Fluffy, buttery biscuits with macerated strawberries and whipped cream is the perfect light summer dessert! These biscuits are so versatile and can be used for desserts, brunches, and breakfast sandwiches!
Yield: 8 biscuits

Strawberry Shortcake
Prep time: 18 MinCook time: 12 MinTotal time: 30 Min
Ingredients
Buttermilk biscuits:
Macerated strawberries:
Whipped cream:
Instructions
For biscuits:
- Preheat the oven to 450 F. Whisk together the dry ingredients in a large bowl. Cut or grate the butter and add into the bowl.
- Using a pastry cutter or a fork, incorporate the butter until there are small pieces all throughout the dough.
- Add in your buttermilk and using a rubber spatula, mix together until a shaggy dough forms.
- Transfer dough to a working surface and bring together. Using a bench scraper cut the dough in half and place on half on top of the other. Squish the dough down using your hands repeat once more.
- Roll out the dough until desired thickness (I like a tall biscuit) and use a cookie cutter for your biscuit shapes.
- Transfer biscuits to a parchment-lined baking sheet and brush with additional buttermilk and sprinkle with additional sugar.
- Bake for 10-12 minutes or until they are slightly golden brown.
For the strawberries:
- Slice your strawberries and add to a bowl with your sugar and lemon zest. Mix to combine and transfer to the fridge until ready to assemble.
For whipped cream:
- Add the heavy cream to a large bowl and whip using a hand mixer until soft peaks.
- Add in your icing sugar and vanilla and beat for another minute or until your desired thickness.
To assemble:
- Cut open your fresh biscuit and top with the berries, whipped cream, top of biscuit and more berries and cream, enjoy :)
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