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Classic Strawberry Shortcake with Fluffy Whipped Cream

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Tender, buttery biscuits topped with juicy macerated strawberries and cloud-like whipped cream. This classic dessert is a nostalgic summer treat that comes together in about 40 minutes.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, frozen
  • 3/4 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional)
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cream cheese, softened

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently to coat. Let sit at room temperature for at least 30 minutes, stirring once or twice.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Grate the frozen butter on the large holes of a box grater into a small bowl. Return to freezer.
  4. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  5. Add grated butter to flour mixture. Toss with fingers or a fork until each piece is coated.
  6. Make a well in the center. Pour in 3/4 cup cold heavy cream and 1 teaspoon vanilla extract. Stir with a fork just until dough comes together (shaggy and slightly dry).
  7. Turn dough onto a lightly floured surface. Pat into a rectangle about 3/4 inch thick. Fold in half, then pat out again to 3/4 inch thick.
  8. Cut out rounds with a 2-inch biscuit cutter (press straight down, do not twist). Gather scraps, press together, and cut more biscuits. You should get 8 biscuits.
  9. Place biscuits on prepared baking sheet, about 2 inches apart. Brush tops with extra heavy cream and sprinkle with turbinado sugar if using. Bake for 14-16 minutes until golden brown.
  10. While biscuits bake, make whipped cream: In a large chilled bowl, beat softened cream cheese until smooth. Add 1 1/2 cups cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract. Beat on low then medium-high until soft peaks form (2-3 minutes).
  11. Let biscuits cool for 5 minutes. Split each biscuit in half horizontally. Place bottom half on a plate, spoon on macerated strawberries with syrup, add a dollop of whipped cream, top with other biscuit half. Add more strawberries and cream on top.

Notes

Keep all ingredients cold for flaky biscuits. Do not overwork the dough. Let strawberries macerate for at least 30 minutes. The cream cheese stabilizes the whipped cream so it stays fluffy for hours. For best results, serve immediately after assembling.

Nutrition

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

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