Fresh Strawberry Shortcake With Whipped Cream

Name: Fresh Strawberry Shortcake With Whipped Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 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; 1 cup heavy cream; 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 & Confections

I love making Fresh Strawberry Shortcake with Whipped Cream, especially in the summer when strawberries are at their peak sweetness. The combination of fluffy cake, juicy strawberries, and airy whipped cream creates a dessert that's not just delicious, but also a true celebration of fresh flavors. I enjoy the simplicity of this dessert, and how it transforms from ordinary ingredients into something extraordinary. Whether for a family gathering or a cozy night in, this recipe always makes everyone smile.

Created by

Freya Cooper

Last updated on 2026-02-23T23:38:36.706Z

When I first made Fresh Strawberry Shortcake, I was amazed at how easy it was to whip up something so delightful with basic ingredients. The key is to use ripe, in-season strawberries, which bring out the best flavor. I learned to macerate the strawberries to enhance their sweetness and create a lovely syrup that seeps into the cake, making every bite moist and flavorful.

This recipe has become a staple in my home, especially on warm days when all I want is a refreshing dessert. A tip I swear by is to chill your mixing bowl for the whipped cream—an extra step that makes the texture incredibly airy and light, perfect for topping the cake.

What You'll Love About This Recipe
Sweet, juicy strawberries fresh from the market
Fluffy homemade shortcake that’s never dry
Light and airy whipped cream that perfectly complements the berries

Understanding the Shortcake

The key to a perfect shortcake lies in the texture; it should be fluffy yet sturdy enough to hold the strawberries and whipped cream. Using chilled butter is crucial as it helps create those flaky layers. When cutting in the butter, aim for a texture similar to coarse crumbs. This not only enhances the shortcake's lightness but also allows it to absorb the strawberry juices without becoming mushy.

Another important factor is incorporating the cream properly. When stirring the heavy cream into the dry ingredients, do so gently until just combined. Over-mixing can lead to a dense shortcake, so it’s better to keep a few lumps than to risk toughness. When baked, the shortcake should have a golden-brown top and a soft, inviting interior.

Choosing the Right Strawberries

Selecting ripe, sweet strawberries is crucial for this recipe. Look for berries that are bright red with a natural sheen, as dull skins may indicate over-ripeness or lack of flavor. If you can, opt for locally grown strawberries—they are usually fresher and sweeter. However, if you can't find fresh strawberries, frozen berries can be a suitable alternative, though they may release more liquid when mixed with sugar, so be prepared for additional juiciness.

To properly prepare the strawberries, hulled and sliced berries are essential for both texture and presentation. Tossing the strawberries with sugar allows the natural juices to seep out, creating a sweet syrup that enhances the overall dessert. Allowing them to sit for about 15 minutes will activate this process, ensuring the strawberries are juicy and flavorful when served.

Whipping Up the Cream

For the whipped cream, using heavy cream is a must for achieving the right consistency. When whipping, ensure that your bowl and beaters are cold; chilling them in the fridge for about 10-15 minutes can help elevate the cream's volume and stability. Whip until you reach stiff peaks, which means that the cream should hold its shape without flopping over. This is where the powdered sugar and vanilla extract come into play, adding sweetness and a hint of flavor depth that ties the whole dessert together.

If you're preparing in advance, whipped cream can be made a few hours ahead of time. However, for optimal texture, it's best to whip it fresh as close to serving as possible. If you have leftovers, store them in an airtight container in the fridge for no longer than 24 hours, as the whipped cream may start to deflate or separate over time.

Ingredients for Fresh Strawberry Shortcake

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
1 cup heavy cream
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

Steps to Prepare Fresh Strawberry Shortcake

Prepare the Strawberries

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

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined.

Bake the Shortcake

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

Whip the Cream

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

Assemble the Shortcake

Slice the shortcake in half horizontally. Layer the bottom half with strawberries and a generous dollop of whipped cream. Place the top half back on and serve with additional strawberries and cream.

Pro Tips

For the best flavor, always use in-season strawberries. You can also substitute the whipped cream with a vanilla custard for a different twist.

Serving Suggestions

When it comes time to serve your strawberry shortcake, consider layering it in a glass for a stunning presentation. Alternate layers of shortcake, strawberries, and whipped cream to create a beautiful parfait that showcases each component. This method not only adds an aesthetic touch but also allows guests to get a little bit of everything in each bite.

If you're looking to add a twist to the classic flavors, try infusing your whipped cream with a hint of almond extract or citrus zest. These subtle flavors can enhance the overall profile of the dessert. Additionally, garnishing with fresh mint leaves can add a refreshing touch, both visually and in flavor.

Storing and Freezing

If you need to prepare ahead of time, the shortcake can be made a day in advance and stored at room temperature, wrapped in plastic wrap to maintain its moisture. Just make sure you wait to layer in the strawberries and whipped cream until just before serving to prevent the shortcake from getting soggy.

For longer storage, the shortcake can also be frozen. Wrap tightly in plastic foil and place in a freezer-safe bag for up to three months. When you are ready to enjoy it again, simply thaw it in the refrigerator overnight and refresh it in a warm oven for about 5-10 minutes to regain its original texture.

Questions About Recipes

→ Can I make the shortcake ahead of time?

Yes, you can prepare the shortcake a day in advance. Store it in an airtight container to keep it fresh.

→ How do I store leftover shortcake?

Store any leftover shortcake, strawberries, and whipped cream separately in the refrigerator for up to 2 days.

→ Can I substitute the heavy cream?

You can use whipped topping, but for the best result, I recommend sticking with heavy cream.

→ What other fruits can I use in this recipe?

You can substitute strawberries with other berries like blueberries, raspberries, or even peaches for a delightful variation.