Strawberry Shortcakes with Whipped Cream
Strawberry shortcake is a beloved summertime dessert that has stood the test of time. The combination of tender, flaky biscuits, juicy ripe strawberries, and pillowy whipped cream is a flavor and texture explosion that’s hard to resist. Whether you’re hosting a backyard barbecue or simply craving a sweet treat, this classic recipe is sure to delight.
What sets this strawberry shortcake apart is the attention to detail in each component. The biscuits are perfectly light and flaky, the strawberries are bursting with natural sweetness, and the homemade whipped cream is silky smooth. Together, they create a dessert that’s both visually stunning and incredibly satisfying to eat.
❤️ Why You’ll Love This Recipe ❓
Beyond the unbeatable flavor, there’s a lot to love about this strawberry shortcake recipe. For starters, it’s incredibly easy to make, with simple ingredients and straightforward preparation. Plus, you can easily adjust the recipe to suit your dietary needs or preferences, whether that means using reduced-fat ingredients or adding a protein boost.
The texture contrast between the soft, pillowy biscuits, juicy berries, and rich whipped cream is truly unbeatable. And the best part? This dessert can be prepared in advance, making it the perfect make-ahead option for parties, picnics, or any time a sweet craving strikes.
🛒 What You Need to Prepare Strawberry Shortcakes with Whipped Cream ❓
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cubed
• 3/4 cup cold milk
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
The beauty of this strawberry shortcake recipe is that most ingredients are pantry or freezer staples. The combination of flaky biscuits, juicy strawberries, and rich whipped cream creates the classic, crowd-pleasing flavor profile that has made these desserts perennially popular.
📝 How to Make Strawberry Shortcakes with Whipped Cream Step-by-Step ❓
• Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Use a pastry cutter or your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
• Step 3: Gradually pour in the cold milk, stirring gently until the dough just begins to come together. Be careful not to overmix.
• Step 4: Turn the dough out onto a lightly floured surface and gently knead it a few times. Roll or pat the dough to a 3/4-inch thickness. Use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting.
• Step 5: Arrange the biscuits on the prepared baking sheet. Bake for 12-15 minutes, or until the tops are golden brown.
• Step 6: While the biscuits are baking, combine the sliced strawberries and granulated sugar in a medium bowl. Stir gently and let the mixture sit for 10-15 minutes to release the strawberry juices.
• Step 7: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer or a whisk until stiff peaks form.
• Step 8: To assemble, split the warm biscuits in half horizontally. Top the bottom halves with a spoonful of the sweetened strawberries and their juices, followed by a dollop of whipped cream. Place the top halves of the biscuits on the cream.
⏱️ Timing Overview
• Cooking time: 12-15 minutes
• Total time: 32-35 minutes
Compared to traditional strawberry shortcake recipes that can take up to 45 minutes to prepare, this version saves you over 25% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 4g
• Carbohydrates: 43g
• Fat: 14g
• Fiber: 2g
• Sodium: 344mg
These strawberry shortcakes provide approximately 15% of your daily carbohydrate requirements and 20% of your daily vitamin C needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace some of the all-purpose flour with almond flour or coconut flour, and use a sugar substitute in place of the granulated sugar.
• Dairy-free adaptation: Use unsweetened almond milk or oat milk in the biscuits, and substitute coconut cream or cashew-based whipped cream for the dairy-based topping.
• Added protein: Mix a scoop of vanilla protein powder into the whipped cream topping or fold it into the biscuit dough.
• Boost vegetables: Add a handful of sliced rhubarb or diced peaches to the strawberry mixture for extra nutrition and flavor.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the strawberry shortcakes.
🍽️ Serving Suggestions
• Pair with a scoop of vanilla ice cream or a dollop of lemon curd for an extra indulgent treat
• Complement the shortcakes with a refreshing summer salad or a light vegetable soup for a complete meal
• For a patriotic dessert, serve the strawberry shortcakes on a platter with blueberries and whipped cream for a festive 4th of July display
• Create a brunch or tea party spread with the shortcakes, fresh fruit, scones, and a selection of jams and preserves
❌ Common Mistakes to Avoid
• Underbaking the biscuits: Underbaked biscuits will be doughy and won’t hold up well to the toppings. Make sure to bake them until the tops are golden brown.
• Using overripe strawberries: Extremely soft, mushy strawberries will create a watery, unappealing topping. Look for firm, ripe berries for the best texture and flavor.
• Skipping the sugar for the strawberries: The sugar helps draw out the natural juices in the berries, creating a luscious syrup-like topping.
• Overmixing the whipped cream: Whipping the cream for too long can cause it to become grainy and separated. Stop mixing as soon as stiff peaks form.
🧊 Storing Tips for the Recipe
These strawberry shortcakes retain their quality remarkably well:
• Freezing unbaked: You can freeze the unbaked biscuit dough rounds on a baking sheet, then transfer them to a resealable bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Freezing baked: Fully baked and cooled shortcakes can be wrapped individually in plastic wrap or foil and frozen for up to 2 months. Thaw at room temperature before assembling and serving.
• Reheating: To restore the warm, freshly baked texture, place the shortcakes in a 350°F (175°C) oven for 5-7 minutes before assembling and serving.
❓ FAQs
Can I make the strawberry shortcakes in advance?
Absolutely! The biscuits can be baked and frozen up to 2 months in advance. The strawberry topping can be prepared a day ahead and stored in the refrigerator. The whipped cream can also be made a day in advance and refrigerated until ready to assemble. When ready to serve, simply reheat the biscuits, assemble the shortcakes, and enjoy!
Can I use frozen strawberries instead of fresh?
Yes, you can definitely use frozen strawberries in this recipe. Simply thaw the berries, drain any excess liquid, and toss them with the sugar as directed. The texture and flavor will be slightly different, but the end result will still be delicious.
Are there any dairy-free or gluten-free options for this recipe?
Yes, there are several ways to adapt this recipe for dietary restrictions. For a dairy-free version, use unsweetened almond milk or oat milk in the biscuits and substitute coconut cream or a cashew-based whipped topping. For a gluten-free option, replace the all-purpose flour with a gluten-free baking mix or a combination of almond flour and coconut flour.
Why are my biscuits tough or dry?
The most common culprits for tough or dry biscuits are overworking the dough and overbaking. Be sure to handle the dough gently, and only mix until it just comes together. Also, keep a close eye on the biscuits while they’re in the oven, as oven temperatures can vary and cause them to bake faster than expected.
Can I add any other fruits or toppings to the shortcakes?
Absolutely! The great thing about this recipe is its versatility. You can swap out the strawberries for other fresh or frozen fruits like blueberries, raspberries, or peaches. You can also add a dollop of lemon curd, a sprinkle of toasted coconut, or a drizzle of caramel sauce to take the shortcakes in different flavor directions.
Conclusion
These strawberry shortcakes with whipped cream represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a light and refreshing summer dessert or a decadent brunch treat, they’re sure to impress with their flaky biscuits, juicy berries, and pillowy whipped topping. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these strawberry shortcakes demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking. So gather your loved ones, fire up the oven, and indulge in the classic combination of strawberries and cream for a dessert that’s sure to become a new family favorite.
