If there’s one dessert that instantly brings a smile to every table, it’s Strawberry Shortcake with Whipped Cream. Imagine pillowy, tender biscuits, juicy strawberries glistening in their own sweet juices, and clouds of homemade whipped cream. This classic treat is the very essence of summer—simple, nostalgic, and absolutely irresistible. Whether you’re looking for a show-stopping dessert for a gathering or just want to treat yourself to something special, Strawberry Shortcake with Whipped Cream never disappoints.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each one is crucial to making Strawberry Shortcake with Whipped Cream shine. The combination of buttery biscuits, ripe strawberries, and fluffy cream creates a symphony of flavors and textures that’s simply unbeatable.
- All-purpose flour (2 cups): The backbone of your shortcakes, giving them a tender, crumbly structure.
- Granulated sugar (¼ cup): Adds just the right touch of sweetness to the biscuits and balances the tartness of the berries.
- Baking powder (1 tablespoon): Essential for those light, airy layers in your shortcake.
- Salt (½ teaspoon): A pinch brings out all the flavors and keeps the biscuits from tasting flat.
- Cold unsalted butter (½ cup, cubed): The secret to flakey, melt-in-your-mouth shortcakes—work it in cold for best results.
- Whole milk (⅔ cup): Adds richness and moisture, making the dough come together beautifully.
- Vanilla extract (1 teaspoon): A splash infuses both the biscuits and whipped cream with lovely aromatic warmth.
- Egg (1, for egg wash, optional): Brushed on top, it gives your shortcakes a golden, glossy finish.
- Fresh strawberries (1 pound, hulled and sliced): The star of the show—look for ripe, fragrant berries for maximum flavor.
- Sugar (¼ cup, for macerating strawberries): Helps the strawberries release their sweet juices and intensifies their flavor.
- Heavy whipping cream (1 cup): Whipped fresh, it’s impossibly light and luscious—so much better than store-bought!
- Powdered sugar (2 tablespoons): Sweetens the whipped cream without any graininess.
- Vanilla extract (½ teaspoon): Adds that final note of richness to your homemade cream.
How to Make Strawberry Shortcake with Whipped Cream
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This simple step is key for getting those shortcakes perfectly golden and ensures easy cleanup when you’re done baking.
Step 2: Make the Shortcake Dough
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add your cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until it looks like coarse, buttery crumbs. Pour in the milk and vanilla extract, gently stirring until the dough just comes together—don’t overmix, or you’ll lose that beautiful tenderness!
Step 3: Shape and Bake
Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter to stamp out rounds and place them on your prepared baking sheet. For that bakery-style shine, brush the tops with a beaten egg. Bake the shortcakes for 15 to 18 minutes, until they’re lightly golden and your kitchen smells heavenly. Let them cool while you prepare the berries and cream.
Step 4: Macerate the Strawberries
While your shortcakes cool, toss the sliced strawberries with ¼ cup of sugar in a medium bowl. Let them sit for at least 15 minutes—this allows them to release their natural juices, creating a sweet, ruby-red syrup that soaks into every bite of your finished dessert.
Step 5: Whip the Cream
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip everything together with a hand mixer or stand mixer until soft peaks form. There’s nothing quite like homemade whipped cream—so much fluffier and more flavorful than anything from a can!
Step 6: Assemble Your Strawberry Shortcake with Whipped Cream
Now comes the magic! Slice each cooled shortcake in half, spoon a generous helping of those luscious strawberries over the bottom half, and top with a mountain of whipped cream. Crown with the other biscuit half and spoon over any extra strawberry syrup. Serve immediately for the ultimate Strawberry Shortcake with Whipped Cream experience.
How to Serve Strawberry Shortcake with Whipped Cream
Garnishes
For that extra-special touch, sprinkle a little powdered sugar over the top or add a sprig of fresh mint beside each serving. A few thinly sliced strawberries arranged on the plate never hurt either—presentation matters as much as flavor when it comes to Strawberry Shortcake with Whipped Cream!
Side Dishes
This dessert pairs beautifully with a scoop of vanilla bean ice cream or a cold glass of lemonade. If you’re hosting a summer gathering, consider serving with fresh berries or a light fruit salad for a colorful, refreshing spread.
