If you have a soft spot for classic, nostalgic desserts that scream summer indulgence, you are going to absolutely adore this Strawberry Shortcake with Whipped Cream Recipe. Imagine tender, buttery shortcakes baked to a golden perfection, layered generously with juicy, sweet strawberries and dollops of freshly whipped cream that melt in your mouth with every bite. It’s a celebration of simple ingredients coming together in a harmony that feels both comforting and delightfully fresh. Whether it’s a family gathering, a weekend treat, or just a way to brighten up an ordinary day, this recipe is a guaranteed crowd-pleaser that’s incredibly easy to make and hard to resist.
Ingredients You’ll Need
Getting your ingredients ready for this recipe is like gathering the building blocks of a heavenly dessert. Each one plays a crucial role—whether it’s the flour and butter creating the tender base, the berries adding vibrant color and natural sweetness, or the cream turning everything into a luscious dream.
- 2 cups all-purpose flour: The foundation for our shortcake, providing structure and a tender crumb.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the dough without overpowering.
- 1 tablespoon baking powder: Essential for making the shortcakes rise and become beautifully fluffy.
- 1/2 teaspoon salt: Balances flavors and enhances the overall taste.
- 1/2 cup cold unsalted butter (cut into small cubes): Cold butter is key to creating flakiness in the biscuits.
- 2/3 cup whole milk: Moistens the dough gently for softness and richness.
- 1 teaspoon vanilla extract: Adds a warm, aromatic backdrop to the shortcake.
- 1 pound fresh strawberries (hulled and sliced): The star fruit, bursting with juicy sweetness.
- 1/4 cup sugar (for strawberries): Helps macerate the berries, turning them into a luscious syrup.
- 1 cup heavy whipping cream: The base for our whipped cream, creating that light and airy topping.
- 2 tablespoons powdered sugar: Adds a delicate sweetness to the whipped cream.
- 1/2 teaspoon vanilla extract (for whipped cream): Infuses the whipped cream with subtle complexity.
How to Make Strawberry Shortcake with Whipped Cream Recipe
Step 1: Prepare the Shortcake Dough
Start by preheating your oven to 425°F (220°C), setting the stage for a perfectly warm bake. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to mix everything evenly. Now, the magic begins—cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with small pea-sized bits of butter still visible. This texture is crucial; it ensures your shortcakes turn out light and flaky.
Step 2: Mix in Milk and Vanilla
Next, pour in the whole milk and vanilla extract, stirring gently just until everything comes together into a soft dough. Be careful not to overmix here; the dough should be tender but not sticky. At this point, your kitchen is already starting to smell like dessert heaven!
Step 3: Shape and Bake
Using a spoon or your hands, drop dollops of dough onto a baking sheet lined with parchment paper, shaping them into six even shortcakes. Give them some space to puff up as they bake. Pop the tray into your preheated oven and bake for 12 to 15 minutes, or until the shortcakes are golden brown on top with edges that look perfectly crisped. When removed from the oven, let them cool slightly while you move on to the next step.
Step 4: Macerate Strawberries
While the shortcakes bake, combine the sliced strawberries and 1/4 cup of sugar in a bowl. Stir to coat evenly, then let this mixture sit for 15 to 30 minutes. This simple step lets the sugar draw out the natural juices of the strawberries, creating a sweet, vibrant syrup that will soak delightfully into the shortcakes.
Step 5: Whip the Cream
Pour the heavy whipping cream into a chilled bowl, then add the powdered sugar and vanilla extract. Beat with an electric mixer or whisk until soft peaks form—meaning your whipped cream holds its shape but still feels light and fluffy. This heavenly cream is what makes the whole dessert melt together beautifully.
Step 6: Assemble Your Strawberry Shortcake with Whipped Cream Recipe
Slice each shortcake in half horizontally once they’ve cooled just enough to handle. Spoon a generous layer of macerated strawberries onto the bottom halves, followed by a heaping dollop of whipped cream. Place the top halves on, then finish with more strawberries and a final swirl of whipped cream on top. The moment you take a bite, you’ll know why this dessert is a seasonal favorite.
