Classic Strawberry Shortcake Layers (Printable)

Buttery biscuit layers with macerated strawberries and fresh whipped cream create a timeless dessert classic.

# 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 baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus more for brushing
08 - 1 teaspoon vanilla extract

→ Strawberries

09 - 1 1/2 pounds fresh strawberries, hulled and sliced
10 - 1/3 cup granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream, chilled
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt
03 - Add cold cubed butter and cut it in using a pastry cutter or fingertips until mixture resembles coarse crumbs
04 - Stir in buttermilk and vanilla extract just until dough comes together without overmixing
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle
06 - Using a 2.5-inch round cutter, cut out biscuits and place on prepared baking sheet. Gather scraps and repeat as needed
07 - Brush biscuit tops with buttermilk
08 - Bake for 15 to 18 minutes until golden brown. Cool on wire rack
09 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes
10 - Beat chilled heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Keep chilled until assembly
11 - Carefully split each cooled biscuit in half. Layer with macerated strawberries and whipped cream. Top with remaining biscuit half, additional strawberries, and a dollop of whipped cream

# Expert Advice:

01 -
  • The biscuits stay tender and flaky even hours later, unlike some shortcakes that harden by dessert time.
  • Macerated strawberries taste like summer concentrated into a bowl—juicy, sweet, and far better than raw berries.
  • It's easier than cake but feels fancy enough to impress people you actually want to impress.
02 -
  • Don't overmix the biscuit dough—I learned this the hard way by making them tough and dense; stop stirring the moment everything is combined and shaggy.
  • Those 20 minutes of maceration time isn't optional; rushing this step means you get dry biscuits instead of ones that absorb the strawberry juice and taste incredible.
03 -
  • A splash of orange liqueur (like Grand Marnier or Cointreau) stirred into the macerated strawberries adds sophistication without tasting like alcohol—just 1 tablespoon is enough.
  • If you want tanginess without making cream soup, swap half the heavy cream for Greek yogurt in the whipped cream mixture for a cultured flavor that pairs beautifully with sweet berries.
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