Strawberry Shortcake with Brown Butter Biscuits and Fresh Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 5 minutes (includes 20 minutes for strawberries + cooling)

Quick Ingredients

• 2 lb (907 g) strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar
• 1 tsp finely grated lemon zest + 1 tbsp (15 ml) lemon juice
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 3 tbsp (38 g) granulated sugar
• 1/2 cup (113 g) unsalted butter (to brown)
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream (for brushing tops)
• 1 1/2 cups (360 ml) cold heavy whipping cream
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract

Do This

• 1) Toss strawberries with sugar, lemon zest/juice, and a pinch of salt; rest 20 minutes.
• 2) Brown butter; cool until thickened and opaque (about 10–15 minutes in the fridge).
• 3) Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 4) Mix dry biscuit ingredients; cut in cooled brown butter; stir in cold buttermilk just until combined.
• 5) Pat, fold 2–3 times, cut 8 biscuits; brush with cream; bake 16–18 minutes.
• 6) Whip cream with powdered sugar and vanilla to soft-medium peaks.
• 7) Split warm biscuits; layer strawberries and whipped cream; cap and serve immediately.

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Why You’ll Love This Recipe

• Brown butter biscuits add a deep, nutty richness that makes the whole dessert taste special.
• Juicy macerated strawberries create their own syrup—no complicated sauce required.
• Lightly sweetened whipped cream keeps everything balanced (rich but not heavy).
• Classic, cozy layering that feels impressive but is totally doable for home cooks.

Grocery List

• Produce: 2 lb strawberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy whipping cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract

Full Ingredients

Macerated Strawberries

• 2 lb (907 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/4 cup (50 g) granulated sugar
• 1 tsp finely grated lemon zest
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt
• Optional: 1/2 tsp vanilla extract (adds a soft, dessert-shop aroma)

Brown Butter Biscuits

• 1/2 cup (113 g) unsalted butter (this will be browned)
• 2 cups (250 g) all-purpose flour, plus extra for the counter
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp (6 g) fine salt
• 3 tbsp (38 g) granulated sugar
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream, for brushing biscuit tops
• Optional: 1 tbsp (12 g) turbinado sugar, for sprinkling tops

Lightly Sweetened Whipped Cream

• 1 1/2 cups (360 ml) cold heavy whipping cream
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon zest, lemon juice, and salt (and vanilla, if using). Let sit at room temperature for 20 minutes, stirring once halfway through. The berries will release juice and turn glossy and syrupy.

Step 2: Brown the butter (then cool it)

Place the butter in a small, light-colored saucepan over medium heat. Melt, then continue cooking, stirring and scraping the bottom often, until the butter foams, the milk solids turn deep golden brown, and it smells nutty, like toasted hazelnuts. This usually takes 5–7 minutes total.

Immediately pour the brown butter (including the browned bits) into a shallow heatproof bowl to stop the cooking. Refrigerate for 10–15 minutes, stirring once or twice, until it turns opaque and thick like soft paste. You want it cool so it doesn’t melt into the flour, but not rock-hard.

Step 3: Preheat the oven and prep the pan

Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

If your kitchen runs warm, you can pop the lined baking sheet in the freezer while you mix the dough to help keep everything cold (a nice bonus for flaky biscuits).

Step 4: Mix the dry ingredients

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

Step 5: Work in the brown butter and add buttermilk

Add the cooled, thickened brown butter to the flour mixture in small spoonfuls. Use your fingertips or a pastry cutter to work it in until the mixture looks like coarse crumbs with some pea-sized bits (those little bits create flaky layers).

Pour in the cold buttermilk. Stir gently with a fork just until no dry flour pockets remain. The dough should look a little shaggy; avoid overmixing.

Step 6: Fold for layers, then cut the biscuits

Lightly flour a clean counter. Turn the dough out and gently press it into a rough rectangle about 3/4-inch (2 cm) thick. Fold it in half, then press down again. Repeat for a total of 2–3 folds (this builds layers without making the biscuits tough).

Pat the dough to about 1-inch (2.5 cm) thick. Cut 8 biscuits using a 3-inch (7.5 cm) round cutter. Press straight down—don’t twist, which can seal the edges and reduce rise.

Place biscuits on the prepared sheet pan with their sides just barely touching (this helps them rise tall).

Step 7: Bake the biscuits

Brush the tops with heavy cream. If using, sprinkle evenly with turbinado sugar for extra crunch.

Bake at 425°F (220°C) for 16–18 minutes, rotating the pan at the 12-minute mark, until the tops are deeply golden and the biscuits feel set.

Let cool on the pan for 5 minutes. They’re best assembled while still a bit warm.

Step 8: Whip the cream and assemble the shortcakes

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and salt. Whip until soft-to-medium peaks form (it should hold a shape but still look pillowy and smooth).

To assemble, split each warm biscuit horizontally. Spoon a generous layer of strawberries and syrup onto the bottom half, add a big dollop of whipped cream, then add a few more strawberries. Cap with the biscuit top and finish with an extra spoonful of berries and cream if you like.

Serve immediately so the biscuits stay fluffy and the layers look beautiful.

Pro Tips

• Cool the brown butter properly: If it’s hot or fully melted when it hits the flour, you’ll lose flakiness. Aim for thick, spoonable butter.
• Keep liquids cold: Cold buttermilk helps create steam in the oven for tall, tender biscuits.
• Don’t overwork the dough: Mix just until combined and fold only a few times to avoid tough biscuits.
• Cut biscuits cleanly: Press the cutter straight down without twisting for the best rise.
• Sweeten to taste: Strawberries vary. Taste after 20 minutes and add an extra 1–2 tbsp sugar if needed.

Variations

• Balsamic strawberry shortcake: Add 1 tsp balsamic vinegar to the strawberries for a deeper, jammy flavor.
• Brown butter + cinnamon biscuits: Whisk 1/2 tsp ground cinnamon into the dry ingredients for a warm, bakery-style note.
• Mixed berry shortcakes: Replace up to half the strawberries with sliced ripe peaches, blueberries, or raspberries (keep total fruit at about 2 lb / 907 g).

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 8–10 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. Stir before using. (They will soften more over time.)

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. If they sit too long, the biscuits will absorb syrup and lose their fluffy texture.

Nutrition (per serving)

Approximate, based on 1 shortcake (1 biscuit + strawberries + whipped cream): 430 calories, 23 g fat, 49 g carbs, 6 g protein, 21 g sugar, 390 mg sodium.