If you’re craving a dessert that feels like a warm hug on a sunny day, then you absolutely have to try this Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe. It’s the perfect balance of tender, flaky shortcakes, juicy, sweet strawberries, and rich, fluffy whipped cream that you make from scratch. There’s something so comforting and joyful about this classic treat, and every bite bursts with fresh flavors that will have you smiling with every forkful. Whether you’re making it for a family gathering or a casual afternoon treat, this recipe promises to delight your taste buds and create wonderful memories.
Ingredients You’ll Need
This recipe is all about simplicity meeting freshness. Each ingredient plays a crucial role—from the tender yet flaky texture of the shortcake to the natural sweetness of the berries and the luscious creaminess of the homemade whipped cream. You’ll find everything easy to source and straightforward to prepare, making this a delightful recipe to enjoy anytime.
- 3 cups all-purpose flour: Provides the perfect structure and tenderness for fluffy shortcakes.
- 1/3 cup granulated sugar: Adds a touch of sweetness to the biscuit dough.
- 1 teaspoon kosher salt: Enhances all the flavors in the shortcake.
- 2 tablespoons baking powder: The magic leavening agent that makes these shortcakes light and airy.
- 3/4 cup cold butter: Cold butter cut into the dough creates those irresistible flaky layers.
- 1 large cold egg: Helps bind the dough with a tender crumb.
- 3/4 cup cold buttermilk: Adds moisture and a slight tang that complements the sweetness of strawberries.
- 1-2 tablespoons cold buttermilk or ice water: Used to adjust dough consistency for the perfect texture.
- 2 cups heavy cream: Whipped to fluffy perfection for the homemade whipped cream topping.
- 1/3 cup powdered sugar: Sweetens the whipped cream just right without overpowering the strawberries.
- 1 teaspoon vanilla extract: Adds depth and warmth to the whipped cream flavor.
How to Make Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe
Step 1: Preparing the Fresh Strawberry Topping
Start by getting the fresh strawberry topping ready. This step is essential because letting the berries macerate a bit allows their natural juices to thicken, forming a luscious, syrupy sauce that will soak beautifully into the shortcakes. Cover the mixture and set it aside while you craft the shortcakes.
Step 2: Combining the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder. These dry ingredients are the foundation of your shortcake dough, working together to give it that perfect rise and sweetness.
Step 3: Incorporating the Butter
Cut your cold butter into small cubes and add them to the flour mixture. Using a pastry cutter or your fingers, quickly work the butter into the flour until it looks crumbly with tiny butter bits dispersed throughout. These cold butter pieces will create the flaky layers we all love in a good shortcake.
Step 4: Mixing the Wet Ingredients
Whisk together the cold egg and cold buttermilk in a separate bowl. Pour this into your crumbly flour mixture and gently stir everything together to form a shaggy dough. If the mixture feels dry, add a tablespoon or two of more cold buttermilk or ice water for the perfect consistency.
Step 5: Kneading and Folding the Dough
Turn the dough out onto a floured surface and knead it a few times to bring it together. Then roll it into a rough rectangle and fold it over a couple of times. This folding technique helps create flaky layers inside the shortcake. Pat it down again into a rectangle about 1 and 1/4 inches thick.
Step 6: Cutting and Preparing for Baking
Using a biscuit cutter, cut out your shortcakes without twisting to preserve their shape. Arrange the shortcakes snugly in a greased baking pan and pop the whole tray into the freezer for 20 minutes. This chilling step ensures your shortcakes will rise nicely and bake evenly.
Step 7: Baking to Golden Perfection
Preheat your oven to 425 degrees Fahrenheit while the shortcakes chill. Before sliding them in the oven, brush the tops with a little buttermilk and sprinkle a bit of sugar over them for a delightful golden crust. Bake for 18 to 22 minutes until they’re perfectly golden brown and fragrant.
Step 8: Whipping the Cream
While the shortcakes bake, it’s time to make your homemade whipped cream. Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This luscious cream will bring all the flavors together in each serving of your strawberry shortcake.
Step 9: Assembling the Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe
Once your shortcakes are still warm, slice them gently in half. Layer the bottom halves with a generous spoonful of fresh strawberry topping, followed by a fluffy dollop of whipped cream. Top with the other half and add even more strawberries and cream for a dessert that feels like a celebration in every bite.
How to Serve Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe
Garnishes
Fresh mint leaves, a light dusting of powdered sugar, or a couple of whole strawberries perched on top add a lovely touch of color and an extra burst of freshness to your strawberry shortcakes. These small garnishes make the dessert feel extra special and inviting.
Side Dishes
If you want to turn this into a full-on summer spread, pair your strawberry shortcake with a light green salad or a scoop of vanilla ice cream. For a cozy brunch, a cup of freshly brewed coffee or herbal tea complements the sweetness beautifully and rounds out the experience.
