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Fluffy Homemade Strawberry Shortcake Recipe with Easy Buttermilk Drop Biscuits

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A quick and easy strawberry shortcake featuring fluffy buttermilk drop biscuits, fresh macerated strawberries, and lightly whipped cream. Perfect for spring and summer, this dessert is a crowd-pleaser with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into small cubes
  • 1 cup (240ml) buttermilk, cold (or almond milk mixed with 1 tbsp lemon juice for dairy-free)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  4. Pour the cold buttermilk into the flour mixture. Stir gently with a wooden spoon or spatula just until the dough comes together—do not overmix.
  5. Using a large spoon, drop roughly 8 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 12–15 minutes, until the biscuits are golden brown on top and spring back when lightly pressed.
  7. While the biscuits bake, combine sliced strawberries, sugar, and vanilla extract in a bowl. Stir and let sit at room temperature to macerate for at least 20 minutes.
  8. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. When biscuits are warm but not hot, slice them in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, add a dollop of whipped cream, then top with the biscuit lid.
  10. Serve immediately to enjoy the perfect biscuit softness and fresh berry burst.

Notes

Keep butter and buttermilk cold for best biscuit texture. Do not overmix the dough to avoid dense biscuits. Let strawberries macerate for at least 20 minutes to release juices. Chill bowl and beaters before whipping cream for fluffier results. Avoid opening oven door frequently during baking to prevent biscuits from falling flat. For dairy-free, substitute buttermilk with almond milk and lemon juice, and use coconut cream for whipping.

Nutrition

Keywords: strawberry shortcake, buttermilk drop biscuits, easy dessert, homemade shortcake, fresh strawberries, whipped cream, quick dessert

Find it online: https://fizzlefork.com/fluffy-homemade-strawberry-shortcake-recipe-with-easy-buttermilk-drop-biscuits/