There is something truly magical about a Strawberry Shortcake with Whipped Cream Recipe that never fails to bring a smile to anyone’s face. This classic dessert combines tender, buttery shortcakes with juicy, sweet strawberries and cloud-like whipped cream in a way that’s both comforting and celebratory. Whether you’re enjoying it on a sunny afternoon or serving it up for a special occasion, this Strawberry Shortcake with Whipped Cream Recipe is an absolute must-try that captures the essence of fresh, summery flavors with each luscious bite.
Ingredients You’ll Need
Getting ready to make this Strawberry Shortcake with Whipped Cream Recipe? The ingredient list is wonderfully simple, and each element plays its own important role to create the perfect balance of flavor, texture, and color. From the flaky shortcakes to the velvety whipped cream and sweet strawberries, every component is essential for that classic taste.
- 2 cups all-purpose flour: The base for your shortcakes, providing the structure and tenderness you want in a biscuit-like texture.
- ¼ cup granulated sugar: Adds just a touch of sweetness to the dough, balancing the flavors beautifully.
- 1 tablespoon baking powder: Helps your shortcakes rise and become light and fluffy.
- ½ teaspoon salt: Enhances all the flavors and brings balance to the sweetness.
- ½ cup cold unsalted butter (cut into small cubes): Key for that flaky, tender crumb—cold butter ensures shortcakes are delightfully crumbly.
- â…” cup whole milk: Adds moisture and richness to the dough for a soft, moist texture.
- 1 teaspoon vanilla extract: A subtle hint of warmth that infuses the shortcakes with cozy notes.
- 1 large egg (lightly beaten): Binds the dough together and contributes to a golden color.
- 1 pound fresh strawberries (hulled and sliced): The star of the show, bringing juicy brightness and vibrant red color.
- 2 tablespoons granulated sugar (for strawberries): Macerates the strawberries to release their natural sweet juices.
- 1 cup heavy whipping cream: The base for your whipped cream, adding rich, airy creaminess.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without any grit.
- 1 teaspoon vanilla extract (for whipped cream): Elevates the whipped cream with subtle aromatic depth.
How to Make Strawberry Shortcake with Whipped Cream Recipe
Step 1: Prepare the Shortcake Dough
Start by preheating your oven to 425°F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Next, cut in your cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs—this step is crucial for that flaky texture everyone loves. Then, stir in the whole milk, vanilla extract, and beaten egg, mixing gently just until combined; overmixing will make the shortcakes tough.
Step 2: Shape and Bake the Shortcakes
Turn the dough out onto a lightly floured surface and knead it gently only a few times, just enough to bring it together. Pat it into a 1-inch thick round and use a biscuit cutter to cut six shortcakes. Arrange them on a parchment-lined baking sheet and bake for 12 to 15 minutes until they’re puffed and golden brown. Let them cool on a wire rack while you move on to the strawberries and whipped cream.
Step 3: Macerate the Strawberries
While the shortcakes are baking, toss your sliced strawberries with the 2 tablespoons of granulated sugar. Let them sit for at least 15 minutes so they soften and release their natural, sweet juices, turning your strawberries juicy and irresistible.
Step 4: Whip the Cream
In a chilled bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream is light, fluffy, and perfectly sweetened—an ideal counterpoint to the buttery shortcake and fresh strawberries.
Step 5: Assemble Your Strawberry Shortcake with Whipped Cream Recipe
Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries over the bottom half, followed by a hearty dollop of whipped cream. Place the top half of the shortcake over the cream, gently pressing together but without squashing all the luscious layers. Serve immediately and prepare for delighted smiles!
How to Serve Strawberry Shortcake with Whipped Cream Recipe
Garnishes
Make your strawberry shortcake even more beautiful and appetizing by garnishing with a whole strawberry on top or a sprinkle of finely chopped fresh mint leaves for a pop of color and freshness. A light dusting of powdered sugar over the assembled shortcakes also adds a charming touch that feels festive and inviting.
