Strawberry Banana Shortcake With Flaky Biscuits and Vanilla Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes

Quick Ingredients

• Flaky biscuits: all-purpose flour 2 cups (250 g), baking powder 1 tbsp (12 g), baking soda 1/4 tsp, fine salt 1/2 tsp, granulated sugar 2 tbsp, cold unsalted butter 6 tbsp (85 g), cold buttermilk 3/4 cup (180 ml), heavy cream 2 tbsp (for brushing)
• Strawberries: sliced strawberries 1 lb (450 g), granulated sugar 3 tbsp, lemon juice 1 tbsp, vanilla extract 1/2 tsp, pinch of salt
• Bananas: 2 medium bananas, sliced; lemon juice 1 tsp (optional, to prevent browning)
• Vanilla whipped cream: cold heavy cream 1 cup (240 ml), powdered sugar 2 tbsp, vanilla extract 1 tsp, pinch of salt

Do This

• 1) Heat oven to 425°F (220°C); line a baking sheet with parchment.
• 2) Make biscuit dough: whisk dry ingredients, cut in cold butter, stir in buttermilk, fold 3–4 times, cut 6 biscuits.
• 3) Brush tops with cream; bake 14–16 minutes until tall and golden. Cool 10 minutes.
• 4) Macerate strawberries with sugar, lemon, vanilla, and salt for 15 minutes.
• 5) Whip cream with powdered sugar, vanilla, and salt to medium peaks (about 2–4 minutes).
• 6) Slice bananas (toss with 1 tsp lemon juice if desired).
• 7) Split warm biscuits; layer strawberries + juices, bananas, and whipped cream. Cap with biscuit tops and serve.

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Why You’ll Love This Recipe

• Classic comfort flavors: strawberries, bananas, and vanilla cream taste instantly familiar.
• Real shortcake biscuits: flaky, buttery layers hold up to juicy fruit without getting soggy right away.
• Easy to scale: simple for weeknights, but special enough for guests.
• Make-ahead friendly: prep fruit and whipped cream while biscuits bake.

Grocery List

• Produce: strawberries (1 lb / 450 g), bananas (2 medium), lemon (for juice)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, powdered sugar, vanilla extract, fine salt

Full Ingredients

Flaky Shortcake Biscuits (6)

• All-purpose flour: 2 cups (250 g)
• Baking powder: 1 tablespoon (12 g)
• Baking soda: 1/4 teaspoon
• Fine salt: 1/2 teaspoon
• Granulated sugar: 2 tablespoons
• Unsalted butter (very cold), cut into 1/2-inch cubes: 6 tablespoons (85 g)
• Buttermilk (very cold): 3/4 cup (180 ml)
• Heavy cream (for brushing tops): 2 tablespoons

Macerated Strawberries

• Strawberries, hulled and sliced (about 1/4-inch thick): 1 lb (450 g)
• Granulated sugar: 3 tablespoons
• Lemon juice: 1 tablespoon
• Vanilla extract: 1/2 teaspoon
• Fine salt: 1 pinch

Bananas

• Bananas (medium-ripe), sliced into 1/4-inch coins: 2 medium
• Lemon juice (optional, helps slow browning): 1 teaspoon

Vanilla Whipped Cream

• Heavy cream (cold): 1 cup (240 ml)
• Powdered sugar: 2 tablespoons
• Vanilla extract: 1 teaspoon
• Fine salt: 1 pinch

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper (or lightly butter the pan). If you have time, place a mixing bowl (for whipping cream later) in the refrigerator to chill.

Step 2: Mix the dry ingredients for biscuits

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. This quick whisk helps the biscuits rise evenly and keeps the flavor consistent.

Step 3: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse crumbs with some pea-size pieces. Those little butter bits melt in the oven and create flaky layers.

Tip: If the butter starts to feel soft or greasy, pop the bowl in the freezer for 5 minutes before moving on.

Step 4: Add buttermilk and shape the biscuits

Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms (don’t overmix). Turn the dough out onto a lightly floured counter and gently pat into a rough rectangle about 3/4-inch thick.

Fold the dough in half, rotate, and pat down again. Repeat for a total of 3–4 folds to build layers. Pat the dough to 3/4-inch thick one last time, then cut out 6 biscuits using a 2 3/4-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 higher rise.

Step 5: Bake until tall and golden

Brush the tops of the biscuits with 2 tablespoons heavy cream. Bake at 425°F (220°C) for 14–16 minutes, until the tops are golden brown and the biscuits feel set.

Cool on the pan for 10 minutes before assembling. Warm biscuits are wonderful here, but very hot biscuits can melt the whipped cream too quickly.

Step 6: Macerate strawberries and slice bananas

While the biscuits bake, add the sliced strawberries, granulated sugar, lemon juice, vanilla, and a pinch of salt to a bowl. Stir well and let sit for 15 minutes to get juicy and syrupy.

Slice the bananas. If you want to slow browning, toss the slices with 1 teaspoon lemon juice.

Step 7: Make vanilla whipped cream and assemble

In a chilled bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer or stand mixer on medium-high speed until medium peaks form, about 2–4 minutes. (Medium peaks hold their shape but still look creamy and soft.)

To assemble, split each biscuit horizontally. Spoon a generous layer of macerated strawberries and syrup onto the bottom half, add banana slices, then top with a big dollop of vanilla whipped cream. Add the biscuit top and finish with a little extra fruit and cream, if you like. Serve right away.

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold buttermilk are the secret to tall layers.
• Don’t twist the biscuit cutter: twisting seals the edges and can reduce rise.
• Let strawberries sit the full 15 minutes: they’ll release juice that becomes your “sauce” without cooking anything.
• Medium peaks for the win: whipped cream that’s too stiff looks grainy and won’t melt luxuriously into the fruit.
• Assemble just before serving: this keeps the biscuits crisp and the bananas looking fresh.

Variations

• Brown sugar banana twist: toss banana slices with 1 teaspoon brown sugar and a tiny pinch of cinnamon.
• Citrus-bright: add 1 teaspoon finely grated lemon zest to the strawberries for a fresher, zingier flavor.
• Extra-vanilla: stir 1/2 teaspoon vanilla extract into the biscuit dough along with the buttermilk.

Storage & Make-Ahead

Best day-of: Shortcakes are at their absolute best assembled right before serving.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Re-warm in a 300°F (150°C) oven for 6–8 minutes before serving. You can also freeze baked biscuits up to 2 months; thaw at room temperature, then warm as above.

Strawberries: Macerated strawberries keep covered in the refrigerator for up to 24 hours. Stir before using.

Whipped cream: Best within 4–6 hours (refrigerated). If it softens, re-whip briefly by hand.

Bananas: Slice right before serving for the freshest look and flavor.

Nutrition (per serving)

Approximate, based on 1 of 6 servings: 520 calories, fat 28 g, saturated fat 17 g, carbohydrates 61 g, sugar 26 g, fiber 3 g, protein 7 g, sodium 420 mg.