Biscuit Shortcake Recipe

Name: Biscuit Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 shortcakes
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 3/4 cup heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar (for strawberries); 1 cup heavy cream (for whipped cream); 2 tablespoons powdered sugar (for whipped cream); 1/2 teaspoon vanilla extract (for whipped cream)

American · Dessert · 35 min total

Biscuit Shortcake recipe videos

A classic American dessert featuring tender, buttery biscuits topped with sweetened strawberries and fluffy whipped cream.

20
min prep

15
min cook

8
servings

380
kcal/serving

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3/4 cup heavy cream, plus more for brushing
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)
1/2 teaspoon vanilla extract (for whipped cream)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
Stir in 3/4 cup heavy cream and 1 teaspoon vanilla just until dough comes together. Do not overmix.
Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat into a 3/4-inch thick rectangle. Cut into 8 rounds with a 2.5-inch biscuit cutter.
Place biscuits on prepared baking sheet, brush tops with additional cream, and bake for 12-15 minutes until golden brown. Cool on a wire rack.
While biscuits bake, toss sliced strawberries with 2 tablespoons sugar in a bowl. Let sit at least 15 minutes to release juices.
For whipped cream, beat 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
To assemble, split each biscuit in half. Place bottom half on a plate, spoon strawberries and juice over it, add a dollop of whipped cream, and top with the other biscuit half.

Tips

For extra tender biscuits, handle the dough as little as possible.
If strawberries are not in season, thawed frozen berries work well.
Shortcakes are best assembled just before serving to keep biscuits crisp.

More about Biscuit Shortcake →

AI estimate may be inaccurate · Terms