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Strawberry Shortcake with Fresh Strawberry Topping and Whipped Cream Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder to evenly combine.
  3. 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.
  4. Combine Wet Ingredients: In a small bowl or measuring cup, whisk the cold egg into the cold buttermilk until blended.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Prepare for Baking: Just before baking, brush tops of shortcakes with buttermilk or heavy cream. Sprinkle generously with coarse sugar for crunch and browning.
  12. 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.
  13. 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.
  14. 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.
  15. 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

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