Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour

Assembled biscuit-style strawberry shortcake with whipped cream and juicy macerated strawberries on a white vintage plate with a silver fork.

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Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour

A cozy, buttery shortcake made with freshly milled flour and layered with sweet strawberries and homemade whipped cream. A seasonal, nostalgic dessert perfect for gatherings or slow summer afternoons.

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American, Cottage Style

Servings:

Calories: 320kcal

Author: Emily Rider

Ingredients

6-7 cups Fresh strawberries | Hulled and chopped about 900–1050g
¼ cup + 2 tsp Granulated sugar | Divided – 50g + 10g 60g total
1 tsp Vanilla extract | Use high-quality or homemade
2 ¾ cups Freshly milled flour | Soft white wheat sifted (345g)
¼ cup Granulated sugar | 50g
4 tsp Baking powder | Use aluminum-free
1 tsp Baking soda
1 tsp Fine sea salt | Redmond’s preferred 5g
⅔ cup Salted butter | Grated very cold (170g / 12 tbsp)
1 cup Buttermilk | Whole fat preferred 240ml
2 tbsp Heavy cream or buttermilk | For brushing 30ml
Optional Coarse sugar | For sprinkling tops 10–15g, to taste

Instructions

Grind your soft white wheat berries at finest setting on your grain mill. Shift with a #60 or #50 sieve to get a pastry flour texture. If you choose to leave all the bran in add 1/4 cup buttermilk . You will need 345 g after sifting. I grind up 600 grams of berries to allow myself extra flour after sifting to dust the pan and my hands with. If using store-bought AP flour, reduce liquid by 10–15%. That means: Instead of 240g (1 cup), aim for about 200–215g liquid(around ¾ cup + 1 to 2 tablespoons)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Rinse, hull, and chop fresh strawberries. Toss with sugar, then cover and refrigerate for 30 minutes.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Grate cold butter into dry ingredients. Use your fingers in a “lobster claw” motion to gently coat butter in flour.
Pour in buttermilk and stir just until a shaggy dough forms. Do not overmix.
Turn dough out onto floured surface. Pat into a rectangle, fold like a letter, rotate, fold again, then press to ¾-inch thick.
Cut biscuits using a 2.75–3 inch cutter. Press straight down—do not twist.
Place biscuits close together in a buttered cast iron skillet for a taller rise, or space them farther apart on a baking sheet for a more uniform, circular shape if preferred for presentation.
Bake for 15–20 minutes if using freshly milled flour, or 18–22 minutes for store-bought flour. Biscuits should be golden brown.
Transfer to a wire rack and cool for at least 10 minutes.
While biscuits cool, whip heavy cream, sugar, and vanilla using a hand mixer until soft peaks form.
Slice biscuits in half. Layer with macerated strawberries, whipped cream, and the biscuit top.
Serve immediately for best taste and texture.

Notes

Start with cold ingredients: Cold butter and buttermilk are key for flaky biscuit layers. If your kitchen is warm, chill your flour or even freeze your grated butter for a few minutes before mixing.
Don’t overwork the dough: Mix just until it comes together. A shaggy, slightly messy dough makes the most tender shortcakes.
Butter coating matters: Gently rubbing or tossing the grated butter in flour creates small pockets of fat, which turn into soft, flaky layers while baking.
Skip the twist: When cutting the biscuits, press your cutter straight down and lift up. Twisting seals the edges and prevents proper rise.
Spacing affects shape: Placing biscuits close together helps them rise taller and softer. For a more rounded, presentation-ready look, space them apart on the baking sheet.
Fresh flour bakes faster: If using freshly milled flour, check your bake time around the 15-minute mark—it may cook faster than store-bought flour due to higher nutrient content.
Make ahead: Biscuits can be cut and frozen on a tray, then transferred to a bag and baked straight from frozen—just add a few extra minutes to the bake time.

Nutrition