Strawberry Shortcake with Whipped Cream

Strawberry Shortcake with Whipped Cream is a timeless dessert that captures the fresh taste of summer in every bite. Featuring soft, buttery homemade shortcakes layered with juicy fresh strawberries and pillowy whipped cream, this dessert is both elegant and comforting. It's a classic treat often associated with warm weather, family gatherings, and celebrations—but its charm makes it irresistible any time of year.

With its balance of textures and sweetness—tender cake, airy cream, and bright berries—this dessert manages to feel indulgent yet refreshing. It’s perfect for serving at brunches, outdoor picnics, birthdays, or when you simply want a sweet treat that feels extra special.

Why I Love This Recipe

I love this recipe because it showcases natural flavors without being overly sugary or complicated. The whipped cream brings a soft, creamy richness, while the macerated strawberries bring freshness and a slight tartness. Together, they create a beautifully balanced dessert. The shortcakes themselves are buttery, slightly crisp on the outside, and soft on the inside—perfect for soaking up the strawberry juices and cream.

This dessert feels nostalgic, homemade, and heartwarming, and every bite reminds you of the joy of simple, quality ingredients.

Why You Must Try This Dish

This recipe is a must-try because:

It looks stunning yet is incredibly simple to make.
It uses fresh, seasonal ingredients for the best flavor.
The textures contrast perfectly—soft, juicy, airy, and crisp.
It can be customized easily (berries, cream flavors, biscuit style).

Once you make Strawberry Shortcake from scratch, you’ll never go back to store-bought versions!

Recipe Details

Ingredients

For the Strawberry Filling

• 2 cups fresh strawberries, sliced
• ¼ cup granulated sugar
• 1 teaspoon lemon juice (optional, enhances flavor)

For the Shortcake Biscuits

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup cold heavy cream (plus extra for brushing)

For the Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar (or more to taste)
• 1 teaspoon vanilla extract

Cooking Directions (Overview)

1. Prepare the strawberries and let them release their juices.
2. Make the shortcake dough and bake until golden.
3. Whip the cream until soft and fluffy.
4. Assemble with layers of biscuit, berries, and cream.

Step-by-Step Instructions

Step 1: Prepare the Strawberries

• Combine sliced strawberries, sugar, and lemon juice in a bowl.
• Stir gently and let sit for 10–20 minutes to release juices.

Step 2: Make the Shortcakes

• Preheat oven to 400°F (200°C).
• In a mixing bowl, whisk flour, sugar, baking powder, and salt.
• Add cold butter and cut into flour using a pastry cutter or fingertips until crumbly.
• Pour in heavy cream and gently mix until dough forms.
• Turn dough onto a floured surface and shape into a 1-inch thick round.
• Cut into 6 circles or squares using a cutter or knife.
• Brush tops with cream and bake for 18–22 minutes, until golden.

Step 3: Make the Whipped Cream

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

Step 4: Assemble

• Slice warm shortcakes in half.
• Spoon strawberries and juice on the bottom half.
• Add a generous amount of whipped cream.
• Top with the remaining biscuit and an extra dollop of cream and fruit (optional).

How to Serve

Serve:

• Slightly warm or fully cooled shortcakes
• With freshly whipped cream just before serving
• On individual dessert plates for an elegant presentation

Garnish with mint leaves or powdered sugar for a restaurant-style finish.

Recipe Tips

• Use cold butter and cold cream for flaky shortcakes.
• Don’t overmix the dough—gentle handling creates tender layers.
• Chill mixing bowl and whisk before whipping the cream for best volume.
• Let strawberries sit long enough to become juicy.

Variations

Storage & Freezing

• Shortcakes: Keep in an airtight container for 2 days or freeze for up to 1 month.
• Strawberries: Store in the refrigerator for up to 24 hours.
• Whipped cream: Best fresh, but can be refrigerated up to 24 hours.

Reheat frozen shortcakes in oven at 350°F (175°C) for 5–7 minutes.

Special Equipment Needed

• Pastry cutter (or fork)
• Mixing bowl
• Electric hand mixer or stand mixer
• Baking sheet
• Cookie cutter (optional)

FAQ

Q1: Can I make this recipe ahead of time?
Yes—prepare components separately and assemble before serving.

Q2: Can I use store-bought biscuits or cake?
Absolutely—it works in a pinch though homemade tastes best.

Q3: Can I use frozen strawberries?
Yes, but thaw them first and drain excess water.

Conclusion

Strawberry Shortcake with Whipped Cream is a classic dessert that feels luxurious yet comforting. It brings together fresh, vibrant fruit, soft homemade biscuits, and rich whipped cream in a beautiful balance of textures and flavors. Whether served for a family celebration or a cozy dessert night, this recipe is guaranteed to impress and satisfy.