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Flaky Biscuit Strawberry Shortcake By Bryan Ford

Bryan Ford, a maestro in the world of baking, presents the epitome of summer desserts. Combining the richness of flaky biscuits with the freshness of strawberries, this recipe is a beautiful balance of textures and flavors. The addition of sweet guava jam is a delightful twist that sets this strawberry shortcake apart.

Servings: 6
Preparation Time: 1 hr
Cooking Time: 30 mins


For the Biscuits:

  • 512 grams (4 cups) all-purpose flour
  • 100 grams (3/4 cup) whole-grain/wheat flour
  • 100 grams (1/2 cup) sugar
  • 12 1/4 grams (3 teaspoons) salt
  • 20 grams (1½ tablespoons) baking powder
  • 437 grams (4 sticks) frozen butter, cubed
  • 255 grams (1 cup) buttermilk
  • Milk (for brushing)

For the Strawberries:

  • 8 cups strawberries, sliced
  • 8 ounces (1 cup) guava jam, divided

For the Whipped Cream:

  • 12 ounces (1½ cups) heavy cream
  • 2 teaspoons vanilla extract


For the Biscuits:

  1. Sift together the flours, sugar, salt, and baking powder.
  2. Add frozen butter and cut into the flour mix until crumbly.
  3. Pour in the buttermilk and mix until just combined. Knead briefly and pat down.
  4. Halve the dough, stack the pieces, and roll out. Fold into thirds. Continue rolling and folding 4 more times.
  5. Roll the dough into an approx. 6×8 inch rectangle and cut into 6 thick biscuits. Refrigerate for 48 hours (covered), then freeze.
  6. Preheat oven to 450°F (232°C). Brush frozen biscuits with milk and bake for 20-25 minutes.

For the Strawberries:
While baking the biscuits, combine strawberries, sugar, and 2 tablespoons of guava jam in a bowl. Chill until use.

For the Whipped Cream:
Whisk the heavy cream on medium-high speed, adding vanilla. Continue until peaks form, roughly 4 minutes.

To Assemble:
Split the biscuits and spread guava jam on each side. Layer with strawberries and whipped cream. Garnish with more guava jam and whipped cream.


  • Technique Tip: Cold butter is the secret to perfect biscuits.
  • Swap Option: Replace a portion of the flour with 10% whole-grain flour for an enhanced flavor.

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