Strawberry Shortcake Classic Dessert (Printable)

Tender biscuits paired with fresh strawberries and whipped cream create a delightful summer dessert.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract until just combined without overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut out six rounds using a 2.5-inch biscuit cutter and place them on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown; then remove and allow to cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let sit for at least 15 minutes to release juices.
09 - Using a mixer, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10 - Slice biscuits in half horizontally; spoon strawberries and their juices over the bottom halves, top with whipped cream, then cover with biscuit tops. Add extra strawberries and cream as desired.

# Expert Advice:

01 -
  • The biscuits stay tender and flaky even when soaked with strawberry juices, which is honestly the hardest part most people mess up.
  • You can have this beautiful, impressive dessert on the table in under an hour, no fancy equipment required.
  • It tastes like summer in a bowl and makes people think you spent way more effort than you actually did.
02 -
  • Don't skip the maceration step or your strawberries will stay mealy and dry—the sugar isn't just sweetness, it's what transforms them into something that tastes like summer.
  • If your biscuits seem dry or heavy, you probably overmixed the dough or your baking powder is expired, which happens more often than anyone wants to admit.
  • Assemble these right before serving or the biscuits will get soggy, though honestly a slightly softened biscuit the next day still tastes great with cold leftovers.
03 -
  • Keep everything as cold as possible—a cold bowl, cold cream, cold butter—because temperature is what separates flaky from dense.
  • If you don't have a biscuit cutter, use a drinking glass or cut the dough into triangles with a knife, and it'll taste just as good even if it looks less fancy.
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