Fresh Strawberry Shortcake With Whipped Cream

Name: Fresh Strawberry Shortcake With Whipped Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Cakes & Oven Treats

I absolutely love indulging in a classic dessert like this Fresh Strawberry Shortcake with Whipped Cream. The fluffy biscuits combined with sweet ripe strawberries and a generous dollop of freshly whipped cream create a heavenly treat that takes me back to sunny summer days. It’s a crowd-pleaser and an easy recipe that I can whip up in about 30 minutes, making it perfect for both spontaneous gatherings and special occasions.

Created by

Chelsea Payne

Last updated on 2026-02-23T21:29:36.755Z

When creating this dessert, I experimented with different types of biscuits and found that a subtle sweetness in the biscuit complements the fresh strawberries beautifully. Using cold ingredients during the biscuit-making process helped ensure they baked up light and fluffy. I particularly love using a mix of fresh and slightly macerated strawberries for added flavor and juiciness.

To achieve perfectly whipped cream, I always chill my mixing bowl and beaters beforehand. It makes a noticeable difference in texture, allowing the cream to whip up quickly and hold its shape, which is crucial when assembling the shortcake. Each bite is pure bliss, and it’s a recipe I confidently serve at gatherings.

Why You'll Love This Recipe
The bright, juicy strawberries burst with flavor in every bite.
Light, fluffy biscuits paired with whipped cream create a perfect texture.
A nostalgic dessert that brings the joy of summer to any occasion.

The Importance of Fresh Ingredients

For a dessert like Fresh Strawberry Shortcake, the quality of strawberries is paramount. I always opt for ripe, red strawberries, as they are naturally sweeter and provide vibrant flavor. Avoid any berries that seem mushy or have dark spots, as these can affect the overall taste of the dish. When they’re in season, local strawberries are often the best choice, bursting with flavor and juiciness that store-bought options may lack.

Keep in mind that the cream used for both the shortcakes and the whipped topping significantly influences the dish's richness. Always use heavy cream with at least 36% fat content for the whipped cream, as this allows it to hold its shape better and create that desirable airy texture. For the shortcakes, the butter should remain cold before mixing, which helps create tender and flaky layers, distinct in great shortcake.

Perfecting Your Shortcakes

When preparing the shortcakes, it’s crucial to handle the dough gently. Overworking it can lead to tough biscuits instead of the light and fluffy texture we're aiming for. After combining the ingredients, only knead the dough enough to bring it together, aiming for a smooth, cohesive mass. Cutting the dough into shapes can be done with a biscuit cutter or a knife—just make sure to pat the dough to a uniform thickness of about one inch to ensure even baking.

Watching the baking time is key; I recommend starting at the lower end of the suggested time, around 10 minutes. Once they are golden brown with lightly crispy edges, they are ready to be taken out of the oven. They should spring back when lightly pressed, indicating that they're perfectly baked. If you notice them darkening too quickly, consider lowering the oven temperature slightly.

Assembling Your Masterpiece

To build your shortcakes, you want to slice them carefully to avoid crumbling. A serrated knife works best, as it allows for a clean cut without squishing the biscuit. Layering the ingredients in the correct order matters; start with a generous spoonful of strawberries to ensure the juices soak slightly into the biscuit, followed by a dollop of whipped cream. This layering not only looks inviting but also ensures that each bite is a delightful mix of cream and strawberries.

Once assembled, serve the shortcakes immediately for the best experience. If you're making them advance, consider separately storing the whipped cream and strawberries to prevent the biscuits from becoming soggy. You can keep the whipped cream for up to two days in the refrigerator, and the strawberries can be macerated ahead of time. Just remember, the fresh assembly right before serving will give you that perfect balance of flavors and textures!

Ingredients

Gather these simple ingredients to create your delightful strawberry shortcake.

For the Shortcakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Once you have all these ingredients, you are ready to start assembling your delicious strawberry shortcake.

Instructions

Follow these steps to create your fresh strawberry shortcake.

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently, then set aside for about 15 minutes to allow the strawberries to release their juices.

Make the Shortcakes

Preheat your oven to 425°F (220°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in heavy cream just until combined. Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick round and cut into desired shapes. Place them on a baking sheet and bake for 10-12 minutes.

Whip the Cream

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Make sure not to overwhip.

Assemble the Shortcakes

Slice the baked shortcakes in half. Spoon the macerated strawberries onto the bottom half, generously dollop whipped cream on top, then place the other half on top. Serve immediately.

Your fresh strawberry shortcake is now ready to be enjoyed!

Pro Tips

For extra flavor, add a splash of lemon juice to the strawberries, or consider mixing in some mint leaves for a refreshing twist.

Make-Ahead Tips

To save time on the day of serving, consider preparing the shortcakes a day in advance. After baking, let them cool completely at room temperature, then store them in an airtight container. This keeps them fresh without drying out. When you're ready to serve, simply warm them in a 350°F (175°C) oven for about 5-7 minutes to revive their flakiness.

You can also prepare the strawberries ahead of time. Simply slice and mix them with sugar, then refrigerate. The sugar will draw out their juices, creating a syrupy sweetness that complements the biscuits perfectly. However, be cautious not to leave them too long, as they can become overly soft—aim to use them within 24 hours for the best texture.

Variations You Can Try

Although the classic version is delicious, consider adding some variety to your shortcake. For a citrusy twist, incorporate the zest of a lemon or lime into the shortcake dough to brighten up the flavors. Alternatively, you could swap out strawberries for other berries like blueberries or raspberries—feel free to mix them for a colorful medley.

For those who prefer a rich touch, consider adding a hint of almond or coconut extract to the whipped cream. This subtle change can elevate the flavor profile and add depth to your dessert, inviting new taste experiences. Remember, the essence of a great shortcake lies in the balance of freshness and sweetness, so don’t be afraid to experiment!

Troubleshooting Common Issues

If your shortcakes turn out too dry, it's likely that the dough was overmixed or overbaked. Ensure you handle the dough gently and keep a close eye on the baking process. When in doubt, it’s better to underbake slightly; you can always return them to the oven for a minute or two if necessary.

Should your whipped cream not hold its shape, this may be due to a lack of fat. Always choose heavy cream for the best results. If you find that you’ve whipped it too long, it may start turning into butter. To rescue it, gently fold in a bit of unwhipped cream until you regain a softer, spreadable consistency—this could save your dessert from being overly dense!

Questions About Recipes

→ Can I make the shortcakes ahead of time?

Yes! You can prepare the shortcakes in advance and store them in an airtight container for up to 2 days.

→ Can I use frozen strawberries?

Yes, but fresh strawberries will give you the best flavor and texture. If using frozen, thaw and drain them well before using.

→ How can I store leftovers?

Store any leftover shortcake components separately in the fridge. Assemble them again when serving for best texture.

→ Can I use a different type of fruit?

Absolutely! Peaches, blueberries, or raspberries can also make delightful variations.