Bright, fragrant berries and pillowy shortcakes make this a summer classic you can pull together in under an hour.
The components are simple, but the payoff is layers of texture and pure seasonal flavor.
This recipe focuses on technique so your shortcakes bake tall and the whipped cream holds soft peaks.
For another light, mousse-like dessert to serve after this, try a creamy lime jello mousse for a cool finish.
Why You’ll Love This Strawberry Shortcake with Whipped Cream
- Fast to make with pantry-friendly ingredients.
- Fresh strawberries shine without heavy sugar.
- Buttery, flaky shortcakes — not cakey biscuits.
- Cloud-like whipped cream that stabilizes quickly.
- Flexible: easily doubled or adapted for other fruits.
- Kid-friendly and elegant enough for entertaining.
The overall tasting experience is a bright, slightly tangy strawberry layer paired with a tender, slightly crumbly shortcake and a billowy vanilla whipped cream. The contrast of warm, golden shortcake and cool, juicy strawberries is what makes each bite sing.
★★★★★ “The shortcakes were perfectly flaky and the strawberries were bright without being overly sweet — my guests asked for the recipe immediately.” — Emma R.
Key Ingredients for Strawberry Shortcake with Whipped Cream
Fresh Strawberries
Fresh strawberries are the flavor anchor; their acidity and aroma balance the rich cream and buttery shortcake. Choose berries that are firm, fragrant, and deep red for the best flavor. If you substitute frozen strawberries, thaw and drain them well — expect a softer texture and more liquid, which can make the shortcakes soggy.
All-Purpose Flour
All-purpose flour gives structure without weighing the shortcakes down. It’s the right balance of protein to create a tender crumb while still holding shape. Swapping in cake flour will give a lighter result, while bread flour will make the shortcakes tougher and chewier.
Unsalted Butter (cold)
Cold, cubed butter creates steam pockets as it melts in the oven, giving flakiness and lift. Buy European-style butter for slightly higher fat and richer flavor if you want a gourmet touch. Using melted butter removes the flaky layers and yields a denser, biscuit-like shortcake.
Heavy Cream
Heavy cream performs double duty: it brings richness to the dough and whips into stable peaks for topping. Full-fat heavy cream (36%+) whips faster and produces a creamier mouthfeel. If you substitute half-and-half, the shortcakes may be drier and the whipped topping won’t hold peaks.
Buying and Technique Tip
For related recipes that showcase technique in handling delicate doughs and creams, see this creamy grasshopper cheesecake for ideas on texture and balance.
Full Ingredient List for Strawberry Shortcake with Whipped Cream
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Strawberry Shortcake with Whipped Cream
Step 1: Macerate the strawberries
In a bowl, combine the sliced strawberries with 1/4 cup of the sugar and gently toss. Let them sit at room temperature for at least 15–20 minutes so they release their juices and become glossy.
Pro Tip: The strawberries should look shiny with a little syrup pooling at the bottom and smell intensely sweet and fruity.
Step 2: Preheat the oven
Preheat your oven to 425°F (220°C) so the shortcakes get an immediate burst of heat and rise quickly. Position a rack in the middle of the oven for even browning.
Pro Tip: You should feel a steady heat when you place your hand near the oven door; the air should be hot enough to make the butter sizzle when baking begins.
Step 3: Mix the dry ingredients and cut in butter
In another bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pro Tip: The mixture should look crumbly with visible butter pieces — not uniform like sand — which creates flaky layers as it bakes.
Step 4: Add cream to form the dough
Stir in 3/4 cup of the heavy cream until the dough just comes together; don’t overmix. The dough will be slightly shaggy and tacky but manageable.
Pro Tip: The dough should feel slightly sticky but cohesive; if it’s dry and crumbly, add a tablespoon of cream at a time until it holds.
Step 5: Shape and cut the shortcakes
Turn the dough onto a lightly floured surface, knead gently once or twice, and roll it out to about 1-inch thickness. Use a round cutter to stamp out rounds, re-rolling scraps gently as needed.
Pro Tip: The rounds should hold their shape and feel dense yet soft when pressed; the edges should be clean, not ragged.
Step 6: Bake until golden
Place the rounds on a baking sheet lined with parchment and bake for 12–15 minutes until the tops are golden brown and the bottoms sound hollow when tapped.
Pro Tip: The tops should be a warm golden color and the shortcakes will smell buttery and toasty when done.
Step 7: Whip the cream
For the whipped cream, beat the remaining 1/4 cup of heavy cream (note: use total of 1 cup per ingredient list—3/4 used in dough, 1/4 remains for whipping), the vanilla extract, and 1/4 cup sugar until soft peaks form. Stop when the peaks hold but are still glossy.
Pro Tip: The whipped cream should hold soft peaks that gently fold back over; overwhipping will make it grainy and buttery.
Step 8: Assemble the shortcakes
Split each shortcake in half, spoon a generous layer of macerated strawberries onto the bottom half, add a dollop of whipped cream, and cap with the top half. Serve immediately so the contrast of warm shortcake and cool cream is at its best.
Pro Tip: The finished shortcake should show bright red strawberries and a billowy cloud of cream between a golden biscuit — it should look fresh, not soggy.
