Strawberry Shortcake Recipe
Fluffy buttermilk biscuit, strawberry sauce, fresh strawberries, & whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit and Toppings
Method
Preparation
- 1
Make the Biscuit
Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add buttermilk, stirring until just combined. Turn the dough onto a floured surface and knead gently until smooth. Pat the dough into a 1-inch thick round and cut into biscuits using a round cutter.
- 2
Prepare the Strawberry Sauce
While the biscuits are baking, prepare the strawberry sauce. In a medium bowl, combine sliced strawberries with granulated sugar. Let sit for about 15 minutes until the strawberries release their juices.
- 3
Whip the Cream
In a bowl, beat the heavy cream and vanilla extract until soft peaks form. Set aside.
- 4
Assemble the Shortcake
Once the biscuits are baked and cooled slightly, slice them in half. Layer the bottom half with strawberry sauce and fresh strawberries, then top with whipped cream. Place the other half of the biscuit on top and serve.
