Quick Recipe Version (TL;DR)
Quick Ingredients
- Strawberries: 2 lb (907 g) strawberries, 1/3 cup (67 g) granulated sugar, 1 tbsp (15 ml) lemon juice, pinch of salt
- Whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1 tsp vanilla extract
- Angel biscuits: 2 1/4 tsp (7 g) active dry yeast, 1/4 cup (60 ml) warm water (105–110°F / 40–43°C), 3 cups (360 g) all-purpose flour, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 2 tbsp (25 g) granulated sugar, 6 tbsp (85 g) cold unsalted butter, 1 cup (240 ml) cold buttermilk
- To finish: 2 tbsp (28 g) melted unsalted butter, 1 tbsp (12 g) granulated sugar (optional)
Do This
- 1) Macerate sliced strawberries with sugar, lemon, and salt for 1 hour.
- 2) Bloom yeast in warm water for 5 minutes.
- 3) Cut cold butter into dry ingredients; stir in yeast mixture and buttermilk to form a soft dough.
- 4) Cover and rise 1 hour (until puffy). Heat oven to 425°F (218°C).
- 5) Pat dough 3/4-inch thick; cut 8 biscuits; bake 12–14 minutes. Brush with melted butter.
- 6) Whip cream with powdered sugar and vanilla to medium peaks.
- 7) Split warm biscuits; layer strawberries and cream; cap and serve right away.
Why You’ll Love This Recipe
- Feather-soft layers: Yeast-raised “angel biscuits” bake up tender and fluffy, like a cross between a biscuit and a dinner roll.
- Big strawberry flavor: Macerating draws out a juicy syrup that soaks into the biscuit without turning it soggy.
- Make-ahead friendly: Strawberries can be prepped ahead, and the biscuits rewarm beautifully.
- Classic, but special: Familiar strawberry shortcake vibes with bakery-style texture and lift.
Grocery List
- Produce: strawberries (2 lb), lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, granulated sugar, powdered sugar, active dry yeast, baking powder, baking soda, fine salt, vanilla extract
Full Ingredients
Macerated Strawberries
- 2 lb (907 g) strawberries, hulled and sliced (about 6–7 cups sliced)
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of fine salt
Soft Angel Biscuit Layers (Yeast-Raised Biscuits)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/4 cup (60 ml) warm water, 105–110°F (40–43°C)
- 2 tbsp (25 g) granulated sugar
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tbsp (12 g) baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 6 tbsp (85 g) unsalted butter, cold and cut into 1/2-inch cubes
- 1 cup (240 ml) cold buttermilk
Vanilla Whipped Cream
- 1 1/2 cups (360 ml) heavy cream, very cold
- 3 tbsp (24 g) powdered sugar
- 1 tsp vanilla extract
For Baking and Assembly
- 2 tbsp (28 g) unsalted butter, melted (for brushing warm biscuits)
- 1 tbsp (12 g) granulated sugar (optional, for sprinkling biscuit tops)
Step-by-Step Instructions
Step 1: Macerate the strawberries
In a medium bowl, combine the sliced strawberries, 1/3 cup (67 g) granulated sugar, lemon juice, and a pinch of salt. Stir well.
Cover and let sit at room temperature for 1 hour, stirring once halfway through. You’re looking for a glossy, juicy strawberry syrup pooling at the bottom of the bowl.
Step 2: Bloom the yeast
In a small bowl or measuring cup, stir together the warm water (105–110°F / 40–43°C), yeast, and 1 teaspoon of the sugar from the biscuit ingredient list.
Let stand for 5 minutes, until foamy. (If it doesn’t foam, your yeast may be inactive; start again with fresh yeast.)
Step 3: Mix the dry ingredients and cut in the butter
In a large mixing bowl, whisk together the flour, remaining sugar, baking powder, baking soda, and salt.
Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until you have pea-sized pieces plus a few flatter flakes. Those butter bits help create soft layers.
