Fresh Strawberry Shortcake With Whipped Cream

Name: Fresh Strawberry Shortcake With Whipped Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 cup sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons sugar; 1 cup heavy whipping cream; 2 tablespoons sugar; 1 teaspoon vanilla extract

Highlighted under: Oven-Kissed Treats

I absolutely love making fresh strawberry shortcake on warm, sunny days. The combination of sweet, juicy strawberries with light and fluffy whipped cream is simply irresistible. This recipe is a family favorite, allowing the natural flavors of the fruits to shine through. I promise you, the homemade biscuits elevate this classic dessert to another level, ensuring every bite is a delightful mix of textures and tastes. Trust me, as soon as you try it, you'll see why this has become a staple in our home.

Created by

Lillian Hayes

Last updated on 2026-02-23T19:21:36.310Z

When I first made this fresh strawberry shortcake, I was amazed at how simple and delicious it turned out. The secret is to use freshly picked strawberries, as they bring a burst of flavor that frozen ones just can't replicate. I recommend letting them sit with a sprinkle of sugar for a bit, enhancing their sweetness even more.

Moreover, the homemade whipped cream truly makes a difference. I whip my cream until it forms soft peaks, stopping just short of making butter. This light, airy texture complements the rich strawberries perfectly. Don't forget to make extra cream; it's too delicious to skimp on!

Why You Will Love This Recipe
Sweet and juicy strawberries bursting with flavor
Fluffy homemade biscuits that melt in your mouth
Irresistible whipped cream that adds a luscious finish

Mastering the Biscuit Technique

The key to achieving those delightful fluffy biscuits lies in not overworking the dough. Once you mix in the heavy cream, handle it just enough to bring it together. If the dough feels too sticky, you can sprinkle a little extra flour while kneading. This helps maintain that soft, mouth-melting texture that pairs perfectly with the strawberries.

Additionally, using cold butter is crucial. It creates pockets of steam during baking, ensuring your biscuits rise beautifully and have that flaky texture. If you don’t have unsalted butter on hand, you can use salted butter but reduce the added salt in the recipe to maintain balance.

Perfecting the Strawberries

For the best flavor, choose ripe strawberries that are deep red and fragrant. If your strawberries are not sweet enough, the extra sugar will enhance their natural sweetness without overwhelming the dessert. Letting them sit for 10 minutes allows the sugar to draw out the juices, resulting in a luscious strawberry syrup that adds even more flavor to your shortcake.

You can also experiment with the type of sweetener used. Instead of granulated sugar, try using honey or maple syrup for a unique twist. Just keep in mind to adjust the quantity since they are sweeter than regular sugar.

Whipped Cream Tips

When whipping the cream, ensure your mixing bowl and beaters are chilled to help produce the best volume. I often place them in the freezer for about 10 minutes before whipping. Aim for soft peaks, which means the cream holds its shape but is still silky in texture. If you accidentally whip it too much, you can save it by gently folding in a little more unwhipped cream to lighten it up.

For a flavored variation, consider infusing the whipped cream with lemon zest or a splash of almond extract for a unique twist that complements the strawberries beautifully. This can elevate the flavor profile without much extra effort.

Ingredients

Gather the following ingredients to create your Fresh Strawberry Shortcake:

For the Biscuits

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

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar

For the Whipped Cream

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

With these ingredients ready, you're set to whip up a delightful dessert!

Instructions

Follow these steps to create your scrumptious Fresh Strawberry Shortcake:

Make the Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, combine flour, baking powder, salt, and sugar. Using a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough out onto a floured surface and knead gently. Roll out to about 1-inch thickness, then cut into circles and place on a baking sheet.

Bake the Biscuits

Bake the biscuits for about 12-15 minutes or until golden. Remove from the oven and let them cool slightly.

Prepare the Strawberries

While the biscuits cool, toss the sliced strawberries with sugar in a bowl. Let them sit for about 10 minutes to release their juices.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream with sugar and vanilla extract until soft peaks form. Be careful not to over-whip.

Assemble the Shortcakes

Split the biscuits in half. Layer the bottom half with strawberries, drizzle with some juices, and dollop with whipped cream. Place the top half of the biscuit over the cream and add more strawberries and cream on top.

Enjoy your delicious Fresh Strawberry Shortcake!

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice to the strawberries. It brightens the flavor beautifully!

Make-Ahead and Storage

You can prepare the biscuits and whipped cream a few hours ahead of time. Store the biscuits in an airtight container at room temperature to keep them fresh. The whipped cream can be kept in the refrigerator for up to 24 hours. Just be sure to give it a gentle stir before using, as it may separate slightly.

As for the strawberries, it's best to prepare them shortly before serving. If they sit too long, they may become overly soggy. If you must prepare them in advance, cut and mix them, but add the sugar only when you're ready to assemble the shortcakes.

Serving Suggestions

This fresh strawberry shortcake can be dressed up in various ways. Try adding a layer of lemon curd or a sprinkle of crushed nuts on the whipped cream for added texture and flavor. A sprig of mint on top also adds a lovely visual and aromatic touch.

For a fun twist, consider substituting the strawberries with other berries like blueberries or raspberries. You could even mix different fruits for a delightful summer medley! Adjust the sugar based on the sweetness of the substitute fruits.

Troubleshooting Common Issues

If your biscuits don't rise as expected, it could be due to old baking powder. Always check the expiration date before use. Also, ensure your oven is properly preheated; an oven thermometer can help confirm the accuracy of the temperature.

If your whipped cream becomes too runny, it's likely that it hasn't been whipped long enough. Next time, try adjusting your beaters to a higher speed gradually as the cream starts to thicken, or beat 'til just reaching soft peaks to avoid over-whipping.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

While fresh strawberries are recommended for the best flavor, you can use frozen ones in a pinch. Just make sure to thaw and drain any excess liquid.

→ How do I store leftover shortcake?

If you have leftovers, store the components separately in airtight containers in the fridge. The biscuits can be kept for up to two days, while the strawberries and whipped cream are best consumed within one day.

→ Can I make the biscuits ahead of time?

Absolutely! You can prepare the biscuit dough, cut them out, and refrigerate until you're ready to bake.

→ What can I substitute for heavy cream?

If you're looking for a lighter option, you can use half-and-half or coconut cream for the whipped topping, but the texture and richness will differ.