Side Dishes
This dessert is rich and satisfying on its own, but if you want to add a little extra something alongside, crisp shortbread cookies or a light fruit salad complement the shortcake wonderfully without overwhelming the delicate flavors. A glass of sparkling rosé or a chilled lemonade could also elevate the entire dessert experience.
Creative Ways to Present
Change up the presentation by serving your Strawberry Shortcake with Whipped Cream Recipe in individual mason jars layered with shortcake pieces, strawberries, and whipped cream for an elegant but casual look. Alternatively, use a trifle bowl for a show-stopping layered dessert that’s perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover shortcakes, store them separately in an airtight container at room temperature for up to 2 days. Keep your strawberries and whipped cream refrigerated and assemble the dessert fresh when ready to serve for the best texture and flavor.
Freezing
You can freeze unbaked shortcake dough or baked shortcakes wrapped tightly to extend their shelf life. Freeze the shortcakes for up to 1 month on a baking sheet before transferring to a freezer bag. When ready to use, thaw at room temperature and warm slightly in the oven before assembling.
Reheating
Reheat shortcakes in a preheated oven at 350°F for about 5 to 7 minutes until warmed through and slightly crisp on the edges. Avoid reheating the strawberries or whipped cream; instead, add fresh toppings for the best flavor and texture.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the best flavor and texture, you can use frozen ones if fresh aren’t available. Be sure to thaw and drain any excess liquid before macerating with sugar to avoid a soggy shortcake.
How do I prevent the whipped cream from turning into butter?
To avoid overwhipping, stop beating as soon as soft peaks form. Using cold cream and a chilled bowl also helps keep the whipped cream stable and fluffy longer.
Can I make the shortcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a reliable gluten-free flour blend, and follow the same instructions. The texture may be slightly different, but still delicious.
What’s the best way to slice the shortcakes for assembly?
Use a serrated knife or a cake leveler for clean, even cuts. This prevents the shortcakes from crumbling while slicing and makes assembling layers easier.
Can I add other fruits to the shortcake?
Definitely! While strawberries are classic, blueberries, raspberries, or sliced peaches make delightful variations. Just macerate the fruit with sugar as you do with the strawberries for maximum flavor.
Final Thoughts
I can’t recommend this Strawberry Shortcake with Whipped Cream Recipe enough—it’s not just a dessert, it’s a celebration of fresh, sweet summer flavors wrapped up in tender, buttery bites topped with the perfect cloud of whipped cream. Give it a try soon; I promise it will become one of your favorite go-to recipes for happy occasions or simply making any day feel special.
Print
Strawberry Shortcake with Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic American dessert featuring tender, buttery shortcakes topped with sweet macerated strawberries and fluffy homemade whipped cream. Perfect for summer gatherings or as an elegant treat any time of year.
Ingredients
Shortcake
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- â…” cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 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, whisk together the flour, granulated sugar, baking powder, and salt thoroughly to ensure an even rise and sweetness.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs, which creates a flaky texture.
- Add Wet Ingredients: Stir in the milk, vanilla extract, and lightly beaten egg gently just until combined. Avoid overmixing to keep the shortcakes tender.
- Shape Dough: Turn the dough onto a lightly floured surface, kneading gently a few times to bring it together. Pat into a 1-inch thick round.
- Cut Shortcakes: Use a biscuit cutter to cut the dough into 6 equal shortcakes and place them on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the shortcakes are golden brown around the edges.
- Cool Shortcakes: Remove from the oven and transfer to a wire rack to cool completely while preparing the toppings.
- Macerate Strawberries: Toss the sliced strawberries with 2 tablespoons of granulated sugar and let rest for at least 15 minutes to release their natural juices and become sweet.
- Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy texture.
- Assemble: Slice each shortcake in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake.
- Serve: Serve immediately to enjoy the shortcakes fresh and tender with sweet, juicy strawberries and creamy whipped topping.
Notes
- Keep your butter cold and handle the dough minimally to ensure flaky shortcakes.
- You can make the shortcakes ahead of time and store them in an airtight container for up to 2 days without losing texture.
- For an extra touch, add a splash of liqueur to the strawberries when macerating for an adult version.
