Strawberry Shortcake Summer Dessert (Printable)

Tender biscuits topped with fresh strawberries and whipped cream in a delightful summer dish.

# What You’ll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream, chilled
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut cold butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla extract until just combined; avoid overmixing.
05 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Cut six rounds with a 2.5-inch biscuit cutter and place them on the prepared baking sheet.
07 - Bake for 15 to 18 minutes until golden brown; remove and cool slightly.
08 - Combine sliced strawberries, sugar, and lemon juice in a bowl; let sit at least 15 minutes to release juices.
09 - Beat heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.
10 - Slice biscuits horizontally, spoon strawberries with juices over bottoms, top with whipped cream, and finish with biscuit tops. Add extra strawberries and cream if desired.

# Expert Tips:

01 -
  • Biscuits come together in less time than you'd expect, and they're tender in a way store-bought ones never are.
  • Fresh strawberries do most of the heavy lifting—their own juice becomes the syrup, no cornstarch needed.
  • It tastes like someone spent hours in the kitchen, but you'll actually be plating it in under an hour.
02 -
  • Don't overmix the biscuit dough no matter how tempting it is—that's the line between tender and tough.
  • Letting the strawberries sit with sugar and lemon creates their own syrup, which tastes better than anything you could add.
03 -
  • A touch of orange zest in the strawberry mixture adds a brightness that makes people pause and ask what it is.
  • If you don't have a biscuit cutter, use a drinking glass or even cut the dough into squares with a knife.
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