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Strawberry Shortcake Recipe
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Wyatt's Strawberry Shortcake

Tender shortcake biscuits piled high with juicy macerated strawberries and billowing whipped cream. Adapted from Nana Ruth's buttermilk biscuit recipe with a touch of sugar — the spring dessert that starts a fight at the Whitaker table every single time.
Course Dessert
Cuisine American
Keyword spring dessert, strawberry shortcake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Maggie

Ingredients

Shortcake Biscuits

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter cubed
  • 3/4 cup cold buttermilk
  • 1 large egg for egg wash
  • 1 teaspoon vanilla extract

Strawberry Filling

  • 1 pound fresh strawberries hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice

Whipped Cream

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: Hull and slice the berries, toss with 3 tablespoons sugar and lemon juice. Set in a bowl and let macerate for at least 20 minutes (or up to 1 hour) while you make the biscuits.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  3. Make the biscuit dough: Whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  4. Add cold buttermilk and vanilla, stirring gently with a fork until dough just comes together. Do not overwork — the dough should be shaggy and rough.
  5. Pat dough on a lightly floured surface to 3/4 inch thick. Cut into 6-8 squares or rounds. Place on baking sheet and brush tops with beaten egg.
  6. Bake 12-15 minutes until golden brown. Let cool slightly on a wire rack.
  7. While biscuits bake, whip the cream: Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep cold until ready to serve.
  8. Assemble: Split each warm biscuit in half. Spoon macerated strawberries (with their syrup) onto the bottom half. Top with whipped cream, set the biscuit top on, and crown with more berries and cream. Serve immediately.

Recipe Notes

The biscuit base is adapted from my buttermilk biscuits recipe — the main difference is extra sugar for sweetness. Keep butter very cold for tender, flaky biscuits. Store biscuits, berries, and cream separately if you have leftovers. Day-old biscuits can be split and lightly toasted before assembling.