Strawberry Shortcake With Fluffy Whipped Cream

Name: Strawberry Shortcake With Fluffy Whipped Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 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, chilled and cubed; 2/3 cup whole milk; 1 teaspoon vanilla extract; 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: Cakes & Cravings

I absolutely love making Strawberry Shortcake with Fluffy Whipped Cream for gatherings and special occasions! The burst of fresh strawberries combined with the light and airy whipped cream creates a delightful treat that never fails to impress. I cherish the simplicity of the recipe, which highlights the natural flavors of the strawberries while keeping the focus on that lovely creamy texture. Prepare to indulge in a dessert that’s not only visually stunning but also incredibly satisfying to both make and eat!

Created by

Lacey Montgomery

Last updated on 2026-01-24T11:07:17.604Z

Making my own Strawberry Shortcake is one of my favorite kitchen adventures! I remember the first time I made it, thinking it would be complicated, but it turned out to be surprisingly easy. The key is using fresh strawberries that are perfectly ripe; their sweetness enhances the overall flavor of the dessert. I usually slice them, sprinkle a bit of sugar, and let them sit for a while to create that gorgeous syrup that soaks into the cake.

I also enjoy whipping the cream myself because it adds a personal touch. The texture should be fluffy yet firm enough to hold its shape. If you're short on time, using pre-made whipped cream is an option, but I recommend taking that extra few minutes to whip it fresh. It makes all the difference in elevating this classic treat!

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor.
Fluffy whipped cream that complements the cake perfectly.
A timeless dessert that's easy to make for any occasion.

      

Choosing the Best Strawberries

When making Strawberry Shortcake, the quality of your strawberries is crucial. Opt for ripe, in-season strawberries that shine with a vibrant red color and a sweet aroma. These berries will be naturally sweeter and juicier, enhancing the flavor of the dessert. If you can, visit a local farmers' market to select the freshest berries. Avoid any that are overly soft or have blemishes, as they may affect the overall taste and texture of the shortcake.

If fresh strawberries aren't available, consider frozen berries as an alternative. Simply thaw them and drain excess liquid before using. However, keep in mind that fresh strawberries provide a superior texture and intensity of flavor, so look for them when they are in season!

Mastering the Shortcake Texture

Achieving the perfect shortcake texture is all about handling the dough with care. When incorporating the butter, aim for the mixture to resemble coarse sand, with small pea-sized clumps of butter remaining. This technique ensures that your shortcake will be tender and flaky upon baking. Overworking the dough can lead to dense shortcakes, so mix just until combined.

Baking at 425°F (220°C) helps to create a nice rise and golden color quickly. Keep a close eye on them, especially after 15 minutes, to prevent over-baking. Once out of the oven, let them cool for a few minutes before slicing; this allows the interior to slightly firm up for easier handling.

Tips for Perfect Whipped Cream

For the fluffiest whipped cream, chill your mixing bowl and beaters in the refrigerator for about 15 minutes before use. Cold tools help the cream whip faster and achieve peaks more easily. Be careful not to overwhip; once stiff peaks form, stop mixing to prevent the cream from turning grainy or buttery.

If you prefer a sweeter whipped cream, adjust the powdered sugar to taste. Alternatively, you can infuse the cream with flavors like citrus zest or cocoa powder to create variations that complement the strawberries beautifully. Just fold in these additions gently after the cream has reached stiff peaks for best results.

Ingredients

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, chilled and cubed
2/3 cup whole milk
1 teaspoon vanilla extract

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

Adjust the sweetness of the strawberries according to your taste.

Instructions

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries and granulated sugar. Toss gently to coat the strawberries with sugar and let them sit for about 15 minutes to release their juices.

Make the Shortcake

Preheat the oven to 425°F (220°C). In a large mixing bowl, sift together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined. Turn the dough out onto a floured surface and knead gently. Roll or pat to about 1-inch thick, then cut into rounds using a biscuit cutter. Place on a baking sheet and bake for 15-20 minutes or until golden.

Whip the Cream

In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until you achieve stiff peaks.

Assemble the Shortcakes

Slice the shortcakes in half and layer with strawberries and whipped cream. Top with more strawberries and serve immediately.

Enjoy your delicious Strawberry Shortcake fresh for the best flavor!

Pro Tips

For an extra touch, consider adding a hint of lemon zest to the whipped cream for added flavor.

Storage and Make-Ahead Tips

If you want to prepare components ahead of time, store the shortcakes in an airtight container at room temperature for up to two days. You can also prepare the whipped cream a few hours in advance; keep it chilled until ready to serve. For the strawberries, cut and mix them with sugar no more than an hour before serving to ensure they retain their freshness and texture.

Avoid assembling the shortcakes too early, as the moisture from the strawberries can make the shortcake soggy. Assemble them just before serving for the best texture and presentation.

Serving Suggestions

Strawberry Shortcake is a versatile dessert that can be dressed up in various ways. For a gourmet touch, consider adding a layer of lemon curd or fresh mint leaves among the strawberries and cream. A sprinkle of toasted almonds can also add a delightful crunch and contrast to the creamy texture.

This dessert pairs beautifully with a scoop of vanilla ice cream on the side, combining the flavors and textures for an extra indulgent experience. You can even layer the components in a parfait-style glass for an elegant presentation at parties.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but fresh strawberries provide better flavor and texture.

→ Can the whipped cream be made ahead of time?

While you can make the whipped cream ahead, it's best served fresh, as it may lose its fluffiness when stored.

→ What kind of flour should I use?

All-purpose flour works best for a fluffy, tender shortcake.

→ How can I make this recipe gluten-free?

You can use a gluten-free all-purpose flour blend to replace regular flour.