Strawberry Shortcake with Whipped Cream Recipe

When you need a dessert that perfectly captures the joy of early summer, there’s nothing quite like Strawberry Shortcake with Whipped Cream. This timeless treat brings together pillowy homemade shortcakes, sweet and juicy strawberries, and a cloud of freshly whipped cream for a combination that’s sheer bliss in every bite. The recipe shines at celebrations or for simple family suppers—one taste and you’ll see why this classic has endured for generations. If you’re searching for a showstopping yet approachable dessert, Strawberry Shortcake with Whipped Cream belongs on your must-make list.

this Recipe

Ingredients You’ll Need

The magic of Strawberry Shortcake with Whipped Cream lies in its simplicity—fresh, quality ingredients are all you need to create something truly special. Each component adds its own unique flair, ensuring every bite is brimming with flavor, color, and irresistible texture.

• Fresh Strawberries (1½ pounds): Choose ripe berries for the sweetest, juiciest results, and let their natural flavor shine.
• Granulated Sugar (¼ cup for berries + ¼ cup for shortcakes): Macerates the strawberries and sweetens the shortcake dough for just the right balance.
• All-Purpose Flour (2 cups): The backbone of the shortcakes, providing structure and a tender crumb.
• Baking Powder (1 tablespoon): Ensures the shortcakes rise nice and tall—don’t skimp!
• Salt (½ teaspoon): Enhances all the flavors and balances out the sweetness.
• Cold Unsalted Butter (½ cup, cubed): Creates flaky, melt-in-your-mouth texture—make sure it’s cold for the perfect shortcake.
• Whole Milk (⅔ cup): Adds richness and moisture to the dough.
• Vanilla Extract (1 teaspoon for shortcakes, ½ teaspoon for whipped cream): Brings warmth and rounds out all the flavors.
• Heavy Whipping Cream (1 cup): Whips up into luxurious clouds for that signature topping.
• Powdered Sugar (2 tablespoons): Sweetens the whipped cream without graininess.

How to Make Strawberry Shortcake with Whipped Cream

Step 1: Macerate the Strawberries

Start by placing your hulled, sliced strawberries in a medium bowl and sprinkling them with granulated sugar. Toss everything together, then set the bowl aside for at least 30 minutes (longer is totally fine). This encourages the berries to release their juices, resulting in a glistening, sweet strawberry syrup that makes Strawberry Shortcake with Whipped Cream so craveable. If you have time, let them rest longer for even juicier berries!

Step 2: Prepare the Shortcake Dough

Preheat your oven to 425°F (218°C). In a large mixing bowl, thoroughly whisk together the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and cut it in using a pastry cutter or your fingertips. You’re aiming for coarse, pea-sized crumbs—work quickly so the butter stays cold. Pour in the milk and vanilla extract, then gently stir just until the dough comes together. Overmixing will toughen your shortcakes, so keep it light!

Step 3: Shape and Bake the Shortcakes

Lightly flour your work surface, then turn out the dough. Knead it gently a few times—just enough to bring it together—then pat it out to about 1-inch thickness. Use a biscuit cutter to cut the dough into 6 rounds, gathering scraps as needed. Place the biscuits onto a baking sheet and bake for 12 to 15 minutes, until golden brown and puffed. Let them cool for a few minutes on a wire rack before assembling.

Step 4: Whip the Cream

While the shortcakes are cooling, it’s time to make that luscious whipped cream! In a cold mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with a hand mixer (or a sturdy whisk) until soft peaks form—stop once it holds its shape when you lift the beaters. This is the crowning glory of Strawberry Shortcake with Whipped Cream, so be sure to whip it fresh!

Step 5: Assemble Your Strawberry Shortcake with Whipped Cream

Gently slice each shortcake in half horizontally. Spoon a generous portion of macerated strawberries and their syrup over the bottom half, then add a big dollop of homemade whipped cream. Cap it with the top half of the shortcake, and finish with even more strawberries and cream if you’re feeling extra—there’s no such thing as too much!

