Scrumptious, homemade strawberry shortcake biscuits are the perfect portion and are so easy to make. Everything from the shortcake biscuit dough to the strawberry filling and the whipped cream comes down to simple prep work. You will love these strawberry biscuits!
Turbinado sugar for sprinkling the top of shortcakes
Strawberry Shortcake Filling Ingredients
Whipped Cream Recipe Ingredients
1cupheavy whipping cream
½teaspoonpure vanilla extract
How to Make the Strawberry Shortcake Filling
Cut off the tops of the strawberries and dice the berries into bite-size pieces. Toss with 2 tablespoons granulated sugar.Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberries bursts in your mouth when you take a bite. Refrigerate until ready to use or at least an hour before serving.
How to Make Biscuit Dough for Shortcakes
Preheat the oven to 400°F.Add 1 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt to a medium bowl. Whisk to combine.
Cube ⅓ cup cold butter and add to the flour mixture. Toss to coat all the butter pieces with flour, and rub the butter into the flour until coarse crumbs form. Work quickly so the butter doesn’t melt.
Mix 1 large egg, ½ cup plain yogurt, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Beat to combine.
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
Use a 2 oz. ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. This will give you 8 shortcakes. Sprinkle the top with plenty of turbinado sugar.
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
Making Homemade Whipped Cream
Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.Add 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
Assembling the Shortcakes
To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife. Add a generous spoon of whipped cream, then juicy strawberries. Replace the top portion fo the biscuit and enjoy right away!
When cutting the butter into the flour for the homemade strawberry shortcake biscuits, you can use a pastry cutter so you don’t have to get your hands covered in flour.
However, if you don’t have a pastry cutter, don’t run out and buy one! I always use my hand to cut the butter in when making these homemade strawberry shortcake biscuits. I find it to be quicker and more effective. Only work with the tips of your fingers and work quickly to avoid melting the butter. Cold butter is key when making biscuits of any kind.
Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon. The batter will be very wet. To keep the biscuits soft and moist, avoid adding more flour.
The best way to divide this batter is with an ice cream scoop. I love my ice cream scoop.