Easy Homemade Strawberry Shortcakes with Fresh Whipped Cream

Sweet, buttery, flaky, and oh-so good! It’s time to skip the store bought because these Easy Homemade Strawberry Shortcakes with Fresh Whipped Cream are over flowing with the freshest strawberries, light and fluffy whipped cream, and the best sweet biscuits ever. Every bite will make your tastebuds happy! Plus, these shortcakes are simple to make, using only pantry staple ingredients, and two bowls. Seriously, these are the perfect Spring/Summer time treat!

strawberry shortcake on a white plate with chopped strawberries on the plate with another shortcake in the background

Spring is finally here and I absolutely love it! The warm sunshine, the flowers are starting to come back, and the trees are trying to grow some leaves.

It’s so nice to finally see! These Homemade Strawberry Shortcakes are the perfect way to celebrate the new season and enjoy the abundance of amazing fresh strawberries.

Not gonna lie, strawberries are one of my absolute favorite fruits on the planet! Then when you combine them with whipped cream AND sweet, buttery, flaky biscuits? It’s a match made in heaven!

Honestly, It’s no wonder that this dessert is a classic!

strawberry shortcake with a bite taken out of it and strawberries in the background

To be honest with you, I haven’t had that many strawberry shortcakes in my life.

But, I do have to say that these are the absolute best I have ever eaten! Macerating the strawberries are definitely the best choice because then you wind up with the very best strawberry syrup to drizzle on top of these shortcakes!

how to make strawberry shortcakes

First, get your ingredients together and measure everything out!

ingredients for strawberry shortcakes

Now, combine all dry ingredients into a sifter (or sieve!) and sift into a large mixing bowl.

Grate frozen or very cold butter into the dry ingredients. Gently toss together! Don’t smush the butter into the flour. Just very, very lightly toss the ingredients together.

grated butter added to dry ingredients

In a separate bowl, combine the wet ingredients and whisk together until well combined.

Add the wet ingredients into the dry and gently fold together. The dough will be very wet but don’t over mix!

Now, place down a piece of parchment and heavily flour the surface. Roll out to about 1 inch thick. Cut as many pieces as you can out of the dough. Place the shortcakes onto a prepared pan and gather the scraps. Re-roll and continue this until there is no more dough left.

Use a pastry brush ad gently brush milk onto the top of all shortcakes. Sprinkle with decorative sugar!

Place in the oven and bake at 400 for about 20 minutes, or until they are lightly browned. They will spread, don’t worry!

shortcakes baked on a baking sheet

While you wait for the shortcakes to cool, wash the strawberries thoroughly.

strawberries in a strainer with a white napkin

Chop the strawberries anyway you want. I quartered them but you could easily slice them, dice them, or whatever! Let sit for one hour, or until the sugar has completely dissolved.

Once the strawberries are finished, slice the shortcakes in half gently with a serrated knife.

shortcakes sliced in half on a marble counter

So close to finishing! Make the whipped cream (or, as it’s properly known, Chantilly cream!).

whipped cream in a glass bowl

Spoon strawberries onto bottom half of the shortcake, add whipped cream, press the top half of the shortcake on the whip cream, spoon a little extra whipped cream and strawberries onto the top! Repeat these steps until all strawberry shortcakes are completed!

can strawberry shortcake be made in advance

Actually, yes! You can make the shortcakes in advance and so can the macerated strawberries. I wouldn’t make the whipped cream until the day you need them.

can strawberry shortcakes be frozen

Again, yes. You can store the shortcakes in a freezer safe bag and you can store the macerated strawberries in an airtight container in the fridge.

