Strawberry Shortcake With Flaky Biscuits and Vanilla Pudding Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings (8 biscuits)
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 48 minutes (includes 1 hour chilling)

Quick Ingredients

• Strawberries: 2 lb (910 g) strawberries, 1/3 cup (67 g) sugar, 1 tbsp lemon juice, pinch salt
• Biscuits: 2 1/2 cups (312 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tbsp sugar, 8 tbsp (113 g) cold unsalted butter, 1 cup (240 ml) cold buttermilk, 2 tbsp heavy cream (for brushing)
• Vanilla pudding cream: 2 cups (480 ml) whole milk, 1/2 cup (100 g) sugar, 3 tbsp cornstarch, 1/4 tsp salt, 4 egg yolks, 2 tbsp (28 g) butter, 2 tsp vanilla extract, 1 cup (240 ml) cold heavy cream, 2 tbsp powdered sugar

Do This

• 1. Slice strawberries; toss with sugar, lemon juice, and salt. Let sit 30–60 minutes.
• 2. Cook pudding: whisk milk, sugar, cornstarch, salt, and yolks; cook 6–8 minutes until thick (170°F/77°C). Stir in butter and vanilla.
• 3. Chill pudding 1 hour (press plastic wrap on the surface).
• 4. Heat oven to 425°F (218°C). Make biscuit dough; cut 8 biscuits.
• 5. Bake 15–18 minutes until golden (about 200°F/93°C internal). Cool 10 minutes.
• 6. Whip cream with powdered sugar; fold into chilled pudding to make a light vanilla cream.
• 7. Split biscuits; layer strawberries + juices and vanilla pudding cream. Serve right away.

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Why You’ll Love This Recipe

• Flaky, buttery biscuits give you that classic shortcake texture (tender inside, crisp at the edges).
• The strawberries turn syrupy and bright from a quick maceration (no complicated sauce needed).
• The vanilla pudding cream tastes like pastry-cream-meets-whipped-cream: rich but still light.
• Make the components ahead, then assemble in minutes for a stress-free dessert.

Grocery List

• Produce: 2 lb (910 g) strawberries, 1 lemon (for 1 tbsp juice, optional extra wedges for serving)
• Dairy: unsalted butter, buttermilk, whole milk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, cornstarch, vanilla extract, salt

Full Ingredients

Macerated strawberries

• 2 lb (910 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of fine salt

Flaky biscuits (shortcake biscuits)

• 2 1/2 cups (312 g) all-purpose flour, plus more for dusting
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing tops
• Optional: 1 tbsp coarse sugar for sprinkling

Vanilla pudding cream (light pudding-style vanilla cream)

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 3 tbsp (24 g) cornstarch
• 1/4 tsp fine salt
• 4 large egg yolks
• 2 tbsp (28 g) unsalted butter
• 2 tsp (10 ml) vanilla extract
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar

To assemble and serve

• All biscuits
• All macerated strawberries and their juices
• All vanilla pudding cream
• Optional: extra sliced strawberries for topping

Step-by-Step Instructions

Step 1: Macerate the strawberries

Add the sliced strawberries to a medium bowl. Sprinkle with the granulated sugar, lemon juice, and a pinch of salt. Toss well.

Let sit at room temperature for 30–60 minutes, stirring once or twice. The berries should look glossy and juicy, with a light syrup pooling at the bottom.

Step 2: Cook the vanilla pudding base

In a medium saucepan (off the heat), whisk together the whole milk, granulated sugar, cornstarch, and salt until smooth. Whisk in the egg yolks until fully blended.

Place over medium heat and whisk constantly, scraping the bottom and corners of the pan, until the mixture thickens and starts to bubble. This usually takes 6–8 minutes. For precision, aim for 170°F (77°C).

Once you see steady bubbles, keep whisking for 1 minute (this cooks out any starchy taste and ensures the pudding sets properly).

Remove from the heat and whisk in the butter and vanilla extract until smooth.

Step 3: Chill the pudding so it sets

Pour the hot pudding into a shallow bowl or baking dish (it cools faster this way). Press plastic wrap directly onto the surface of the pudding to prevent a skin.

