Introduction

Strawberry shortcake is a classic summer dessert that combines tender, flaky biscuits with sweet, fresh strawberries and fluffy whipped cream. This recipe guides you through creating homemade shortcakes and a luscious strawberry topping for a truly delightful treat.

Strawberry Shortcake with Fresh Strawberry Topping and Whipped Cream Recipe - Recipe Image

Ingredients

1 batch of Fresh Strawberry Topping*
3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter (1 & 1/2 sticks)
1 large cold egg
3/4 cup cold buttermilk**
1-2 tablespoons cold buttermilk or ice water
2 cups heavy cream***
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Step 1: Start by making the Fresh Strawberry Topping. Cover it and set aside to thicken. It can be served at room temperature or chilled in the fridge.
Step 2: Prepare the shortcake. In a large bowl, whisk together the flour, granulated sugar, kosher salt, and baking powder.
Step 3: Chop the cold butter into small chunks using a knife.
Step 4: Add the butter to the flour mixture and use a pastry cutter to blend it in until you get a crumbly texture with pea-sized butter pieces.
Step 5: In a small bowl or measuring cup, whisk the cold egg into the cold buttermilk.
Step 6: Pour the buttermilk and egg mixture into the flour and gently stir with a rubber spatula until a shaggy dough forms. It’s fine if some flour remains visible.
Step 7: Flour your hands and knead the dough a few times in the bowl, pressing in loose flour. If too dry, add 1 tablespoon of cold buttermilk or ice water to help it come together.
Step 8: Turn the dough onto a floured surface and roll it into a rectangle about 9 by 13 inches. Fold the dough into halves, then quarters, then once more. Pat it smooth and roll again to about 1 1/4 inches thick.
Step 9: Use a floured 2 1/2 inch biscuit cutter to cut out biscuits. Press straight down without twisting to ensure they rise properly.
Step 10: Re-roll scraps and continue cutting more biscuits.
Step 11: Place the shortcakes snugly together in a buttered cast iron skillet or greased 9×9 inch baking pan to encourage upward rising.
Step 12: For best results, freeze the prepared biscuits in the pan for about 20 minutes while preheating the oven to 425°F.
Step 13: Brush the tops of the biscuits with buttermilk or heavy cream, then sprinkle with sugar for a crunchy finish.
Step 14: Bake at 425°F for 18-22 minutes until golden brown on top and firm around the edges. If the tops brown too fast, cover with foil near the end.
Step 15: While the biscuits bake, whip the cream with powdered sugar and vanilla until soft peaks form. Keep refrigerated until serving.
Step 16: To assemble, split each warm shortcake and layer with strawberry topping and whipped cream. Replace the top half, then add more strawberries and cream.
Step 17: To make ahead, freeze shaped unbaked shortcakes for up to 2 months. Bake frozen at 450°F for 5 minutes, then reduce to 400°F and bake 15 minutes more.

Tips & Variations

Using cold butter and chilling the dough before baking yields flakier, more tender shortcakes.
For extra flavor, add a teaspoon of lemon zest or vanilla extract to the strawberry topping.
Try substituting half the buttermilk with plain yogurt for a slight tang.
Use raw or coarse sugar for sprinkling tops to add a crunchy texture.

Storage

Store any leftover shortcakes, strawberries, and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Reheat shortcakes in a low oven to keep them flaky. Assemble only before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but thawed frozen strawberries can be used if drained well. They may produce more juice, so adjust the topping consistency as needed.

How do I make the whipped cream without a mixer?

You can whisk heavy cream, powdered sugar, and vanilla vigorously by hand using a wire whisk, but it will take more time and effort to reach the right consistency.

Strawberry Shortcake with Fresh Strawberry Topping and Whipped Cream Recipe

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4.6 from 84 reviews

This classic Strawberry Shortcake recipe features tender, flaky homemade shortcakes layered with fresh strawberry topping and luscious whipped cream. Perfect for spring and summer gatherings, this dessert balances the sweetness of macerated strawberries with the buttery crumb of biscuits and the smooth creaminess of freshly whipped cream.