If you want to store an already assembled shortcake, place in an airtight container as well and keep in the fridge for 2-3 days.

three strawberry shortcakes on a white plate with a white basket of strawberries

If you like this recipe, you may also like: Better Than a Bakery Raspberry Muffins, Homemade Blueberry Pancakes, Apple Almond and Cranberry Super Green Salad

expert tips:

  • Make sure your butter is frozen, or at least very very cold before you grate it!
  • Don’t over work the dough. Just lightly toss until it combines.
  • When re-rolling scraps, don’t work the dough. Just pile it back up and pat it out.
  • Don’t over beat the whipped cream! Just until medium peaks form.
  • Depending on how you cut the strawberries/how big your strawberries are is going to determine how much you need for this recipe.
  • You can keep the syrup from the strawberries and use it as a syrup for pancakes, or even milkshakes!
  • Make sure you use decorative sugar on top of the shortcakes, not granulated.

When you make this Easy Homemade Strawberry Shortcakes with Fresh Whipped Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDeltaHospitality.

strawberry shortcake on a white plate with chopped strawberries on the plate with another shortcake in the background

Easy Homemade Strawberry Shortcake with Fresh Whipped Cream

Traci
Sweet, delicious, and one of the best Spring/Summer time desserts! This Strawberry Shortcake is so light and vibrant with flavors. Overflowing with fresh whipped cream and macerated strawberries, it truly makes for perfect bite!
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Additional Time 1 hr
Total Time 1 hr 40 mins
Course Desserts
Cuisine American
Servings 13
Calories 840 kcal

Ingredients
 

For the Shortcake:

  • 4 cups all purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 cups sugar
  • 8 ounces unsalted butter cold
  • 3 cups heavy cream
  • 2 teaspoons vanilla
  • 2 large eggs

For the Topping:

  • ¼ cup milk
  • cup coarse white sugar

For the Strawberries

  • 2 quarts fresh strawberries sliced
  • 2 cups sugar

For the Whipped Cream

  • 3 cups heavy cream cold
  • 1 ½ teaspoons vanilla
  • 6 Tablespoons powdered sugar sifted

Instructions

For the Shortcake:

  • Preheat oven to 400 degrees.
  • Line pan with parchment or spray with cooking spray. Set aside.
  • In a medium bowl, combine heavy cream, vanilla, and eggs. Mix well. Set aside.
  • In a large bowl, sift together flour, baking powder, salt, and sugar.
  • Grate butter into flour mixture and toss gently.
  • Add cream mixture and fold into flour mixture just until combined.
  • On floured parchment paper, roll dough to about 1 inch thick.
  • Cut into rounds, re-rolling any scraps left over.
  • Using a pastry brush, brush each round with heavy cream and sprinkle with coarse white sugar.
  • Bake for 20 minutes, until light golden brown.

For the Strawberries:

  • While shortcakes are baking, slice strawberries.
  • Place in a medium bowl and toss with sugar.
  • Set aside, but stir occasionally.

For the Whipped Cream:

  • In a large bowl, combine heavy cream, vanilla, and powdered sugar.
  • Beat on high speed of electric mixer until medium peaks form.

Assembly:

  • Slice cooled shortcakes in half horizontally.
  • Spoon macerated strawberries onto bottom half of of shortcake, top with whipped cream, press top half of shortcake onto the whipped cream.
  • Finish with extra whipped cream and strawberries.
  • Serve and enjoy!

Notes

  • Make sure your butter is frozen, or at least very very cold before you grate it!
  • Don’t over work the dough. Just lightly toss until it combines.
  • When re-rolling scraps, don’t work the dough. Just pile it back up and pat it out.
  • Don’t over beat the whipped cream! Just until medium peaks form.
  • Depending on how you cut the strawberries/how big your strawberries are is going to determine how much you need for this recipe.
  • You can keep the syrup from the strawberries and use it as a syrup for pancakes, or even milkshakes!
  • Make sure you use decorative sugar on top of the shortcakes, not granulated.

Nutrition

Serving: 1ShortcakeCalories: 840kcalCarbohydrates: 93gProtein: 9gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 15gTrans Fat: 2gCholesterol: 177mgSodium: 488mgFiber: 3gSugar: 60g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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