Southern Buttermilk Biscuit Shortcake with Strawberries and Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes for strawberries to macerate)

Quick Ingredients

• Strawberries: 2 lb strawberries, 1/3 cup granulated sugar, 1 tsp lemon juice, 1/2 tsp vanilla extract, pinch of salt
• Biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1 tbsp granulated sugar, 1 tsp kosher salt, 8 tbsp cold unsalted butter, 3/4 cup cold buttermilk, 1 tbsp buttermilk (for brushing), 1 tbsp coarse sugar (optional)
• Buttermilk whipped cream: 1 1/2 cups cold heavy cream, 2 tbsp powdered sugar, 2 tbsp buttermilk, 1 tsp vanilla extract, pinch of salt

Do This

• 1. Slice strawberries; toss with sugar, lemon, vanilla, and salt. Rest 30 minutes.
• 2. Heat oven to 425°F. Line a sheet pan with parchment.
• 3. Mix dry biscuit ingredients; cut in cold butter until crumbly.
• 4. Stir in cold buttermilk just until dough forms; gently fold 2–3 times.
• 5. Pat to 1-inch thick; cut 8 biscuits; bake 14–16 minutes until golden.
• 6. Whip cream with powdered sugar; finish with buttermilk and vanilla.
• 7. Split warm biscuits; spoon strawberries and juices; top with buttermilk whipped cream.

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Why You’ll Love This Recipe

• True Southern vibes: tender, buttery buttermilk biscuits that crumble just right under juicy berries.
• Big strawberry flavor: macerating creates a glossy, syrupy sauce without any cooking.
• Extra-creamy topping: a splash of buttermilk makes the whipped cream lightly tangy and not-too-sweet.
• Home-cook friendly: simple ingredients, straightforward method, and forgiving assembly.

Grocery List

• Produce: 2 lb fresh strawberries, 1 lemon (for juice)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Sugared Strawberries

• 2 lb (907 g) strawberries, hulled and sliced (about 6–7 cups sliced)
• 1/3 cup (67 g) granulated sugar
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 small pinch kosher salt

Buttermilk Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for shaping
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 1 tbsp (12 g) granulated sugar
• 1 tsp kosher salt
• 8 tbsp (113 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk, plus 1 tbsp (15 ml) for brushing
• 1 tbsp coarse sugar (optional, for a crackly top)

Buttermilk Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 2 tbsp (30 ml) buttermilk
• 1 tsp vanilla extract
• 1 small pinch kosher salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, vanilla extract, and a pinch of salt. Let sit at room temperature for 30 minutes, stirring once or twice. You’re looking for lots of glossy juice pooling in the bottom of the bowl.

Step 2: Preheat the oven and prep the pan

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased cast iron skillet if you like extra browned bottoms).

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mix of pea-size pieces plus some finer crumbs. Those little butter pockets are what make the biscuits flaky and rich.

Step 5: Add buttermilk and gently form the dough

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until the dough looks shaggy and most dry flour is absorbed. If it seems very dry, add 1–2 tsp extra buttermilk as needed.

Turn the dough onto a lightly floured surface. Gently press it together (don’t knead). Pat into a rough rectangle, then fold it in half. Repeat for a total of 2–3 gentle folds to build flaky layers without making the biscuits tough.

Step 6: Cut, brush, and bake

Pat the dough to about 1-inch (2.5 cm) thickness. Cut 8 biscuits using a 2 1/2-inch round cutter. Press straight down (don’t twist) so the biscuits rise tall.

Place biscuits on the prepared baking sheet with their sides just barely touching for soft edges, or spaced 1 inch apart for crisper sides. Brush tops lightly with 1 tbsp (15 ml) buttermilk and sprinkle with 1 tbsp coarse sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top. Cool for 5–10 minutes before splitting.

Step 7: Whip the buttermilk cream

In a chilled mixing bowl, combine the heavy cream and powdered sugar. Using a whisk or hand mixer, whip to soft peaks (about 2–4 minutes with a hand mixer, depending on speed).

Add the 2 tbsp (30 ml) buttermilk, vanilla, and a pinch of salt. Whip briefly to medium peaks. The cream should be thick and spoonable, not stiff and grainy.

Step 8: Assemble and serve

Split each warm biscuit in half. Spoon a generous amount of strawberries and their syrup over the bottom half. Add a big dollop of buttermilk whipped cream, then cap with the top biscuit.

Finish with another spoonful of berries and a little extra juice. Serve right away while the biscuits are still slightly warm.

Pro Tips

• Keep everything cold for flakier biscuits: cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise.
• Don’t twist the cutter: twisting seals the edges and can prevent a good rise.
• Want extra-craggy tops? After cutting, chill the biscuits on the sheet pan for 10 minutes before baking.
• Taste your berries: if they’re very sweet, reduce sugar to 1/4 cup; if they’re tart, go up to 1/2 cup.
• Whip cream to medium peaks: it should mound nicely on a spoon but still look plush and creamy.

Variations

• Peach buttermilk shortcakes: swap strawberries for 6 cups sliced ripe peaches; macerate with 1/4 cup sugar and a pinch of cinnamon.
• Lemon-strawberry shortcakes: add 1 tbsp finely grated lemon zest to the biscuit dry ingredients and another 1/2 tsp to the strawberries.
• Bourbon strawberries (adults only): stir 1 tbsp bourbon into the strawberries after they’ve macerated for 30 minutes.

Storage & Make-Ahead

Biscuits: Best the day they’re baked. Store cooled biscuits airtight at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes. Freeze baked biscuits (well wrapped) for up to 2 months; thaw at room temperature and rewarm as above.

Strawberries: Refrigerate in a covered container for up to 24 hours. They’ll get softer and juicier (still delicious).

Whipped cream: Best within 8 hours. Refrigerate covered; re-whisk by hand for a few seconds if it softens.

Make-ahead game plan: Macerate berries up to 24 hours ahead, bake biscuits the morning of (or the day before and rewarm), and whip the cream shortly before serving.

Nutrition (per serving)

Approximate, per 1 assembled shortcake: 520 calories, 32 g fat, 55 g carbohydrates, 7 g protein, 4 g fiber, 28 g sugar, 540 mg sodium.