Fresh Strawberry Shortcake With Whipped Cream

Name: Fresh Strawberry Shortcake With Whipped Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar (for the strawberries); 1 cup heavy cream (for whipped cream); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Uitgelicht onder: Dagelijkse Bakfavorieten

I can't think of a better way to celebrate summer than with a fresh strawberry shortcake. The combination of sweet, juicy strawberries layered between light, fluffy biscuits and topped with homemade whipped cream is simply irresistible. I’ve perfected this recipe over the years to ensure that each bite is a delicious explosion of flavor, and I can't wait to share it with you. It's the perfect dessert for gatherings, backyard barbecues, or even just a sweet treat for yourself.

Gemaakt door

Chloe Baker

Laatst bijgewerkt op 2026-02-24T07:09:36.581Z

When I first ventured into baking, I wanted to create something that would impress my friends and family. Fresh strawberry shortcake was a classic favorite, and after experimenting with various recipes, I found the perfect balance of textures and flavors. The lightness of the homemade biscuits combined with the fresh strawberries is just heavenly.

One tip that transformed my shortcake was adding a bit of vanilla extract into the biscuit dough, enhancing the overall flavor. Now, this dessert is the star of every gathering!

Why You'll Love This Recipe

The sweetness of ripe strawberries contrasts beautifully with the light, fluffy biscuits.
Homemade whipped cream adds a rich creaminess that takes this dessert to the next level.
It's a refreshing and light dessert perfect for summer gatherings.

Perfecting the Shortcake

To achieve the ideal texture for your shortcake, it's essential to handle the dough gently. Over-kneading can lead to a tough biscuit rather than a light and fluffy one. After mixing the wet and dry ingredients, just knead the dough a couple of times, then shape it into a round. You'll know it's ready when the dough holds together without being sticky. This gentle approach ensures your shortcakes rise beautifully in the oven, resulting in a delightful contrast to the juicy strawberries.

Using cold butter is crucial for creating the flaky layers in your shortcake. When you cut the cold butter into the flour mixture, aim for small, pea-sized pieces. This promotes steam pockets during baking, giving you that sought-after airy texture. If you're short on time, you can also use a food processor to pulse the butter into the dry ingredients quickly, but be careful not to overwork the mixture. The goal is to keep those butter pieces distinct.

Choosing and Preparing Strawberries

When selecting strawberries for your shortcake, the fresher, the better! Look for berries that are bright red, fragrant, and firm to the touch. Avoid any with bruises or a dull appearance, as these can lead to a less flavorful dessert. For the best flavor, try to use local, in-season strawberries. They'll bring a sweetness and juiciness that frozen counterparts simply can't match. If you're short on fresh strawberries, you can also use other berries like raspberries or blueberries in combination for a delightful twist.

Macerating the strawberries with sugar not only brings out their natural sweetness but also creates a delicious syrup that will soak into the shortcake. Be sure to let them sit for at least 15 minutes, allowing the sugar to dissolve and release the juices. If you prefer a less sweet shortcake, you can reduce the sugar amount, but remember to taste-test, as the sugar helps balance the tartness of the berries.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream

For the Toppings

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for the strawberries)
1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss to coat and let the mixture sit for about 15 minutes to macerate.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface and gently knead it a few times before patting it into a 1-inch thick round.

Bake the Shortcake

Cut the round into 8 equal wedges and place them on a parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. Allow to cool slightly.

Whip the Cream

In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Split the baked shortcakes in half. Layer strawberries and whipped cream between the halves, and then replace the top. Serve immediately with extra strawberries and cream on the side.

Professionele Tips

For a more decadent treat, try adding a splash of liqueur to the strawberries or layering in some chocolate shavings.

Whipping the Cream

For light and fluffy whipped cream, make sure your heavy cream is very cold before starting. This helps it whip up faster and increases the chances of reaching those lovely soft peaks. Use a large mixing bowl because it allows for more air incorporation, which is essential for whipping cream. I find that using a whisk or a hand mixer makes it easy to achieve the right consistency without overworking the cream. Stop whipping when soft peaks form; this will ensure it retains its volume when layered with the strawberries.

If you're looking to make a flavored whipped cream, consider adding a little almond extract or a touch of lemon zest along with the vanilla. These added flavors can enhance the overall profile of the shortcake, complementing the strawberries beautifully. Just remember to adjust the sugar level to balance these flavors, keeping the whipped cream sweet but not overpowering.

Storing and Serving Suggestions

While strawberry shortcake is best served fresh, you can prepare components in advance. The shortcakes can be made a day ahead and stored in an airtight container at room temperature. However, avoid assembling them until you’re ready to serve—this prevents them from becoming soggy from the strawberries' juices. The macerated strawberries also hold well in the fridge for a day, but they may lose some firmness over time. Always taste and adjust the sweetness if needed before serving.

For a fun twist on presentation, consider serving the components in individual cups or jars. Layer your macerated strawberries, whipped cream, and shortcake crumbles for a visually appealing dessert. You can also experiment with flavored creams or add a drizzle of balsamic glaze over the strawberries for a gourmet touch that enhances the overall experience without overwhelming the traditional flavors of this favorite summer treat.

Vragen Over Recepten

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor, but you can use frozen if needed. Just thaw and drain excess liquid before using.

→ How do I store leftover shortcake?

Store the shortcake separate from the strawberries and whipped cream in an airtight container in the fridge for up to 2 days.

→ Can I make the biscuits ahead of time?

Yes, you can make the biscuits ahead of time, let them cool, then store them in an airtight container. Reheat gently before serving.

→ Is there a gluten-free option for the biscuits?

Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour.