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Best Easy Strawberry Shortcake with Fluffy Whipped Cream

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This strawberry shortcake features tender, buttery shortcakes, juicy macerated strawberries, and thick, fluffy whipped cream. It’s a simple, honest dessert that tastes like spring on a plate.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • 2 cups all-purpose flour (260 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon baking powder (15 grams)
  • 1/2 teaspoon salt (3 grams)
  • 6 tablespoons unsalted butter, very cold and cut into small cubes (85 grams)
  • 3/4 cup heavy cream (180 ml), plus extra for brushing tops
  • Turbinado or coarse sugar for sprinkling
  • 1 1/2 cups heavy cream, very cold (360 ml)
  • 2 tablespoons powdered sugar (15 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Hull and slice strawberries into a medium bowl. Add 1/4 cup granulated sugar, lemon juice, and vanilla (if using). Stir gently, cover, and let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
  4. Drop cold butter cubes into flour mixture. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.
  5. Make a well in the center and pour in 3/4 cup heavy cream. Stir with a fork or hands just until dough comes together (shaggy and slightly dry is fine).
  6. Turn dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Cut out rounds with a 2 1/2 to 3-inch biscuit cutter (press straight down, no twisting). Reroll scraps once and cut more rounds (6-8 total).
  7. Place shortcakes on prepared baking sheet, 2 inches apart. Brush tops with extra cream and sprinkle with turbinado sugar.
  8. Bake for 14-17 minutes until golden brown and fragrant. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or at least 10 minutes if serving warm).
  9. While shortcakes cool, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla. Whip on medium speed until soft peaks form, then increase to medium-high until firm peaks form (3-4 minutes with hand mixer).
  10. To assemble: Split each shortcake in half horizontally. Place bottom half on a plate, spoon macerated strawberries and juice over it, add a dollop of whipped cream, top with other half. Add more strawberries and cream on top. Serve immediately.

Notes

Keep all ingredients cold for flaky shortcakes. Do not overmix dough. Let strawberries macerate for at least 30 minutes. Whip cream to firm peaks, not beyond. Assemble just before serving to prevent sogginess. Shortcakes can be made 2 days ahead and refreshed in a 350°F oven for 3-5 minutes.

Nutrition

Keywords: strawberry shortcake, easy dessert, spring dessert, strawberry recipe, whipped cream, shortcake, homemade shortcake

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