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Perfection lives in the imperfect, just like these strawberry shortcake biscuits. Flaky, buttery, tender, and unapologetically rustic, they’re the kind of dessert that doesn’t need to be fussy to impress. With strawberry season in full swing, I’m going all in. These are made to be prepped ahead, then served family-style so your guests can assemble their own—whipped cream, macerated berries, syrup, and all. It’s fun, unfussy, and just the right amount of messy—exactly how I like it.
Start with the strawberries: slice them, toss with sugar, and let them sit to macerate on the side.
Preheat your oven to 400°F or 200°C.
In a food processor, add flour, sugar, baking powder, baking soda, and salt. Add cubed butter and pulse until coarse crumbs form.
Pour in buttermilk and pulse until a shaggy dough forms. Don’t overmix. Transfer to a floured surface and bring together with floured hands — it’ll be crumbly and soft.
Flatten the dough into a ¾-inch thick rectangle. Cut in half with a bench scraper, stack the halves, and flatten again. Repeat the cut-stack-flatten process two more times.
Flatten the dough to 1.5 inches thick. Use a floured cookie cutter to score and cut out biscuits, placing each one directly onto a parchment-lined baking tray. Gather the remaining dough, reshape, and cut again — you should get 4 biscuits total.
Brush the tops with buttermilk, sprinkle with brown sugar, and bake for 20–25 minutes, until golden brown.
Once the biscuits are cooling to room temperature, make the whipped cream: in a bowl, combine heavy cream, sugar, and vanilla. Whip with a hand mixer until soft peaks form.
Assemble: open a biscuit in half, spoon whipped cream on the bottom half, layer with strawberries, and place the top half over it. Finish with more whipped cream, extra strawberries, and a drizzle of strawberry syrup.
YASSS!
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