If you are on the lookout for a dessert that truly captures the vibrant spirit of summer, this Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe will win your heart instantly. It combines tender, buttery shortcakes with the sweet juiciness of fresh strawberries and the light, airy touch of homemade whipped cream, creating a perfect balance of flavors and textures that feels both nostalgic and fresh. Whether you’re hosting a backyard party or simply craving a comforting treat, this recipe brings a delicious slice of sunshine to your table.
Ingredients You’ll Need
These ingredients are surprisingly simple, yet each plays a crucial role in crafting the perfect Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe. From the juicy strawberries bursting with natural sweetness to the cold butter that gives the shortcakes their tender crumb, every element is thoughtfully chosen for a harmonious final dish.
- 2 pounds strawberries (hulled, quartered, and divided): Fresh, ripe berries provide the juicy sweetness and vibrant color essential for the fruit topping.
- â…“ cup granulated sugar: Sweetens and macerates half of the strawberries into a luscious sauce.
- 3 cups all-purpose flour: Forms the soft and sturdy basis for the shortcakes, giving them structure without heaviness.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to the biscuit dough.
- 2 tablespoons baking powder: Ensures your shortcakes rise beautifully, making them light and fluffy.
- 1 teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
- ¾ cup unsalted butter (cold, cut into small pieces): Creates tender, flaky layers within the shortcakes.
- 1â…“ cups heavy cream (cold, plus more for brushing): Moistens the dough and adds richness, while a bit is brushed on top for a golden finish.
- 1 teaspoon pure vanilla extract: Gives a subtle, warm note to both the shortcake dough and the whipped cream.
- Turbinado sugar (optional): Sprinkled on top of the biscuits for a sparkling, crunchy texture.
- 1½ cups heavy cream (for whipped cream): Whipped into light, fluffy peaks to crown the dessert.
- 3 tablespoons granulated sugar (for whipped cream): Sweetens the cream without overpowering the berries.
- ½ teaspoon pure vanilla extract (for whipped cream): Adds depth to the whipped cream’s flavor.
How to Make Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe
Step 1: Prepare the Strawberries
Start by tossing half of your strawberries with â…“ cup of sugar in a large bowl. Gently mash this mixture until it turns into a chunky, sweet sauce. Then, stir in the remaining fresh berries without mashing them. Pop this fruity goodness into the fridge so the flavors can meld while you work on your shortcakes. This step ensures your berries are bursting with juice and just the right amount of sweetness.
Step 2: Mix Dry Ingredients and Incorporate Butter
In a spacious bowl, whisk together the flour, ¼ cup sugar, baking powder, and kosher salt. Next, add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the flour mixture. You’re aiming for a crumbly texture with pea-sized butter pieces still visible — these bits will melt during baking, creating those tender flakey pockets we all love.
Step 3: Combine the Wet Ingredients and Form the Dough
In a separate measuring cup, mix the 1⅓ cups heavy cream with the vanilla extract. Pour this liquid mixture into the dry ingredients and stir gently with a spoon or spatula until everything just comes together. Don’t worry that the dough looks shaggy and uneven—this rustic texture means your shortcakes will be delightfully tender.
Step 4: Shape and Bake the Shortcakes
Flour your hands lightly and shape the dough into 8 roughly equal balls, each about 112 grams. Since the dough is rustic, your balls may look lumpy — that’s perfect! Place them on a parchment-lined baking sheet. Brush the tops generously with heavy cream and, if you like a little sparkle, sprinkle some turbinado sugar on top. Bake at 425°F for 15 to 20 minutes, or until the shortcakes turn a beautiful golden brown. Let them cool while preparing the whipped cream.
Step 5: Whip Up the Cream
Using a hand mixer, whip together the heavy cream, sugar, and vanilla extract until soft peaks form. The key here is not to overbeat; soft peaks mean the whipped cream will be light, fluffy, and perfectly scoopable for layering.
Step 6: Assemble Your Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe
Slice each shortcake in half horizontally and gently place the bottom half on your serving plate. Spoon a generous helping of the macerated strawberries over the base, followed by a big dollop of whipped cream. Top with the other half of your shortcake, then add more whipped cream and fresh berries on top. This layered look not only tastes divine but looks stunning at your summer table.
How to Serve Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe
Garnishes
Fresh mint leaves, a dusting of powdered sugar, or even thin lemon zest strips make lovely garnishes that add a pop of color and a hint of freshness. These small touches can elevate your strawberry shortcake beyond delicious to downright photo-worthy.
Side Dishes
Serve this delightful dessert alongside a scoop of vanilla ice cream or a refreshing glass of sparkling lemonade to complement the sweet and creamy flavors while keeping the mood light and summery. If you want to add a touch of sophistication, pair with a crisp glass of Prosecco or Champagne.
Creative Ways to Present
Looking to impress guests? Try serving the strawberry shortcakes in individual glass parfait cups for easy portioning and a pretty layered effect. Alternatively, you can create mini shortcakes using a biscuit cutter for individual servings that are perfect for parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the shortcakes in an airtight container at room temperature for up to two days. Store the whipped cream separately in the fridge, ideally in a piping bag or sealed bowl to maintain its freshness. Mushed strawberries can be refrigerated as well, but it’s best to assemble right before serving to keep each element vibrant.
