If you’ve ever wanted to whip up a timeless classic that bursts with fresh, juicy strawberries and fluffy, buttery biscuits paired with silky homemade cream, then you’ve got to try this Old Fashioned Strawberry Shortcake with Whipped Cream Recipe. It’s the perfect blend of simple ingredients coming together to create that perfect balance of sweet, light, and rich—a dessert that feels like a warm hug from the past. Whether it’s a sunny afternoon treat or a celebratory finale to a dinner, this recipe never fails to bring smiles and that nostalgic feeling of summer goodness.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each one plays a starring role, contributing to the perfect texture of the shortcake, the sweetness of the strawberries, and the lusciousness of the whipped cream.
- 2 cups all-purpose flour: The foundation of our tender, flaky shortcake biscuits.
- 1/4 cup granulated sugar (plus 2 tablespoons for strawberries): Adds sweetness to the dough and helps macerate the berries.
- 1 tablespoon baking powder: Ensures the biscuits rise light and fluffy.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1/2 cup cold unsalted butter (cut into small cubes): Creates that flaky, melt-in-your-mouth biscuit texture.
- 2/3 cup whole milk: Adds moisture and richness to the dough.
- 1 teaspoon vanilla extract: Infuses a subtle sweetness throughout the biscuits.
- 1 egg (lightly beaten for brushing): Gives the shortcakes a golden, glossy finish.
- 1 pound fresh strawberries (hulled and sliced): The bright, juicy centerpiece bursting with flavor.
- 1 cup heavy whipping cream: For that dreamy, fluffy whipped cream topping.
- 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream perfectly.
- 1/2 teaspoon vanilla extract (for whipped cream): Adds a lovely aromatic note to the cream.
How to Make Old Fashioned Strawberry Shortcake with Whipped Cream Recipe
Step 1: Prepare the Biscuit Dough
Start by preheating your oven to 425°F. In a large bowl, mix the flour, 1/4 cup granulated sugar, baking powder, and salt until combined. Now comes the fun part: cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This step is key for flaky biscuits. Stir in the milk and vanilla extract just until the dough begins to come together—don’t overmix! Turn it out onto a floured surface and knead gently a few times to bring it all together.
Step 2: Shape and Bake the Shortcakes
Pat the dough into a 3/4-inch thick circle and cut out six rounds using a biscuit cutter. Place them on a parchment-lined baking sheet and brush the tops with the lightly beaten egg. This brushing step gives you that gorgeous golden brown color when baked. Pop them into the oven and bake for 12 to 15 minutes until beautiful and golden. Let them cool slightly before assembling.
Step 3: Macerate the Strawberries
While your shortcakes bake, toss the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit for at least 15 minutes to macerate—the sugar will draw out the juices and create a naturally delicious syrupy glaze. This step really elevates the taste and juiciness of the strawberries.
Step 4: Whip the Cream
In a chilled bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Light, fluffy, and just sweet enough, this homemade whipped cream is absolutely dreamy and makes all the difference compared to store-bought options.
Step 5: Assemble Your Shortcake
Slice each shortcake in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and a big dollop of whipped cream. Top with the other shortcake half, and finish off with more strawberries and cream if you like. This is where the magic happens, turning simple components into a stunning dessert.
How to Serve Old Fashioned Strawberry Shortcake with Whipped Cream Recipe
Garnishes
While the classic look of this shortcake is charming on its own, you can easily fancy it up with a light dusting of powdered sugar or a few fresh mint leaves for a burst of color and freshness. A drizzle of strawberry syrup or a sprinkle of crushed pistachios adds an unexpected touch that makes your presentation pop.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a light lemon sorbet to contrast the sweet and creamy elements. For brunch or a summer party, serve alongside cups of freshly brewed iced tea or sparkling lemonade to keep things bright and refreshing.
Creative Ways to Present
Try serving the strawberries and whipped cream in clear glasses layered with crumbled shortcake for a gorgeous shortcake parfait. Or, for an elegant dinner, present mini shortcakes on petite plates topped with edible flowers. Whichever way you choose, the Old Fashioned Strawberry Shortcake with Whipped Cream Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have any shortcakes left over, store them at room temperature wrapped in foil or in an airtight container to keep their tenderness. Avoid refrigerating as it can dry out the biscuits. Keep the strawberries and whipped cream separate, and only assemble when ready to serve for the freshest bite.
Freezing
You can freeze unbaked biscuit rounds by placing them on a baking sheet until firm, then transferring to a freezer bag. When ready to use, bake directly from frozen, adding a few extra minutes to the baking time. However, freezing assembled shortcake is not recommended as whipped cream and fresh fruit don’t freeze well.
Reheating
To enjoy warm shortcakes, briefly reheat leftovers in a low oven (around 300°F) for 5 to 7 minutes. This brings back that freshly baked warmth without making them dry. Add fresh strawberries and whipped cream after warming to keep each bite delightful.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are best for the authentic taste and texture, frozen berries can work in a pinch. Just thaw and drain them well to avoid excess moisture making the shortcake soggy.
Is there a substitute for heavy cream in the whipped cream?
If you don’t have heavy cream, you could try whipping chilled coconut cream for a dairy-free alternative, though the texture and flavor will be slightly different.
Can I make the shortcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum for structure, and be mindful the texture might differ slightly.
How long can I leave the strawberries to macerate?
Leaving them for 15 to 30 minutes is usually perfect. Beyond that, the berries will release more juice and become softer, which is tasty but might affect the shortcake’s texture if assembled too early.
Can I prepare the whipped cream in advance?
You can whip the cream a few hours ahead and keep it refrigerated. If it starts to separate, a quick re-whip with a hand mixer will bring it back to fluffy perfection before serving.
Final Thoughts
There is something incredibly special about the Old Fashioned Strawberry Shortcake with Whipped Cream Recipe — it’s a delightful celebration of fresh ingredients and simple baking that never goes out of style. Whether you’re sharing it with family or treating yourself, this dessert brings a joyful sweetness and a touch of nostalgia to any table. I can’t wait for you to try making it yourself and experience the magic that happens when strawberries, shortcakes, and whipped cream come together in perfect harmony.
Print
Old Fashioned Strawberry Shortcake with Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old Fashioned Strawberry Shortcake with Whipped Cream is a classic American dessert perfect for summer. It features tender, buttery shortcakes baked to golden perfection, topped with macerated fresh strawberries and homemade whipped cream, creating a delightful balance of flaky, fruity, and creamy textures.
Ingredients
Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten for brushing
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for baking the shortcakes.
- Mix dry ingredients: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until combined.
- Cut in butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Add liquids and form dough: Stir in the whole milk and vanilla extract just until the dough comes together without overmixing.
- Shape and cut shortcakes: Turn the dough onto a floured surface, gently knead a few times, then pat into a 3/4-inch thick circle. Use a biscuit cutter to cut 6 rounds.
- Prepare for baking: Place the shortcakes on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake the shortcakes: Bake in the preheated oven for 12 to 15 minutes or until golden brown. Remove and let cool slightly.
- Macerate strawberries: While the shortcakes bake, combine sliced strawberries with 2 tablespoons of sugar and let sit for at least 15 minutes to release their juices.
- Make whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the shortcakes: Slice each shortcake horizontally. Layer the bottom half with strawberries and whipped cream, then place the top half back on. Add extra berries and cream on top if desired before serving.
Notes
- Shortcakes can be prepared a few hours ahead and kept at room temperature. Assemble just before serving to maintain texture.
- Substitute buttermilk for whole milk to add a richer flavor to the shortcakes.
