Classic Strawberry Shortcake With Fresh Cream

Name: Classic Strawberry Shortcake With Fresh Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup cake flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 2 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Delightful Bakes

I absolutely love making Classic Strawberry Shortcake with Fresh Cream, especially during summer when strawberries are at their peak. The combination of sweet, juicy strawberries and fluffy shortcake layered with rich cream makes every bite a delightful experience. This dessert not only showcases the fresh fruit's natural sweetness but also brings back memories of family gatherings and sunny picnics. Whether it’s for a special occasion or just a Saturday treat, this recipe is one I return to time and again.

Created by

Rowena Clarke

Last updated on 2026-02-27T21:33:36.404Z

When I decided to perfect my classic strawberry shortcake, I experimented with different types of flour to achieve that tender, crumbly texture. I found that a mix of all-purpose and cake flour provided just the right balance, helping the cake to rise beautifully while maintaining a soft, delicate crumb. This method ensures that every bite is light and airy, making it the perfect vessel for that luscious cream and fresh strawberries.

One of my favorite tips is to macerate the strawberries in a little sugar and lemon juice ahead of time. This step not only enhances their flavor but also draws out the natural juices, creating a delicious syrup that soaks into the shortcake layers. The final result is a harmonious blend of flavors and textures that I just can't resist!

Why You'll Love This Recipe
Fresh, vibrant strawberries bursting with flavor
Light and fluffy shortcake that complements the cream perfectly
A nostalgic dessert that brings back cherished memories

Understanding the Ingredients

The key to a successful classic strawberry shortcake lies in the quality of ingredients. Fresh, ripe strawberries are essential; they should be vibrant red and free from blemishes for the best flavor. The sugar not only sweetens the strawberries but also helps to draw out their juices, creating a delicious syrup. When selecting cream, opt for heavy cream with a high fat content, as this will whip up to a stable consistency and provide that rich texture we all love.

The balance between all-purpose flour and cake flour in the shortcake recipe is crucial. While all-purpose flour offers structure, cake flour introduces a lighter texture, preventing the shortcake from being dense or too tough. Cold butter is your ally here. It should be cubed and added to the flour mixture, creating small, flaky layers in the dough. This technique is what gives the shortcake its signature lightness, rather than a muffin-like density.

Tips for Perfect Shortcake

When making the shortcake, be mindful not to overmix the dough. Overworking the batter can develop gluten, resulting in a tough shortcake. The dough should be cohesive but still shaggy; think of it as the texture of a biscuit dough. You want to handle it as little as possible. Once shaped, it's best to work quickly to keep the butter cold, ensuring the final bake results in a tender and flaky texture.

Baking the shortcakes at the right temperature is also crucial. Preheat your oven thoroughly to 400°F (200°C) for consistent baking. Watch for golden brown edges as an indicator that they are done; this usually takes about 15 minutes. If the tops begin to color too quickly, you can cover them loosely with aluminum foil to prevent over-browning while allowing the centers to cook through.

Ingredients

Gather the following ingredients to create this delightful dessert:

For the Shortcake:

2 cups all-purpose flour
1 cup cake flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream
1 teaspoon vanilla extract

For the Strawberries:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Whipped Cream:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to have all these ingredients fresh for the best flavor.

Instructions

Follow these steps to create your Classic Strawberry Shortcake:

Prepare the Strawberries

In a bowl, combine the sliced strawberries with sugar and lemon juice. Toss gently and let sit for about 30 minutes to macerate.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the heavy cream and vanilla, mixing until just combined. Do not overmix.

Bake the Shortcake

Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut the dough into rounds and place them on a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown.

Prepare the Whipped Cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip.

Assemble the Shortcake

Once the shortcakes have cooled slightly, slice them in half. Layer the bottom half with macerated strawberries, followed by a generous dollop of whipped cream. Place the top half on and serve immediately.

Enjoy your delicious Classic Strawberry Shortcake with Fresh Cream!

Pro Tips

For an extra touch, consider adding a splash of almond extract to the whipped cream, which pairs wonderfully with the strawberries.

Serving Suggestions

While classic strawberry shortcake is delightful on its own, there are many ways to elevate this dessert. Consider garnishing with fresh mint leaves or a sprinkle of finely grated lemon zest for a citrusy freshness. You can also serve individual shortcakes with a side of vanilla ice cream for added decadence. This pairs wonderfully with the strawberries and whipped cream, creating a delightful contrast in flavors and textures.

For a twist, try substituting other berries like raspberries or blueberries, or even a mix of them. Just adjust the maceration time as different fruits may release juice at varying rates. You can also infuse the whipped cream with flavors like almond extract or coffee for an unexpected yet delightful surprise.

Make-Ahead and Storage

The components of this strawberry shortcake can be made ahead of time, which is a huge time-saver for gatherings. The shortcakes can be baked a day in advance—just store them in an airtight container at room temperature. For the whipped cream, whip it fresh but make sure not to overwhip; you can stabilize it by adding a bit of cornstarch or using powdered sugar instead of granulated, which holds up better longer in the fridge.

As for the strawberries, they can be prepared a few hours in advance. Just keep them in the refrigerator after macerating, but aim to serve shortly after assembling as the shortcake can get soggy from the juices. If you happen to have leftovers, store them separately to maintain the texture of the shortcake and the cream.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen ones. Just ensure to thaw them and drain excess liquid.

→ Can I make the shortcake ahead of time?

Yes, you can bake the shortcakes a day in advance. Store them in an airtight container at room temperature.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping for a dairy-free version.

→ How do I store leftovers?

Store assembled shortcakes in the refrigerator for up to a day, but they are best enjoyed fresh.