Fresh Strawberry Shortcake with Whipped Cream is a timeless dessert that celebrates simplicity, freshness, and pure comfort. With tender, buttery shortcake layers, juicy sweetened strawberries, and clouds of lightly sweetened whipped cream, this dessert is all about letting quality ingredients shine. It’s light yet indulgent, rustic yet elegant, and perfect for showcasing fresh strawberries at their peak.

Why I Love This Recipe

I love this recipe because it feels fresh, homemade, and comforting all at once. The sweetness of ripe strawberries paired with soft shortcake and fluffy whipped cream is unbeatable. It’s not overly sweet, incredibly versatile, and always looks stunning despite being easy to prepare.

Why This Is a Must-Try Dish

• Showcases fresh, seasonal strawberries
• Light, refreshing, and not overly sweet
• Perfect for gatherings and special occasions
• Easy to prepare with simple pantry ingredients
• A classic dessert that never goes out of style

This is the kind of dessert that pleases everyone—from kids to adults.

Recipe Overview

• Course: Dessert
• Cuisine: American / British-inspired
• Preparation Time: 25 minutes
• Cooking Time: 15–18 minutes
• Total Time: About 45 minutes
• Servings: 6 servings
• Calories: Approx. 340–380 calories per serving

Ingredients

For the Shortcake

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup cold milk or cream
• 1 teaspoon vanilla extract

For the Strawberries

• 2½ cups fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice

For the Whipped Cream

• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Cooking Directions

1. Prepare and bake tender shortcakes.
2. Macerate strawberries to release natural juices.
3. Whip cream until soft and fluffy.
4. Assemble layers just before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Strawberries

• Combine sliced strawberries, sugar, and lemon juice in a bowl.
• Toss gently and let sit for 15–20 minutes until juicy.

Step 2: Make the Shortcake Dough

• Preheat oven to 200°C (400°F).
• In a bowl, whisk flour, sugar, baking powder, and salt.
• Cut in cold butter until mixture resembles coarse crumbs.
• Add milk and vanilla; mix gently until just combined.

Step 3: Bake the Shortcakes

• Turn dough onto a floured surface and gently pat to 1-inch thickness.
• Cut into rounds or squares.
• Place on a lined baking tray.
• Bake for 15–18 minutes, until lightly golden.
• Cool slightly.

Step 4: Whip the Cream

• Beat chilled cream, powdered sugar, and vanilla until soft peaks form.

Step 5: Assemble

• Slice shortcakes in half.
• Spoon strawberries and juices over the bottom half.
• Add a generous dollop of whipped cream.
• Top with the other half of the shortcake.

How to Serve This Recipe

Serve immediately while the shortcake is slightly warm or completely cooled. Garnish with:

• Extra strawberries
• A dusting of powdered sugar
• Fresh mint leaves

Perfect on its own or paired with tea or coffee.

Recipe Tips

• Use cold butter and milk for flaky shortcakes.
• Do not overmix the dough.
• Chill bowl and beaters for whipped cream.
• Assemble just before serving to prevent sogginess.

Variations

Chocolate Strawberry Shortcake

Add cocoa powder to the shortcake dough.

Lemon Shortcake

Add lemon zest to the dough and whipped cream.

Angel Food Version

Use angel food cake for a lighter texture.

Vegan Option

Use plant-based butter, milk, and coconut whipped cream.

Mixed Berry Shortcake

Combine strawberries with blueberries and raspberries.

Freezing and Storage

• Shortcakes: Freeze baked shortcakes for up to 2 months.
• Strawberries: Best used fresh; not ideal for freezing once macerated.
• Whipped Cream: Best fresh; can be stabilized for longer storage.
• Refrigerator: Assembled shortcakes should be eaten within 24 hours.

Special Equipment Needed

• Mixing bowls
• Pastry cutter or fork
• Baking tray
• Electric mixer or whisk

Frequently Asked Questions (FAQ)

Q: Can I make shortcakes ahead of time?
Yes, bake them a day ahead and store airtight.

Q: Can I use store-bought cake?
Yes, but homemade offers better texture and flavor.

Q: Can I reduce the sugar?
Absolutely—adjust based on strawberry sweetness.

Q: Why are my shortcakes dense?
Overmixing or warm butter can cause dense cakes.

Conclusion

Fresh Strawberry Shortcake with Whipped Cream is a dessert that captures the beauty of simple ingredients coming together perfectly. Light, fruity, and irresistibly comforting, it’s a recipe that belongs in every home baker’s collection. Whether for celebrations or everyday indulgence, this classic treat never fails to delight.