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Strawberry Shortcake with Fresh Strawberry Topping and Fluffy Whipped Cream Recipe

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★★★★★

4.5 from 117 reviews

This classic Strawberry Shortcake recipe features tender, flaky homemade biscuits layered with sweet, fresh strawberry topping and rich whipped cream. Perfectly golden and buttery biscuits complement the luscious strawberry and cream filling, making it an irresistible dessert for spring and summer gatherings.

Ingredients

Scale

Fresh Strawberry Topping

  • 1 batch fresh strawberry topping*

Shortcake

  • 3 cups all purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons baking powder
  • 3/4 cup cold butter (1 & 1/2 sticks), chopped
  • 1 large cold egg
  • 3/4 cup cold buttermilk**
  • 1–2 tablespoons cold buttermilk or ice water

Whipped Cream

  • 2 cups heavy cream***
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Strawberry Topping: Make the fresh strawberry topping as directed separately. Cover and set aside to thicken. It can be served at room temperature or chilled in the fridge.
  2. Mix Dry Ingredients: In a large bowl, whisk together 3 cups all purpose flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder until well combined.
  3. Cut in Butter: Chop 3/4 cup cold butter into small chunks. Add to the flour mixture and use a pastry cutter to cut the butter into the flour until mixture resembles coarse crumbs with pieces of butter about the size of peas.
  4. Combine Wet Ingredients: In a small bowl or glass measuring cup, whisk together 3/4 cup cold buttermilk and 1 large cold egg.
  5. Form Dough: Pour buttermilk and egg mixture into flour-butter mixture. Stir lightly with a rubber spatula to create a shaggy dough. It’s okay if some flour remains unincorporated.
  6. Knead Dough: Flour your hands and knead dough gently in the bowl a few times to bring it together. If too dry, add 1 tablespoon cold buttermilk or ice water to achieve cohesion.
  7. Roll and Fold Dough: Turn dough onto a floured surface and roll out into a 9×13 inch rectangle. Fold the dough in half, then quarters, then once more. Pat out into a smooth top and roll gently into a 1 1/4 inch thick rectangle.
  8. Cut Shortcakes: Dip a 2 1/2 inch biscuit cutter in flour and press straight down to cut shortcakes without twisting. Repeat with scraps after gently rerolling.
  9. Prepare Baking Pan: Place cut shortcakes snugly together in a buttered cast iron skillet or greased 9×9 inch square baking pan with sides to promote upward rise.
  10. Chill Dough: Freeze the whole pan of shortcakes for 20 minutes to ensure cold dough goes into the hot oven for flaky layers. Meanwhile, preheat oven to 425°F for at least 20 minutes.
  11. Brush and Sugar Topping: Just before baking, brush the tops with buttermilk or heavy cream and sprinkle generously with sugar (preferably chunky raw sugar) for a crunchy, golden finish.
  12. Bake Shortcakes: Bake at 425°F for 18-22 minutes until tops are deep golden brown, edges firm, and bottoms browning. If centers are gooey, continue baking. Cover with foil if tops brown too fast.
  13. Make Whipped Cream: In a large bowl or stand mixer, beat 2 cups heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla on high speed for 2-5 minutes until peaks form and hold their shape.
  14. Assemble Shortcakes: While still warm, split a shortcake in half. Layer bottom half with strawberry topping and whipped cream, add the top half, then more strawberry topping and whipped cream on top.
  15. Make Ahead Option: Form and freeze unbaked shortcakes up to 2 months. To bake from frozen, preheat oven to 450°F and bake for 5 minutes, then reduce heat to 400°F and bake an additional 15 minutes.

Notes

  • Use cold ingredients to achieve flaky layers in the biscuits.
  • Do not twist the biscuit cutter when cutting to help biscuits rise properly.
  • For best results, chill the shaped dough before baking to enhance flakiness.
  • Chunky raw sugar on top adds a pleasant crunch and browning.
  • Leftover shortcakes can be stored frozen and baked fresh for a quick dessert.
  • Whipped cream should be kept refrigerated if not serving immediately.

Keywords: Strawberry shortcake, fresh strawberries, homemade biscuits, whipped cream dessert, classic summer dessert

Find it online: https://nayabaker.com/strawberry-shortcake-with-fresh-strawberry-topping-and-fluffy-whipped-cream-recipe/