Strawberry Shortcake with Whipped Cream

This is a traditional strawberry shortcake recipe made from scratch with fluffy shortcake, fresh macerated strawberries & real whipped cream.

The quintessential summer dessert, strawberry shortcake is synonymous with warm weather and picnics. This traditional version uses a shortcake for the base and homemade whipped cream as the topping with fresh, macerated strawberries.

Made from scratch, it’s perfect for any celebration or get-together!

How to Make Strawberry Shortcake in Advance

Strawberry Shortcake is best served immediately after assembling, so i do not recommend making them in advance.

However, if you do need to make them in advance, you can make the shortcake a day ahead of time. Cool the cakes and then store them in a single layer, covered in the refrigerator.

Shortcake will absorb less strawberry liquid when cold so doing this can help prevent soggy shortcakes.

Wash, hull, and slice the strawberries up to a day ahead and refrigerate in a bowl wrapped in plastic or other airtight container. You can add the sugar then or wait until 30 minutes before serving to add the sugar and macerate the strawberries.

Make the whipping cream up to an hour prior to assembling and serving.

About the Ingredients for the Strawberry Shortcake

Strawberries – You can use only fresh strawberries here.

Sugar – Just plain old white granulated sugar.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with dense bread.

Baking Powder – Leavens the cake, make sure they are still active so your shortcake.

Salt – Helps to balance all the flavours and make em shine.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Butter – It is best to use unsalted butter, but if you only have salted on hand, simply omit the additional salt.

Turbinado Sugar – For sprinkling.

Cream – You want cot heavy whipping cream for making whipped cream.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Powdered Sugar – Also known as confectioners sugar or icing sugar.

Looking for More Summer Desserts?

Check out some of my favourite summer dessert recipes:

Are you looking for a quick, easy, and no-bake summer dessert? Try these lighten-up Greek Yogurt Berry Cheesecake Parfaits!

If you are looking for a dessert to feed a crowd, these crustless mini cheesecakes are just the thing. Top with the filling of your choice.

This Black Cherry Crisp is gluten-free & refined sugar free, but still full of delicious flavours with a fabulous oat & honey crisp topping.

How to Make Traditional Strawberry Shortcake with Whipped Cream

Yields: 12 Shortcakes | Prep time: 20 mins | Cook time: 15 mins

Ingredients:

For the Macerated Strawberries:

4-5 c. fresh strawberries, hulled and sliced
2 T. granulated sugar

For the Sweet Biscuits:

3 c. All-purpose flour
¼ c. Granulated sugar
2 T. Baking powder
½ t. Salt
1½ c. Cold buttermilk, divided
¾ c. Cold unsalted butter, grated or chopped small
2 T. Turbinado sugar

Whipped Cream Ingredients:

2 c. Cold heavy cream
1 t. Vanilla extract
1/3 c. Powdered sugar

Sprigs of fresh mint, for garnish

Directions:

To prepare the strawberries, place the hulled strawberries top side down and slice from the tip to the base to create pointed slices.

Combine the sliced strawberries and sugar in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice.

Place top oven rack in the center position and pre-heat oven to 500°F.

To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.

Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed).

Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.

Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.

With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.

Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.

Dust excess flour off the parchment paper (or aluminum foil) and transfer the sheet to a large, rimmed baking sheet. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).

While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.

Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.

Once cool, assemble the shortcakes by cutting the biscuits in half and applying  a generous scoop of whipped cream to the bottom half of each biscuit.

Top with some of the macerated strawberries.

Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries.

Add a small sprig of fresh mint for garnish and serve immediately. Enjoy!