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Strawberry Shortcake Recipe, Biscuit-Style with Fresh-Milled Flour is a cozy summer classic that celebrates everything we love about homemade strawberry shortcake.

Baking this perfect strawberry shortcake is like bottling up the best parts of strawberry season and serving them on a plate.

The moment you mix the dry ingredients in a large bowl with cold butter, you’ll feel that familiar comfort of baking from scratch. As the shortcake biscuits rise in the oven, the smell of buttery dough fills your kitchen with nostalgia.

The beauty of using freshly milled wheat flour is in the way it absorbs just enough moisture to create that tender, coarse crumb texture—a hallmark of truly great shortcake dough.

Once the macerated strawberries have soaked up a little sugar and released their sweet strawberry juices, they’re ready to be spooned onto golden, homemade biscuits.

Topped with a soft scoop of whipped cream, made with real heavy cream and a touch of vanilla extract, every bite melts into the next. I like to whip my cream with an electric mixer on low speed until I get those fluffy stiff peaks—not too stiff, but just right.

After baking, transfer the biscuits to a wire rack to cool slightly before slicing with a serrated knife—this helps maintain their structure and gives you the best results.

Why You Will Love This Recipe

• Easy and simple – A beginner-friendly biscuit recipe made with wholesome, everyday ingredients you likely already have.
• Buttery, tender texture – Each bite is soft yet sturdy, perfect for soaking up those sweet strawberry juices.
• Versatile and charming – Great for a picnic, a dinner party, or a quiet morning treat during any time of year.
• Full of cottage-style warmth – A nostalgic dessert that brings vintage flavor and cozy comfort to your kitchen.

Ingredients for The Strawberry Shortcake Recipe

• Freshly milled flour – Adds a rich, rustic flavor and tender texture that sets these biscuits apart from any store-bought version.
• Cold butter – Creates flaky layers and that golden, crisp top we all love in a good biscuit.
• Fresh strawberries – Naturally sweet and juicy, they’re the heart of every bite in this classic strawberry dessert.

A full ingredient list with exact amounts will be found in the recipe card below.

Ingredients for The Whipped Cream and Toppings

• Diced Strawberries – Naturally sweet and fresh, they bring bright, seasonal flavor and juicy texture to each bite.
• Heavy Cream – Whips into soft, billowy peaks that add richness and body to the topping.
• Vanilla Extract – Adds a warm, cozy note to the whipped cream, enhancing the berries without overpowering them.

A full ingredient list with exact amounts will be found in the recipe card below.

Tools You May Need

• Grater – Used to shred cold butter into the flour, helping create those light, flaky biscuit layers.
• Mixing Bowl – A simple, sturdy medium bowl keeps everything from your flour blend to your strawberries neatly in place.
• Baking Sheet or a 10″ Cast Iron Skillet – Ideal for baking the biscuits evenly; line it with parchment paper for easy cleanup and for those oh so golden brown bottoms.

How to Make Strawberry Shortcake Recipe, Biscuit-Style with Fresh-Milled Flour

Mill and sift your flour

Step 1: Grind your soft white wheat berries on the finest setting of your grain mill. Sift the flour using a #50 or #60 sieve to remove the bran. Store the sifted-out bran in an airtight container in the freezer—you can use it later for rustic sourdough bakes, bran muffins, or even weekend waffles. You can use store-bought all-purpose flour, just reduce your liquid a bit. Notes are in the recipe card below.

Step 2: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Step 3: Rinse, hull, and chop the fresh strawberries. Toss them with sugar and optional lemon juice, then cover and place in the refrigerator for 30 minutes. This helps release their juices while keeping the berries firm and vibrant—leaving them on the counter will make them soggy and dull.

Make the Biscuit Dough

Step 4: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until combined.

Step 5: Grate the cold butter directly into the dry ingredients. Use your fingers in a “lobster claw” motion to gently toss and coat the butter pieces with flour. This step is essential—coating the butter helps create flaky layers in the biscuits without melting the butter.

Step 6: Pour in the cold buttermilk and stir gently until the dough is just combined. It should look slightly shaggy and uneven—this is what you want. Avoid overmixing to keep the biscuits tender.

Shape and Cut the Biscuits

Step 7: On a floured surface, press the dough into a rectangle. Fold one side into the center, then the other over it like a letter. Rotate the dough and fold again horizontally, then gently press it back into a ¾ inch thick rectangle. These folds create six distinct layers.

Step 8: Use a 2.75–3-inch biscuit cutter and press straight down without twisting. Twisting seals the biscuit edges and prevents them from rising properly, so a clean press is key.

Bake the Biscuits

Step 8: Arrange the biscuits on your baking sheet or in a 10-inch cast iron skillet. Placing them close together helps them rise higher but results in slightly less uniform shapes. For perfectly round biscuits, space them out with room to expand.

Step 10: Bake for 15–20 minutes if using freshly milled flour. Store-bought flour may take closer to 18–22 minutes. Fresh flour bakes faster because it retains more nutrients and has less oxidation, which boosts lift and tenderness.

Make The Whipped Cream, and Assemble

Step 11: Transfer the baked biscuits to a wire rack and let them cool for at least 10 minutes. This sets their structure and makes them easier to slice.

Step 12: While the biscuits cool, make the whipped cream. Combine heavy whipping cream, sugar, and vanilla in a bowl and beat with a hand or stand mixer until soft peaks form.

Step 13: Slice the cooled biscuits in half. Layer the bottom half with chopped strawberries and their juices, top with a spoonful of whipped cream, and finish with the biscuit top.

Serve immediately for the best flavor and texture.

Enjoy your Strawberry Shortcake Recipe!

Tips

• Keep your butter and buttermilk cold – This helps the biscuits puff up with flaky layers instead of spreading flat. Cold ingredients = crisp edges and tender centers.
• Use a light touch with the dough – Overworking biscuit dough can make it tough. Mix just until combined and don’t knead like bread.
• Don’t twist the biscuit cutter – Press straight down and lift up. Twisting seals the edges and stops the biscuits from rising properly.
• Chill the biscuits before baking – If your kitchen is warm or your dough feels soft, pop the cut biscuits in the fridge or freezer for 10 minutes. This keeps the butter from melting too soon.
• Store leftovers in an airtight container – Biscuits are best fresh but can be stored at room temp for a day or two. Reheat gently in the oven for the best texture.

Recipe FAQs

What is a shortcake?

A shortcake is a biscuit-style dessert made with butter or fat, known for its tender, crumbly texture. It’s richer and more rustic than angel food cake, which is light and airy.

What is freshly milled flour?

Freshly milled flour is made by grinding whole wheat berries at home, often sifted for a fine texture. It adds flavor and softness to baked goods.

Learn more in our Beginner’s Guide to Freshly Milled Flour at Home.

Can I use store-bought flour instead?

Yes! Just reduce the liquid slightly—store-bought flour doesn’t absorb moisture like freshly milled flour, so the dough may feel wetter.

Why didn’t my biscuits rise?

Check your baking powder and butter—they should be fresh and cold. Avoid twisting your biscuit cutter, as that seals the edges and stops the biscuits from rising properly.

More Breakfast Recipes From The Cottage;

• The Best Sourdough Scones with Raspberry & White Chocolate
• Sourdough Beignets Recipe – Use Your Discard or Starter!
• Sourdough Salted Caramel Apple Dutch Baby Pancake
• Sourdough Waffles and Pancakes (discard or starter)

If you try this recipe and love it, I’d love it if you would come back and give it 5 ⭐️ stars. Tag me on Instagram @themoderndaycottage.