Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Whisk & Wonder

When I think of summer desserts, classic strawberry shortcake is at the top of my list. Each bite brings a burst of juicy strawberries, fluffy whipped cream, and tender shortcake. I love how easy it is to make this treat, yet it feels like a special occasion dessert. The combination of flavors and textures is simply irresistible. No matter if it’s a family gathering or a simple afternoon indulgence, this recipe brings smiles all around, and I can’t wait to share it with you.

Created by

Mia Jefferson

Last updated on 2026-01-22T09:31:23.011Z

Making classic strawberry shortcake has always reminded me of sunny days spent with my family. I remember the first time I helped my mom whip the cream and layer the strawberries. It felt like magic watching those simple ingredients come together to create something so delicious. I highly recommend using fresh, ripe strawberries for the best flavor; they make all the difference.

This recipe has a great balance of sweetness and creaminess, and I love that it’s incredibly versatile. You can even try adding a hint of vanilla or a splash of lemon juice to the whipped cream for an extra zing. It's a dessert that invites creativity!

        Why You Will Love This Recipe
        Fresh strawberries bursting with flavor
Light and fluffy whipped cream
Tender shortcake that is easy to make

      

The Importance of Fresh Ingredients

Using fresh, ripe strawberries is crucial for creating a truly delicious strawberry shortcake. Look for berries that are vibrant red, firm, and fragrant, as these will provide that juicy burst of sweetness you crave. If strawberries are out of season, consider using frozen strawberries; just make sure to thaw and drain them well to prevent excess moisture in your finished dessert.

When it comes to the cream, opting for heavy cream with at least 36% fat content is key. This fat content allows the cream to whip up beautifully and hold its shape, which is essential when layering on top of the shortcakes. If you would like a lighter option, consider using half-and-half, but be aware that it may not whip as well.

Shortcake Technique Tips

To ensure that your shortcakes are tender and flaky, be careful not to overwork the dough. When mixing the ingredients, stop as soon as everything is combined. The goal is to just incorporate the wet and dry ingredients without activating too much gluten. You can tell the dough is ready when it is slightly sticky but holds its shape when formed into a disc.

For even baking and a lovely golden color, make sure to space the shortcakes at least an inch apart on the baking sheet. This allows hot air to circulate around each piece, ensuring they cook evenly. Keep an eye on them in the last few minutes of baking; they are done when they are lightly golden on top and firm to the touch.

Ingredients

For the Shortcake:

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

For the Topping:

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

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries and 1/4 cup of sugar. Toss gently and set aside to macerate for about 15 minutes.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Stir in heavy cream and vanilla until just combined. Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round and cut out shortcakes using a biscuit cutter.

Bake the Shortcakes

Place the cut shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden. Let them cool slightly.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcakes

Slice the shortcakes in half, layer strawberries and whipped cream between the layers, and top with more strawberries and a dollop of whipped cream. Serve immediately.

Pro Tips

For an added flavor boost, try infusing your whipped cream with a tablespoon of lemon zest or a splash of your favorite liqueur. Additionally, ensure your strawberries are fresh for the best taste.

Serving Suggestions

While traditional strawberry shortcake is delightful on its own, there are several fun ways to elevate this classic dessert. Consider adding a layer of lemon curd for a zesty kick or mixing in a bit of balsamic vinegar with the strawberries to enhance their sweetness. These additions can provide a new depth of flavor that transforms the dessert into something memorable.

For a more substantial dessert, you can transform the shortcake into a layered trifle. Simply break the shortcakes into pieces and layer them with strawberries and whipped cream in a clear glass dish. This presentation adds an elegant touch to gatherings and allows for a more substantial serving size.

Storage and Make-Ahead Tips

If you want to prepare this dessert ahead of time, consider making the shortcake and whipped cream in advance. The shortcakes can be baked, cooled, and stored in an airtight container at room temperature for up to two days. Just make sure to separate layers with parchment paper to prevent sticking.

The whipped cream is best when made fresh, but you can whip it a few hours ahead. To keep it stable, add a teaspoon of cornstarch to the whipped cream while beating, which helps it maintain its texture for longer. Just remember to store it in the refrigerator until you're ready to assemble the shortcakes.

Questions About Recipes

→ Can I make the shortcakes in advance?

Yes, you can prepare the shortcakes a day in advance. Store them in an airtight container at room temperature.

→ What can I use instead of heavy cream?

You can use coconut cream or a dairy-free alternative to whip for a lighter version.

→ How do I store leftovers?

Store any leftovers in the refrigerator but enjoy them within a day for the best texture.

→ Can I use frozen strawberries?

You can, but fresh strawberries yield the best flavor and texture. If using frozen, make sure to thaw and drain excess liquid.