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Delicious Strawberry Shortcake topped with fresh whipped cream and strawberries

Strawberry Shortcake with Whipped Cream

A delightful summer classic featuring flaky shortcakes layered with fresh strawberries and billowy whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries, hulled and sliced Choose firm, fragrant, and deep red berries for best flavor.
  • 1/2 cup sugar Used to macerate strawberries.
For the Shortcakes
  • 2 cups all-purpose flour Gives structure without weighing down shortcakes.
  • 1 tablespoon baking powder Leavening agent for the shortcakes.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/4 cup unsalted butter, cold and cubed Creates flakiness and lift in the shortcakes.
  • 1 cup heavy cream Richness for dough and whipped cream.
  • 1 teaspoon vanilla extract For flavor in whipped cream.

Method
 

Preparation
  1. In a bowl, combine sliced strawberries with 1/4 cup sugar and gently toss. Let sit for at least 15-20 minutes.
  2. Preheat your oven to 425°F (220°C).
  3. In another bowl, whisk flour, baking powder, and salt. Add cold, cubed butter and mix until it resembles coarse crumbs.
  4. Stir in 3/4 cup heavy cream until the dough just comes together.
  5. Turn dough onto a floured surface, knead gently, and roll it out to about 1-inch thickness. Cut rounds with a cutter.
Baking
  1. Place rounds on a baking sheet lined with parchment and bake for 12-15 minutes until golden brown.
Whipping Cream
  1. In a bowl, beat remaining 1/4 cup heavy cream, vanilla extract, and 1/4 cup sugar until soft peaks form.
Assembly
  1. Split each shortcake in half, add macerated strawberries and a dollop of whipped cream, then cap with the top half.

Notes

Keep the butter cold for the flakiest shortcakes. Serve immediately for the best contrast of textures. Store assembled shortcakes in an airtight container for up to 24 hours.