Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, chilled and diced; 3/4 cup milk; 2 cups fresh strawberries, hulled and sliced; 1/4 cup sugar; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Simple Baking Collection

I love making Classic Strawberry Shortcake with Fresh Cream for any occasion because it brings back sweet memories of childhood. Combining freshly baked biscuits with juicy strawberries and a dollop of whipped cream creates a delightful dessert that everyone enjoys. The vibrant red strawberries paired with the fluffy cream and light biscuits make this dish a feast for the eyes and the taste buds. It's simple, delicious, and perfect for sharing with family or friends on a sunny day!

Created by

Serena Whitaker

Last updated on 2026-02-27T20:05:34.408Z

When I first made this Classic Strawberry Shortcake, I was amazed at how simple it is to create something so impressive. By allowing the strawberries to macerate in sugar for just a bit, you enhance their natural sweetness and let them release their juices, which truly elevates the flavor. I also found that using cold cream and whisking it by hand gives a lightness that electric mixers can sometimes beat out of it, providing a texture that's simply exquisite.

This dessert has become a staple during strawberry season, and every time I serve it, I can see the smiles on my guests' faces. The key is to use fresh, ripe strawberries; they're the stars of the show! I always remind myself to keep the biscuits airy and to work quickly when making the whipped cream for the best result.

Why You'll Love This Recipe
Juicy strawberries bursting with flavor
Light and airy homemade biscuits
Generous amounts of freshly whipped cream
Perfectly balanced sweetness

Understanding Your Ingredients

The quality of strawberries you choose can significantly impact the flavor of the shortcake. Look for berries that are bright red, firm, and fragrant. Avoid any that show signs of mold or soft spots. If strawberries are out of season, opt for frozen berries; just thaw them completely and drain excess liquid before use. Fresh strawberries are sweeter, but the flavor from frozen ones can still work well in pinch.

Choosing the right flour is also essential for achieving the light texture of your biscuits. All-purpose flour is typically best, but for a slightly flakier biscuit, consider using a blend of all-purpose and cake flour. The key is to handle the dough minimally once the ingredients are combined—this ensures that your biscuits remain tender and do not become tough.

Perfecting Your Technique

When it comes to cutting in the butter for the biscuit dough, using a pastry cutter or two forks is ideal. Aim for pea-sized crumbs; this helps create layers in the biscuit. As soon as you see the butter incorporated, avoid over-mixing. A few flecks of butter should remain for that flaky texture you're aiming for.

During the baking process, keep a close eye on your biscuits. Oven temperatures can vary, so start checking for doneness around the 12-minute mark. You're looking for a light golden color on the tops and edges. If you prefer a slightly crisper biscuit, leave them in for an extra minute or two while ensuring the bottoms don’t burn.

Storing and Serving Suggestions

To make-ahead, you can prepare and bake the biscuits a day in advance. Store them in an airtight container at room temperature, and when ready to serve, warm them slightly in the oven for about 5 minutes at 350°F (175°C) before assembly. This way, the biscuits regain some softness and warmth, making them delightful to enjoy with fresh strawberries and whipped cream.

Experiment with various whipped cream flavors to elevate your dessert. Adding citrus zest, chocolate, or even a splash of liqueur can create exciting variations. Additionally, consider serving the shortcakes with a sprinkle of mint leaves or a drizzle of balsamic glaze for an unexpected but delightful twist.

Ingredients

Gather your ingredients before starting to ensure a smooth cooking process.

Biscuit Base

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and diced
3/4 cup milk

Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar

Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Once you've got everything prepped, you can move on to the steps!

Instructions

Follow these steps to create your delicious dessert!

Make the biscuit dough

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Turn onto a lightly floured surface and knead gently a few times.

Bake the biscuits

Preheat the oven to 400°F (200°C). Roll out the dough to about 1 inch thick, then cut out circles using a biscuit cutter. Place them on a lined baking sheet. Bake for 15-20 minutes or until golden brown. Allow to cool slightly.

Prepare the strawberries

While the biscuits bake, toss the sliced strawberries with sugar in a bowl. Let them sit for about 15 minutes to release their juices.

Whip the cream

In a bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Use a whisk or mixer to whip until soft peaks form.

Assemble the shortcakes

Cut the biscuits in half. Layer the bottom half with strawberries and their juices, then add a generous dollop of whipped cream. Place the top half of the biscuit on the cream, and top with additional strawberries and cream.

Enjoy your beautiful and delicious strawberry shortcake!

Pro Tips

For best results, use fresh and ripe strawberries. You can also substitute the cream with yogurt for a lighter version.

Variations on the Classic

While the classic strawberry shortcake is a timeless favorite, feel free to experiment with other berries. Blueberries, raspberries, or a mix of seasonal fruits can provide delightful flavor variations. Just be mindful that different berries may require varying amounts of sugar to achieve the desired sweetness.

For a more decadent twist, consider adding layers of chocolate ganache or a fruit compote between the biscuits and cream. This adds an additional flavor dimension and makes the presentation more visually appealing. Layering different fruits can also showcase their colors beautifully, creating a vibrant dessert.

Troubleshooting Tips

If your biscuits come out too dense, the most common culprit is overworking the dough. Always mix just until combined and ensure not to add too much liquid. Flour can absorb moisture differently, so it’s best to add milk gradually until the dough is just moistened.

If your whipped cream doesn't reach the desired consistency, it may be due to the cream being too warm. Always chill the mixing bowl and whisk beforehand, and consider placing the cream in the refrigerator for 15-20 minutes before whipping to ensure it whips to stiff peaks efficiently.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits a day in advance and store them in an airtight container.

→ What if I don't have heavy whipping cream?

You can use a dairy-free alternative like coconut cream or any non-dairy whipping product.

→ Can I substitute other fruits?

Definitely! This recipe works well with peaches, blueberries, or mixed berries.

→ How do I store leftovers?

Store any leftover assembled shortcakes in the refrigerator for up to 2 days, although they are best enjoyed fresh.