 hours ahead and refrigerate; for longer hold, whip to soft peaks and re-whisk briefly before serving.
Nutrition (per serving)
Approximate: 460 calories; 28 g fat (17 g saturated); 46 g carbohydrates; 3 g fiber; 20 g sugars; 5 g protein; 390 mg sodium.