Creative Ways to Present
For a charming twist, serve your strawberry shortcakes in mason jars layered with the shortcake crumbs, strawberry topping, and whipped cream. You can also create a platter of mini shortcakes for a crowd, letting everyone build their own layers with extra toppings like toasted almonds or grated dark chocolate for added texture and flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftover strawberry shortcakes, strawberries, and whipped cream separately in airtight containers to keep textures intact. Shortcakes are best eaten within a day or two for optimal freshness. Keep them at room temperature or refrigerated based on your local climate.
Freezing
You can freeze unbaked shortcakes by placing them on a tray until frozen solid, then transferring them to a freezer bag for up to three months. When ready, bake them directly from frozen, adding a few extra minutes to baking time. The strawberry topping and whipped cream are best made fresh and shouldn’t be frozen together with the shortcakes.
Reheating
To enjoy leftover shortcakes warm, simply heat them in a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes. Avoid microwaving as it can make the shortcakes soggy and unevenly heated. Reassemble with fresh strawberry topping and whipped cream just before serving.
FAQs
Can I use frozen strawberries for the fresh strawberry topping?
While fresh strawberries are ideal for the best flavor and texture, you can use frozen strawberries if necessary. Just thaw them completely and drain any excess liquid to prevent your topping from becoming too watery.
How long does the whipped cream stay fresh once made?
Homemade whipped cream is freshest when used within 24 hours. Store it in an airtight container in the refrigerator and give it a quick whip before serving if it starts to separate.
Can I substitute regular milk for buttermilk?
Yes, if you don’t have buttermilk on hand, you can make a simple substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes before using it in the recipe.
What’s the best way to achieve flaky layers in the shortcake?
The key is using cold butter and minimal handling of the dough. Cutting the butter into small chunks and folding the dough as instructed helps create those perfect flaky layers.
Is this recipe suitable for making mini shortcakes?
Absolutely! The dough can be rolled thinner and cut into smaller rounds for adorable bite-sized shortcakes, perfect for parties or light desserts. Just reduce baking time slightly to avoid overbaking.
Final Thoughts
Trust me, once you make this Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe, it will quickly become a beloved favorite in your dessert rotation. There’s something incredibly heartwarming about enjoying a dessert that combines simple ingredients with time-honored techniques to produce such an irresistible treat. So go ahead, gather your ingredients, and bake this delicious classic that brings smiles and sweetness with every bite!
Print
Strawberry Shortcake with Fresh Strawberry Topping and Homemade Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Shortcake recipe features tender, buttery shortcakes layered with fresh, sweet strawberry topping and homemade whipped cream. Perfectly golden and flaky, the shortcakes are baked to perfection and combined with luscious strawberries and fluffy cream for a delicious, timeless dessert ideal for any occasion.
Ingredients
Fresh Strawberry Topping
- 1 batch of Fresh Strawberry Topping (prepared separately, typically fresh strawberries macerated with sugar)
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), cut into small chunks
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1–2 tablespoons cold buttermilk or ice water (as needed)
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberry Topping: Begin by making your fresh strawberry topping as per your preferred recipe, typically involving macerating fresh strawberries with some sugar to release juices. Cover and set aside to thicken while you prepare the shortcakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, kosher salt, and baking powder. Stir to evenly distribute all ingredients.
- Incorporate Butter: Chop the cold butter into small chunks, then use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture becomes crumbly with pea-sized bits of butter visible.
- Add Wet Ingredients: Whisk together the cold egg and cold buttermilk in a separate bowl. Pour this mixture into the flour and butter crumbs to create a shaggy dough. Add extra buttermilk or ice water, one tablespoon at a time, if the dough feels too dry.
- Knead Dough: Lightly knead the dough a few times in the bowl just until it comes together. Avoid overworking it to keep the shortcakes tender.
- Shape Dough: Turn the dough onto a lightly floured surface and roll it into a rectangle. Fold the dough over itself, then pat into a rectangle about 1 1/4 inches thick to build layers.
- Cut Shortcakes: Use a biscuit cutter to cut out rounds from the dough without twisting the cutter to help the shortcakes rise evenly.
- Arrange and Chill: Place the cut shortcakes snugly together in a greased baking pan. Freeze them for 20 minutes to help maintain their shape during baking.
- Preheat Oven: While the shortcakes chill, preheat your oven to 425°F (220°C).
- Prepare for Baking: Brush the tops of the shortcakes with cold buttermilk and sprinkle a little sugar on top to add sweetness and encourage browning.
- Bake: Bake in the preheated oven for 18-22 minutes or until golden brown and cooked through.
- Make Whipped Cream: While the shortcakes bake, whip the heavy cream with powdered sugar and vanilla extract until soft to stiff peaks form.
- Assemble Shortcakes: Serve the warm shortcakes layered with the fresh strawberry topping and dollops of homemade whipped cream for a delightful and classic dessert.
Notes
- Use cold butter and liquids for flaky shortcakes.
- Do not overwork the dough to keep the texture tender.
- Chilling the shaped shortcakes before baking helps them rise better.
- For a lighter topping, chill the whipped cream but do not overwhip to avoid butter formation.
- Fresh strawberries can be macerated with a tablespoon or two of sugar to enhance sweetness and juiciness.
- Shortcakes are best served the day they are made for optimal freshness.
