Fresh Strawberry Shortcake with Whipped Cream
Treat yourself to the sweet, timeless delight of Fresh Strawberry Shortcake with Whipped Cream light, fluffy, and bursting with fresh berry flavor! Juicy strawberries are layered over tender, buttery shortcake and topped with clouds of soft, homemade whipped cream for the perfect balance of sweetness and texture.
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
Instructions
- 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.