Step 4: Make a soft dough and let it rise
Pour the foamy yeast mixture into the bowl. Add the cold buttermilk. Stir with a fork or spatula until a shaggy, sticky dough forms and no dry flour remains.
Cover the bowl tightly (lid or plastic wrap). Let rise at warm room temperature for 1 hour, until noticeably puffy and slightly expanded. It may not fully double; the dough should look aerated and feel lighter.
Step 5: Shape and cut the biscuits
Heat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Lightly flour a work surface. Turn the dough out and dust the top lightly with flour. Gently pat (don’t aggressively knead) into a rectangle about 3/4 inch (2 cm) thick.
Fold the dough in half, then pat again to 3/4 inch (2 cm) thick. Repeat once more for a total of 2 folds—this helps create tender layers without making the biscuits tough.
Using a 2 3/4-inch (7 cm) round biscuit cutter, cut 8 biscuits. Press straight down (do not twist), which helps them rise evenly. Place biscuits on the prepared baking sheet with sides just barely touching for softer edges.
If desired, sprinkle the tops with 1 tbsp (12 g) granulated sugar.
Step 6: Bake until tall and golden
Bake at 425°F (218°C) for 12–14 minutes, until risen and lightly golden on top.
Immediately brush the tops with 2 tbsp (28 g) melted butter. Cool on the pan for 10 minutes before slicing (warm is great; piping hot can melt the cream too quickly).
Step 7: Whip the cream to medium peaks
In a cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip with a hand mixer (or stand mixer) on medium-high speed until medium peaks form, about 2–4 minutes.
Medium peaks look billowy and hold their shape, but the tip gently folds over. (If you go to stiff peaks, it’s still usable, but the texture is less creamy.)
Step 8: Assemble the strawberry shortcakes
Split each biscuit horizontally with a serrated knife. Spoon a generous layer of strawberries and their syrup over the bottom half.
Add a big dollop of whipped cream, then a little more strawberries. Top with the biscuit “lid.” Finish with an extra spoonful of berries and a final dollop of cream if you like.
Serve immediately while the biscuits are still slightly warm and the strawberries are juicy.
Pro Tips
- Measure flour accurately: For consistent tenderness, use a scale (360 g) or spoon flour into the measuring cup and level it off.
- Keep butter cold: If your kitchen is warm, chill the cut butter and even the mixing bowl for 10 minutes before mixing.
- Don’t overwork the dough: Pat and fold gently. Overmixing develops gluten and makes biscuits chewy.
- Cut straight down: Twisting a cutter can seal edges and reduce rise.
- Control the cream melt: Let biscuits cool 10 minutes before assembling so the whipped cream stays fluffy instead of sliding.
Variations
- Strawberry-balsamic: Add 1 tsp balsamic vinegar to the strawberries while macerating for a deeper, jammy flavor.
- Lemon shortcake: Add 1 tbsp finely grated lemon zest to the biscuit dry ingredients and an extra 1 tsp vanilla to the whipped cream.
- Mixed berry: Use 1 lb strawberries plus 1 lb raspberries or blueberries; keep the same sugar and lemon juice.
Storage & Make-Ahead
Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm on a baking sheet at 300°F (149°C) for 8–10 minutes. For longer storage, freeze baked biscuits airtight for up to 2 months; thaw at room temperature, then rewarm.
Strawberries: Macerated strawberries keep refrigerated in a covered container for up to 24 hours. They’ll get softer and juicier over time (still delicious).
Whipped cream: Best the day it’s made. You can refrigerate for up to 24 hours; re-whisk briefly by hand if it loosens.
Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits begin to absorb juice and soften within 30–60 minutes.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/8 of recipe): 430 calories, 20 g fat, 56 g carbohydrates, 4 g fiber, 20 g protein, 10 g protein, 340 mg sodium. Values vary by ingredient brands and exact portion sizes.
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