Freezing
You can freeze unbaked shortcake dough balls by placing them on a baking sheet and then transferring to a freezer bag once solid. When ready, bake directly from frozen, adding a few extra minutes to the baking time. Avoid freezing the assembled shortcakes with cream and berries, as the texture won’t hold up well.
Reheating
To bring leftover shortcakes back to life, warm them gently in a preheated oven at 350°F for about 5 to 7 minutes. This will revive their flaky, buttery texture. Add fresh whipped cream and berries after reheating to ensure freshness.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are ideal because they hold their shape and have the best flavor, but if you must, thaw frozen strawberries completely and drain excess liquid before using. Keep in mind that the texture might be softer.
How do I know when my shortcakes are done baking?
Your shortcakes are ready when they turn golden brown on top and feel firm to the touch. You can also insert a toothpick into one; it should come out clean without wet dough sticking to it.
Can I make the whipped cream ahead of time?
Yes! Whipped cream can be made a few hours in advance and stored in the refrigerator. Give it a quick whisk just before serving to perk it back up if needed.
Is there a way to make this recipe dairy-free?
You can substitute butter with a plant-based margarine and use coconut cream instead of heavy cream to make a delicious dairy-free version. The texture and flavor will be slightly different but still satisfying.
Why are my shortcakes dense instead of fluffy?
This can happen if the dough is overworked or the baking powder is old. Mix until just combined and make sure your baking powder is fresh for those perfectly fluffy shortcakes.
Final Thoughts
This Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe is truly one of those timeless desserts that never fails to bring joy to any gathering or quiet moment at home. It’s simple, fresh, and downright irresistible, and I encourage you to give it a try—you’ll be rewarded with warm smiles and happy taste buds every time.
Print
Strawberry Shortcake with Fresh Berries and Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 shortcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Shortcake recipe features tender, flaky shortcakes paired with sweet macerated strawberries and fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and a touch of sugar, this dessert is a delightful celebration of fresh strawberries and comforting baked goods, ideal for spring and summer gatherings.
Ingredients
Strawberries and Sauce
- 2 pounds strawberries (907 grams; hulled, quartered, and divided)
- â…“ cup granulated sugar (67 grams)
Shortcakes
- 3 cups all-purpose flour (360 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons baking powder (8 grams)
- 1 teaspoon kosher salt (3 grams)
- ¾ cup unsalted butter (170 grams; cold and cut into small pieces)
- 1â…“ cups heavy cream (303 grams; cold, plus more for brushing the shortcakes)
- 1 teaspoon pure vanilla extract (4 grams)
- Turbinado sugar (optional, for sprinkling)
Whipped Cream
- 1½ cups heavy cream (341 grams)
- 3 tablespoons granulated sugar (38 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside to prepare for baking the shortcakes.
- Macerate Strawberries: In a large bowl, combine half of the strawberries with â…“ cup granulated sugar. Mash them gently to create a chunky strawberry sauce. Stir in the remaining fresh strawberries, then refrigerate this mixture while you prepare the shortcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and kosher salt to evenly distribute all the dry ingredients.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients: In a liquid measuring cup, stir together 1â…“ cups cold heavy cream and 1 teaspoon vanilla extract.
- Form Dough: Pour the cream mixture into the dry ingredients. Stir gently with a spoon or spatula until the dough just comes together, remaining shaggy with chunks of butter visible.
- Shape Shortcakes: With floured hands, divide the dough into 8 equal portions (about 112 grams each) and form each into a ball. The dough balls will be lumpy rather than smooth. Place them on the prepared baking sheet.
- Prepare for Baking: Brush each dough ball with additional heavy cream and sprinkle turbinado sugar on top if desired, for a sweet, crunchy finish.
- Bake Shortcakes: Bake in the preheated oven for 15 to 20 minutes, until the shortcakes are golden brown on top. Remove from the oven and allow to cool while preparing the whipped cream.
- Make Whipped Cream: Using a hand mixer, whip 1½ cups heavy cream with 3 tablespoons granulated sugar and ½ teaspoon vanilla extract until soft peaks form.
- Assemble Shortcakes: Slice each shortcake in half horizontally. Place the bottom half on a serving plate, then top with a generous spoonful of strawberries and a dollop of whipped cream. Add the top half of the shortcake, followed by more whipped cream and strawberries. Serve immediately and enjoy.
Notes
- For best results, use cold butter and cream to ensure flaky shortcakes.
- Macerating strawberries brightens their flavor and releases natural juices for a delicious sauce.
- Turbinado sugar adds a crunchy texture and subtle caramel flavor on top of the shortcakes when baked.
- Whip the cream until soft peaks form to avoid overwhipping and turning it into butter.
- Shortcakes are best eaten the day they are made for optimal freshness and texture.
- You can substitute the vanilla extract with almond extract for a different flavor profile.
