This Old-Fashioned Shortcake brings together golden, flaky, tender buttermilk biscuits with fresh, juicy strawberries and sweet whipped cream. The contrast between the warm, buttery crust and the natural fruit syrup creates a timeless, showstopping dessert that never goes out of style.

Old-Fashioned Shortcake

Ingredients:

Step-By-Step Directions:

1. Macerate the berries: Toss the sliced strawberries with 2 tablespoons of granulated sugar in a medium bowl. Let them sit at room temperature for at least 20 minutes to draw out their juicy syrup.

2. Preheat and mix dry ingredients: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.

3. Cut in the butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to work the butter into the flour until it forms coarse crumbs with pea-sized butter pieces remaining.

4. Form the dough: Stir the vanilla extract into the cold buttermilk, then pour it over the flour mixture. Gently fold with a spatula just until a shaggy dough comes together—be careful not to overmix.

5. Shape, cut, and sprinkle: Turn the dough onto a floured surface and pat it into a 3/4-inch-thick circle. Cut out biscuits using a round cutter, re-patting scraps as needed. Arrange them on the pan, brush the tops with a little extra buttermilk, and sprinkle with the remaining 2 tablespoons of sugar.

6. Bake until golden: Bake for 15 to 18 minutes until the tops are deeply golden brown. Transfer to a wire rack to rest for 10 minutes before slicing open and serving with the juicy strawberries and whipped cream.