Strawberry Shortcake With Fluffy Whipped Cream

Name: Strawberry Shortcake With Fluffy Whipped Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 2/3 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon lemon juice; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Oven Classics

I’ve been making strawberry shortcake for years, and each time it brings joy to my family and friends. The combination of sweet, juicy strawberries layered with soft, buttery shortcakes and airy whipped cream creates a dessert that’s both indulgent and refreshing. This recipe is easy to follow and perfect for sunny days or special occasions. My secret is using fresh strawberries and taking the time to whip the cream to the perfect fluffiness, elevating the whole experience. Trust me, this dessert will never disappoint!

Created by

Callie Morgan

Last updated on 2026-01-24T10:19:11.600Z

When I first attempted this strawberry shortcake recipe, I realized how the balance of flavors could transform a classic dessert. The sweet strawberries blend beautifully with the fluffy whipped cream, and the combination just bursts with freshness. I've found that letting the strawberries macerate in sugar for a little while helps to draw out their juices, making them even more delicious.

The shortcakes are light yet rich, and they absorb the strawberry juices wonderfully. To ensure the cream is light as air, I chill my mixing bowl and beaters beforehand, which really makes a difference in texture. I hope you enjoy making this as much as I do!

Why You'll Love This Recipe
The delightful interplay of textures – soft, fluffy, and juicy
Perfectly balanced sweetness that tantalizes the taste buds
Easy to make – this recipe is accessible for bakers of all levels

Choosing the Best Strawberries

When making strawberry shortcake, the quality of your strawberries is paramount. Look for bright red berries that are firm to the touch and free of blemishes. I recommend visiting a local farmer's market for the freshest options. If you're using store-bought strawberries, be sure to give them a gentle rinse and trim the green tops to maximize sweetness and flavor. The natural sugars in ripe strawberries will enhance the overall taste of your dessert.

If you’re in a pinch or strawberries are out of season, frozen strawberries can be a substitute. However, be sure to thaw them completely and drain excess liquid to avoid a soggy shortcake. Tossing them with a bit of sugar and a splash of lemon juice, as directed in the recipe, helps to reactivate their sweetness, making them a decent option.

Mastering the Shortcake Texture

Achieving the ideal shortcake texture is all about handling the dough carefully. When you cut in the butter, you want to create pea-sized pieces without fully incorporating them. This step ensures flakiness; the melted butter in the oven creates steam that puffs the layers. If your dough feels too dry, add an extra tablespoon of cream, but be cautious – overworking the dough will lead to tough shortcakes.

Patting the dough out to 1-inch thick is key for baking. You should use a light touch, as rolling can develop gluten, resulting in a denser texture. If you're finding that the dough is sticking, dust your work surface lightly with flour, but be mindful not to add too much, as it can affect the final result.

Tips for Perfect Whipped Cream

For the best whipped cream, ensure your bowl and beaters are cold. This helps the cream to whip up more efficiently and increases the volume. I like to chill my mixing bowl and beaters in the freezer for about 10-15 minutes before starting. When adding powdered sugar and vanilla extract, mix on a medium speed until soft peaks form; this usually takes 3-5 minutes. Soft peaks indicate that your whipped cream is ready to hold shape without becoming overly stiff.

If you find that your whipped cream has become too stiff or grainy, gently fold in a tablespoon of cold heavy cream until the texture smooths out. And remember, whipped cream is best used fresh, so try to serve it immediately or store it in the refrigerator for a couple of hours at most.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
2/3 cup heavy cream
1 teaspoon vanilla extract

For the Strawberries

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

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently and let them sit for about 15 minutes until they release their juices.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined.

Bake the Shortcakes

Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut out circles using a biscuit cutter. Place on a baking sheet and bake for 15-20 minutes, or until golden brown.

Whip the Cream

In a chilled bowl, add heavy cream, powdered sugar, and vanilla. Whip until soft peaks form, being careful not to over-beat.

Assemble the Shortcakes

Cut the shortcakes in half horizontally. Layer the bottom half with strawberries, add a generous dollop of whipped cream, and place the top half back on. Add more strawberries and whipped cream on top, if desired.

Pro Tips

Chilling your mixing tools before whipping the cream will help achieve a fluffy texture. Additionally, feel free to experiment with different fruits, such as blueberries or peaches, for a delicious twist!

Storing and Making Ahead

Strawberry shortcake is a delightful treat that's best enjoyed fresh, but you can prepare components in advance. The shortcakes can be baked a day ahead and stored in an airtight container at room temperature. For the strawberries, once mixed with sugar and lemon, they can sit in the refrigerator for up to 24 hours, which allows their juices to intensify.

However, if you’re making the whipped cream ahead of time, it might lose its volume. For best results, consider whipping it just before assembly. If you must prepare it in advance, simply re-whip it for a few seconds to restore its fluffiness.

Serving Suggestions

Serve your strawberry shortcake as is for a classic dessert, or get creative by adding a layer of lemon curd or a drizzle of balsamic glaze over the strawberries for added depth of flavor. You can also experiment with different types of berries or a mixture of berries for a colorful and vibrant presentation.

For a fun twist, consider turning the shortcake into individual parfaits. Layer crumbled shortcake, strawberries, and whipped cream in glass cups for an elegant and easy-to-serve version that looks stunning at any gathering.

Scaling Your Recipe

If you're looking to serve a crowd, this recipe is easily scalable. You can double or even triple the ingredients without any alterations to the method. Just ensure to bake the shortcakes in batches or use multiple baking sheets, keeping an eye on them for even cooking.

For larger gatherings, you might want to make mini versions of the shortcakes. Simply use a smaller biscuit cutter to yield bite-sized treats, which are perfect for parties or potlucks. Adjust the assembly process accordingly to keep components balanced in each mini serving.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are ideal for maximum flavor, you can use frozen strawberries if they are thawed and drained of excess water.

→ How can I make the shortcakes ahead of time?

You can bake the shortcakes a day in advance. Store them in an airtight container at room temperature, and assemble them with strawberries and whipped cream just before serving.

→ Is there a gluten-free alternative for the shortcake?

Yes! You can substitute the all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum for proper texture.

→ How long can I store the assembled shortcakes?

Assembled shortcakes are best enjoyed immediately. However, if you have leftovers, cover them and store in the refrigerator for up to a day.