Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 30 min
Cook time: 20 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, cold and cubed; 1 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Cakes & Desserts

I’ve always been captivated by the delicate balance of flavors and textures in a classic strawberry shortcake. This recipe transports me back to summer picnics where juicy strawberries burst with sweetness, nestled between light, buttery biscuit layers. Each bite of this dessert is a delightful celebration of fresh ingredients and simple preparation. By using only the ripest strawberries and a homemade whipped cream, I've turned this timeless treat into an unforgettable centerpiece for any gathering. It's a recipe that’s as easy to make as it is to love!

Created by

Charity Bowen

Last updated on 2026-01-22T09:01:26.410Z

I still remember the first time I made this classic strawberry shortcake. The aroma of freshly baked biscuits filled my kitchen, and I could hardly wait for them to cool before piling on the luscious strawberries and whipped cream. I discovered that letting the strawberries macerate for a bit really intensifies their sweetness and creates a delicious syrup that seeps into the cake. It’s a simple yet effective trick that transforms this dessert into something extraordinary.

Over the years, I’ve perfected my technique by using a blend of heavy cream and a touch of vanilla in the whipped cream, ensuring that it’s not only fluffy but also rich in flavor. I love serving this dessert with extra strawberries on the side—perfect for those who want that extra burst of berry goodness. Trust me, once you try this classic recipe, it will become a family favorite.

Why You Will Love This Recipe
Fresh strawberries that burst with summer flavor
Fluffy homemade whipped cream that elevates every bite
Perfect for picnics, parties, or a simple family dessert

The Importance of Quality Strawberries

When making a classic strawberry shortcake, the quality of your strawberries is crucial. Opt for seasonal, ripe strawberries that are vibrant red and fragrant, as they will provide the best flavor. If you can’t find fresh strawberries, you can substitute with frozen ones in a pinch, though they may not yield the same texture. To enhance their natural sweetness, let the strawberries macerate with sugar and vanilla for at least 20 minutes; this process draws out their juices, creating a delicious syrup to soak into the shortcake.

Strawberry selection also plays a role in the final dish's presentation. Choose larger berries for a more dramatic look when assembling individual shortcakes, but don't shy away from smaller ones to mix in with the larger pieces. The size variation adds visual interest and a burst of sweetness in every bite.

Mastering the Perfect Shortcake

A key component of the classic strawberry shortcake is the shortcake itself, which should be flaky yet tender. When cutting in the cold butter, aim for a texture resembling coarse crumbs; this ensures the shortcakes will rise beautifully while keeping a light texture. If the butter is too warm or over-mixed, the shortcakes can become dense. For best results, use a pastry cutter or two knives instead of a food processor to handle the butter, preserving its integrity and creating flaky layers.

While patted out into a circle, make sure the dough is about 1 inch thick; this thickness allows for sufficient rise during baking. Keep an eye on your oven – aim for a baking time of 15 to 20 minutes. You'll know they're done when the tops are golden and feel firm to the touch. If you're baking in a dense oven, consider rotating the tray halfway through for even browning.

Whipping the Cream to Perfection

Perfectly whipped cream is vital for an ideal strawberry shortcake experience. Chill your mixing bowl and beaters in the freezer for a few minutes before starting; this helps achieve optimal volume and texture. When whipping the cream, begin at a lower speed to avoid splattering, gradually increasing to medium-high once it thickens. The goal is to reach soft peaks, which means the cream should hold shape but not be overly stiff, allowing it to blend nicely with the strawberries.

If you're looking for a lighter option, you can reduce the powdered sugar and incorporate a splash of milk or half-and-half to increase the creaminess of the whipped topping. Keep in mind that over-whipping can lead to a grainy texture, so watch carefully once soft peaks start to form.

Ingredients

Gather these fresh ingredients for your classic strawberry shortcake:

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, cold and cubed
1 cup heavy cream

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream

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

With these ingredients, you’re all set to create a delightful treat!

Instructions

Follow these steps to make your classic strawberry shortcake:

Prepare the Strawberries

In a bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Toss well and let it sit for about 20 minutes to allow the strawberries to release their juices.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn dough onto a floured surface and gently knead. Pat into a round about 1 inch thick and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.

Whip the Cream

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

Assemble

Once shortcakes are cool, split them in half. Spoon the macerated strawberries over the bottom half, add a generous dollop of whipped cream, and replace the top. Serve immediately, optionally with more strawberries on the side.

Enjoy the delightful layers of this classic dessert!

Pro Tips

For best results, use strawberries at their peak ripeness and avoid over-mixing the dough for tender shortcakes.

Serving Suggestions

Classic strawberry shortcake is delightful on its own, but you can elevate it by adding toppings like crushed nuts or a drizzle of chocolate sauce for a touch of elegance. For a fun twist, consider layering in other fruits such as raspberries or blueberries for a colorful fruit medley that complements the strawberries beautifully. Serve at gatherings alongside refreshing beverages like iced tea or lemonade for a quintessential summer experience.

For smaller servings, try using a muffin tin to shape your shortcakes, which makes them easy to manage during parties. Just be sure to adjust the baking time to about 12-15 minutes, checking for the same golden color.

Storage and Make-Ahead Tips

To keep the components of your strawberry shortcake fresh, store the shortcakes in an airtight container at room temperature for up to two days, while the macerated strawberries can be stored in the fridge for about three days. However, whip the cream just before serving to ensure it remains light and fluffy. If you want to prepare in advance, consider freezing the baked shortcakes. To do this, allow them to cool completely, then wrap them tightly in plastic wrap and foil before freezing. They can be reheated in a 350°F (175°C) oven for about 10 minutes straight from the freezer.

Macerated strawberries can be prepared a day ahead but should be kept in a covered container in the refrigerator to maintain their texture. If they sit too long, they can become overly mushy, so keep this in mind if you plan on making them ahead.

Dietary Adjustments

For a dairy-free or vegan version of the strawberry shortcake, consider swapping the heavy cream with coconut cream or a plant-based whipping cream alternative. Ensure your buttery shortcakes use vegan butter and almond or oat milk instead of dairy. The texture may vary slightly but can still deliver delicious results – particularly during summer when fresh strawberries shine.

If you're looking to reduce the sugar content, you can experiment with substituting granulated sugar with natural sweeteners like honey or maple syrup, adjusting quantities to taste based on their sweetness levels. Just be aware that these substitutions can slightly alter the texture and moisture of your final product.

Questions About Recipes

→ Can I make the shortcake ahead of time?

Yes, you can prepare the shortcakes a day in advance and store them in an airtight container. Just assemble when ready to serve.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free alternative if you're looking for a non-dairy option.

→ Is it possible to freeze the assembled shortcake?

It's not recommended to freeze the assembled shortcake, but you can freeze the shortcakes separately without filling.

→ How do I ensure my whipped cream holds its shape?

Be sure to whip the cream until soft peaks form, and consider adding a tablespoon of cornstarch to stabilize it if you want it to hold longer.