Strawberry Shortcake With Fluffy Whipped Cream

Name: Strawberry Shortcake With Fluffy Whipped Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
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 heavy cream; 4 cups fresh strawberries, sliced; 1/4 cup sugar (for strawberries); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Home Baked Bliss

I always look forward to making Strawberry Shortcake with Fluffy Whipped Cream, especially when strawberries are in season. The sweet, juicy berries paired with light, airy whipped cream create a delightful dessert that feels both indulgent and refreshing. Each bite is a celebration of flavors and textures, and this recipe guarantees a perfectly fluffy biscuit that complements the strawberries beautifully. Whether for a special occasion or just a treat for myself, this dessert never fails to impress and satisfy my sweet cravings.

Created by

Veronica Miles

Last updated on 2026-01-24T12:04:20.536Z

When I first decided to make Strawberry Shortcake, I didn’t realize how elemental the balance of flavors would be. The strawberries need to be fresh and slightly sweet for the best flavor, though a touch of sugar can help enhance their natural sweetness.

One technique that truly revolutionized my approach was to whip the cream just until soft peaks form, allowing it to remain fluffy while still being stable enough to hold its shape. This ensures the dessert is light and enjoyable without feeling too heavy.

Why You'll Love This Recipe
Juicy strawberries bring a burst of freshness
Fluffy whipped cream adds a delightful creaminess
Perfectly soft biscuits create the ideal base

Understanding the Ingredients

The beauty of Strawberry Shortcake lies in its simple yet impactful ingredients. The freshness of the strawberries is paramount; opt for ripe, seasonal berries to achieve a naturally sweet flavor. If you're in a pinch and strawberries are out of season, consider using frozen ones, but be sure to thaw them completely and drain excess moisture to prevent a soggy shortcake.

Using cold, unsalted butter is essential for achieving the flaky texture of your biscuits. The butter should be cubed and kept cold until you’re ready to mix it into the flour, as this helps create pockets of steam during baking that result in a light and airy biscuit.

Mastering the Baking Technique

When cutting the biscuits, use a sharp round cutter and press straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising beautifully in the oven. Aim for an even thickness of about 1 inch to ensure consistent baking. If they're too thick, they may remain doughy in the center; too thin, and they may dry out.

Keep an eye on your biscuits as they bake—remove them from the oven when they have a golden-brown color and a slight dome shape. This typically takes around 12-15 minutes at 425°F (220°C). Letting them cool for a few minutes before assembly allows them to firm up slightly, making it easier to layer.

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, cold and cubed
3/4 cup heavy cream

For the Topping

4 cups fresh strawberries, sliced
1/4 cup sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Instructions

Preparation Instructions

Prepare the Strawberries

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

Make the Shortcake

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined, then turn the dough onto a floured surface and gently knead.

Bake the Biscuits

Pat the dough into a 1-inch thick round and cut into circles. Place them on a baking sheet and bake for about 12-15 minutes or until golden brown.

Whip the Cream

While the biscuits bake, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Assemble the Shortcakes

Once the biscuits cool slightly, slice them in half horizontally. Layer the bottom half with strawberries and a generous dollop of whipped cream, then top with the other half. Serve immediately.

Pro Tips

For extra flavor, consider adding a splash of almond extract to the whipped cream. It enhances the dessert's overall taste beautifully.

Storing and Serving Suggestions

If you have leftovers, store the components separately. The unassembled shortcakes can be kept in an airtight container at room temperature for up to 2 days, while the whipped cream should be refrigerated in a sealed container for up to 24 hours. Avoid storing the assembled shortcakes, as they can become soggy; it’s best to layer them just before serving.

These shortcakes are incredibly versatile. While strawberries are traditional, feel free to swap in other berries like blueberries or raspberries, or even diced peaches for a seasonal twist. You could also add a splash of lemon zest to the cream for a bright flavor boost.

Troubleshooting Tips

If your biscuits are dense rather than light and fluffy, ensure you haven’t overmixed the dough after adding the heavy cream. Mix just until combined—overworking the dough can develop gluten, making the biscuits tougher.

Another common issue is biscuits that don’t rise as expected. Make sure your baking powder is fresh; old leavening agents can lead to lackluster results. You can test it by combining 1 teaspoon of baking powder with 1/3 cup of hot water; if it bubbles, it’s still active.

Questions About Recipes

→ Can I use frozen strawberries?

While you can use frozen strawberries, fresh berries yield the best flavor and texture.

→ Is it possible to make the shortcakes ahead of time?

Absolutely! You can prepare the shortcakes a day in advance and store them in an airtight container.

→ What can I substitute for heavy cream?

You can use coconut cream or a milk alternative, but the texture might vary.

→ How do I store leftovers?

Store the assembled shortcakes in the fridge for up to 2 days. However, it's best to keep the components separate to maintain texture.