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Classic Strawberry Shortcake with Perfect Whipped Cream

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This classic strawberry shortcake with whipped cream is a quick and easy dessert made with simple ingredients. Tender, buttery shortcakes are topped with juicy macerated strawberries and light, barely sweetened whipped cream for a comforting and crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar (for shortcakes)
  • 1/4 cup (50g) granulated sugar (for strawberries)
  • 1 tablespoon (14g) baking powder
  • 1/2 teaspoon (3g) salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) heavy cream (for shortcakes)
  • 1 cup (240ml) heavy cream (for whipping)
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (15g) powdered sugar

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the sliced strawberries with 1/4 cup (50g) of granulated sugar. Stir gently to coat. Let them sit at room temperature for at least 15 minutes, stirring occasionally.
  3. In a large bowl, whisk together 2 cups (240g) of flour, 3 tablespoons (36g) of sugar, 1 tablespoon (14g) of baking powder, and 1/2 teaspoon (3g) of salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. Pour in 3/4 cup (180ml) of cold heavy cream. Stir with a fork just until the dough comes together. It will look shaggy and a little dry in spots.
  5. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a 3/4-inch thick rectangle. Use a 2-inch biscuit cutter to cut out rounds. Press straight down without twisting. Gather the scraps, pat them together, and cut out more rounds. You should get about 6 shortcakes.
  6. Place the shortcakes on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra cream and sprinkle with coarse sugar if desired. Bake for 12 to 15 minutes, until golden brown and fragrant. Transfer to a wire rack to cool for at least 5 minutes.
  7. While the shortcakes cool, pour 1 cup (240ml) of cold heavy cream into a chilled bowl. Add 2 tablespoons (15g) of powdered sugar and 1 teaspoon (5ml) of vanilla extract. Whisk by hand or beat with a mixer until soft peaks form.
  8. To assemble, split each shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juice over it. Add a big dollop of whipped cream. Top with the other half of the shortcake. Add another spoonful of berries and a final swirl of cream.

Notes

Keep everything cold for flaky shortcakes. Don’t overmix the dough. Whip cream to soft peaks, not stiff. Serve shortcakes warm for best texture. Shortcakes can be stored at room temperature for up to 2 days; strawberries refrigerated for up to 3 days; whipped cream best eaten same day.

Nutrition

Keywords: strawberry shortcake, whipped cream, easy dessert, classic dessert, summer dessert, quick dessert

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