How to Serve Strawberry Shortcake with Whipped Cream Recipe
Garnishes
Feel free to add a few fresh mint leaves or a light dusting of powdered sugar on top for a fresh, pretty touch that elevates presentation and adds a subtle hint of herbal brightness. A sprinkle of lemon zest on the strawberries adds an unexpected zing that pairs beautifully with the creamy layers.
Side Dishes
This dessert is wonderfully versatile. Serve it alongside a tall glass of iced tea, a cup of freshly brewed coffee, or even a chilled glass of sparkling rosé for an adult twist. Its lightness means it complements rather than competes with almost any meal.
Creative Ways to Present
You can serve the shortcake components deconstructed in pretty glasses for an elegant parfait-style dessert, or use mini shortcakes for individual party servings. Layering the elements in clear dishes showcases the sweet red and white colors that are simply irresistible.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shortcakes, strawberries, or whipped cream, store each component separately in airtight containers in the refrigerator. The whipped cream is best used within a day or two for freshness, and strawberries will keep well if drained of excess juice.
Freezing
You can freeze the baked shortcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to two months. When ready to enjoy, thaw at room temperature or warm gently in the oven. It’s best not to freeze the strawberries or whipped cream, as they don’t hold their texture well after thawing.
Reheating
Reheat frozen or leftover shortcakes in a warm oven at 300°F (150°C) for about 10 minutes to regain that freshly baked texture. Avoid microwaving as it can make them soggy or tough. Assemble with fresh strawberries and whipped cream just before serving for the best experience.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for this recipe’s texture and flavor, you can use frozen strawberries if necessary. Just be sure to thaw and drain them well to avoid excess liquid making the shortcakes soggy.
Is there a dairy-free alternative for the whipped cream?
Yes! You can use coconut cream or other plant-based whipped toppings as a substitute. Chill the coconut cream overnight, then whip it just like you would heavy cream to achieve a similar texture.
How long does this dessert stay fresh?
Strawberry shortcake with whipped cream is best enjoyed the day it’s made to maintain the shortcake’s texture and the cream’s fluffiness. If stored properly, leftovers can last 1-2 days refrigerated but may lose some freshness.
What if I don’t have a pastry cutter?
No worries—just use your fingers to cut the butter into the dry ingredients quickly. The key is to work fast to keep the butter cold and to maintain the right crumbly texture.
Can this recipe be doubled?
Absolutely! This recipe doubles easily. Just be sure to space your shortcakes well on larger baking sheets or bake in batches so they cook evenly and brown beautifully.
Final Thoughts
This Strawberry Shortcake with Whipped Cream Recipe brings together the simple joy of sweet strawberries, tender shortcakes, and fluffy cream in a way that feels both classic and utterly irresistible. It’s the sort of dessert that sparks smiles and warm memories every time you make it. So grab your ingredients, roll up your sleeves, and dive into this delightful treat—you won’t regret it!
Print
Strawberry Shortcake with Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic American dessert featuring tender homemade shortcakes layered with macerated fresh strawberries and fluffy whipped cream, perfect for a refreshing summer treat.
Ingredients
Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the whole milk and vanilla extract until just combined, making sure not to overmix to keep the shortcakes tender.
- Shape Shortcakes: Drop spoonfuls of the dough onto a parchment-lined baking sheet, forming six shortcakes.
- Bake Shortcakes: Bake the shortcakes for 12 to 15 minutes, or until they turn golden brown and a toothpick inserted comes out clean.
- Macerate Strawberries: While the shortcakes bake, combine the sliced strawberries with 1/4 cup sugar in a bowl, stirring gently. Let them sit for 15 to 30 minutes to release their natural juices.
- Prepare Whipped Cream: In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract using a mixer until soft peaks form, ensuring a fluffy texture.
- Assemble Dessert: Once the shortcakes have cooled slightly, slice each horizontally. Spoon the macerated strawberries onto the bottom halves followed by a generous dollop of whipped cream. Replace the top halves and finish with additional strawberries and whipped cream for serving.
Notes
- Add a touch of lemon zest to the strawberries for extra flavor and brightness.
- For convenience, store-bought shortcakes can be used instead of baking your own.
- Ensure the butter is cold when cutting into the flour to achieve flaky shortcakes.
- Do not overmix the dough to prevent dense shortcakes.
