Strawberry Shortcake Biscuits

Strawberry shortcake biscuits are the kind of dessert that feels like nostalgia in every bite. Buttery biscuits layered with juicy strawberries and whipped cream, it's a classic made simple and satisfying.

Yields: 8 biscuits
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: baking sheet

Ingredients

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 2 tbsp granulated sugar

• ½ cup cold unsalted butter, cubed

• 1 cup 2% milk (or buttermilk for extra tang)

• 2 pints fresh strawberries, hulled and chopped

• 1 tbsp orange juice

• 1 tbsp sugar

• 1½ cups whipped topping or homemade whipped cream

Directions

1. Preheat oven to 425°F.

2. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.

3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk just until the dough comes together — do not overmix.

4. Drop large spoonfuls of dough onto a greased or parchment-lined baking sheet. Bake for 12–15 minutes, or until golden brown on top. Cool on a wire rack.

5. While biscuits bake, toss chopped strawberries with sugar and orange juice in a bowl. Let sit for 15–30 minutes to macerate and get juicy.

6. Prepare whipped cream, if making from scratch: whip 1 cup heavy cream with powdered sugar and vanilla until soft peaks form.

7. Once biscuits are cool enough to handle, slice them in half horizontally. Layer the bottom half with a scoop of whipped cream and a spoonful of strawberries. Add the top biscuit half and finish with more cream and berries if desired.