This classic 2-layer strawberry shortcake is the perfect dessert for a summer celebration. The biscuit layers are an easy preparation with a food processor, and they are the perfect base for the sweetened strawberries and whipped cream.
Add a splash of Cointreau or Triple Sec to the strawberry mixture if you like, or add some finely grated orange zest to the biscuit layers. Shortening is another option for flaky biscuits. Feel free to use part shortening (either cold or frozen) in this recipe.
What are Southern Biscuits?
If you don’t live in the U.S., you might not be familiar with Southern biscuits. In Britain, the term biscuit means cookie or cracker, while in America a biscuit is nothing like a cookie or cracker. They are similar to scones as far as preparation goes, but they are usually made with little or no sugar and they are flaky where a scone is not.
Related Recipes
You might also like this strawberry cake or these individual strawberry shortcakes made with vanilla biscuits.
Recipe Tips
- Your whipped cream will whip bigger and fluffier if everything is very cold, including the bowl and beaters or whisk.
- Give the sugared strawberries at least 25 to 30 minutes to stand at room temperature, or cover them and keep them in the refrigerator overnight.
Recipe Variations
- Add a splash of liqueur, such as Grand Marnier or Cointreau, or a few teaspoons of orange zest to the strawberries along with the sugar.
- Add a cup of fresh blueberries to the strawberries, or replace some of the strawberries with red raspberries.
- Instead of the melted butter, brush each warm biscuit layer with flavored liqueur, warm jelly, or a simple syrup.
Classic Strawberry Shortcake
Make this classic strawberry shortcake to celebrate the season. The shortcake is made with two large biscuit layers, fresh sweetened strawberries, and fresh whipped cream.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Desserts, Cakes, Strawberries
- Method: Bake
- Cuisine: American
Ingredients
Strawberries
- 2 pints strawberries (about 24 ounces)
- 1/3 cup granulated sugar
Biscuit Layers
- 3 cups all-purpose flour (13 1/2 ounces)
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 11 tablespoons cold butter (plus 2 to 3 tablespoons to brush over layers)
- 1 cup milk
Whipped Cream
- 1 cup heavy whipping cream
- 2 to 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Hull and rinse the strawberries. Slice the berries thinly and place them in a bowl. Add 1/3 cup of sugar and toss to coat. Set aside.
- Preheat the oven to 450 F.
- Grease two 8-inch round cake pans. Line each pan with parchment paper (cut to fit).
- In a large bowl, combine the flour, 3 tablespoons of sugar, baking powder, and salt. Whisk to combine the dry ingredients.
- Cut the butter into the dry ingredients until the mixture resembles fine crumbs.
- Add the milk to the mixture and stir until the dry ingredients are moistened.
- Turn the dough out onto a lightly floured surface and knead just a few times, or until a soft dough is formed. Do not overwork the dough or the biscuit layers will be tough.
- Divide the dough into two portions and gently roll or pat to form two 8-inch circles.
- Place each dough circle in a prepared pan; pat the dough to form a slight ridge around the edge of the pan.
- Melt 2 tablespoons of butter; brush each round of dough lightly with the butter.
- Bake in the preheated oven for about 12 minutes, or until golden brown.
- Remove the pans to racks and brush with more melted butter. Cool and then carefully remove the layers from the pan.
- Meanwhile, prepare the whipped cream. In a bowl with an electric mixer (with the whisk attachment if you have one) beat the cream to soft peaks. Add the powdered sugar over the cream and add the vanilla. Continue beating until stiff as desired.
- To assemble, place on biscuit layer on a cake plate and layer with two-thirds to three-quarters of the strawberries. Place the second biscuit layer over the strawberry layer. Top with the remaining strawberries and serve with the sweetened whipped cream.
