Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour

5 from 1 vote

Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour

This strawberry shortcake recipe is made biscuit-style with tender, buttery biscuits using freshly milled soft white wheat flour. Layered with sweet macerated strawberries and homemade whipped cream for a classic summer dessert made from scratch.

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 609kcal

Author: Emily Rider

Ingredients

Macerated Strawberries

6–7 cups fresh strawberries hulled and chopped 900–1050 g
¼ cup granulated sugar 50 g

Biscuits

2¾ cups freshly milled soft white wheat flour sifted 345 g
¼ cup granulated sugar 50 g
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt 5 g
⅔ cup salted butter very cold and grated 170 g
1 cup whole buttermilk 240 g
2 tablespoons heavy cream or buttermilk for brushing 30 g
Optional: coarse sugar for sprinkling tops 10–15 g, to taste

Whipped Cream

2 cups cold heavy whipping cream 480 g
3 tablespoons granulated sugar 38 g
1 teaspoon vanilla extract 5 g

Instructions

Mill and sift your flour – Grind 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 and create a pastry-like texture. You'll need 345 grams after sifting. Save the sifted-out bran in an airtight container in the freezer for sourdough bakes, muffins, or waffles later. If using store-bought all-purpose flour, reduce the buttermilk to about ¾ cup plus 1 to 2 tablespoons (200 to 215 grams liquid).
Preheat the oven – Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
Macerate the strawberries – Rinse, hull, and chop the fresh strawberries. Toss them with ¼ cup sugar, then cover and refrigerate for 30 minutes. Chilling them releases their juices while keeping the berries firm and vibrant instead of soggy.
Mix the dry ingredients – In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, salt, and ¼ cup sugar until well combined.
Grate and coat the butter – 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 creates those flaky layers without melting the butter.
Add the buttermilk – Pour in the cold buttermilk and stir gently with a wooden spoon just until the dough comes together. It should look slightly shaggy and uneven. Avoid overmixing to keep the biscuits tender.
Fold the dough – Turn the dough out onto a floured surface and press it into a rectangle. Fold one side into the center, then fold the other side over it like a letter. Rotate the dough 90 degrees and fold again horizontally. Gently press it back into a ¾-inch thick rectangle. These folds create six distinct flaky layers.
Cut the biscuits – Use a 2.75 to 3-inch biscuit cutter and press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising properly, so a clean press is essential.
Arrange and brush – Place the biscuits close together in a buttered 10-inch cast iron skillet for a taller rise, or space them farther apart on the prepared baking sheet for more uniform, round biscuits. Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar if desired.
Bake until golden – Bake for 15 to 20 minutes if using freshly milled flour, or 18 to 22 minutes for store-bought flour. The biscuits should be golden brown on top.
Cool on a wire rack – 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 without crumbling.
Make the whipped cream – While the biscuits cool, combine the cold heavy whipping cream, sugar, and vanilla in a bowl. Beat with a hand mixer or stand mixer on medium speed until soft peaks form. Don't overbeat or it will become too stiff.
Assemble and serve – Slice the cooled biscuits in half horizontally. Layer the bottom half with macerated strawberries and their juices, add a generous spoonful of whipped cream, and top with the biscuit top. Serve immediately for the best flavor and texture.

Notes

Keep ingredients cold for flaky layers – Cold butter and buttermilk are essential for creating flaky biscuit layers. If your kitchen is warm, freeze the grated butter for a few minutes before mixing it into the flour.

Don't twist the biscuit cutter – Press straight down and lift up without twisting. Twisting seals the edges and prevents the biscuits from rising into tall, fluffy layers.

Fresh-milled flour bakes faster – If using freshly milled flour, check your biscuits around the 15-minute mark. Fresh flour retains more nutrients and bakes faster than store-bought flour, so watch for golden brown tops.

Assemble just before serving – Store the biscuits, macerated strawberries, and whipped cream separately until ready to serve. Building the shortcakes right before eating prevents the biscuits from getting soggy and ensures the best texture.

Nutrition