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Classic Strawberry Shortcake with Fluffy Whipped Cream

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Tender, buttery biscuits layered with juicy macerated strawberries and cloud-like whipped cream. This simple yet impressive dessert comes together in under an hour and is perfect for any occasion.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • Zest of 1 lemon (optional)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
  • 3/4 cup heavy cream (plus 2 tablespoons for brushing tops)
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, very cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons mascarpone cheese (optional)

Instructions

  1. In a large bowl, combine sliced strawberries, 1/4 cup granulated sugar, lemon zest (if using), and 1 teaspoon vanilla extract. Toss gently and let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add cold butter cubes and toss to coat. Cut butter into flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  4. Make a well in the center and pour in 3/4 cup heavy cream and 1 teaspoon vanilla extract. Stir with a fork just until dough comes together (it will look shaggy).
  5. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold in half, pat out again to 1 inch thick. Repeat folding two more times.
  6. Using a 2-inch biscuit cutter, cut out rounds by pressing straight down without twisting. Place on prepared baking sheet about 2 inches apart. Gather scraps, press together, and cut more biscuits.
  7. Brush tops with remaining 2 tablespoons heavy cream and sprinkle with extra sugar. Bake for 14-16 minutes until golden brown. Transfer to a cooling rack and cool for at least 10 minutes.
  8. While biscuits cool, make whipped cream: In a large chilled bowl, combine 2 cups cold heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and mascarpone (if using). Beat with an electric mixer on low, increasing to medium-high, until soft peaks form.
  9. To assemble, split each biscuit in half horizontally. Place bottom half on a plate, spoon macerated strawberries and syrup over it, add a dollop of whipped cream, top with other biscuit half, then more strawberries and cream. Garnish with extra strawberry slices.

Notes

Keep butter and cream very cold for flaky biscuits. Do not overmix the dough. Macerate strawberries for at least 30 minutes. Whip cream to soft peaks only. Serve immediately after assembly for best texture.

Nutrition

Keywords: strawberry shortcake, classic strawberry shortcake, fluffy whipped cream, easy dessert, summer dessert, biscuit shortcake, homemade shortcake

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