Fresh Strawberry Shortcake with Whipped Cream

There’s something timeless and charming about Strawberry Shortcake. This dessert captures the essence of summer with sweet, juicy strawberries nestled between tender, buttery biscuits and topped with clouds of whipped cream. It’s a nostalgic favorite that’s both elegant and easy to make. Perfect for picnics, parties, or family gatherings, this classic treat never fails to impress.

Why You’ll Love This Recipe

• Fresh and vibrant: Bursting with ripe strawberries and real whipped cream.
• Easy and quick: No fancy equipment or complicated steps required.
• Versatile: Works beautifully for spring celebrations, summer picnics, or a cozy dessert at home.
• Make-ahead friendly: Bake the shortcakes ahead and assemble just before serving.
• Classic flavor: A comforting blend of buttery biscuit and sweet cream that’s loved by all ages.

Ingredients

For the Shortcakes

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup whole milk or heavy cream
• 1 teaspoon pure vanilla extract

For the Strawberry Filling

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare the strawberries: Combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently, cover, and let them sit for about 30 minutes to release their natural juices.
2. Make the shortcake dough: Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
3. Add liquid ingredients: Stir in milk and vanilla extract just until a soft dough forms. Avoid overmixing.
4. Shape and bake: Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Use a biscuit cutter to cut out rounds. Place them on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden brown.
5. Make the whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6. Assemble the shortcakes: Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries and juice onto the bottom half, top with whipped cream, and place the top biscuit over it. Add more cream and strawberries on top if desired.

Tips & Variations

• Use fresh strawberries: They add the best flavor and natural sweetness.
• Make it dairy-free: Substitute coconut cream for the whipped cream and plant-based butter for the biscuits.
• Try other fruits: Replace strawberries with mixed berries, peaches, or raspberries for variety.
• Add flavor twists: A touch of lemon zest or almond extract in the dough adds a unique aroma.
• For extra indulgence: Drizzle with melted white chocolate before serving.

Storage & Freezer Instructions

• Refrigerator: Store baked shortcakes separately from strawberries and cream. Keep them in an airtight container for up to 3 days.
• Freezer: Freeze baked shortcakes for up to 2 months in a sealed bag. Thaw at room temperature before serving.
• Whipped cream: Best used fresh, but can be stored up to 24 hours in the fridge.
• Strawberry mixture: Keep refrigerated for up to 2 days; re-stir before using.

Serving & Pairing Ideas

• Serve with fresh mint leaves for a pop of color.
• Add a scoop of vanilla ice cream for an even richer dessert.
• Pair with iced tea, lemonade, or sparkling water for a refreshing combination.
• For a fancy touch, sprinkle crushed pistachios or shaved chocolate on top.
• Make mini versions in jars for picnics or parties, easy to serve and adorable!

Frequently Asked Question

Can I make strawberry shortcake ahead of time?

Yes. You can bake the biscuits a day ahead and store them in an airtight container. When ready to serve, reheat lightly in the oven and assemble with fresh strawberries and cream.

What’s the best substitute if I don’t have fresh strawberries?

Frozen strawberries work, but thaw and drain them first. Toss with sugar and lemon juice to enhance flavor.

How can I make the biscuits extra fluffy?

Keep the butter cold and handle the dough minimally. Overmixing can make biscuits dense. Cold butter helps create those soft, flaky layers.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream tastes fresher and allows you to control sweetness and texture. It’s worth the extra few minutes!

Ready to Make It?

This strawberry shortcake recipe delivers all the charm of homemade baking, buttery biscuits, juicy strawberries, and luscious cream in every bite. Whether it’s for a special gathering or a quiet afternoon treat, it’s sure to become a dessert you’ll crave again and again. Don’t forget to save or share this recipe so you can enjoy it all season long.

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