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Fluffy Homemade Strawberry Shortcake with Brown Sugar Biscuits

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A classic strawberry shortcake with a twist, featuring fluffy brown sugar biscuits that add a subtle caramel flavor, topped with macerated fresh strawberries and whipped cream. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1/4 cup (50g) packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk, cold (or 3/4 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract (optional)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and set aside to macerate for about 10 minutes.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  3. In a large bowl, whisk together sifted flour, brown sugar, baking powder, baking soda, and salt.
  4. Add cold, cubed butter to the flour mixture. Cut in with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized butter pieces.
  5. Make a well in the center and pour in cold buttermilk and vanilla extract. Stir gently just until combined; dough should be slightly sticky but not wet.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold dough over onto itself 2-3 times, then pat back to 1-inch thickness.
  7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
  8. Place biscuits on prepared baking sheet about 1 inch apart. Bake 12-15 minutes until golden brown and fragrant.
  9. While biscuits bake, chill a mixing bowl and whisk or beaters. Beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Once biscuits have cooled slightly, slice in half horizontally. Spoon macerated strawberries onto bottom half, add whipped cream, then top with biscuit lid and more strawberries and cream as desired.
  11. Serve immediately for best texture and flavor.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid toughness. Folding dough creates flaky layers. Chill bowl and beaters before whipping cream. Macerate strawberries ahead to enhance sweetness and juice. Biscuits can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: strawberry shortcake, brown sugar biscuits, homemade dessert, spring dessert, summer dessert, easy shortcake recipe, whipped cream, fresh strawberries

Find it online: https://sweetstirring.com/fluffy-homemade-strawberry-shortcake-with-brown-sugar-biscuits-easy-recipe/