Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 1 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: Sugar Studio

I can't resist a slice of Classic Strawberry Shortcake With Fresh Cream, especially during strawberry season. The sweet, juicy berries paired with the light, fluffy cream make for a nostalgic dessert that everyone loves. I enjoy preparing this treat for family gatherings and special occasions. The best part is that it’s surprisingly easy to make! With just a few simple ingredients, you can create an impressive dessert that tastes even better than it looks. Let's dive in and bring some sunshine to the table with this delightful dessert!

Created by

Helena Wright

Last updated on 2026-02-28T01:09:35.016Z

Making Classic Strawberry Shortcake is more than just baking; it’s about creating memories. I vividly remember the first time I made this dessert for my friends, and their reactions were priceless. The lightness of the cream and the burst of strawberry flavor truly bring a smile to everyone’s face.

Over the years, I've learned that using fresh strawberries is key. I love macerating them with a touch of sugar to enhance their natural sweetness. Also, making your own whipped cream is a game-changer; it’s so much richer and more satisfying than store-bought. Trust me, it’s worth the little extra effort!

Why You Will Love This Recipe
Fresh strawberries bursting with flavor
Light and airy whipped cream that complements the cake perfectly
A show-stopping dessert that's easy to prepare

Perfecting the Shortcake

The shortcake in this classic dessert shines thanks to its light and airy texture. To achieve this, make sure your butter is very cold when you cut it into the flour mixture. The chunkiness of the butter will create pockets of air as the shortcake bakes, leading to a tender crumb. If you find the mixture too dry after adding the cream, add a touch more until it just comes together without becoming sticky, ensuring that your shortcake rises beautifully.

When shaping the dough, avoid overworking it. Pat it gently into a round shape instead of rolling it out, which can toughen the texture. Aim for about one inch thick, as this thickness allows for a nice rise. Keep an eye on the oven; bake until the edges are golden and a toothpick inserted into the center comes out clean. Do not open the oven door unnecessarily, as this can cause the cakes to collapse.

Strawberry Preparation Tips

Selecting ripe strawberries is crucial for the best flavor. Look for berries that are bright red and slightly firm, as they will have the best sweetness. Once hulled and sliced, the added sugar draws out their juices, creating a syrupy mixture that enhances every layer of your shortcake. Allow them to sit for at least 15 minutes; this is essential for the maceration process, which softens the berries and intensifies their flavor. You can even prepare the strawberries a few hours ahead for a more intense taste.

If strawberries are out of season, feel free to substitute with other berries like raspberries or blueberries, or use frozen strawberries. Just be sure to thaw them completely and drain excess liquid to avoid a soggy shortcake. When using frozen fruit, toss them with sugar directly after thawing to create a comparable syrup without the waiting time.

Whipped Cream Mastery

Making the whipped cream seems simple, but the right technique ensures a stable and luscious topping. Use chilled heavy cream straight from the fridge, as warmer cream won’t whip up as well. Start beating on a low speed to avoid splatters, gradually increasing to medium-high until soft peaks form. This will keep the cream airy while also providing stability; if you overbeat, you risk turning it into butter, so watch carefully as it thickens.

Incorporating powdered sugar and vanilla extract not only sweetens the cream but also adds flavor depth. If you need a non-dairy option, consider whipping coconut cream or using store-bought dairy-free whipped topping. Just remember that non-dairy options often contain stabilizers and may not whip up quite the same, so always refer to package instructions for best results.

Ingredients

For the Shortcake

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

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Toss to coat and let them sit for about 15 minutes to macerate.

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, mix the 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 Shortcake

Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and place on a baking sheet. Bake for 15-20 minutes or until golden brown. Let it cool.

Whip the Cream

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

Assemble the Shortcake

Slice the cooled shortcake in half horizontally. Spoon half the strawberries and some juice onto the bottom half. Top with whipped cream, then replace the top half of the shortcake. Add remaining strawberries and cream on top.

Pro Tips

For an extra touch, consider adding a splash of orange liqueur to the strawberries before macerating! It adds a delightful zing that pairs well with the berry flavor.

Serving Suggestions

To create an eye-catching presentation, consider layering the components of your strawberry shortcake in individual glasses for a parfait-style treat. This not only enhances the visual appeal but also allows guests to see the luscious layers of whipped cream and strawberries. You might even garnish with a mint leaf or a dusting of powdered sugar for that extra touch.

Shortcake can also be enjoyed with other toppings or variations. Consider drizzling a bit of chocolate sauce or adding a dollop of lemon curd for a zingy contrast to the sweetness of the strawberries. These adaptations can make each serving unique and entice the taste buds in different ways.

Storage Tips

While strawberry shortcake is best enjoyed fresh, you can store components separately to maintain their integrity. The shortcake can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Do not refrigerate it, as this can lead to a soggy texture.

For the strawberries, store them in the refrigerator in a covered container. You can keep the macerated strawberries for up to 48 hours. The whipped cream, however, is best when consumed the same day. If you need to prepare it in advance, consider stabilizing it by adding a small amount of cornstarch. This way, it holds its shape and texture longer, allowing you to enjoy your dessert over a couple of days without losing quality.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are recommended for best flavor, you can use thawed frozen strawberries. Just be aware that they may be a bit softer.

→ How do I store leftover shortcake?

Store leftover shortcake components separately. The strawberries and whipped cream should be refrigerated, and the shortcake can be kept in an airtight container at room temperature for a couple of days.

→ Can I make the whipped cream in advance?

Yes, you can make the whipped cream ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a light whip before serving.

→ Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour. The texture may vary slightly, but it should still be delicious!