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; 3/4 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Desserts Made Easy

Whenever I make Classic Strawberry Shortcake With Fresh Cream, I feel like I'm in a culinary paradise. The combination of fluffy biscuits, sweet juicy strawberries, and rich whipped cream never fails to impress. I love how the simplicity of the ingredients allows their flavors to shine. What’s more, this dessert can easily be prepared in under an hour, making it a perfect choice for gatherings. I often find myself indulging in this delightful treat on warm summer days, sharing the joy with friends and family.

Created by

Ella Townsend

Last updated on 2026-01-22T07:43:13.995Z

Making this Classic Strawberry Shortcake has become a cherished tradition in my household. I remember the first time I tried it; the combination of flavors filled my heart with nostalgia. I experimented with different types of strawberries and discovered that using fresh, ripe berries creates the most vibrant and flavorful dessert. The method of layering the ingredients allows for a perfect balance of textures, making each bite a delightful experience.

Over the years, I've honed my technique to ensure that the biscuits are never too dry. The key is to work the dough just enough to hold together without overmixing. A light touch when folding in the whipped cream also makes a difference, keeping it fluffy and airy. If you haven't tried making your own version yet, I highly encourage you to give it a go!

Why You'll Love This Recipe
Tender biscuits that crumble perfectly with each bite
Fresh strawberries bursting with flavor and sweetness
A light and airy whipped cream that complements the cake

Choosing the Right Strawberries

Selecting the best strawberries is crucial for this dessert’s success. Look for berries that are bright red, plump, and fragrant. The sweetness of the strawberries directly influences the overall flavor of your shortcake. Avoid any that are dull or have soft spots, as these are likely past their prime. If fresh strawberries are out of season, you can successfully substitute with frozen strawberries; just make sure to thaw them and drain excess liquid before using.

When preparing your strawberries, macerating them with sugar not only enhances their natural sweetness but also draws out the juices, creating a syrupy coating that complements the shortcake beautifully. Allowing the strawberries to sit for at least 30 minutes helps intensify their flavor. This step is essential because it balances the rich creaminess of the whipped cream and the buttery shortcake.

Mastering Shortcake Texture

The texture of your shortcakes is primarily determined by how you incorporate the butter into the flour mixture. For optimal results, use cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. This technique creates a flaky texture that contrasts wonderfully with the cream and strawberries. If you accidentally overwork the dough, your shortcakes will become tough; handle the dough gently and mix just until combined.

Once rolled out and cut, the thickness of your biscuits matters, too. Aim for about 1-inch thick, as this allows them to rise well while baking. Keep an eye on them in the oven; they should be golden brown on the edges and firm to the touch. Remember, each oven is different, so use visual cues and your sense of touch as indicators for doneness rather than relying solely on time.

Ingredients

Ingredients for the 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
3/4 cup heavy cream

For the Strawberries

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

For the Whipped Cream

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

Notes

Ensure your ingredients are cold for the best texture in the shortcake.

Instructions

Instructions to Make the Shortcake

Prepare the Strawberries

In a large bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit to macerate while you prepare the shortcake.

Make the Shortcake

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

Bake the Biscuits

Turn the dough onto a floured surface and roll it out to about 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Make the Whipped Cream

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

Assemble the Shortcake

Cut the biscuits in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Top with the other half of the biscuit and add more strawberries and whipped cream on top.

Enjoy!

Serve immediately for the best texture and flavor.

Pro Tips

For an extra touch, you can add a splash of lemon juice to the strawberries to enhance their flavor.

Serving Suggestions

To elevate your classic strawberry shortcake, consider adding a splash of liqueur to the strawberries while they macerate, such as Grand Marnier or balsamic vinegar, which adds a unique depth of flavor. Serve immediately after assembling for the best texture, but if you must prepare it in advance, layer the components separately and assemble just before serving to prevent sogginess.

For a fun twist, try experimenting with different fruits. Raspberries, blueberries, or even peaches can offer delightful variations to the traditional flavor profile of strawberry shortcake. They complement the creaminess of the whipped cream while providing their unique flavors, making for an exciting medley of tastes.

Make-Ahead Tips

You can prepare the shortcake biscuits a day in advance. Once baked, let them cool completely before storing them in an airtight container at room temperature to retain their tenderness. Just remember to assemble the shortcake with the strawberries and cream on the day you plan to serve it to ensure the biscuit stays light and fluffy.

The whipped cream can also be made ahead of time; however, to achieve the ideal texture, consider whipping it to soft peaks and then folding it gently into a stabilized whipped cream by adding a tablespoon of cornstarch or gelatin. This small addition helps it hold up well for several hours or even overnight without weeping or deflating.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor, but you can use frozen if needed. Just thaw and drain them before using.

→ How can I make the shortcake ahead of time?

You can prepare the biscuits a day in advance and store them in an airtight container. Assemble just before serving.

→ Can I substitute the heavy cream?

You can use coconut cream or another non-dairy alternative, but the texture may vary.

→ What can I do with leftover strawberries?

Leftover strawberries can be added to smoothies, salads, or enjoyed on their own as a healthy snack.