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Cozy Grandma’s Strawberry Shortcake Recipe Easy Fluffy Biscuits Tutorial

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A nostalgic and comforting strawberry shortcake recipe featuring light, fluffy biscuits, fresh macerated strawberries, and whipped cream. Perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk, cold (or 3/4 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: In a medium bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Toss gently and set aside for at least 30 minutes to macerate.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together sifted flour, baking powder, baking soda, sugar, and salt.
  3. Cut in the butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Add the buttermilk: Pour cold buttermilk into the bowl and stir gently with a wooden spoon until dough just comes together. Avoid overmixing.
  5. Shape the biscuits: Turn dough onto a lightly floured surface. Pat into a 3/4 inch (2 cm) thick rectangle. Fold dough over onto itself 2-3 times, then pat back down. Use a 2.5 inch (6 cm) round biscuit cutter to cut biscuits. Press straight down without twisting.
  6. Bake: Place biscuits on a parchment-lined baking sheet, close but not touching. Brush tops lightly with buttermilk or melted butter. Bake for 12-15 minutes until golden brown and puffed.
  7. Whip the cream: Chill a mixing bowl and whisk attachments. Pour in heavy cream, add powdered sugar and vanilla, whip until soft peaks form. Do not overwhip.
  8. Assemble the shortcakes: Once biscuits are cool, slice in half horizontally. Spoon macerated strawberries onto bottom half, add a dollop of whipped cream, then top with biscuit lid. Serve immediately.

Notes

Keep butter cold and handle dough gently to ensure flaky biscuits. Macerate strawberries for at least 30 minutes for natural sweetness. Chill cream before whipping for best results. Press biscuit cutter straight down without twisting to help biscuits rise evenly. Leftover biscuits can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: strawberry shortcake, fluffy biscuits, summer dessert, easy dessert, homemade biscuits, macerated strawberries, whipped cream, cozy dessert

Find it online: https://clunkcook.com/cozy-grandmas-strawberry-shortcake-recipe-easy-fluffy-biscuits-tutorial/