Refrigerate until cold and set, at least 1 hour.

Step 4: Preheat the oven and prep your pan

Arrange a rack in the center of the oven and preheat to 425°F (218°C).

Line a sheet pan with parchment paper, or have a cast iron skillet ready (either works well). If using cast iron, you can lightly butter it for extra browning.

Step 5: Mix and cut the flaky biscuit dough

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

Add the cold butter. Use a pastry cutter or your fingertips to work it into the flour until you have a mix of pea-size pieces and some flatter shards (those butter pieces create flaky layers).

Pour in the cold buttermilk and stir with a fork just until you have a shaggy dough with no dry flour pockets.

Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick. Fold it in half, rotate, and pat again. Repeat for a total of 3 folds (this builds layers without overworking the dough).

Pat to about 1-inch thick again. Cut 8 biscuits using a 3-inch round cutter, pressing straight down (don’t twist). Re-roll scraps gently as needed.

Step 6: Bake until tall and golden

Place biscuits close together on the prepared pan (this helps them rise taller). Brush the tops with 2 tbsp heavy cream. If you like a crisp, sparkly top, sprinkle with the optional coarse sugar.

Bake at 425°F (218°C) for 15–18 minutes, until deeply golden on top. If you want an internal temperature target, aim for about 200°F (93°C).

Cool on the pan for 10 minutes before splitting (warm is great; piping hot can melt the cream too fast).

Step 7: Turn pudding into a light vanilla pudding cream

In a mixing bowl, whip the cold heavy cream and powdered sugar to medium peaks (about 2–4 minutes with a hand mixer on medium-high). Medium peaks mean it holds its shape, but the tip softly bends.

Remove the chilled pudding from the fridge and whisk it briefly until smooth (it will look dense at first; whisking loosens it).

Fold the whipped cream into the pudding in 2–3 additions until evenly combined and airy.

Step 8: Assemble the strawberry shortcakes

Split each biscuit in half horizontally. Spoon a generous layer of strawberries and their syrup onto the bottom half.

Add a big dollop (or swoosh) of vanilla pudding cream. Add more strawberries, then cap with the biscuit top.

Finish with an extra spoonful of pudding cream and strawberries on top if you want a taller, bakery-style look. Serve immediately for the best contrast of flaky biscuit, juicy berries, and creamy vanilla filling.

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold buttermilk are what create layers. If your kitchen is warm, chill the cut biscuits for 10 minutes before baking.
• Don’t twist the biscuit cutter: twisting seals the edges and can limit rise. Press straight down and lift straight up.
• Shallow dish for chilling pudding: spreading the pudding in a wider dish cools it faster and more evenly.
• Fold, don’t stir, the whipped cream: folding keeps the pudding cream light instead of dense.
• Assemble right before serving: the strawberry syrup will soak the biscuits over time (still tasty, but less crisp).

Variations

• Brown sugar strawberry shortcake: swap the 1/3 cup granulated sugar for 1/3 cup (73 g) light brown sugar in the strawberries for a deeper, caramel note.
• Lemon-vanilla pudding cream: add 1 tsp finely grated lemon zest to the pudding after cooking (stir in with the butter and vanilla).
• Mixed berry shortcakes: replace 1/2 lb (225 g) of the strawberries with blueberries or raspberries; macerate the same way.

Storage & Make-Ahead

Make ahead: You can macerate the strawberries up to 24 hours ahead (cover and refrigerate). The pudding can be cooked and chilled up to 2 days ahead; keep plastic wrap pressed directly on the surface. Whip and fold in the cream within 4–6 hours of serving for the lightest texture.

Biscuits: Best the day they’re baked. Store cooled biscuits airtight at room temperature for up to 1 day. Rewarm at 300°F (149°C) for 8–10 minutes.

Assembled shortcakes: Best eaten immediately. If you do have leftovers, refrigerate and eat within 24 hours; expect softer biscuits as they absorb syrup.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 520 calories, fat 26 g, sat fat 16 g, carbs 66 g, fiber 3 g, sugars 30 g, protein 8 g, sodium 470 mg.