Strawberry Shortcake with Whipped Cream

Embrace the taste of summer with this classic Strawberry Shortcake recipe. Featuring fluffy, golden-brown biscuits, sweet macerated strawberries, and generous dollops of homemade whipped cream, it's a timeless dessert that's surprisingly easy to make. Perfect for picnics, potlucks, or a simple, sweet ending to any meal.

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The secret to this unforgettable dessert lies in its three core components. The biscuits are tender and slightly sweet, providing the perfect base. The strawberries are left to macerate with sugar, creating a luscious, syrupy sauce. Finally, the light and airy whipped cream ties everything together for a truly heavenly bite.

Ingredients

• For the Biscuits
• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 2/3 cup (160 ml) whole milk
• 1 teaspoon pure vanilla extract
• For the Strawberries
• 1 lb (450 g) fresh strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon fresh lemon juice
• For the Whipped Cream
• 1 cup (240 ml) heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 3

Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.

Step 4

Stir in milk and vanilla extract until just combined. Do not overmix.

Step 5

Turn dough onto a lightly floured surface, gently pat into a 1-inch (2.5 cm) thick rectangle.

Step 6

Cut out 6 rounds using a 2.5-inch (6 cm) biscuit cutter. Place biscuits on the prepared baking sheet.

Step 7

Bake for 15–18 minutes, until golden brown. Remove and let cool slightly.

Step 8

While biscuits bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for at least 15 minutes until juices form.

Step 9

For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract with a mixer until soft peaks form.

Step 10

To assemble: Slice biscuits in half horizontally. Spoon strawberries and their juices over the bottom half, top with whipped cream, and finish with the biscuit top. Add more strawberries and cream if desired.

Zusatztipps für die Zubereitung

For extra flavor, add a touch of orange zest to the strawberries.

Varianten und Anpassungen

Substitute store-bought sponge cake if preferred.

Serviervorschläge

Serve immediately for best texture.

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Now that you have the perfect recipe, it's time to assemble and enjoy. Layer the components generously and serve right away to experience the delightful contrast of warm biscuits, juicy berries, and cool cream. It’s a dessert that’s guaranteed to bring smiles to everyone's faces.

Recipe Questions & Answers

→ Can I make the biscuits ahead of time?

Yes, bake the biscuits up to a day in advance. Store them in an airtight container at room temperature. Refresh in a 350°F oven for 5 minutes before assembling.

→ How do I prevent the biscuits from becoming soggy?

Assemble just before serving. If preparing ahead, keep components separate. The strawberry juices will quickly soften the biscuits, so timing matters for the best texture.

→ Can I use frozen strawberries?

Fresh strawberries work best as they hold their shape and release the right amount of juice. If using frozen, thaw completely and drain excess liquid before tossing with sugar.

→ What's the best way to macerate the strawberries?

Combine sliced berries with sugar and lemon juice, then let sit at room temperature for at least 15 minutes. This draws out natural juices, creating a sweet syrup that soaks into the biscuits.

→ Can I substitute the heavy cream?

For whipped cream, heavy cream is essential as it whips properly. Coconut cream can work as a dairy-free alternative, though the texture and flavor will differ slightly.

→ How should I store leftovers?

Store assembled shortcake in the refrigerator for up to 4 hours, though it's best enjoyed immediately. Unassembled components keep separately—biscuits at room temperature for 2 days, strawberries refrigerated for 2 days, and whipped cream for 24 hours.