Fresh Strawberry Shortcake With Whipped Cream

Name: Fresh Strawberry Shortcake With Whipped Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Modern Baking Ideas

I absolutely love making Fresh Strawberry Shortcake with Whipped Cream, as it brings together the vibrant flavors of sun-ripened strawberries and fluffy whipped cream. This delightful dessert is perfect for warm afternoons or festive gatherings. The light and airy shortcake base complements the juicy berries perfectly, creating a satisfying treat that is both simple and elegant. I enjoy serving this dessert to family and friends, who always rave about its fresh taste and inviting presentation.

Created by

Dorothy Finch

Last updated on 2026-02-23T20:26:37.088Z

Making Fresh Strawberry Shortcake has become one of my favorite culinary adventures. The combination of fresh strawberries, sweet whipped cream, and tender shortcake is a classic that never fails to impress. I remember the first time I tried adding a touch of vanilla extract to the whipped cream—it elevated the flavor and added a lovely aroma that filled the kitchen!

I've experimented with various techniques to ensure the shortcake turns out perfectly each time. My secret? Letting the shortcake cool completely before adding the whipped cream and strawberries. This keeps the layers light and prevents sogginess, resulting in a dessert that's incredibly delicious!

Why You'll Love This Recipe
Deliciously fresh strawberries bursting with flavor
Light and fluffy whipped cream that enhances every bite
A classic dessert that always impresses guests

Perfecting the Shortcake

When making the shortcake for your Fresh Strawberry Shortcake, it’s essential to use cold, cubed butter. This is what will create those irresistible flaky layers in the dough. The key is to cut the butter into the dry ingredients until you achieve a texture resembling coarse crumbs. Avoid overworking the dough since this can lead to a denser final product. Aim for a balance between mixing and maintaining the butter in small pieces; this is crucial for a light and airy shortcake.

Once you’ve shaped the dough and cut it into wedges, place them on a parchment-lined baking sheet. This not only ensures easy cleanup but also helps the shortcakes develop golden edges without sticking. Keep an eye on them in the oven; you want to pull them out when they turn golden brown, around the 15 to 20-minute mark. An underbaked shortcake may turn gummy, while an overbaked one will be overly dry.

Whipping Cream to Perfection

Whipping cream can sometimes be tricky, but with the right technique, you can achieve velvety, soft peaks. Start with a chilled mixing bowl; I like to place mine in the freezer for about 10 minutes before whipping. Combine the heavy cream, powdered sugar, and vanilla extract, then use an electric mixer on medium speed. Watch closely—once you see soft peaks forming, stop whipping! Overwhipped cream can turn into butter, so it's better to err on the side of caution.

Incorporating powdered sugar instead of granulated sugar not only sweetens the cream but also stabilizes it, making it less likely to weep over time. If you plan to make this dessert in advance, consider adding a tablespoon of cornstarch to the whipped cream. This will help maintain its structure for a longer period, ensuring a beautiful presentation when serving your shortcakes.

Serving and Storing Tips

Assembling your Fresh Strawberry Shortcake is your chance to get creative! For an elevated presentation, consider layering the strawberries, whipped cream, and shortcake into glasses for a parfait-like dessert. Not only does this look stunning, but it also allows guests to take a little of everything in each bite. You can garnish with a whole berry or a sprig of mint for an extra touch of elegance.

If you have leftover shortcake, store it in an airtight container for up to two days at room temperature. However, if you want to keep it longer, consider freezing the unassembled shortcake. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to two months. Whenever you’re ready to enjoy, simply thaw, reassemble with fresh strawberries and whipped cream, and savor the delightful combination. This makes it a great make-ahead option for gatherings!

Ingredients

For the Shortcake

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

For the Topping

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Berries

In a mixing bowl, combine sliced strawberries with 1/4 cup of granulated sugar. Toss gently and set aside for about 30 minutes to allow the juices to release.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, 1/2 cup of sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla until just combined.

Bake

Turn the dough onto a floured surface and shape into a 1-inch thick round. Cut into 8 wedges and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.

Whip the Cream

In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Assemble the Shortcake

Once the shortcakes have cooled, slice them in half and layer with strawberries and whipped cream. Replace the top and serve immediately.

Pro Tips

For an enhanced flavor, try adding a splash of lemon juice to the strawberries or infusing the whipped cream with mint leaves before whipping.

Variations to Try

While fresh strawberries are the star of this dessert, you can easily switch up the fruits based on what's in season or your personal preference. Raspberries, blueberries, or even peaches work beautifully as substitutes. Each fruit brings its unique flavor profile, so feel free to experiment. If you want a mixed berry shortcake, toss three or four types of berries together for a colorful, fruity explosion.

For a richer flavor, consider adding lemon zest to the shortcake mixture. This will provide a refreshing brightness that balances the sweetness of the strawberries. You can also infuse your whipped cream with flavors like almond extract or even a splash of liqueur for an adult twist.

Troubleshooting Common Issues

One common issue when making shortcakes is ending up with dense texture. This usually happens if the butter is overmixed into the flour. Always keep an eye on the dough and remember that some small lumps of butter should remain. If you accidentally overbake it, a warm strawberry sauce can be a great way to moisten the shortcake when serving.

If your whipped cream doesn't maintain its shape after serving, it might need more stabilization. Consider using stabilizer options like gelatin or purchasing a powdered whipping cream stabilizer from the store, which can help keep the cream firm even in warmer conditions.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield the best flavor and texture. If using frozen, thaw and drain them well to avoid excess moisture.

→ How can I make this recipe gluten-free?

Substitute all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum.

→ How long can I store the shortcakes?

You can store the shortcakes in an airtight container at room temperature for up to 2 days. It's best to add the whipped cream and strawberries right before serving.

→ Can I make the shortcake ahead of time?

Absolutely! You can bake the shortcakes a day in advance and store them in an airtight container. Just assemble them before serving.