Introduction

Strawberry shortcake is a classic dessert that combines tender, flaky biscuits with fresh, sweet strawberries and fluffy whipped cream. This recipe guides you through making everything from scratch for a truly homemade treat perfect for any occasion.

Strawberry Shortcake with Fresh Strawberry Topping and Whipped Cream Recipe - Recipe Image

Ingredients

1 batch of Fresh Strawberry Topping*
3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup butter (COLD, about 1 & 1/2 sticks)
1 large egg (cold)
3/4 cup buttermilk** (COLD)
1-2 tablespoons buttermilk (cold OR ice water)
2 cups heavy cream***
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Step 1: Begin by making the Fresh Strawberry Topping. Cover and set it aside to thicken. You can serve it at room temperature or chilled.
Step 2: In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.
Step 3: Chop 3/4 cup cold butter into small chunks using a knife.
Step 4: Add the butter to the flour mixture and use a pastry cutter to cut it in until the mixture is crumbly with pea-sized butter pieces.
Step 5: In a small bowl, whisk together 3/4 cup cold buttermilk and the cold egg.
Step 6: Pour the buttermilk and egg mixture into the flour and stir with a rubber spatula until a shaggy dough forms. It’s fine if some flour remains unincorporated.
Step 7: Flour your hands and knead the dough gently in the bowl a few times to bring it together. Add 1 tablespoon cold buttermilk or ice water if it feels too dry.
Step 8: Turn the dough onto a floured surface and roll it into a rectangle about 9×13 inches. Fold the dough several times and then roll it out again to about 1 1/4 inches thick.
Step 9: Use a floured 2 1/2 inch biscuit cutter to cut the dough, pressing straight down without twisting.
Step 10: Re-roll the scraps and continue cutting until all dough is used.
Step 11: Place the biscuits close together in a buttered cast iron skillet or a greased 9×9 inch baking pan to help them rise upwards.
Step 12: If possible, freeze the pan with biscuits for 20 minutes while preheating the oven to 425°F. Cold dough going into a hot oven creates flaky layers.
Step 13: Brush the tops of the biscuits with buttermilk or heavy cream and sprinkle generously with sugar for a crunchy finish.
Step 14: Bake at 425°F for 18-22 minutes until golden brown and firm. If tops brown too quickly, cover loosely with foil for the last few minutes.
Step 15: Meanwhile, whip 2 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until soft peaks form. Keep chilled until serving.
Step 16: Assemble shortcakes while warm. Split each biscuit, layer with strawberry topping and whipped cream, then place the top half on and add more strawberries and cream.
Step 17: For make ahead, freeze unbaked shaped biscuits sealed well for up to 2 months. Bake from frozen at 450°F for 5 minutes, then reduce to 400°F and bake another 15 minutes.

Tips & Variations

Use cold ingredients and chilled dough to achieve flaky, layered biscuits.
Try adding a teaspoon of lemon zest to the biscuit dough for a citrus twist.
Substitute heavy cream with coconut cream for a dairy-free whipped topping alternative.
Use fresh or frozen strawberries depending on season, just be sure to drain excess juice.

Storage

Store leftover shortcakes separately from the strawberry topping and whipped cream. Biscuits keep well in an airtight container at room temperature for up to 2 days or freeze unassembled biscuits for up to 2 months. Reheat biscuits in a warm oven or toaster oven to restore crispness. Assemble with strawberries and cream just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry topping ahead of time?

Yes, the strawberry topping can be prepared in advance and refrigerated. It may release some juice as it sits, which can be spooned over the shortcakes for extra flavor.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using in the recipe.

Strawberry Shortcake with Fresh Strawberry Topping and Whipped Cream Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

This classic Strawberry Shortcake recipe features flaky, buttery shortcakes topped with a fresh strawberry topping and homemade whipped cream. Perfect for a summery dessert that’s light yet indulgent, this recipe guides you through making tender shortcakes with cold butter and buttermilk, a luscious strawberry topping, and rich whipped cream, coming together for a delightful treat loved by all ages.

Author: Ella
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 1 hour
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fresh Strawberry Topping

1 batch of Fresh Strawberry Topping* (about 4 cups sliced strawberries mixed with sugar to taste, macerated until juicy)

Shortcake

3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter (1 & 1/2 sticks), chopped into small chunks
1 large cold egg
3/4 cup cold buttermilk
1–2 tablespoons cold buttermilk or ice water (for adjusting dough consistency)

Whipped Cream

2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare Strawberry Topping: Combine sliced fresh strawberries with sugar in a bowl. Let them macerate until thickened and juicy. Cover and set aside; serve at room temperature or chilled.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder to evenly combine.
Cut in Butter: Chop cold butter into small chunks. Add to the flour mixture and use a pastry cutter to cut in the butter until the mixture is crumbly with pea-sized butter pieces.
Combine Wet Ingredients: In a small bowl or measuring cup, whisk the cold egg into the cold buttermilk until blended.
Form Dough: Pour the buttermilk-egg mixture into the flour-butter mixture. Stir gently with a rubber spatula to create a shaggy dough; some dry flour may remain.
Knead the Dough: Flour your hands and gently knead the dough in the bowl, pressing to incorporate any loose flour. If too dry, add 1 tablespoon cold buttermilk or ice water. Knead just until dough comes together.
Roll and Fold Dough: Turn dough onto floured surface. Roll into approximately 9×13-inch rectangle. Fold dough in half, then quarters, then once more. Pat down and gently roll again into rectangle about 1 1/4 inches thick.
Cut Shortcakes: Flour a 2 1/2-inch biscuit cutter and press straight down into dough without twisting. Re-roll scraps and repeat until all dough is used.
Arrange in Pan: Place cut shortcakes close together in a buttered cast iron skillet or greased 9×9-inch square baking pan, either touching or spaced about 1/2 inch apart to promote upward rising.
Chill Dough: Freeze the prepared pan with shortcakes for about 20 minutes to firm the dough for flakier layers during baking. Meanwhile, preheat oven to 425°F for at least 20 minutes.
Prepare for Baking: Just before baking, brush tops of shortcakes with buttermilk or heavy cream. Sprinkle generously with coarse sugar for crunch and browning.
Bake Shortcakes: Bake at 425°F for 18-22 minutes until tops are deep golden brown, edges firm, and bottoms lightly browned. Check doneness by splitting one shortcake; if gooey, bake longer. Use foil to cover if tops brown too quickly.
Make Whipped Cream: In a large bowl or stand mixer, beat heavy cream, powdered sugar, and vanilla on high speed for 2-5 minutes until thickened with stiff peaks. Keep refrigerated until ready to serve.
Assemble Shortcakes: While warm, split shortcakes in half. Layer with fresh strawberry topping and whipped cream, then replace top halves and add more topping and cream.
Make Ahead and Freeze: Unbaked shaped shortcakes can be tightly wrapped and frozen up to 2 months. To bake from frozen, bake at 450°F for 5 minutes, then reduce to 400°F and bake for an additional 15 minutes.

Notes

Using cold butter and chilling dough before baking ensures flaky, tender shortcakes with good rise.
Do not twist biscuit cutter when cutting dough; this prevents proper rise.
Shortcakes rise best when placed snugly together in pan rather than spaced far apart.
You can serve strawberry topping either chilled or at room temperature depending on preference.
Freezing shortcakes before baking is optional but recommended for best results.
If top browns too quickly but centers aren’t done, cover with foil and finish baking.
Homemade whipped cream is best used fresh but can be refrigerated for several hours.

Keywords: strawberry shortcake, fresh strawberries, whipped cream, shortcake recipe, summer dessert, classic dessert