Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 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, cold and cubed; 3/4 cup whole milk; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven Treats

I have always loved the delightfully sweet combination of strawberries and cream, and this Classic Strawberry Shortcake truly captures that bliss. With layers of fluffy biscuits, juicy strawberries, and freshly whipped cream, each bite is a taste of summer. I want to share this recipe because it’s more than just a dessert; it’s a nostalgic treat that can transform any occasion into a celebration. Whether it's a picnic or a family gathering, this shortcake is sure to impress everyone at the table.

Created by

Lucinda Price

Last updated on 2026-01-22T10:34:18.149Z

Making this Classic Strawberry Shortcake has become a cherished tradition in my kitchen. I find that using fresh, ripe strawberries enhances the flavor immensely, so I always try to source the best ones at the local market. When crafting the biscuit base, it's important to handle the dough gently to ensure a light, flaky texture that pairs perfectly with the cream.

One specific tip I can offer is to let the biscuit layers cool completely before adding the whipped cream and strawberries. This allows the biscuits to maintain their structure and avoids making them soggy, ensuring that each bite is deliciously perfect!

Why You'll Love This Recipe
Fresh strawberries burst with flavor and sweetness
Light and fluffy biscuit layers that melt in your mouth
A delightful homemade whipped cream that elevates the whole dessert

Key Techniques for Perfect Shortcake

To achieve the best texture in your shortcake biscuits, it's crucial to handle the dough gently. Overworking the dough can result in tough biscuits, which no one desires. After mixing in the milk and vanilla, stop as soon as everything is just combined. The dough should be slightly sticky, and that's perfectly okay! This will help ensure a light and fluffy final product.

Using cold butter is another key to success in biscuit making. When cutting in the butter, try using a pastry cutter or your fingers to work quickly — this helps to keep the butter from warming up too much, which is essential for creating flaky layers in the biscuits as they bake.

Strawberry Stripping and Storage Tips

When selecting strawberries for this shortcake, look for ripe, fragrant fruit with a bright red color and firm texture. If you're unable to find fresh strawberries, you can use frozen berries; however, expect some variation in texture. If using frozen strawberries, allow them to thaw in a colander to drain any excess moisture before macerating to prevent soggy biscuit layers.

Macerating the strawberries not only enhances their sweetness but also creates a syrup that soaks into the biscuits. If you have leftovers after assembling, store the components separately—the biscuits will stay fresh for a few days in an airtight container, while the strawberry mixture and whipped cream should be refrigerated for no more than 2 days to maintain quality.

Ingredients

Gather the following ingredients to create a beautiful strawberry shortcake:

For the Shortcake Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
1 teaspoon vanilla extract

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to have everything ready before starting on the cake!

Instructions

Follow these steps to create the perfect strawberry shortcake:

Prepare the Strawberries

In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and let the mixture sit for about 15 minutes to macerate, allowing the flavors to meld together.

Make the Biscuits

Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla until just combined.

Bake the Biscuits

Turn the dough out onto a floured surface and gently knead a few times. Pat into a 1-inch thick rectangle, then cut into rounds using a biscuit cutter. Place on a parchment-lined baking sheet and bake for 12-15 minutes until golden.

Whip the Cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip.

Assemble the Cake

Slice the cooled biscuits in half horizontally. Place the bottom half on a plate, spoon on macerated strawberries, and add a generous dollop of whipped cream. Cap with the top half of the biscuit and enjoy!

Serve immediately and relish this delightful dessert!

Pro Tips

To enhance the flavor, try adding a splash of vanilla extract to the macerated strawberries for an exciting twist.

Serving Ideas and Pairings

This Classic Strawberry Shortcake is incredibly versatile; you can elevate it by adding mint leaves or a splash of balsamic vinegar to the strawberry mixture for an extra layer of flavor. Serving it with a side of fresh mint can also enhance the presentation and flavor profile, making it more appealing.

For a fun twist, consider using alternative berries like blueberries or raspberries, alone or in a mixed berry creation. You could also experiment with different types of cream by adding flavors, such as almond or citrus zest, for a unique twist on the classic whipped cream.

Variations and Dietary Swaps

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure that it contains xanthan gum to ensure proper rise and texture, or add it separately in the whole recipe at a pinch of 1/4 teaspoon per cup of flour substituted.

For a dairy-free version, use a plant-based butter alternative and substitute the whole milk with almond or coconut milk. The cream can be swapped for coconut cream — just chill a can of full-fat coconut milk overnight, scoop out the solidified cream, and whip it as you would regular cream.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh ones?

Yes, but fresh strawberries yield the best texture and flavor.

→ How do I store leftover shortcake?

Store the components separately in the refrigerator for up to 2 days. Assemble just before serving for best results.

→ Can I make the biscuits in advance?

Absolutely! You can prepare the biscuit dough ahead and freeze it before baking. Just add a few extra minutes to the baking time if baking from frozen.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipped topping as an alternative.