Creative Ways to Present
For individual servings, try layering all the elements in mason jars or small glasses—ideal for picnics or parties. You can also cut the shortcakes into smaller rounds for bite-sized treats, or even use heart-shaped cutters for a romantic twist on Strawberry Shortcake with Whipped Cream.
Make Ahead and Storage
Storing Leftovers
If you have leftover shortcakes, store them in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream separate in the refrigerator, and assemble just before serving to maintain the best texture.
Freezing
The baked shortcakes freeze wonderfully! Allow them to cool completely, then wrap tightly and freeze for up to two months. To serve, thaw at room temperature or warm gently before assembling your Strawberry Shortcake with Whipped Cream.
Reheating
For that just-baked warmth, reheat the shortcakes in a 300°F (150°C) oven for 5 to 7 minutes. This revives their light, fluffy texture and makes them taste freshly made—even days later!
FAQs
Can I use frozen strawberries for Strawberry Shortcake with Whipped Cream?
While fresh strawberries are ideal for the best flavor and texture, you can absolutely use frozen berries in a pinch. Just thaw them completely and drain off excess liquid before macerating with sugar.
What’s the secret to fluffy shortcakes?
Cold butter is key! Work it into the flour quickly, and don’t overmix the dough. This ensures the biscuits stay light, tender, and perfectly flaky every time.
Can I make the whipped cream ahead of time?
Yes! You can whip the cream up to a few hours in advance. Store it in the refrigerator and give it a quick whisk before assembling your Strawberry Shortcake with Whipped Cream for maximum fluffiness.
Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Be sure to check that your baking powder is gluten-free as well.
How can I add extra flavor to the shortcakes?
Try mixing in a little lemon zest, a dash of cinnamon, or even a splash of almond extract to the dough. For the strawberries, a hint of balsamic vinegar or a few torn basil leaves can add an unexpected, delicious twist to your Strawberry Shortcake with Whipped Cream.
Final Thoughts
There’s something truly magical about sharing Strawberry Shortcake with Whipped Cream with family and friends—it’s a dessert that never goes out of style. Every bite is a celebration of sweet strawberries, tender biscuits, and billowy cream. I hope you give this recipe a try and make it a staple at your summer gatherings and beyond!
Print
Strawberry Shortcake with Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Shortcake with Whipped Cream is a delightful American dessert featuring tender, buttery shortcakes topped with macerated fresh strawberries and fluffy homemade whipped cream. Perfect for spring and summer gatherings, this recipe combines sweet juicy strawberries with a light, airy biscuit and rich whipped cream for a refreshing and indulgent treat.
Ingredients
Shortcake Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup sugar (for macerating strawberries)
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients and cut in butter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add wet ingredients and form dough: Stir in the whole milk and vanilla extract just until the dough comes together without overmixing, which keeps the shortcakes tender.
- Shape and cut shortcakes: Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick round. Use a biscuit cutter or a glass to cut out rounds. Place the rounds onto the prepared baking sheet, evenly spaced.
- Optional egg wash and bake: For a golden finish, brush the tops of the shortcakes with a beaten egg. Bake in the preheated oven for 15–18 minutes, or until the tops are lightly golden. Remove from oven and let cool on a wire rack.
- Macerate strawberries: While the shortcakes bake and cool, toss the sliced strawberries with ¼ cup sugar in a bowl. Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices, creating a natural syrup.
- Whip the cream: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Assemble the shortcakes: Slice each cooled shortcake in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half, add a dollop of whipped cream, and then top with the other biscuit half. Serve immediately for best texture and flavor.
Notes
- For extra flavor, add lemon zest to the shortcake dough or a splash of balsamic vinegar to the strawberries before macerating.
- Shortcakes can be made ahead and stored in an airtight container at room temperature for 1–2 days.
- Use cold butter and chilled ingredients to ensure flaky and tender shortcakes.
- If desired, substitute heavy cream with a dairy-free alternative to make the recipe vegan (but adjust whipping technique accordingly).
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 390
- Sugar: 22g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
