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
Scale
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