Expert Tips for Strawberry Shortcake with Whipped Cream
- Temperature tip: Keep the butter cold until the last moment and preheat the oven fully to 425°F for maximum oven spring.
- Texture troubleshooting: If shortcakes are dense, you likely overworked the dough; handle gently and knead minimal times.
- Whipping cream tip: Chill your bowl and beaters for quicker, more stable peaks when making whipped cream.
- Equipment tip: Use a metal round cutter or a drinking glass dipped in flour for clean shortcake edges.
- Common mistake: Adding too much sugar to strawberries can make them syrupy and overpower the shortcake — 1/4 cup is usually enough.
- Visual cue tip: Watch for golden edges and a slightly domed top — that indicates an even bake and flaky interior.
- Scaling tip: To double the recipe, work in batches to keep butter cold and maintain the same texture as single batches.
- Flavor boost: Gently fold a teaspoon of lemon zest into the macerated strawberries for a bright lift.
For a different baking texture exercise with delicate cookies and cream techniques, see this chocolate-dipped Oreos with sprinkles which demonstrates tempering and coating tips useful for plated desserts.
Storage & Freezing for Strawberry Shortcake with Whipped Cream
Refrigerator storage: Keep assembled shortcakes in an airtight container for up to 24 hours. The fresh strawberries will release moisture, so same-day serving is best.
Freezer storage (shortcakes only): Freeze baked, uncut shortcakes in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat briefly in a 325°F oven for 5–7 minutes to refresh the crust.
Thawing and reheating: Thaw frozen shortcakes at room temperature and re-crisp in a warm oven for best texture. Do not freeze assembled shortcakes with whipped cream — the cream will separate and become watery when thawed.
Best containers: Use airtight, rigid containers for the fridge and heavy-duty freezer bags or vacuum sealers for longer freezer storage.
Variations & Substitutions for Strawberry Shortcake with Whipped Cream
Strawberry-Rhubarb shortcake: Replace half the strawberries with chopped rhubarb and increase sugar by 2 tablespoons; you’ll get a tarter, jammy filling that pairs well with the sweet cream. The shortcake remains unchanged.
Lemon-vanilla shortcakes: Add 1 teaspoon lemon zest to the dough and fold a touch of lemon into the whipped cream for a brighter, citrusy profile. This makes the dessert feel lighter and more summery.
Gluten-free shortcakes: Substitute a 1:1 gluten-free flour blend and chill the dough slightly longer to manage moisture; expect a slightly crumblier texture but similar flavor. Add a tablespoon of almond flour for structure if needed.
Shortcake with mascarpone cream: Fold 1/3 cup mascarpone into the whipped cream for silkier texture and tang. The result is richer and more luxurious, which balances very sweet or overripe berries.
Frequently Asked Questions About Strawberry Shortcake with Whipped Cream
Q1: Can I make the shortcakes ahead of time?
A1: Yes — bake the shortcakes and store them in an airtight container at room temperature for up to 24 hours, or freeze them unassembled for up to 2 months. Reheat briefly in a 325°F oven to refresh before assembling with strawberries and whipped cream.
Q2: How do I prevent soggy shortcakes from the strawberries?
A2: Macerate strawberries with only 1/4 cup sugar and drain a little of the excess syrup if it becomes very watery. Assemble just before serving so the shortcakes stay warm and slightly crisp.
Q3: Why didn’t my whipped cream hold peaks?
A3: Most often the cream or bowl was too warm, or the cream was too low in fat. Use heavy cream (36%+), chill the mixing bowl and beaters, and stop when soft-to-medium peaks form.
Q4: Can I use frozen strawberries?
A4: Frozen strawberries can be used but will be softer and release more liquid when thawed. Drain excess liquid and consider stirring in a small amount of cornstarch (1/2 teaspoon) if you want a thicker filling.
Q5: What’s the best cutter to use for shortcakes?
A5: A metal round cutter or a floured biscuit cutter yields the cleanest edges and most consistent heights. If you don’t have a cutter, a drinking glass dipped in flour works in a pinch.
Final Thoughts on Strawberry Shortcake with Whipped Cream
If you enjoyed this recipe, please leave a star rating in the recipe card below and pin it to Pinterest to save for later. For other takes on strawberry shortcake and similar classics, check out this Strawberry Shortcake Cake – Celebrating Sweets, this easy Easy Strawberry Shortcake Recipe, or Sally’s version at Homemade Strawberry Shortcake – Sally’s Baking Addiction.
Strawberry Shortcake with Whipped Cream
Ingredients
Method
- In a bowl, combine sliced strawberries with 1/4 cup sugar and gently toss. Let sit for at least 15-20 minutes.
- Preheat your oven to 425°F (220°C).
- In another bowl, whisk flour, baking powder, and salt. Add cold, cubed butter and mix until it resembles coarse crumbs.
- Stir in 3/4 cup heavy cream until the dough just comes together.
- Turn dough onto a floured surface, knead gently, and roll it out to about 1-inch thickness. Cut rounds with a cutter.
- Place rounds on a baking sheet lined with parchment and bake for 12-15 minutes until golden brown.
- In a bowl, beat remaining 1/4 cup heavy cream, vanilla extract, and 1/4 cup sugar until soft peaks form.
- Split each shortcake in half, add macerated strawberries and a dollop of whipped cream, then cap with the top half.