Author: Marco
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 1 hour
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fresh Strawberry Topping

1 batch of Fresh Strawberry Topping (fresh strawberries, sugar, optional lemon juice – homemade or store-bought)

Shortcake

3 cups all-purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter (1 & 1/2 sticks), chopped into small chunks
1 large cold egg
3/4 cup cold buttermilk
1–2 tablespoons cold buttermilk or ice water

Whipped Cream

2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberry Topping: Start by making the fresh strawberry topping. Cover and set it aside to thicken. It can be served at room temperature or chilled in the fridge to enhance flavor.
Mix Dry Ingredients for Shortcake: In a large bowl, whisk together 3 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder until thoroughly combined.
Cut in the Butter: Chop 3/4 cup cold butter into small chunks. Add these to the flour mixture and use a pastry cutter to cut the butter in until you have a crumbly texture with pea-sized butter pieces.
Prepare Wet Mixture: In a small bowl or glass measuring cup, whisk 3/4 cup cold buttermilk with 1 large cold egg until smooth.
Combine Wet and Dry Ingredients: Pour the buttermilk and egg mixture into the flour and butter mixture. Stir with a rubber spatula to form a shaggy dough, leaving a bit of flour unincorporated if needed.
Knead the Dough: Flour your hands and gently knead the dough a few times inside the bowl to bring it together, pressing in any loose flour. If the dough seems too dry, add 1 tablespoon cold buttermilk or cold ice water until it forms.
Shape the Dough: Turn the dough out onto a floured surface or pastry cloth. Roll it out into a roughly 9×13 inch rectangle. Fold the dough in half, then quarters, then once more, then gently pat or roll it to about 1 1/4 inch thick.
Cut the Shortcakes: Flour a 2 1/2 inch biscuit cutter and press straight down into the dough without twisting to retain layers. Re-roll scraps and cut additional shortcakes.
Arrange Shortcakes for Baking: Place shortcakes snugly in a buttered cast iron skillet or a greased 9×9 inch square pan with sides to help them rise upwards during baking.
Chill Before Baking: Freeze the pan of shortcakes for about 20 minutes to ensure cold dough goes into a hot oven, yielding flaky layers. Meanwhile, preheat the oven to 425°F for at least 20 minutes.
Prepare for Baking: Just before baking, brush tops with buttermilk or heavy cream and sprinkle generously with sugar (raw or coarse sugar preferred).
Bake the Shortcakes: Bake at 425°F for 18-22 minutes. They’re done when golden brown on top, edges are firm, and bottoms are lightly browned. If tops brown too quickly, cover with foil and continue baking till done.
Make Whipped Cream: In a large bowl or stand mixer, beat 2 cups heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract on high speed for 2-5 minutes until stiff peaks form.
Assemble Shortcakes: While still warm, split each shortcake in half. Layer with fresh strawberry topping and whipped cream, then place the other half on top and add more strawberries and cream as desired.
Make-Ahead Instructions: To make ahead, freeze unbaked shaped shortcakes sealed well for up to 2 months. Bake from frozen at 450°F for 5 minutes, then reduce to 400°F and bake for an additional 15 minutes.

Notes

Use cold ingredients at all steps to ensure flaky, tender shortcakes.
Do not twist the biscuit cutter when cutting to avoid inhibiting rise.
Freezing the dough before baking improves flakiness and layering.
Raw or coarse sugar on top adds a delightful crunch and extra sweetness.
Shortcakes can be made ahead and frozen either baked or unbaked.
Serve shortcakes shortly after assembly for best texture; avoid letting whipped cream sit on the shortcake too long before serving.

Keywords: strawberry shortcake, homemade shortcake, biscuit dessert, summer dessert, whipped cream dessert