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Easy Classic Strawberry Shortcake Recipe with Whipped Cream

classic strawberry shortcake with whipped cream - featured image
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A simple, honest dessert featuring tender, flaky biscuits, macerated strawberries, and billowy homemade whipped cream. Perfect for summer gatherings or a quiet weekend treat.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for biscuits)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 3/4 cup cold heavy cream (for biscuits)
  • 1 teaspoon vanilla extract
  • Turbinado sugar for sprinkling (optional)
  • 1 1/2 cups cold heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a medium bowl, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently and let sit at room temperature for at least 20 minutes, stirring occasionally.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place butter in freezer for 10-15 minutes.
  3. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Grate frozen butter into flour mixture using large holes of a box grater. Toss to coat butter pieces in flour.
  4. Make a well in the center and pour in cold heavy cream and vanilla extract. Stir with a fork just until dough comes together. Do not overmix.
  5. Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Fold in half, pat out again, and repeat once more. Pat to final 3/4-inch thickness.
  6. Using a floured biscuit cutter, press straight down (no twisting) to cut out rounds. Place on prepared baking sheet, 2 inches apart. Gather scraps, press together, and cut more biscuits.
  7. Brush biscuit tops with extra heavy cream and sprinkle with turbinado sugar if using. Bake for 12-15 minutes until golden brown. Transfer to a cooling rack for 5 minutes.
  8. While biscuits cool, pour cold heavy cream, powdered sugar, and vanilla extract into a chilled bowl. Beat with a hand mixer on medium-high until soft peaks form, about 2-3 minutes.
  9. Split each warm biscuit in half horizontally. Place bottom half on a plate, spoon macerated strawberries and juice over it, add a dollop of whipped cream, then top with other biscuit half. Add more strawberries and cream on top if desired. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not twist the biscuit cutter. Let strawberries macerate for at least 30 minutes for best flavor. Serve immediately to prevent soggy biscuits. For dairy-free, use full-fat coconut cream and plant-based butter.

Nutrition

Keywords: strawberry shortcake, classic strawberry shortcake, easy strawberry shortcake, homemade strawberry shortcake, summer dessert, strawberry dessert, biscuit shortcake

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