How to Serve Strawberry Shortcake with Whipped Cream

Garnishes

Top your Strawberry Shortcake with Whipped Cream with a playful flourish! Fresh mint leaves, lemon zest, or a light dusting of powdered sugar add lovely pops of color and flavor. For a little crunch, try sprinkling on some toasted sliced almonds or crushed shortbread cookies. Let your creativity shine—each garnish feels like a signature touch.

Side Dishes

Although this dessert is stunning on its own, it pairs beautifully with simple sides like a crisp glass of rosé, a cold-brew coffee, or even a scoop of vanilla bean ice cream for those who love a little extra indulgence. During brunch, serve it with fresh berries or a fruit salad to keep things feeling light and festive.

Creative Ways to Present

Think outside the box when it comes to serving Strawberry Shortcake with Whipped Cream! Build mini versions in mason jars for a picnic or layer them as parfaits in tall glasses for a dramatic effect. For elegant dinner parties, use ring molds to plate neatly stacked portions, or shape your shortcakes as hearts for a romantic surprise. Each version brings plenty of personality to your table!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Strawberry Shortcake with Whipped Cream (a rare but happy occurrence), store the components separately for the best texture. Keep shortcakes wrapped at room temperature for up to 2 days, strawberries in the fridge up to 2 days, and whipped cream tightly covered and refrigerated for up to 24 hours. Assemble just before serving to keep everything fresh and fabulous.

Freezing

Shortcakes freeze beautifully! Let them cool completely, then wrap tightly in plastic wrap or foil and store in an airtight container for up to a month. When ready to use, thaw at room temperature. Avoid freezing the strawberries or whipped cream—freshness is their secret weapon! Instead, assemble everything after thawing for the very best Strawberry Shortcake with Whipped Cream experience.

Reheating

To re-capture that just-baked warmth, pop shortcake rounds into a low oven (around 300°F) for 5 to 8 minutes, or until heated through. This gently revives their texture without making them dry. Afterward, add freshly macerated strawberries and whipped cream for a dessert that tastes freshly made—almost as if you baked it that very afternoon!

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in a pinch, but fresh berries really provide the best flavor and texture. If using frozen, thaw completely, drain off excess liquid, and toss with sugar as you would fresh. Expect a juicier, slightly softer topping for your Strawberry Shortcake with Whipped Cream.

Why is my shortcake dense instead of fluffy?

Dense shortcakes usually result from overmixing the dough or using warm butter. Make sure the butter is ice-cold and only mix until the dough just comes together. This preserves those little butter pockets, which bake up into tender, flaky layers—exactly what you want in Strawberry Shortcake with Whipped Cream.

Can I make whipped cream without a mixer?

Absolutely! A sturdy whisk and a bit of elbow grease work wonders. Chill your bowl and whisk before starting, then whisk the cream, sugar, and vanilla until soft peaks form. It may take a few minutes, but the payoff is a super-fresh whipped cream perfect for this classic shortcake.

How far in advance can I prepare the components?

You can bake the shortcakes a day ahead and store them tightly wrapped at room temperature. The strawberries can be macerated and kept in the fridge for up to a day. Whip the cream right before serving for optimal fluffiness. Assembling Strawberry Shortcake with Whipped Cream at the last minute gives you the freshest, tastiest results.

Is there a dairy-free or vegan version?

Yes! Swap the butter and milk in the shortcakes with plant-based alternatives (like coconut oil and almond milk), and use a dairy-free whipped topping. Be sure to taste and adjust for sweetness. Strawberry Shortcake with Whipped Cream can be wonderfully inclusive with the right swaps!

Final Thoughts

If you’ve never made Strawberry Shortcake with Whipped Cream from scratch, you’re in for a true treat! This dessert is proof that simple ingredients lovingly combined can create something magical. Gather your berries, whip some cream, and prepare to fall in love—there’s no better way to celebrate strawberry season than with this beloved classic.

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